Tomato basil concasse
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Tomatoes; seeded and chopped |
| 2 | teaspoons | Extra-virgin olive oil |
| 1 | teaspoon | Red-wine vinegar |
| ⅓ | cup | Finely chopped fresh basil leaves |
Directions
Source: Gourmet May, 1991
Makes: 2½ cups
In a bowl combine well the tomatoes, the oil, the vinegar, and salt and papper to tasteand stir in the basil. The concasse may be made 2 hours in advance and kept covered and chilled. It is wonderful over chicken or fish.
Posted to JEWISH-FOOD digest by "Deborah Altman" <daltman@...> on Sep 8, 1998, converted by MM_Buster v2.0l.