Concassee Tomatoes are easy to make, and are great to use in soups, stews and sauces.
Cut an “X” on the bottom of each tomato.
Bring a pot of water to a boil. Drop tomatoes into boiling water for about 20 seconds. Remove tomatoes from boiling water using a slotted spoon, then place tomatoes into a bowl of ice water to stop the cooking process. Remove tomatoes from ice water; peel away skins with a paring knife. Cut peeled tomatoes in half and squeeze out the seeds and juice.
Chop tomatoes to desired size.
Fresh Tomato Salsa
Easy to make, and delicious to eat.
Once you make this salsa, never again will you eat salsa out of a jar!
1 1/4 cups Tomato, minced
¼ cup Bell pepper, red, minced
1/4 cup Bell pepper, green, minced
¼ cup Onion, minced
½ each Jalapeno pepper, seeded and minced
1/8 cup Lime juice
¼ cup Cilantro, fresh, minced
Pinch Sea salt
In a medium bowl, toss to combine tomato peppers, onion, lime juice and cilantro. Refrigerate until ready to use.
Sundried Tomato Ketchup
This ketchup is a healthier version than what’s typically sold in the condiment aisle at the average grocery store. Removing the tomato skins helps give the ketchup a great texture, but, if you want to skip the tomato concassee prep, you can also make this by using whole, raw plum tomatoes (but do cut them in half and remove all the inner seeds before adding to the blender).
Try it, and say good-bye to processed ketchup!
1/2 cup Sundried tomatoes
1/3 cup Water
4 Plum tomatoes, Concassee
2 tb Apple cider vinegar
1 tb Honey
2 tsp White miso
1 tb Canola oil
3/4 tsp Sea salt
1/8 tsp Onion powder
Soak sundried tomatoes in fresh water until soft, about 20 minutes.
In a blender, process the sun-dried tomatoes with the concassee tomatoes, soak water, vinegar, honey, miso, oil, salt, and onion powder until smooth. Keep refrigerated.
So much flavor, you won’t mind a bit that it’s also lower in fat and calories than many other marinated chicken recipes.
Serve with Fresh Tomato Salsa and Traditional Guacamole or Fruity Guacamole. Fabulous with a small side salad. For a bigger meal, serve also with Spanish Rice.
1/3 cup Lime juice
1/8 cup Tamari (soy) sauce, low sodium, gluten-free
1/4 cup Wine, white
1 taplespoon Olive oil
1/2 teaspoon Chili powder
1/2 teaspoon Cumin, ground
1/2 teaspoon Coriander, ground
3 cloves Garlic, minced
1 teaspoon Honey
1/3 teaspoon Thyme, dried (or 1 tsp fresh, minced)
1/8 cup Cilantro, fresh, minced
6 each Chicken breasts, boneless and skinless, 4-5 ounces each
Mix lime juice, Tamari, olive oil, chili powder, cumin, coriander, garlic, honey, wine and thyme well in a large bowl. Put chicken breasts in shallow pan with marinade mix and refrigerate for at least 3 hours. Reserve marinade.
Heat grill. Pour reserved marinade into small saucepan and bring to a boil. Simmer a few minutes to reduce slightly and make a sauce. Grill chicken breasts, occasionally basting with some of the sauce, until internal temperature reaches 165 degrees.
Add cilantro to sauce. Serve each breast with a teaspoon or two of the sauce.