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Tomato Concasse
Tomates concassées
Preparation info
4
people- Difficulty
Easy
Appears in
Published 1985
One of the basic sauces used in Cuisine Naturelle. It has very few calories, is very light and colourful, and has a good flavour which goes well with both fish and meat.
Ingredients
Method
- Remove the stalks from the tomatoes and then blanch in hot water for approximately 12 seconds. Plunge into iced water and then peel.
- Cut the peeled tomatoes in half, remove and discard the seeds, and chop into small pieces.
- Sweat the shallot and whole clove of garlic well, without colouring, in a large non-stick pan.
- Add the tomatoes and herbs