Tomato Concasse

Serves: 6
Total Calories: 39
Prep time:
Cook time:
Total time:


1 tablespoon extra-virgin olive oil
1 tablespoon finely minced shallot
1 clove garlic, finely minced
3 medium-size ripe tomatoes, peeled and coarsely diced
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 tablespoon chopped fresh parsley


In a sauté pan, heat the oil over medium/high heat and add the shallots and garlic and sauté for 1 minute, being careful not to burn garlic. (If the garlic burns, start over.) Add the diced tomatoes; sprinkle with salt and pepper. Simmer over medium heat, stirring gently with a wooden spoon for 3 minutes. Do not allow to brown. Serve at once, sprinkled with chopped parsley. This dish is best served hot over rice or pasta and is usually served with veal.

Nutritional Facts:

Serves: 6
Total Calories: 39
Calories from Fat: 20

This Tomato Concasse recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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