mushrooms in tomato concasse'

years ago i had seen a chef on some TV cookery show making authentic tomato concasse', i liked it and started making it regularly n it became a regular in my kitchen....now i make it in large quantities and keep in the freezer..........needless to say i use it in many ways, it is so versatile that apart from pizzas i use it to make my pastas , in sandwiches and what not, the frozen container of tomato concasse' comes to my rescue when uninformed guests come or when the guests stay over for a few days......... i am able to make some quick n tasty stirfries or whatever.........though my version of tomato concasse is a bit different from what i saw on TV.........have omitted the cheese completely........making it low cal.......

ingredients for the concasse'

big red ripe tomatoes 1 kg
red bell pepper 1 no.
chopped garlic 1/2 cup
chopped onions 1/2 cup
red chilly flakes 1 tbsp or more
salt to taste
tomato ketchup 1 cup
sugar 1 tbsp if the tomatoes are too sour
oregano 1 tsp
chopped fresh basil 2 tbsp ( optional) as it can be added later
olive or sunflower oil 1 tbsp( oil per serving will be negligible as almost 10 servings can be prepared with this quantity of concasse'


procedure

normally tomatoes should be blanched first and skinned and deseeded , but i make it short by using fresh chopped tomatoes........

heat oil in a pan and throw in the garlic , stir and after a minute , the onions too.....fry till translucent and trow in the chilly flakes n then the chopped tomatoes n salt n sugar ....keep stirring n cooking over medium flame till a thick paste is formed.......add the oregano and tomato ketchup and let simmer for 5 minutes........it is ready now........basil can be added during cooking or when making a recipe with it .........cool and keep in the freezer in ziplock pouches.

it can be used fresh for making any recipe too....

mushrooms particularly are the ones which are easiest to process in my kitchen and as i grow my own basil plants..........imagine how aromatic n fresh recipe i get to enjoy.......

this time i made it for lunch with a special side dish which is my next post..........see the pic here............with multigrain chapatis....

ingredients

fresh button mushrooms , sliced
tomato concasse 1 cup
fresh basil leaves 2-3 nos.


procedure

pour a cup of thawed tomato concasse' in a pan and simmer for a minute.........add the sliced mushrooms and keep stirring until mushrooms are cooked but not mushy.........serve garnished with fresh basil leaves.......it makes a healthy low fat subzi.....

hey the leftovers i used to stuff my multigrain bread sandwiches, grilled ones.......arvind is happy..........me too..