Tomato concassee

Ingredients for 8 servings:

• 500 g tomatoes, preferably beefsteak tomatoes, vine tomatoes
• 1 spring onion(s)
• ½ clove(s) garlic, very finely chopped
• 4 mint leaves, fresh, finely chopped
• 8 basil leaves, fresh, very finely chopped
• some lemon peel, grated
• 1 pinch(s) black pepper, medium-ground
• 1 pinch(s) of sea salt, e.g. B. Fleur de Sel
• 2 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 18 minutes

very spicy, fruity and fresh

Blanch the tomatoes in boiling water for about 3 minutes, then refresh in ice water. In the meantime, slice the spring onions into very fine rings and chop the garlic very finely. Finely chop the mint and basil. Peel the skin from the tomatoes, quarter them, remove all the cores, and cut the tomatoes into fine cubes (approx. 8 x 8 mm). Add the onion rings. Add the olive oil, mint, and basil, and gently fold in. Season with a little grated lemon zest, sea salt, and pepper. Tastes great as a topping for bruschetta!