Tomato Concasse

Directions

1. 1
   Blanch tomatoes (place in boiling water 30-60 seconds).
2. 2
   Remove with a slotted spoon and plunge into ice water.
3. 3
   Peel.
4. 4
   Cut tomatoes in half, then seed and dice.
5. 5
   In a small nonstick fry pan sweat (saute-low heat) shallots and garlic without browning.
6. 6
   Add tomatoes and herbs.
7. 7
   Season.
8. 8
   Cover.
9. 9
   Simmer 20 minutes until soft and all liquid has evaporated.
10. 10
    Remove garlic and herbs.
11. 11
    Adjust seasoning.
12. 12
    Store in a tightly covered glass jar.
13. 13
    Let cool and refrigerate.
14. 14
    Keeps up to two weeks.
15. 15
    Enjoy!