Tomato Concassé

[Lisa152]

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!!

[Roxanne 21]

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


TOMATO 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

Add:
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!!

[HomeCulinarian]

It is a great combination. We sure enjoyed it.

[Lisa152]

Thank you!!!!!

[bjcotton]

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.

[Lorraine]

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

[cjs]

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

[Lorraine]

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