Cookbook:Tomato Concassé
| Tomato Concassé | |
|---|---|
 | |
| Category | Tomato recipes |
| Time | 50–60 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Tomato concassé (French tomates concassées) is skinned, de-seeded, and diced tomato.
Ingredients
[edit | edit source]Procedure
[edit | edit source]- Boil a large pot of water and prepare a large bowl with ice water for refreshing the tomatoes.
- 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.
- Place the tomatoes in the boiling water for about 30–45 seconds then immediately submerge in the ice water bath.
- 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.
- Lay the tomato carcasses flat on a cutting board and dice into ⅜ inch (0.75 cm) pieces.
Notes, tips, and variations
[edit | edit source]- 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.