Sunday, February 22, 2009

home made pizza sauce or tomato concasse | mushrooms in tomato concasse

Tomato concasse is the classic pizza sauce that can be used for tossing up a quick pasta dish or even for mixed vegetable stir fries. Home made pizza or pasta sauce is a must in my kitchen as I find the bottled variety loaded with unnecessary chemicals.

Years ago I had seen a chef on some TV cookery show making authentic tomato concasse, I liked it and started making it regularly and 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 and tasty stir fries with any vegetables handy in season. Although my version of tomato concasse is a bit different from the recipe I saw on TV. I have omitted cheese from the concasse and add it as required for the recipe I am following for the final dish.

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


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 and then the chopped tomatoes, salt and 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 is ready now........basil can be added during cooking or when making a recipe with it 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....


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


pour a cup of thawed tomato concass' 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 makes a healthy low fat subzi.....

and the leftovers were used to stuff my multigrain bread sandwiches, grilled ones.......arvind is too..


  1. tomato concasse sounds like very flavorful sauce,looks tasty with mushrooms:)

  2. This sounds great! I love mushrooms and am always looking for a new way to make them.