Tomato concasse

1 Servings

Ingredients

Quantity Ingredient
3 pounds Ripe red tomatoes
Kosher salt to taste

Directions

Peel a tomato by placing it on the tines of a long fork and holding it over a gas flame. Rotating the fork constantly so that the flesh doesn't cook, sear the skin. You will need about 5 to 15 seconds, depending on the tomato's size. Repeat until all of the tomatoes have been seared. Set the tomatoes aside to cool. When they are cool enough to handle, remove their skins. Cut them in half horizontally (through the equator), cut out the gore, and gently squeeze out the seeds and gel. Chop them fine, and put them in a strainer lined with cheesecloth. Let them drain for at least 20 minutes; reserve the liquid for another use. Transfer the tomatoes to a nonreactive bowl, and season with salt. Use immediately, or store, covered, in the refrigerator for up to 3 days.

Yield: About 3½ cups

Notes: Recipe courtesy of Michele Jordan, California Home Cooking Recipe by: Cooking Live Show #CL9069 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Apr 4, 1998

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