Tomato Concassé

Tomato Concassé refers to the preparation of ripe tomatoes that are skinned, deseeded and cut into a nice uniform dice. It is a very common technique that is used in the professional kitchen, but this technique is often neglected in the home kitchen to save time. Most dishes that contain fresh tomatoes can be improved by the removal of their skins and seeds. A few notable instances are fresh tomato salsa (pico de gallo) and bruschetta topping. Here is the seven step procedure to make Tomato Concassé:

Steps to Tomato Concassé

Core
Score (X)
Blanch
Shock
Peel
Deseed
Dice

1. Core

The first step is to remove the core from the tomato. The usual tool for this job is a sharp paring knife. I often reach for a tomato corer or tomato shark for this task. See tool tip below.

TOOL TIP:

Tomato corers are a great inexpensive tool to have around the kitchen. They make the removal of the core fast and efficient. I am not big on kitchen gadgets, but this small tool is one of my “must haves”. They also work well for hulling strawberries, removing eyes from potatoes and coring halved apples or pears.

2. Score (X)

The next step is to score the bottom of the tomato with a shallow “X.” This will make it easy to peel the tomato after it is blanched. I use my Global G-80 knife for this step, but any sharp knife will work. Be careful to make very shallow cuts (just penetrating the skin and not the flesh) about 1-inch long.

3. Blanch

Blanching refers to a quick submersion in boiling water. The technique is often used for “setting color” in a vegetable but can also be used to assist in the removal of soft fruit skins like peaches and tomatoes. Bring a small pot of water to a boil and add the caromed and scored tomatoes. Depending upon the ripeness of the tomatoes, blanching time can range from a few seconds for very ripe fruit, to a minute or longer for less ripe tomatoes. Look for signs of “lifting” on the four corners of the “X”.

4. Shock

Once the tomatoes have been blanched, they need to be removed immediately to a cold (ice) water bath to stop the cooking of the flesh. Have your water bath ready prior to the blanching step. Allow the tomatoes to cool for a minute or so.

5. Peel

Take a sharp paring knife and gently remove the skins by catching the top of the “X” between the knife and your thumb, exposing the pure flesh. If the skin does not come off easily, repeat the blanching and shocking steps until the skin loosens.

6. Deseed

Several techniques can be used to remove the seeds from the tomatoes. In the above photo, I simply cut the tomatoes in half (along the equator – middle) and gently squeeze to remove the seeds. This technique can bruise the flesh which is fine for some preparations like my “Samfaina” recipe. The tomato corer or even a teaspoon can be used for a cleaner and more precise removal of the seeds. Use these tools to gently pry the seeds from the flesh cavities.

7. Dice

Concassé refers to a diced tomato, however, the tomatoes could also be sliced at this stage and used in BLT sandwiches or Caprese salads. The size of the final dice can range from large and coarse (for my Samfaina or a ratatouille) to small and very uniform for open faced frittatas and tacos.