Hashed Tomatoes (Tomates Concassees)

Name: Hashed Tomatoes (Tomates Concassees)
Total time: 30 min
Yield: 1 cup
Ingredients: 2 large tomatoes, about 1 pound; 1 1/2 tablespoons olive oil; 2 1/2 tablespoons puree of shallots and onions (see recipe); 1/4 bay leaf; 1 small clove garlic, crushed; 2 small sprigs fresh thyme or 1/4 teaspoon dried; Salt to taste if desired; 1 1/2 teaspoons tomato paste, optional

By Craig Claiborne

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:1 cup

2large tomatoes, about 1 pound
1½tablespoons olive oil
2½tablespoons puree of shallots and onions (see recipe)
¼bay leaf
1small clove garlic, crushed
2small sprigs fresh thyme or ¼ teaspoon dried
Salt to taste if desired
1½teaspoons tomato paste, optional

Ingredient Substitution Guide

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Preparation

Step 1
Drop each tomato into kettle of boiling water and let stand 12 seconds. Drain immediately. Peel.
Step 2
Split each tomato crosswise in half and squeeze gently to remove seeds and liquid. Chop as fine as possible. There should be about 1¾ cups.
Step 3
Heat oil in skillet and add puree of shallots and onions. Cook briefly, stirring. Add chopped tomatoes, bay leaf, garlic, thyme and salt. If tomatoes are not very red, add tomato paste. Cook, stirring often, about 20 minutes. Discard garlic and bay leaf.