Tomato Concassé

Vegetarian. Lactose-free and gluten-free.

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Bonjour and welcome to this recipe no. 19.

Have you ever tried making your own preserves? The recipe that follows might revolutionize your habits.

This is a grandmother’s recipe that passes from mother to daughter and hides in one of my 1990 Provençal cookbooks: Tomato Concassé.

We're going to make it according to the rules of art, with tomatoes we'll have peeled ourselves, far from those already peeled by industry.

In the south of France, we're accustomed to preparing this marvel around August 10-20, when tomatoes reach their peak: sun-soaked, succulent as desired, of a brilliant red, abundant and inexpensive.

This recipe becomes the foundation of a thousand creations: sauce for pasta, base for Bohémienne - that typically Provençal dish I'm saving for you in two weeks -, topping for pizzas, companion to rice, polenta or semolina. It elevates an omelet, scrambled eggs, accompanies grilled meats and fish. It settles on bruschettas, fills savory turnovers, warms up tepid salads and even sandwiches. In short, this compote harmonizes with almost everything.

We prepare it in generous quantities, because its preparation takes time and it keeps perfectly in the freezer. Gone are the little jars of industrial sauces! Discover the inimitable taste of Tomato Concassé. You won't be able to do without it, and all other sauces will seem quite bland next to this marvel.

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Tomato Concassé

Concassé de tomates

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Ingredients

• 3 kg (6.6 lbs) of very ripe tomatoes

• 3 shallots

• 100 ml (⅓ cup + 1 tbsp) olive oil

• 1 whole head of garlic, peeled and degermed

• 1 tablespoon honey

• 1 bunch of fresh thyme

• 1 bunch of chopped basil

• Salt, pepper

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Instructions

1. Bring a large pot of water to a boil.

2. Drop the 3 kg of tomatoes into the boiling water for a few seconds.

3. Remove them and peel off the skins. You can run them briefly under cold water if they're too hot to handle.

4. Cut the tomatoes in half, remove the seeds, then cut each half in two again.

5. Peel and finely chop the 3 shallots. Sauté them in a large pot with the olive oil.

6. Peel the garlic and remove the germ from each clove. Crush the cloves with the flat side of a knife and add them to the pot.

7. Add the tomatoes, honey, thyme, salt, and pepper to the pot.

8. Chop the basil and add it as well.

9. Cover and let simmer for about 30 minutes, until the water from the tomatoes has evaporated.

10. Let cool. You can enjoy it right away or freeze it for later use.

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Thank you for reading, let me know what you think in the comments!