Cookbook:Tomato Concassé

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

Ingredients

 * 1 lb (450 g) tomatoes

Procedure

 * 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.

Notes, tips, and variations

 * If you don't care that much, you can skip the skinning and seeding part and just chop the tomatoes into ⅜-inch pieces, but that's not really tomato concassé, just diced tomatoes.