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Tomato la Portuguese
Sauce Yield: 4.85 portions (9.7 oz. total yield)
Ingredients
Tomatoes, ripe, cored and scored: 18.4 oz.
Shallot, brunoise cut: 0.6 oz.
Garlic, minced into a paste: 0.2 oz.
Olive oil, extra virgin: 1 oz.
Salt, kosher: to taste
Black pepper, freshly ground: to taste
Sachet dpices: 1 each
Thyme, fresh sprig: 1 each
Parsley stems: 2-3 each
Bay leaf, dried: 1 each
Peppercorns, whole black: 6 each
Prep
Prepare tomato concasse: Core and score tomatoes, then blanch and shock them. Peel, deseed, and chop to a concasse.
Cut the shallot into a brunoise cut.
Mince garlic and crush into a paste.
Assemble sachet dpices with thyme, parsley stems, bay leaf, and peppercorns, tying in cheesecloth.
Create a parchment paper lid cut to fit the saucepan.
Method of Preparation
1. Fill a 3-quart saucepan with cold water until two-thirds full and bring to a rolling boil over medium-high heat.
2. Score the bottoms of the tomatoes with a sharp knife. Blanch the tomatoes in the boiling water for 30 seconds to 1 minute, or until the skins begin to peel away.
3. Immediately transfer the tomatoes to an ice water bath to shock them, stopping the cooking process. Once cooled, peel the skins, remove seeds, and chop into a concasse.
4. In a separate saucepan, heat the olive oil over medium heat. Add the brunoise cut shallot and sweat until translucent, being careful not to achieve any color.
5. Stir in the garlic paste and cook until fragrant, approximately 1 minute.
6. Introduce the tomato...…of parchment paper that is used as a lid over pots and pans when cooking to slow down the reduction of moisture.
Sweat: This is a technique where vegetables are cooked gently in a little bit of fat (like oil or butter) over low heat without browning to soften the vegetable and release flavors without caramelization.
Simmer: To simmer means to cook liquid just below the boiling point (around 185F to 205F), where small bubbles form but do not break the surface.
Temperature and Time: These are critical factors in cooking, referring to the specific heat level and duration for which a food item is cooked.
Au Sec: A French term used in cooking to describe a liquid that has been reduced until it is nearly…
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