How To Make Tomato ConcasséTomato concassé (pronounced "conk-a-SAY") refers to tomatoes that have been peeled, seeded and roughly chopped.
We do this because tomato seeds can taste bitter, and the skin can be tough and hard to digest, especially when the tomatoes are very fresh. When we're done, we're going to end up with diced, skinless, seedless tomatoes, which you can then use in sauces, salads, omelets or any other recipe. The finished product is the equivalent of canned diced tomatoes, only much fresher.
To begin with, remove the tomato's stem (if it has one), flip it over and cut an "X" into the bottom as seen here. Don't cut too deeply — just enough to score the skin. Next page >>