Tomato Concasse

Concasse is from the french word “Concasser” meaning to grind or crush. It’s usually applied to tomatoes that are peeled, seeded and quartered.

The technique:

Take a paring knife and hold the blade approximately 1 inch from the end (think of a baseball player “choking” up on his bat.) and cut the core from your tomatoes. When removed each core should resemble a cone.

Using the same paring knife, make an X on the end of each tomato.

Now drop the tomatoes into a pot of boiling water and allow to boil until the skin cracks and begins to peel away.

Remove the tomatoes from the boiling water and place them into an ice bath. The ice water will stop the tomatoes from cooking and make them easier to handle.

There was Ice in the water, i swear!

As you can see, the skin as cracked, now peel those suckers and slice them in half horizontally.

Lightly squeeze the seeds and excess liquid from the tomatoes.

Now you can prepare the tomatoes however you wish.

I chose to quarter them for my Penne Alla Genovese recipe.


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