Tomato Concassé
Tomato concassé (French tomates concassées) is skinned, de-seeded, and diced tomato.
- Prep
- 6 min
- Cook
- 34 min
- Total
- 40 min
- Servings
- As written in source
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Boil a large pot of water and prepare a large bowl with ice water for refreshing the tomatoes.
Procedure
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.
Procedure
Place the tomatoes in the boiling water for about 30–45 seconds then immediately submerge in the ice water bath.
Procedure
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.
Procedure
Lay the tomato carcasses flat on a cutting board and dice into ⅜ inch (0.75 cm) pieces.
Notes, tips, and variations
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.
Photo: Wikimedia contributor · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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