concassé
Concassé refers to tomatoes that are peeled and seeded then crushed or diced. To peel a tomato, use a soft-vegetable peeler or blanch and shock the tomato. Blanching invloves removing the core at the top of the tomato, and scoring the bottom of tomato by cutting a shallow “X” in it. Blanch the cored and scored tomato in boiling water 15-30 seconds until the skin is loosened. Remove the tomato and place it some ice water to stop the cooking. Peel the loosened skin with a pairing knife. If the skin doesn’t peel easily, repeat the blanching and shocking process.
