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Tomato-Herb Concassée

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The clean flavor of this simple tomato sauce teams up well with grilled swordfish or tuna, as well as sautéed chicken or veal.


Tomato-Herb Concassée Recipe

Makes: About 1 1/2 cups

Active Time:

Total Time:

Ingredients

  • 2 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 2 large ripe tomatoes, peeled, seeded and coarsely chopped (see Tip)
  • 2 tablespoons snipped fresh chives
  • 1-2 tablespoons snipped fresh dill
  • Salt & freshly ground pepper to taste

Preparation

  1. Sauté garlic in oil in a medium, nonaluminum skillet until it is just tender, about 1 minute. Add tomatoes and cook over medium-high heat just until most of the liquid evaporates, about 5 minutes. Stir in chives and dill. Season to taste with salt and pepper. Serve hot or cold.

Tips & Notes

  • Tip: To peel and seed tomatoes:
  • 1. Before you start, bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small “X” into the flesh on the bottom.
  • 2. Place the tomatoes in the boiling water, in batches, until the skins are slightly loosened, 30 seconds to 2 minutes.
  • 3. Using a slotted spoon, transfer the tomatoes to the ice water and let sit in the water for 1 minute before removing.
  • 4. Peel the tomatoes using a paring knife. Halve them crosswise and scoop out the seeds with a hooked finger.

Nutrition

Per tablespoon: 8 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 13 mg sodium; 38 mg potassium.

Exchanges: Free Food



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