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Tomato Concassé

Tomato concassé (French tomates concassées) is skinned, de-seeded, and diced tomato.

Source and licence

"Tomato Concassé" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tomato_Concass%C3%A9, revision 4493892), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tomato_Concass%C3%A9&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4493892

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Boil a large pot of water and prepare a large bowl with ice water for refreshing the tomatoes.
  2. 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.
  3. Place the tomatoes in the boiling water for about 30–45 seconds then immediately submerge in the ice water bath.
  4. 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.
  5. Lay the tomato carcasses flat on a cutting board and dice into ⅜ inch (0.75 cm) pieces.