Make this Pasta with Tomato Concassé for a quick simple dish for your family
I was fortunate to attend a high school, which I eventually taught at, that offered a culinary program. Students still take the “normal” classes along with their choice of a career class if they wish. We entered these classes during our sophomore year after an interview. I remember going into the culinary class asking the Chef Lansing, the chef instructor when are interviews. She knew I was passionate about taking the class and I knew at an early age I wanted to be a chef thanks to my Easy Bake Oven that I bought with my allowance. I already had my first job at the summer before I started the 9th grade in a smoothie shop.
I still remember one of my first days in my high school culinary class. We had a student from a culinary school located in Palm Beach, which has now been bought by a for-profit company, perform a demo of pasta with tomato concassé and pesto. This student graduated from our high school, I was so excited to hear everything that she had to say and I took notes like crazy in our required composition books. I couldn’t believe everything that she was doing, peeling a tomato, taking the seeds out of it, and dicing it perfectly. I mean this is something you buy in a can and she was doing it fresh!
That night I went home and prepared the dish for my folks. My mom was shouting for my dad, “Don! Don! Come in here! You gotta see what Stacey is doing..this is just too cool! Look what she just did to the tomato..it’s peeled!”
Pasta with Tomato Concassé
- 5 ea Roma Tomatoes
- 1/2 cup Pesto
- 1 lb Pasta, Farfalle or your favorite
- Gather ingredients and equipment
- Bring water to a boil in a large pot over high heat
- Cut the core out of the tomatoes and score an "x" on the bottom of each tomato
- Boil the tomatoes for 10-15 seconds and place in ice water bath or super cold water
- Peel the tomatoes with a paring knife. De-seed the tomatoes and small dice.
- Cook the pasta until aldénte and drain.
- Mix in pesto and tomato concassé.