I love tomatoes, and when they are simply laid on toast with salt and pepper. BUT when I top toast with tomato concasse-I love them even more. This sauce is one of my favourite ways to eat tomatoes, it combines red wine vinegar with super fruity extra virgin olive oil and tomatoes all simmered together to create a tasty sauce that you will use on EVERYTHING!
Lightly toast your favourite bread and spread with real butter if thats your thing( I love it with butter). Heat the tomatoes concasse up OR spread it straight from the fridge onto toast.YUM!
This will keep in the fridge in a sealed container for up to 2 weeks.
Prep time 20 minutes
Cooking time 15 minutes
Makes – 2 cups
1 kg tomatoes, core removed
1/3 cup extra virgin olive oil
1 small onion, chopped finely
1 garlic clove, crushed
1 Tbsp red wine vinegar
1 Tbsp brown sugar
2 sprigs thyme
2 slices Turkish Bread, lightly toasted
Fried shallot to serve
Coriander sprigs to serve
1 Bring a large saucepan of water to the boil. Drop in tomatoes and blanch for 1-2 minutes, or till skin begins to crack and peel away from flesh. Plunge into icy cold water and allow to cool. ( This also stops the tomatoes from cooking any further)
2 Peel tomato skin off and cut in half, remove seeds and roughly chop flesh.
3 Heat a medium saucepan to medium high heat and add 1 tablespoon of the olive oil, cook onions for 2 minutes, add garlic and cook for 1 minute. Add tomatoes, red wine vinegar, brown sugar, remaining olive oil and thyme leaves. Simmer on low heat for 10-12 minutes till reduced. Season with salt & pepper to taste. Top with fried shallots and sprigs of coriander.
Sizzle tip– this sauce is also fantastic with seafood, chicken and cold meats.
Sizzle sub – top with micro herbs.
photography by Sydney Food Photographer http://www.omid.com.au
recipe and styling by Sydney food stylist Jane Collins http://www.janecollins.com.au