Tomato Concasse Recipes

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TOMATO CONCASSE



Tomato Concasse image

Make and share this Tomato Concasse recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 40m

Yield 1 batch

Number Of Ingredients 5

2 1/2 lbs ripe tomatoes
3 -4 shallots, minced
1 sprig fresh oregano or 1 sprig thyme
1 clove garlic, unpeeled
salt & freshly ground black pepper

Steps:

  • Blanch tomatoes (place in boiling water 30-60 seconds).
  • Remove with a slotted spoon and plunge into ice water.
  • Peel.
  • Cut tomatoes in half, then seed and dice.
  • In a small nonstick fry pan sweat (saute-low heat) shallots and garlic without browning.
  • Add tomatoes and herbs.
  • Season.
  • Cover.
  • Simmer 20 minutes until soft and all liquid has evaporated.
  • Remove garlic and herbs.
  • Adjust seasoning.
  • Store in a tightly covered glass jar.
  • Let cool and refrigerate.
  • Keeps up to two weeks.
  • Enjoy!

FRIED GREEN TOMATO STACK WITH KENTUCKY TOMME ON A FRESH TOMATO CONCASSE, TOPPED WITH BABY ARUGULA, GARNISHED WITH NASTURTIUM FLOWERS



Fried Green Tomato Stack with Kentucky Tomme on a Fresh Tomato Concasse, Topped with Baby Arugula, Garnished with Nasturtium Flowers image

Provided by Food Network

Categories     side-dish

Time 42m

Yield 4 servings

Number Of Ingredients 13

4 large tomatoes, ripe (suggest one Black Russian, one Green Zebra, one Lemon Boy, and 1 red Better Boy; if available)
1 tablespoon chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon white pepper
4 large green tomatoes
2 teaspoons kosher salt
1 teaspoon sugar
1/2 teaspoon black pepper
3/4 cup stone-ground white cornmeal
3/4 cup all-purpose flour
1/3 cup bacon fat
1/4 pound Kentucky Tomme (This cheese is a firm, highly flavored goat cheese from Judy Shad's Capriole Farm in southern Indiana. Can substitute with Swiss gruyere.)
Micro-Greens, for garnish

Steps:

  • Tomato Concasse:
  • Blanch tomatoes briefly in boiling water to loosen the skins, then peel, seed and juice them. Dice the tomato flesh. Add chives, salt, and white pepper.
  • Fried Green Tomatoes:
  • Tomatoes that are showing a little pink coloration amid the green, as they just begin to turn red, are thought to have the best flavor. Slice them, skin on, so that you have 3 (1/4-inch) slices from each. Sprinkle the slices with a mixture of kosher salt, sugar, and black pepper.
  • For the coating, mix together the best stone-ground white cornmeal you can find (Weisenberger Mills cornmeal is excellent), and flour. Dip the seasoned tomato slices in the cornmeal mixture.
  • Film a heavy skillet (in Kentucky, a black cast iron skillet is favored) with a generous amount of bacon fat. (Have more bacon fat ready to add to the skillet if the tomatoes absorb too much. If you've dietary qualms about this, use half bacon fat and half canola oil. For the saute, any kind of fat or oil will do, but the bacon clearly gives the best and most authentic taste.) Heat the oil until fairly hot, but not quite smoking. Fry the coated tomatoes approximately 2 to 3 minutes on each side, being sure not to crowd the skillet. Drain the slices on paper towels, and keep warm in a very low oven.
  • To assemble:
  • Slice cheese into very thin slices.
  • Make sure the fried green tomatoes are still very warm (you may want to slightly increase the oven temperature at the last minute to make sure). On each of 4 warmed plates, spoon out a thin layer of the tomato concasse in a circle that will extend beyond the tomato stack. Place a tomato slice on each plate, and cover (overlapping just a bit) with the thin cheese slices; place another tomato slice on each, and repeat the cheese placement; top each with the remaining slices. Do this as quickly as you can so that the cheese melts just slightly (you may place the plates briefly back in the oven to do this, but guard against the tomato crusts becoming soggy).
  • When ready to serve, top each stack with micro-greens (we like baby arugula for this extra taste treat), and garnish the plates with nasturtium flowers, adding the piquant taste of watercress to the dish. (If you don't have nasturtium flowers, you might dot the plate with droplets of reduced balsamic vinegar.) Serve at once.

