Best Tomato Basil Concasse Recipes

Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse image

Provided by Bobby Flay

Yield 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 shallots, finely diced
1 clove garlic, finely chopped
8 plum tomatoes, seeded, peeled and coarsely chopped
Salt and freshly ground pepper
4 basil leaves, cut into chiffonade
2 tablespoons olive oil
8 large eggs
2 tablespoons water
3 tablespoons grated Romano cheese
8 spears asparagus, trimmed blanched and cut into 1/2-inch pieces
1/2 cup fresh peas, or defrosted frozen peas
3 tablespoons finely chopped fresh parsley
6 basil leaves, cut into chiffonade
Salt and freshly ground black pepper

Steps:

Mix all the tomato-basil concasse ingredients together and set aside.
Preheat oven to 400 degrees F. Heat olive oil in a large saute pan over high heat. Whisk together the eggs, water, cheese, asparagus, peas, parsley and basil until combined and season with salt and pepper to taste. Pour the egg mixture into the pan and cook until the bottom is golden brown and set. Place in the oven and cook until the frittata is cooked through. Serve at room temperature with the Tomato Concasse.

Tomato Basil Concasse image

Yield Makes 2 1/2 cups

Number Of Ingredients 4

2 large tomatoes, seeded and chopped
2 teaspoons extra-virgin olive oil
1 teaspoon red-wine vinegar
1/3 cup finely chopped fresh basil leaves

Steps:

In a bowl combine well the tomatoes, the oil, the vinegar, and salt and pepper to taste and stir in the basil. The concassé may be make 2 hours in advance and kept overed and chilled.

LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse image

Provided by Malcolm Mitchell, Food Network Star Season 8 Finalist

Categories main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 20

1 pound 16/20 count shrimp
4 tablespoons olive oil
1/3 cup diced onions
2 tablespoons chopped turkey bacon
2 tablespoons chopped garlic
1 cup clam juice
16 ounces canned diced tomatoes
1 tablespoon Italian seasoning
2 tablespoons sugar
Salt and freshly ground black pepper
1 tablespoon smoked paprika
1 cup quick-cooking polenta
1/2 cup heavy cream
1/3 cup grated Parmesan
Salt and freshly ground black pepper
Salt and freshly ground black pepper
6 tablespoons unsalted butter
1 teaspoon lemon zest
2 tablespoons chopped cooked turkey bacon
2 tablespoons chopped fresh parsley

Steps:

For the shrimp sauce: Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat. Saute the onions and turkey bacon for 3 minutes. Add the garlic, clam juice, diced tomatoes, Italian seasoning and sugar. Simmer for 25 minutes.
Sprinkle the shrimp with salt, pepper and the smoked paprika. In a small skillet, heat the remaining 2 tablespoons olive oil over medium heat and saute the shrimp for 1 minute. Transfer the shrimp to the tomato sauce and simmer for 2 minutes.
For the polenta: Bring 3 cups water to a boil in a large saucepan. Stir in the polenta and reduce the heat to a simmer. Cook for 10 minutes. Stir in the heavy cream, Parmesan, butter and lemon zest. Taste and season with salt and pepper.
To serve: Divide the polenta between shallow serving bowls and top each with some shrimp and sauce. Garnish with the turkey bacon and parsley.