Hashed Tomatoes (Tomates Concassees)

• 2 large tomatoes, about 1 pound
• 1 1/2 tablespoons olive oil
• 2 1/2 tablespoons puree of shallots and onions (see recipe)
• 1/4 bay leaf
• 1 small clove garlic, crushed
• 2 small sprigs fresh thyme or 1/4 teaspoon dried
• Salt to taste if desired
• 1 1/2 teaspoons tomato paste, optional

1. Drop each tomato into kettle of boiling water and let stand 12 seconds.
2. Drain immediately.
3. Peel.
4. Split each tomato crosswise in half and squeeze gently to remove seeds and liquid.
5. Chop as fine as possible.
6. There should be about 1 3/4 cups.
7. Heat oil in skillet and add puree of shallots and onions.
8. Cook briefly, stirring.
9. Add chopped tomatoes, bay leaf, garlic, thyme and salt.
10. If tomatoes are not very red, add tomato paste.
11. Cook, stirring often, about 20 minutes.
12. Discard garlic and bay leaf.

tomatoes, olive oil, puree of shallots, bay leaf, clove garlic, thyme, salt, tomato paste

Taken from cooking.nytimes.com/recipes/1531 (may not work)