Tomato Concasse

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a classic french preparation of tomatos which removes the skin and seeds from the tomato

Prep Time1

Course: sauce

Cuisine: American, Italian, Mediterranean

Servings: people

Calories: 31kcal

Cost: 25

Grow or attain the highest quality tomato, 18 lb
if purchased remove stickers, place an x with a knife just through the skin of the tomato on the bottom of the tomato
Bring 2 gallons of water to a boil. Once the tomatoes are prepared as listed above, dip them in boiling or simmering water for 15 seconds, which loosens the skin for removal. Remove the tomato and drop it in ice water. This is called blanching, which is partially cooking, and shocking, which stops the cooking process.
Blanch and shock all of the tomatoes. Then begin peeling the tomatoes
After you have peeled all of the tomatoes, you will then cut the peeled tomatoes in half
Cut all of the tomatoes in half
You will set up a strainer over a stock pot, and squeeze the halves of the tomato into it. The extracted juice will be used in your sauce production, while you will discard the seeds.
Once you have squeezed all of the halves of tomato into the strainer, you will have tomato bodies left. You will need to determine which tomato cores are not tender enough to use in your recipes.
The remaining tender bodies will be ready with no skin, stem, or seeds for your recipes. The juice you drained into the stock pot can be reduced and added to your sauce recipes. The bodies you can dice, crush for your recipes.