I say tomato …

Tomato Concasse a fancy way of saying tomato sauce but with no skin, no seeds no kidding! you can watch how I do it here Skinning a slippery tomato

photography of tomatoes near basil leaves


1-2 kgs of fresh ripe tomatoes ( use as many as you like to make a beautiful summery sauce to freeze)


Score (cut a large cross) the top of each tomato and place in a large bowl.

Cover with boiling water and allow to ‘stand’ for about 5-10 minutes.

Take out each tomato and slowly peel the outer skin. Cut in half and then remove all the seeds.

You might like to plunge the tomatoes in cold water to make them easier to handle.

It takes a little while to do this but you will be left with beautiful fresh tomato pulp that is skinless and seedless. Use this pulp to make sauce or soup or both. I use this sauce in an eggplant curry, on eggs, as a soup it is very versatile and perfect to eat.

If you wish to make a sauce with it, add chopped onions and garlic to olive oil in a pan.

Add the tomato pulp, a bay leaf and salt. Simmer for about 30 minutes, remove bay leaf then blend.

Note: freezes for many months.

Published by The Food Manifesto

I am a life explorer, food forager, choice crusader, eco educator, leader, teacher and head and neck cancer survivor. I've loved food all my life, my mum taught me good eating habits and how to cook nutritious food with loads of flavour. As a little girl I lived next door to a wonderful cook Pat Heidrich, I watched as she rolled pastry, filled cupcakes and prepared light as a feather sponges. My love of licking bowls and beaters started early. I grew up and explored my passion by studying cooking, trawling food markets, buying good equipment and experimenting with the tastes and cuisines I love. This blog is intended to share my passion, inspire you to try ...and fail, provide tips and every day good advice about cooking, shopping for ingredients, and planning menus for you, your family and friends. What's your food manifesto? talk to me about how I can help you.

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