Tomato Concassé

Tomato concassé is diced tomato which has been peeled and seeded. Technically the tomato only requires a rough chop but making a uniform dice is more pleasing to the eye, especially when the tomato is being used for garnish. The procedure is simple and with some practice can be preformed very quickly.

1. Remove the tomato skin (2 mothods)

a)Blanching:

• Set up a pot of water to boil (not too small) and a bowl of ice water (or very cold water).
• Mark an “x” on the tip of the tomatoes with a small knife (this will help you peal it).
• Cut out the vine end (top) of the tomatoes, cutting as little tomato as possible.
• Add tomato(s) to the water (not so much that the temperature of the water is brought down too much) the tomatoes should be able to swim.
• Remove tomatoes after about 30 seconds (depending on the tomatoes freshness; the more fresh it is the less time it needs) you can take out a tomato and check the skin to see if its ready.
• When the tomatoes are ready immediately plunge them into the water to stop the cooking process.
• Peel the tomatoes. The skin should be slightly transparent. The tomato should be smooth and no flesh should come off on either the skin and by rubbing the tomato. If flesh does come off you have cooked the tomato too long (a very easy thing to do, simply continue)
  

b) Roasting:

• Setup a bowl of ice water (or very cold water).
• Mark an “x” on the tip of the tomato with a small knife (this will help you peal it).
• Cut out the vine end (top) of the tomato, cutting as little tomato as possible.
• Put tomatoes into a flame (eg over a fire, gas burner, blow torch). Let the skin char slightly and start to come away where the skin has been pierced.
• Plunge the tomatoes into the water and then peel.
  

** Note you need not roast tomatoes as long as you would roast a bell pepper unless you wish for a roasted flavour (however I have not tried this myself). In my experience it is easier to roast if you need very little tomato.

2. Cut tomatoes in half through the middle (as opposed to from the top through to the bottom).
3. Seed the tomatoes. Do not squeeze them otherwise the tomato flesh will be crushed. I suggest two other methods, the first giving a cleaner product. For either method you can tap/slap the tomato on the cutting board (cut side down) to help remove the loosened seeds.

• a) Lay the tomato on its side, cut side facing your knife hand. Using a paring knife cut the membrane holding the seeds in each compartment of the tomato. Scrape out the seeds with the blade of the knife. Do not hold the tomato in your hand since your knife could easily go through the tomato and into your hand.
  

• b) If the tomato is large enough: hold the half in your hand and insert your fingers into the different compartments of the tomato, digging with your fingers to loosen the seeds. Dump and scrap out the seeds.
  

4. Clean up your work area.
5. Position the tomato half standing, cut side on the board. Use your knife to cut a ‘petal’; going from the top center downward, curving at first then straight down. Cut 3 or 4 ‘petals’ depending on the size of the tomato. There should be little membrane on the petals. Cut off any white/yellow/green membrane or flesh.
6. Dice or rough chop your petals depending on the intended usage.
7. The inner core and membrane can be used if it is ripe. Simply cut what can be used.