Madison: Tomato Sauce Concasse

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* Exported from MasterCook *

 

Tomato Sauce Concasse

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 61

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 pounds ripe tomatoes -- up to 3

2 tablespoons butter

1 small white onion -- finely diced

Salt and freshly milled pepper

 

MAKES ABOUT 2 CUPS

 

Here the finished sauce retains the texture of diced tomatoes because it's

not run through a food mill.

 

Make an X on the bottom of each tomato with a small, sharp knife. Plunge

them into a pot of boiling water until the skins roll back, 10 to 15

seconds, then peel, seed, and finely chop them. Heat the butter in a wide

skillet over medium heat, add the onion, and cook until wilted, about 5

minutes. Add the chopped tomatoes and simmer, stirring occasionally, until

the watery juices have cooked off, 15 to 30 minutes, depending on the

tomatoes. Season with salt and pepper to taste.

 

Tomato Sauce with Herbs: Add 2 tablespoons chopped basil or parsley or 2

teaspoons chopped marjoram or rosemary to the onions.

 

Tomato Sauce with Cream: Stir in 1/4 cup cream or creme fraiche at the end.

 

Tomato Sauce with Pepper Flakes: Saute the onion in olive oil with 1/2

teaspoon red pepper flakes, then add the tomatoes and cook as described.

 

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