Hashed Tomatoes (Tomates Concassees)
Updated July 29, 2015
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 large tomatoes, about 1 pound
1 ½ tablespoons olive oil
2 ½ tablespoons puree of shallots and onions (see recipe)
¼ bay leaf
1 small clove garlic, crushed
2 small sprigs fresh thyme or ¼ teaspoon dried
Salt to taste if desired
1 ½ teaspoons tomato paste, optional
Nutritional analysis per serving
13 grams carbs; 147 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 4 grams fiber; 599 milligrams sodium; 3 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Drop each tomato into kettle of boiling water and let stand 12 seconds. Drain immediately. Peel.
- Step 2
Split each tomato crosswise in half and squeeze gently to remove seeds and liquid. Chop as fine as possible. There should be about 1 ¾ cups.
- Step 3
Heat oil in skillet and add puree of shallots and onions. Cook briefly, stirring. Add chopped tomatoes, bay leaf, garlic, thyme and salt. If tomatoes are not very red, add tomato paste. Cook, stirring often, about 20 minutes. Discard garlic and bay leaf.
Private Notes