The Bomb Tomato Concentrate Recipes

THE BOMB TOMATO CONCENTRATE

THE BOMB TOMATO CONCENTRATE image

Categories Tomato

Yield 1 cup

Number Of Ingredients 5

Ingredients

½ head garlic (optional)
1 medium onion (optional)
3 pounds super ripe, juicy tomatoes
¼ cup extra virgin olive oil
2 pinches salt

Steps:

1. Roughly chop tomatoes, and puree them to liquid in the food processor. 2. In a wide, heavy pot, warm the oil over medium-low heat. If using, add the garlic and onion and cook, stirring, until very soft, 15 minutes or so. Add a pinch of salt. 3. Strain tomatoes (optional): If you're unhappy with tomato skins and seeds, pass the pureed tomato through a fine-mesh strainer. 4. Pour the tomato into the pot, turn heat up to high, and bring to a boil. Add a couple light pinches of salt. Reduce heat to a simmer, give it a stir, and wait. Cook for 90 minutes or more. Stir more frequently has the tomato thickens. 5. When the paste suddenly sticks together like dough and slides around the pot, you're done. 6. Turn paste into a dish or bowl and let cool. Pack into containers, press a layer of plastic wrap directly on to the surface, and store in the fridge for weeks, or in the freezer for months. Stir into anything.

CHERRY TOMATO VINAIGRETTE

Cherry Tomato Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories Tomato Sauté Quick & Easy Salad Dressing Summer Chive Shallot Bon Appétit

Yield Makes 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 pint cherry tomatoes
3 tablespoons olive oil, divided
1 shallot, finely chopped
1 tablespoon (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 tablespoons chopped fresh chives

Steps:

Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

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