Cookbook:Tomato Concassé

Tomato Concassé
CategoryTomato recipes
Time50–60 minutes

Cookbook | Ingredients | Recipes

Tomato concassé (French tomates concassées) is skinned, de-seeded, and diced tomato.

Ingredients edit

Procedure edit

  1. Boil a large pot of water and prepare a large bowl with ice water for refreshing the tomatoes.
  2. Remove the stem and core of the tomatoes by cutting a cone shaped piece out of the stem-end of each tomato. Then score a large X (arms about 1 inch / 2.5 cm long) centered on the other end of the tomato.
  3. Place the tomatoes in the boiling water for about 30–45 seconds then immediately submerge in the ice water bath.
  4. Once cool, peel the skin off the tomatoes. Then, slice the tomatoes in half around the circumference, but not through the stem.[1] Squeeze out the juice and seeds, scraping with a spoon.
  5. Lay the tomato carcasses flat on a cutting board and dice into ⅜ inch (0.75 cm) pieces.

Notes, tips, and variations edit

  • If you don't care that much, you can skip the skinning and seeding part and just chop the tomatoes into ⅜-inch pieces, but that's not really tomato concassé, just diced tomatoes.

References edit

  1. Mastering the Art of French Cooking. by Julia Child et al.