1. Food
You can opt-out at any time. Please refer to our privacy policy for contact information.

How To Make Tomato Concassé

By

1 of 8

Cut an "X" on the Bottom of the Tomato
Cut an

Cut an "X" on the Bottom of the Tomato

Photo © Danilo Alfaro

How To Make Tomato Concassé

Tomato 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 >>
  1. About.com
  2. Food
  3. Culinary Arts
  4. Vegetables & Starches
  5. How to Make Tomato Concasse: Tutorial With Photos

©2014 About.com. All rights reserved.