Tomato Concasse. MICHELE ANNA JORDAN. FOR THE PRESS DEMOCRAT. September 7, 2010. 1 minute read. Makes 5 to 6 cups. ... Store the juice that remains in the bowl to use in another recipe ...

• To concasse a tomato cut out the stem and slice an x in the bottom of the tomato. Boil in water for :45 to 60 seconds and then immediately cool in an ice bath for 3 to 4 minutes.

I also appreciated the recipe’s final result: a smooth soup with a no-nonsense tomato flavor. Adding cream to it tempered the acidity slightly and gave the soup a velvety texture.

Put the tomatoes into a large saucepan. Add the onion, two garlic cloves and the bay leaves. Cover and cook over low heat, stirring occasionally, until soft, 20 to 30 minutes.

There's something so comforting about tomato soup. When you're feeling under the weather or in need of a pick-me-up, enjoying this creamy dish is akin to giving your soul a nice warm hug.

Heat the oven to 425 degrees with one rack in the middle and one rack closest to the heating element.; In a large bowl, whisk together the coconut milk, curry paste and salt. Zest and juice one of ...