Tomato Concasse
By: Katrina Moore
Published: Thursday, December 10, 2009 - 4:33pm

Ingredients




3 tomatoes
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.

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.