In a large bowl, gently combine all the ingredients, taking care not to crush the diced tomato. This sauce should be made no less than 2 hours before using, so the flavors have a chance to mingle. It can be made up to a day in advance and refrigerated but should always be allowed to come to room temperature before using.

How to concasse tomatoes: In a medium stockpot, bring a gallon of water to a boil. Prepare a large bowl filled with ice water. With a paring knife, cut out the stem end of the tomatoes, then cut a dime-sized X in the skin on the opposite end. Lower tomatoes into the pot of rapidly boiling water for 10 seconds or until skin by the X peels away slightly.

Remove with a slotted spoon and place in the bowl of ice-cold water. Once the tomatoes are cool, peel the skin off. To remove seeds, cut tomatoes in half lengthwise and scoop out seeds and inner pulp with a spoon. When finished you will be left with a smooth panel of tomato.

Flatten this panel on a cutting board and cut into even strips as wide as the tomato panel is thick. Keeping the strips lined up together; turn perpendicular to the first cut and cut again, making small scubes.

Use this sauce:

• As a topping for a freshly baked ricotta (see recipe here)
• Tossed with a penne pasta
• Spread on bruschetta
• Spooned over grilled fish, shrimp or lobster

Recipe courtesy of:

John T. Piazza, CEC, CCA
Culinary Arts Program Director
Detroit Institute of Gastronomy
Soil2Service.org