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
Anise Seeds
Anise seeds are small, oval seeds with a sweet, licorice-like flavor. They are commonly used in both sweet and savory dishes, offering a warm, aromatic taste.
Ancho Chili Powder
Ancho chili powder offers a deep, smoky sweetness with hints of dried fruit and cocoa, reminiscent of its origin as dried poblano peppers from Mexico. Its aroma is warm and inviting, with a mild heat that lingers gently. The texture is fine and velvety, making it easy to incorporate into a variety of dishes. This powder is prized for its ability to add complexity without overwhelming spice, ideal for enriching both traditional Mexican moles and contemporary global cuisines.
Recipes to try
Pork Schnitzel with Lemon and Parsley Slaw
Golden, crispy pork schnitzel served with a refreshing, zesty lemon and parsley slaw that'll brighten your dinner table.
Roasted Garlic and Tomato Basil Soup with Croutons
Creamy, fragrant, and bursting with roasted garlic sweetness, this soup is comfort in a bowl, crowned with golden, crunchy croutons.