Tomato basil concasse

1 servings

Ingredients

Quantity Ingredient
2 larges Tomatoes; seeded and chopped
2 teaspoons Extra-virgin olive oil
1 teaspoon Red-wine vinegar
⅓ cup Finely chopped fresh basil leaves

Directions

Source: Gourmet May, 1991

Makes: 2½ cups

In a bowl combine well the tomatoes, the oil, the vinegar, and salt and papper to tasteand stir in the basil. The concasse may be made 2 hours in advance and kept covered and chilled. It is wonderful over chicken or fish.

Posted to JEWISH-FOOD digest by "Deborah Altman" <daltman@...> on Sep 8, 1998, converted by MM_Buster v2.0l.

Related recipes