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Tomato Concassé-- Deb Christakis, Cooking From Scratch

1 ½ lb large red tomatoes, about 3 medium, cored

2 oz white balsamic vinegar

1 oz red wine vinegar

2 cloves garlic, minced

6 oz extra virgin olive oil

1 tsp salt, pepper or  to taste


Whisk vinegars, garlic and olive oil together in a large bowl.  Cut the tomatoes into large (1/2“) dice and add to the bowl.   Add salt and a pinch or grind of pepper.  Let sit for 5 minutes.  


Serve with:

1 can cannellini beans, drained and rinsed

2 stalks celery, sliced thinly across

½ head fennel, small dice

½ red pepper, medium dice

1/2 cup onion, finely diced

1 cucumber, peeled, medium dice

½ tsp thyme, chopped

2 tsp basil or parsley, chopped

1 cup feta cheese, crumbled (optional)

Serve w/ greens- raw or cooked


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