How to Make Tomato Concassé (Explained by a Chef With Photos!)
Concasser as defined by the Larousse Gastronomique (The Chef’s Bible) defines it as: “the French term for chopping or pounding a substance, either coarsely or finely. When skinned de-seeded tomato pulp is finely chopped it is known as tomato concassé.”
Why Make Tomato Concasse?
- Tomato seeds can taste bitter, which can ruin your delicious tomato sauce. This can be especially troublesome if you are using a blender for your tomato sauce, which can crack seeds open.
- Tomato skins and seeds may be though and hard to digest for some people.
- Floating tomato skins are a big no-no in many sauce recipes (e.g. you can’t allow any tomato skins in a tomato pizza sauce).
- Presentation and texture are also important reasons for making tomato concasse. Removing the skins and seeds will give you a nice, clean texture.
- Cut an X into the bottom of your tomatoes.
- Plunge the tomatoes into boiling water for just a few seconds.
- Remove the tomatoes from the boiling water and plunge them into ice-cold water.
- Allow them to site in the icy water for half a minute.
- Remove them from the ice water and simply peel by pulling the skin from the X down.
- Cut each peeled and de-seeded tomato quarter flesh into 3 or 4 lengths.
- Bunch these together and cut them into small dice.
Tomato Concassé Recipes
- Tomato concassé is one of the main ingredients for a delicious tomato and buffalo mozzarella bruschetta.
- Make an incredible tomato pizza sauce. Tip: combine it with our famous New York style pizza dough recipe for an amazing culinary experience.
- It is used in many pasta recipes, such us this spaghetti and plum tomatoes.