Tomato Concasse
Tomato concasse is a classic French cooking technique that involves peeling, seeding, and dicing tomatoes. The resulting product, known as tomato concasse, is a versatile ingredient that can be used in a wide variety of dishes, from soups and sauces to salads and sandwiches. The process of concasse not only enhances the flavor and texture of the tomatoes but also removes any bitterness from the skin and seeds, resulting in a smoother and more palatable end product.
Prep Time:
10 mins
Cook Time:
1 mins
Total Time:
11 mins
Servings:
2
Yield:
2 servings
Ingredients
Directions
Step 1
Fill a large bowl with ice cubes and water and set aside.
Step 2
Bring a large pot of water to a boil.
Step 3
Cut an X in the bottom of each tomato with a knife.
Step 4
Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
Step 5
Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
Step 6
Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.
Nutrition Facts (per serving)
33
Calories
0g
Fat
7g
Carbs
2g
Protein
Complement
To make tomato concasse, tomatoes are first blanched in boiling water for a few seconds to loosen the skin. They are then shocked in ice water to stop the cooking process and make the skin easier to remove. Once peeled, the tomatoes are cut in half, and the seeds and juice are removed before dicing the flesh into small, uniform pieces. This meticulous process may seem labor-intensive, but the result is a high-quality ingredient that adds a burst of fresh, vibrant flavor to any dish. Whether used as a base for a rich tomato sauce or as a topping for bruschetta, tomato concasse is a staple in French cuisine and a favorite among chefs for its bright, clean taste and versatility.
