How to Peel, Seed, and Create Concassé Tomatoes
Learn the essential technique of peeling, seeding, and creating concassé tomatoes for your culinary creations.
Notes
For best results, use ripe but firm tomatoes. This technique ensures a clean, seedless tomato perfect for dishes where texture is key.
Steps
- 1 Score the bottom of each tomato with an 'X' using a sharp knife.
- 2 Bring a pot of water to a boil and prepare a bowl of ice water.
- 3 Briefly blanch the tomatoes in boiling water for 30-60 seconds, then immediately transfer to ice water.
- 4 Once cooled, peel off the skin starting from the scored 'X'.
- 5 Cut the tomatoes in half horizontally and use your fingers or a spoon to gently remove the seeds and gel.
- 6 Dice the tomatoes into uniform pieces for concassé.
- 7 Optionally, season with salt and let sit for 10 minutes to release excess moisture, then drain.
- 8 Your concassé tomatoes are ready to use in salads, sauces, and more!
Ingredients to explore
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