Technique: Tomato Concasse [edit]

[edit] About Tomato Concasse

Tomato concasse is a method of removing the skin and seeds of a tomato.  To concasse a tomato, bring a saucepan of water to a boil.  Core out the stem of the tomato by circling the tip of a paring knife around the stem in a cone shape.  Score an "x" in the opposite end and drop the tomato into the boiling water.  Blanch for about 30 seconds to 1 minute, until the skin begins to peel up around the "x".  Remove with a slotted spoon and drop into a bowl of ice water to stop the cooking.

Peel the tomato and cut it in half crosswise.  Using your thumbs, scoop the seeds and juices out of the crevices.  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.