MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tomato-Basil Concasse
Categories: Five, Vegetables, Herbs, Condiments
Yield: 6 Appetiser

8 Ripe Italian plum tomatoes;
- skinned, diced
1 bn Fresh basil leaves, julienne
1 tb Quality EVOO
3 cl Garlic; minced
Salt & white pepper

Accompaniment: Crostini or garlic bread rounds

To peel the tomatoes: first use your paring knife to cut out
the stem. Then slice a shallow X in the bottom (blossom)
end. Using a slotted spoon, plunge the tomato into boiling
water for a few seconds, then plunge it into a bowl of iced
water. This will stop the tomato from cooking and further
loosen the skin. Remove the cooled tomato and peel away the
skin. This same technique can be used for ripe peaches.

Combine the tomatoes, basil, olive oil, garlic and salt and
pepper. Set aside for at least 10 minutes to allow flavors
to blend. Spoon atop crostini and serve.

From: http://www.mealsmatter.org

Uncle Dirty Dave's Kitchen

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