TOMATO CONCASSE



Tomato Concasse image

The technique is relatively quick and easy; it will allow you enjoy those gorgeous summer tomatoes sans skin and seeds.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 11m

Yield 2

Number Of Ingredients 1

3 tomatoes, cored

Steps:

  • Fill a large bowl with ice cubes and water and set aside.
  • Bring a large pot of water to a boil.
  • Cut an X in the bottom of each tomato with a knife.
  • Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
  • Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
  • Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.

Nutrition Facts : Calories 33.2 calories, Carbohydrate 7.2 g, Fat 0.4 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 9.2 mg, Sugar 4.9 g

TOMATENCONCASSE (TOMATO CONCASSE)



Tomatenconcasse (Tomato Concasse) image

I've posted this in response to a request in the German forum. I found the recipe on www.rezeptdatenbank.de and translated it into English. Great to serve as a relish with steamed fish, goats cheese or to use for topping crostini or bruschetta. The yield is a guess.

Provided by -Sylvie-

Categories     Sauces

Time 40m

Yield 2 cups

Number Of Ingredients 8

3 kg tomatoes, skinned and diced (pulp removed)
1 bulb of garlic, peeled and lightly crushed
3 shallots, peeled and finely chopped
100 ml olive oil
1 tablespoon sugar
1 bunch fresh thyme, stripped
1 bunch fresh basil, chopped
salt and pepper

Steps:

  • Saute the shallots in the olive oil.
  • Add the tomatoes, and lightly crushed garlic cloves as well as the stripped thyme leaves and chopped basil. Season with salt and pepper. Cover and simmer for 30 minutes.
  • The juice from the tomatoes should be completely gone by that time and you should be left with a flavourful reduction.
  • Allow to cool completely and either use immidiately or freeze for later use.

Nutrition Facts : Calories 720.2, Fat 46.3, SaturatedFat 6.7, Sodium 82, Carbohydrate 75.1, Fiber 18.3, Sugar 45.9, Protein 14.9

TOMATO BASIL CONCASSE



Tomato Basil Concasse image

Categories     Condiment/Spread     Tomato     Side     No-Cook     Vegetarian     Quick & Easy     Low Cal     Low/No Sugar     Basil     Summer     Chill     Healthy     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 4

2 large tomatoes, seeded and chopped
2 teaspoons extra-virgin olive oil
1 teaspoon red-wine vinegar
1/3 cup finely chopped fresh basil leaves

Steps:

  • In a bowl combine well the tomatoes, the oil, the vinegar, and salt and pepper to taste and stir in the basil. The concassé may be make 2 hours in advance and kept overed and chilled.

TOMATO CONCASSE



Tomato Concasse image

Provided by David Edelstein

Categories     easy, quick, weekday, condiments

Time 10m

Yield Two cups

Number Of Ingredients 8

1/3 cup onions, chopped
2 cups tomatoes, peeled and chopped
1 clove garlic, minced
Salt to taste
White pepper to taste
Sugar to taste
1 teaspoon Italian seasoning
1/4 cup tomato juice

Steps:

  • In a medium pot, combine all the ingredients. Simmer over medium heat for 10 minutes. The mixture should not be too dry; add tomato juice, a little at a time, if necessary.

