Tomato Concasse

A fundamental French culinary technique for peeling, seeding, and dicing tomatoes for use in sauces, stews, and garnishes.

Estimated Nutrition

Calories

kcal / serving

44 kcal total

Carbs

9.6g

per serving

9.6 g total

Fat

0.5g

per serving

0.5 g total

Protein

2.2g

per serving

2.2 g total

Cook Time

minutes

Serves

portion

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Liquids

For boiling

500

Iced for cooling

Vegetables

piece

Medium size

Squeeze the tomato halves firmly to remove all seeds and excess liquid.

Dice the remaining tomato flesh to your desired size.

Score an X into the bottom of the tomatoes using a paring knife.

Submerge the tomatoes in boiling water for 10 seconds until the skins blister.

Transfer the tomatoes immediately into iced water until they are completely cold.

Peel away the skins and slice the tomatoes in half cross-ways.