Tomatenconcasse Tomato Concasse
Transform your dishes with the vibrant, versatile flavor of Tomatenconcassé, or Tomato Concasse—a classic French tomato preparation that's as elegant as it is simple. This recipe breaks down the steps to peel, seed, and finely chop ripe tomatoes into a smooth, seed-free texture, perfect for enhancing sauces, soups, or bruschetta toppings. Using a quick blanching and ice bath technique, the tomato skins effortlessly slide off, leaving behind juicy, pure flesh that can be finely chopped for any culinary creation. With just 10 minutes of prep and 5 minutes of cooking, this tomato base is a versatile staple for both beginner and seasoned chefs. Whether you serve it raw or sauté it lightly with a touch of olive oil for added depth, Tomato Concasse is an indispensable kitchen skill that elevates your cooking while staying rooted in simplicity.
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 1 liter water
- 1 teaspoon salt
- 1 tablespoon olive oil (optional)
Instructions
Fill a large pot with 1 liter of water and bring it to a boil. Add 1 teaspoon of salt to the water.
While the water is heating, prepare the tomatoes. Using a small paring knife, score a shallow 'X' at the bottom of each tomato.
Once the water is boiling, gently place the tomatoes into the pot using a slotted spoon. Let them blanch for about 30 seconds, or until you see the skin at the scored 'X' begin to loosen.
Prepare an ice bath by filling a large bowl with cold water and ice cubes. Transfer the blanched tomatoes immediately to the ice bath to stop the cooking process.
Once cooled, peel the skin off the tomatoes starting at the scored 'X'. The skin should come off easily.
Cut each peeled tomato into quarters and remove the seeds by gently pressing or scooping them out with a spoon. Discard the seeds and core.
Finely chop the tomato flesh into small, consistent pieces to achieve the classic concasse texture.
If using immediately, you can heat 1 tablespoon of olive oil in a skillet and lightly sauté the chopped tomatoes for a richer flavor. Otherwise, use the Tomato Concasse as needed in your recipe.
Nutrition Facts
Calories |
56 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.1 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 355 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
