Tomato Concasse - cooking recipe

Ingredients

2 1/2 lbs ripe tomatoes
3 -4 shallots, minced
1 sprig fresh oregano or 1 sprig thyme
1 clove garlic, unpeeled
salt & freshly ground black pepper

Preparation

Blanch tomatoes (place in boiling water 30-60 seconds).
Remove with a slotted spoon and plunge into ice water.
Peel.
Cut tomatoes in half, then seed and dice.
In a small nonstick fry pan sweat (saute-low heat) shallots and garlic without browning.
Add tomatoes and herbs.
Season.
Cover.
Simmer 20 minutes until soft and all liquid has evaporated.
Remove garlic and herbs.
Adjust seasoning.
Store in a tightly covered glass jar.
Let cool and refrigerate.
Keeps up to two weeks.
Enjoy!