What are concassé tomatoes? This is essentially a sauce. He comes from Italian cuisine. This is in a certain way chopped pulp of tomatoes. It is the flesh. It does not use peel and seeds. Further, various options are possible - from dressings to spices. This sauce goes well with many dishes, such as pasta or rice. The advantage of such a refueling is in the speed of preparation. It takes a matter of minutes.
How to peel tomatoes?
Tomato concasse is prepared only from the pulp of tomatoes, respectively, the skin is removed. How to make it as simple and quick as possible? To do this, you will need two containers: with hot and cold water.
Tomatoes cut crosswise. Dip them in a container of boiling water. The immersion time of tomatoes depends on their variety. Fruits with a thin skin hold for about thirty seconds, with a denser one - up to one and a half minutes. After they dip the tomatoes in cold water. The skin at the incision site will rise. With a knife, she is picked up and removed from tomatoes.
Garlic and Chili Contassa
This sauce is moderately spicy, but very fragrant. This is due to the fact that peppers and garlic are only heated, not leaving in a finished dish. If necessary, pepper is added to the finished dish for poignancy. For this dish option you need to take:
- Tomatoes
- garlic;
- some fresh chili peppers;
- salt and pepper to taste;
- vegetable oil;
- fresh basil.
All ingredients are taken in an arbitrary volume. So, you can take more pepper or garlic, add a couple of pinch of sugar.
To begin with, peeled tomatoes are cut into slices, seeds are harvested. The pulp should be in the form of small cubes. A little oil is poured into the pan, the garlic and chili peppers cut along it are lowered. Warm up until they release the aroma, then remove from the pan.
Add tomatoes, sprinkle with spices. Basil leaves finely chopped. One or two are left. Everyone is boiling. Fresh basil leaves are placed in the finished dish. Such concassage tomatoes can be served with pasta, rice, just as the basis for sandwiches.
Delicious Pasta Sauce
For this variant of tender sauce you need to take:
- two large tomatoes;
- half a bunch of herbs, preferably of a different kind, that is, basil, parsley, dill, and so on;
- three cloves of garlic;
- salt, pepper and sugar to taste;
- some olive oil.
To begin with, peel the tomatoes, cut into slices. Take out the seeds. Finely chop the pulp itself. Concassé tomatoes are cooked very quickly. You can immediately put the boiled pasta, and at this time prepare a dressing for it.
Olive oil is heated in a pan. Peel and finely chop the garlic. Fry for a couple of minutes, stirring, not letting the garlic turn black. After the fire is reduced to a minimum. Add tomatoes, mix. All greens are washed, shaken off excess moisture and finely chopped. Add to the tomato concassé. Season to taste. Sauce the pasta over the sauce. Top with grated cheese.
Delicious sauces are the basis for many hearty and original dishes. Even ordinary pasta can be decorated with delicious dressing. Concassé tomatoes are an Italian option for refueling a variety of dishes. Ripe tomatoes without peel and seeds are the cornerstone. They are finely chopped, various dressings, such as garlic or pepper, are added, seasoned with salt and sugar. Stew. Different herbs are often added. This sauce is prepared very quickly.