Tomatenconcasse (Tomato Concasse) - cooking recipe

Ingredients

3 kg tomatoes, skinned and diced (pulp removed)
1 bulb of garlic, peeled and lightly crushed
3 shallots, peeled and finely chopped
100 ml olive oil
1 tablespoon sugar
1 bunch fresh thyme, stripped
1 bunch fresh basil, chopped
salt and pepper

Preparation

Saute the shallots in the olive oil.
Add the tomatoes, and lightly crushed garlic cloves as well as the stripped thyme leaves and chopped basil. Season with salt and pepper. Cover and simmer for 30 minutes.
The juice from the tomatoes should be completely gone by that time and you should be left with a flavourful reduction.
Allow to cool completely and either use immidiately or freeze for later use.