Tomato Concasse

Tomato Concasse

Have you ever had a recipe that called for Tomato Concasse?  If so, you may have wondered what they were talking about.  Concasse  when applied to tomatoes simply means, a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions. Specified dimensions can be rough chop, small dice, medium dice, or large dice. 

Peeling a tomato by hand can be difficult and time consuming.  However, there’s a technique that quickly releases the skins from the meat of the tomato making this task effortless.  Here’s how:

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With a pairing knife core out the stem end of the tomato.  Then on the opposite end, using your pairing knife, mark an “x” piercing through the top layer of the skin.

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Place prepared tomatoes into a pot of boiling water for approximately 30 seconds.

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With a slotted spoon remove tomatoes and plunge into an ice bath – this will release the skins from the meat of the tomato.

To create an ice bath: Place ice cubes into a bowl and fill with water.  Leave room at the top so when you add your tomatoes the water won’t spill over.

Tomato Concasse

Pat tomatoes dry with a paper towel.  Starting at the “x” peel skin from the tomatoes.

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Once skins are removed slice each tomato into wedges.  Remove the seeds by placing a pairing knife between the meat and seeds, slicing through from one end to the other, removing all the seeds.

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Once all seeds are removed, dice tomato to specifications.

That’s all you need to do when a recipe calls for “Tomato Concasse.”

On Thursday I will share a delicious recipe using this method – don’t forget to stop back by.

Until then….Happy Cooking!

 

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11 comments

  1. Easy peasy! Thanks for sharing, Vicki.

  2. Good basic recipe everyone should know. And so thoroughly explained! I’ve thought of doing a whole series of kitchen basic recipes – there’s always something that someone doesn’t know. Good job – thanks.

  3. This recipe for making Concasse appeals to all 5 of my senses! Tomatoes are my favorite food and Concasse is great for use in Pasta and ratatouille. I can’t wait to see what your recipe is going to be about. 🙂

  4. I can’t wait to see what you make with your tomato concasse, Vicki!

  5. Great tutorial Vickie! Such a fancy name for something so simple. Thanks!

  6. Thank you for another great tutorial, Vicki!

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