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Tomato Concassé - Printable Version

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Tomato Concassé - Lisa152 - 08-22-2007

Does anyone have the recipe for Tomato Concassé from the Weeknight Menu book? I've had the chicken bistro cakes earmarked for awhile and thought the sauce would be great. Thanks!!

Re: Tomato Concassé - Roxanne 21 - 08-22-2007

I'm a bit surprised Billy hasn't responded to this one---he always RAVES about Concasse


Makes about 2 1/2 cups
Total time: 15 minutes

Saute in 2 TBS Olive Oil:
1 tsp garlic, minced
1 tsp red pepper flakes

1 can diced tomatoes (28 oz.)
Salt to taste

Saute garlic and pepper flakes in oil in a saucepan over medium high heat for 1 minute.

Add tomatoes and simmer 10 minutes to evaporate some of the liquid. Season with salt.

This is such a nice recipe as an addition. I have made this, cooking a bit longer and adding a bit more garlic with basil for a pizza base---simple but GREAT!!!!

How did I miss those Chicken Bistro Cakes??? I've done almost all of the recipes in this magazine and have been happy with most of them!!

Re: Tomato Concassé - HomeCulinarian - 08-22-2007

It is a great combination. We sure enjoyed it.

Re: Tomato Concassé - Lisa152 - 08-22-2007

Thank you!!!!!

Re: Tomato Concassé - bjcotton - 08-22-2007

Watch the red pepper flakes, depending on who's eating it, it can be pretty spicy. If it is a little on the acid side, don't be afraid to add some sugar. I usually add the sugar anyway since we like that hint of sweetness with the spicy.

Re: Tomato Concassé - Lorraine - 08-23-2007

I've never made this one,I use the recipe from the Chicken Roulades. I'll have to give it a try.

Re: Tomato Concassé - cjs - 08-23-2007

That's the one I always seem to go to also, Lorraine.

Re: Tomato Concassé - Lorraine - 08-23-2007

I think I'll wait until winter to try this one, when cherry tomatoes are really expensive.