Tomato Concasse

Ingredients

6 cups water, or enough to cover tomatoes

Preparation

1
Bring a saucepan of water to a boil.
2
Core out the stem of the tomato by circling the tip of a paring knife around the stem in a cone shape.
3
Score an "x" in the opposite end and drop the tomato into the boiling water.
4
Blanch for about 30 seconds to 1 minute, until the skin begins to peel up around the "x".
5
Remove with a slotted spoon and drop into a bowl of ice water to stop the cooking.
6
Peel the tomato and cut it in half crosswise. Using your thumbs, scoop the seeds and juices out of the crevices.
7
With a paring knife, slice out the interior membranes, leaving a bowl-shaped tomato exterior. The exterior and interior can then be rough chopped or diced to the desired size.

Tools

 



About

Tomato concasse is a method of removing the skin, seeds and membranes of a tomato and chopped to a specific dimension: roughly chopped, or small, medium or large dice. 

Yield:

8 servings

Added:

Thursday, December 10, 2009 - 4:33pm

Creator:

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