Nutrition Facts : @context http, Calories 57, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 491 milligrams, Sugar 8 grams

HEIRLOOM TOMATO CONCASSé WITH WILTED SWISS CHARD



Heirloom Tomato Concassé with Wilted Swiss Chard image

Sweet, juicy heirloom tomatoes can be made into a concassé that works as well with vegetables as it does with pasta or grains. Sometimes, I can't bear to cook sweet heirloom tomatoes. I love this concassé with pasta or grains, but this time, I decided to use it as a sauce for Swiss chard. I steamed the chard to wilt it, heated it in a little bit of olive oil, then piled it on my plate and spooned the tomato sauce on top. It's a great combo, and now I think I'll use it as the vegetable and sauce element of a big bowl. A little feta sprinkled over the top would not be lost on this.

Provided by Martha Rose Shulman

Categories     dinner

Time 35m

Yield Serves 4 to 6

Number Of Ingredients 9

1 pound fresh, sweet, ripe heirloom tomatoes, finely chopped (about 2 cups)
1 to 2 garlic cloves (to taste), minced or puréed
Salt to taste
1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
Several fresh basil leaves, cut in slivers or torn
Freshly ground pepper
1 or 2 bunches Swiss chard (about 1 1/4 to 2 pounds), stemmed (keep stems if they are wide and fleshy), leaves washed in 2 changes of water
Feta for garnish (optional)

Steps:

  • In a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1 tablespoon of the olive oil and half the basil. Cover and let sit for 30 minutes or longer. Stir, taste, adjust salt and add pepper.
  • Meanwhile, wilt chard by blanching in boiling salted water for about a minute or by steaming above 1 inch of boiling water for about 2 to 3 minutes, flipping the bunch top to bottom using tongs halfway through. Transfer to a bowl of cold water, drain and squeeze out excess water, taking up the chard by the handful. Chop coarsely.
  • Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add chard and heat through, stirring, until coated with oil. Season to taste with salt and pepper. Remove to a platter or to plates, spoon on the tomato sauce, sprinkle t remaining basil over the top and serve.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 418 milligrams, Sugar 3 grams

TOMATO CONCASSE RECIPE - (3.9/5)



Tomato Concasse Recipe - (3.9/5) image

Provided by HeatherS

Number Of Ingredients 12

8 cups water
4 lb. ripe tomatoes
1/2 cup olive oil
1 cup chopped onion
2 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon white pepper
4 bay leaves
2 tablespoons margarine
1/2 cup chopped onion
3/4 teaspoon minced garlic
4 cups diced canned tomatoes

Steps:

  • In large saucepan bring water to a boil; add tomatoes. Cook 20 to 30 seconds. Remove tomatoes; plunge into ice water. Peel, seed and finely chop tomatoes. In large frying pan heat olive Oil until hot over medium high heat. Add onion and garlic; cook until onion is tender. Add salt, pepper, bay leaves and chopped tomatoes. Reduce heat io medium: simmer 3 to 5 minutes to blend flavors. Remove bay leaves. 4 cups.

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Top Asked Questions

How to cook Tomatoes for tomato concassé?
Tomato concassé is a traditional French preparation used in many sauce and stuffing recipes. Bring a pot of water to a boil over high heat. Set up an ice bath. Score the bottoms of the tomatoes and core the stems from the top.
What is tomato concassé made of?
Tomato Concassé. Tomato concassé is a mixture of peeled, seeded tomatoes that have been sautéed with shallots and herbs. Tomato concassé is a traditional French preparation used in many sauce and stuffing recipes.
How to cook Tomatoes in a crock pot?
Directions. Bring a large pot of water to a boil. Cut an X in the bottom of each tomato with a knife. Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds. Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes.
What to do with a can of tomatoes?
Guess the seeds never bothered me. Blanch, peel, fill quart freezer bags with tomatoes and juice. No salt or other flavorings. Rough cut into quarters or eight's depending on tomato size. Freeze. One quart bag is close enough to a 28 oz can of tomatoes. Can use for beef stew, spaghetti sauce, chili, anything you would use canned tomatoes for.

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