Tomato Concassée

Tomato Concassée (pronounced “kon-kah-SAY”) refers to tomatoes that have been peeled, seeded and chopped. Whilst the skin is blanched, the tomato flesh is not actually cooked.

Preparation Time: 5 minutes
Cooking Time: 2 minutes
Yield: 2 cups / 480 ml

Ingredients
2 ripe tomatoes 

Preparation steps:

• Blanch the tomatoes and peel off the skin.
• Slice the tomatoes in two.
• Seed the tomatoes with a spoon (Be careful to not damage the flesh)
• Slice them into strings and then cut into cubes.

If your cubes are nice and regular, they can be used for uncooked sauces. If your cubes are irregular they would most likely be used for cooked sauces.