Tortellini with Mango and Diced Fresh Tomato Sauce
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Submitted by John J. Griffin, CEC, CEPC
From the Chef
“Using fresh plum tomatoes in this manner, called Concassee, results in a superior, sweet and intense tomato flavor. It can be used with all the usual flavors associated with fresh tomatoes, like basil, garlic, and oregano.
“By throwing in a different flavor, not usually associated with fresh cooked tomatoes, a sauce here is created that is not only really good, but unique enough for any weekday special.
“Only real fresh local tomatoes will work with this recipe.”
2 pounds Mango IQF, diced
2 pounds Fresh Roma Tomatoes
4 oz Fresh Cilantro, chopped
6 oz XVOO
1 oz Apple Cider Vinegar
8 oz Red Onion, fine dice
4 oz Grated Parmesan Cheese
Salt and pepper to taste
6 pounds Cheese Tortellini
Peel the tomatoes after dipping in boiling water for 10 seconds, and then placing in ice water.
Squeeze the tomatoes over a strainer, to remove the seeds, but do not throw out the juice. Dice the tomatoes, and mix with the tomato juice.
Mix together all the sauce ingredients, except for the Parmesan cheese.
If serving cold, toss the chilled tortellini together with the resulting sauce, and add some Parmesan to garnish.
If serving hot, simmer the sauce for two or three minutes, to heat well, and add the Parmesan cheese. Add the pre-heated tortellini, and mix well. Serve in a large pasta bowl.
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