Tomato Concasse


If you cant be a pro, at least look like one. That’s what my dad would say to me as I’d run out onto the football field, socks down, shirt hanging out and laces untied. When prepping tomatoes for that extra special dish, do it like a pro and revel in all the glory.

Concasse comes from the French term ‘concasser’, meaning to crush or grind. It is a cooking term meaning to rough chop any ingredient, usually vegetables. This term is particularly applied to tomatoes, where the tomato concasse is a tomato is peeled, seeded (seeds and and membrane removed), and chopped to very specified dimensions. At the Savoy they specifically ask for 4 pieces of tomato concasse ‘diamonds’ to be served with their Pate de Foie Gras dish. Bling bling.

1. Fill a large bowl with ice cubes and water and set aside.

2. Bring a large pot of water to a boil.

3. Cut a small ‘X’ in the bottom of each tomato with a knife.

4. Place prepared tomatoes in the pot of boiling water and cook for about 15 seconds.

5. Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.

6. Cut each tomato in half crosswise and remove and discard the seeds and membrane; finely dice the flesh. Raise a glass to Escoffier.

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