Ingredients for Tomatenconcasse Tomato Concasse
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How to Make Tomatenconcasse Tomato Concasse
- Finely chop 1 medium shallot. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Sauté the shallot until softened, about 3-5 minutes.
- Add 2 pounds of ripe tomatoes, peeled and roughly chopped (about 4 medium tomatoes). Add 2 cloves of garlic, lightly crushed, 1 tablespoon of fresh thyme leaves, and 2 tablespoons of chopped fresh basil.
- Season generously with salt and freshly ground black pepper to taste.
- Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
- Continue to cook until most of the liquid has evaporated and the tomatoes have reduced to a thick, flavorful sauce. The exact time may vary depending on the juiciness of your tomatoes.
- Remove from heat and let cool completely. Store in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
183g
Fat
33g
Carbs
25g
