Tomato Concassé Recipe
Learn the classic French technique of Tomato Concassé to properly peel, seed, and dice fresh tomatoes for recipes.
Ingredients
- 15 fresh San Marzano tomatoes, or similar size
Instructions
- Start by removing the core of the tomatoes.
- Slice an X on the bottom of the tomatoes.
- Add the tomatoes to a pot of boiling water for 15 to 20 seconds.
- Once the peelings of the tomatoes start to come off, they’re done.
- Immediately transfer the tomatoes to an ice water bath and submerge them for 1 to 2 minutes or until chilled.
- Remove the tomatoes and peel them using your hands or a paring knife. They should peel right off.
- Slice the tomatoes in half.
- Push the seeds out or gently squeeze them to remove the seeds.
- Feel free to freeze the tomato seeds and use them in spaghetti sauce or beef stock.
- Dice the tomatoes.
Notes
Make-Ahead: You can make these up to 2 days ahead for freshness.
How to Store: Cover the tomato concassé and keep it in the refrigerator for up to 5 days. It will freeze well, covered, for up to 6 months. Thaw it in the refrigerator for one day or until it is thawed.
Do not overcook the tomatoes, or they will become waterlogged.
Remove the tomatoes from the ice water bath when cooled, or they will become waterlogged.
Be sure the water is at a full rolling boil before adding the tomatoes.
Nutrition
Calories: 166kcalCarbohydrates: 36gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 46mgPotassium: 2.186mgFiber: 11gSugar: 24gVitamin A: 7.684IUVitamin C: 126mgCalcium: 92mgIron: 2mg