concasse

Campanile's Chef Mark Peel actually served hundreds upon hundreds of olive oil fried eggs on grilled bread with black olive tapenade and tomato concasse, an enormous task and so delicious.

Jay Weston: Share Our Strength Fights Childhood Hunger at Taste of Nation Jay Weston 2011

Campanile's Chef Mark Peel actually served hundreds upon hundreds of olive oil fried eggs on grilled bread with black olive tapenade and tomato concasse, an enormous task and so delicious.

Jay Weston: Share Our Strength Fights Childhood Hunger at Taste of Nation Jay Weston 2011

Campanile's Chef Mark Peel actually served hundreds upon hundreds of olive oil fried eggs on grilled bread with black olive tapenade and tomato concasse, an enormous task and so delicious.

Jay Weston: Share Our Strength Fights Childhood Hunger at Taste of Nation Jay Weston 2011

Campanile's Chef Mark Peel actually served hundreds upon hundreds of olive oil fried eggs on grilled bread with black olive tapenade and tomato concasse, an enormous task and so delicious.

Jay Weston: Share Our Strength Fights Childhood Hunger at Taste of Nation Jay Weston 2011

Campanile's Chef Mark Peel actually served hundreds upon hundreds of olive oil fried eggs on grilled bread with black olive tapenade and tomato concasse, an enormous task and so delicious.

Jay Weston: Share Our Strength Fights Childhood Hunger at Taste of Nation Jay Weston 2011

Campanile's Chef Mark Peel actually served hundreds upon hundreds of olive oil fried eggs on grilled bread with black olive tapenade and tomato concasse, an enormous task and so delicious.

Jay Weston: Share Our Strength Fights Childhood Hunger at Taste of Nation Jay Weston 2011

It takes a certain kind of person to want to lie naked for four hours as the fabulous people around her eat a tower of frisee, endive, quinoa, tomato concasse and dates with a roasted shallot vinaigrette and lackadaisically discuss how they posed nude in their youth.

Anatomy of an L.A. Museum's Fall Affair Marshall Heyman 2011

The cod was set atop a rather garlicky pile of tomato concasse that had been mixed through with thyme leaves, toasted pine nuts, chives, and olive oil.

Spain 2006

The cod was set atop a rather garlicky pile of tomato concasse that had been mixed through with thyme leaves, toasted pine nuts, chives, and olive oil.

Augieland: 2006

The cod was set atop a rather garlicky pile of tomato concasse that had been mixed through with thyme leaves, toasted pine nuts, chives, and olive oil.

Balzac: 762 honorellian stars 2006