Everyone
deserves a well-earned break now and then and if you’re
the type of person who would like to combine a trip abroad
with a delicious cooking experience, this is the prize for
you!
Making
a tomato concassé - concassé (con-cass-eh) means to
roughly chop
Remove
the core from the tomato, score an X in the skin and
place into boiling water for 10 seconds, remove from
the water and place under cold running water.
The
peel should now just slip off; if it does not pop
back in the boiling water for a few more seconds
Cut
in half and remove the pips and rinse out and roughly
chop
Gently
cook the finely chopped shallots and the tomatoes
in half the butter without colouring them (this is
called sweating) for 5 minutes and set aside until
required
Making
a tomato concassé - concassé (con-cass-eh) means to
roughly chop
