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
2% Milk
Creamy and just a touch lighter than whole milk, 2% milk offers a perfect balance of richness and reduced fat. Its smooth texture and subtle sweetness make it a delightful choice for sipping or cooking.
Anchovy Paste
Anchovy paste is a rich, salty spread made from finely ground anchovies, salt, and sometimes olive oil. It offers a deep umami flavor that enhances a variety of dishes.
Recipes to try
Sweet and Sour Pork with Pineapple and Peppers
Tangy, sweet, and a touch sour, this pork dish is a carnival of flavors with juicy pineapple chunks and crisp bell peppers.
Sausage and Feta Stuffed Mini Peppers
These adorable mini peppers are packed with a savory blend of sausage and creamy feta, delivering a burst of flavor in every bite.