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How to cook Classic Tomato Concasse
Tomato Concasse is a simple, versatile, and classic culinary technique that involves peeling, seeding, and chopping fresh ripe tomatoes. This colorful and Tangy Tomato Concasse can be used for adding base flavors and enhancing sauces, stews, soups, or salads. It is accessible to all levels of cooking expertise, making it an easy addition to your kitchen repertoire.
Ingredients
- 4 ripe tomatoes
- salt to taste
- Ice water (for blanching process)
- Sanding sugar, to taste (optional)
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Directions
Bring a large pot of water to a rolling boil.
Core the tomatoes and score an X on the bottom of each.
Blanch the tomatoes in the boiling water for about 10 seconds. After the blanching process, immediately put them into the iced water bath to stop the cooking process.
Now, gently remove the peel, starting from the X at the bottom. It should peel away easily.
Cut the peeled tomatoes into quarters and remove the seeds by using a knife or spoon.
Finally, chop the deseeded tomato flesh into small squares or diamonds according to your preference.
If you like, you can optionally add sanding sugar and salt to enhance the taste.
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