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Tomato concassé (French tomates concassées) is skinned, de-seeded, and diced tomato.
Ingredients[edit | edit source]
Procedure[edit | edit source]
- Boil a large pot of water and prepare a large bowl with ice water for refreshing the tomatoes.
- 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.
- Place the tomatoes in the boiling water for about 30–45 seconds then immediately submerge in the ice water bath.
- Once cool, peel the skin off the tomatoes. Then, slice the tomatoes in half around the circumference, but not through the stem. Squeeze out the juice and seeds, scraping with a spoon.
- Lay the tomato carcasses flat on a cutting board and dice into ⅜ inch (0.75 cm) pieces.
Notes, tips, and variations[edit | edit source]
- 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.