By Martha Rose Shulman
- Total Time
- About 35 minutes
- Rating
- 4(100)
- Notes
- Read community notes
Sweet, juicy heirloom tomatoes can be made into a concassé that works as well with vegetables as it does with pasta or grains. Sometimes, I can’t bear to cook sweet heirloom tomatoes. I love this concassé with pasta or grains, but this time, I decided to use it as a sauce for Swiss chard. I steamed the chard to wilt it, heated it in a little bit of olive oil, then piled it on my plate and spooned the tomato sauce on top. It’s a great combo, and now I think I’ll use it as the vegetable and sauce element of a big bowl. A little feta sprinkled over the top would not be lost on this.
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Ingredients
Yield:Serves 4 to 6
- 1pound fresh, sweet, ripe heirloom tomatoes, finely chopped (about 2 cups)
- 1 to 2garlic cloves (to taste), minced or puréed
- Salt to taste
- 1teaspoon balsamic vinegar
- 2tablespoons extra virgin olive oil
- Several fresh basil leaves, cut in slivers or torn
- Freshly ground pepper
- 1 or 2bunches Swiss chard (about 1¼ to 2 pounds), stemmed (keep stems if they are wide and fleshy), leaves washed in 2 changes of water
- Feta for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
75 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 418 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1 tablespoon of the olive oil and half the basil. Cover and let sit for 30 minutes or longer. Stir, taste, adjust salt and add pepper.
Step
2
Meanwhile, wilt chard by blanching in boiling salted water for about a minute or by steaming above 1 inch of boiling water for about 2 to 3 minutes, flipping the bunch top to bottom using tongs halfway through. Transfer to a bowl of cold water, drain and squeeze out excess water, taking up the chard by the handful. Chop coarsely.
Step
3
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add chard and heat through, stirring, until coated with oil. Season to taste with salt and pepper. Remove to a platter or to plates, spoon on the tomato sauce, sprinkle t remaining basil over the top and serve.
Tip
- Advance preparation: The tomato concassé can be made a few hours ahead. The wilted chard will keep for about 3 days in the refrigerator.
Ratings
4
out of 5
100
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Cooking Notes
sreed
If preparing all at once, next time I would let the swiss chard cool to about room temperature before adding the tomato mixture. When I combined them while the chard was hot, it heated up the tomatoes while the tomatoes cooled the chard and the two lukewarm temperatures didn’t do justice to the otherwise delicious dish!
laura card
This was very tasty and easy. I added feta and kept the stems of the chard. It was a gorgeous way to enjoy the homegrown vegetables I had at hand.
Rizzo
This is a great recipe. I drove back from the Chesapeake Bay today with really great crab cakes. This salad was the star of the show!
sreed
If preparing all at once, next time I would let the swiss chard cool to about room temperature before adding the tomato mixture. When I combined them while the chard was hot, it heated up the tomatoes while the tomatoes cooled the chard and the two lukewarm temperatures didn’t do justice to the otherwise delicious dish!
Phillyspice
Simple and delicious. I love this as a technique for a quick fresh vegetable sauce too.
Helen
I really enjoyed this. I added two cloves of garlic, and found that to be just right. The perfect way to use perfect tomatoes. I also skipped the blanching of the chard leaves - mine were tender enough. I'm also making a pickle from the chard stalks.
Lyn
So easy and worthwhile! It was very delicious. I love silverbeet/swiss chard and I suspect I will be making this regularly.
I'd watch the garlic, as some might find it too aggressive. I'd suggest lightly crushing a clove with the tomatoes as they marinate, and remove before serving. As the chard I used was very young and tender; it didn't need the second cook to make it soft and silky. I'm also a big fan of minimising washing up! But you will need to pre-wilt for otherwise.
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