Tomato Concassé Recipe
Published July 1, 2024. This post may contain affiliate links. Please read my disclosure policy.
Learn the classic French technique of Tomato Concassé to properly peel, seed, and dice fresh tomatoes for recipes. You will love the methods used to peel and seed the tomatoes easily.
I’m Italian, so naturally, I love tomatoes and eat them often. Whether fresh in peak season or canned, I always want them in my house. You must try my Greek Salad or my Braciole if you are the same.
Tomato Concassé
Tomato concassé are tomatoes that have been peeled, seeded, and diced. The term concassé is from the French word concasser, which means to crush or grind. The term concassé is specifically applied to tomatoes.
This is a classic technique often used in a myriad of ways, from the served-on Bruschetta to as a garnish or the base for a sauce. The most important part is that they are peeled and seeded, which can alter the flavor of tomatoes.
Ingredients and Substitutions
- Tomatoes – Any fresh tomato will work for this procedure.
How to Make Tomato Concassé
Start by removing the core of the tomatoes.
Slice an X on the bottom of the tomatoes.
Add the tomatoes to a pot of boiling water for 15 to 20 seconds.
Once the peelings of the tomatoes start to come off, they’re done.
Immediately transfer the tomatoes to an ice water bath and submerge them for 1 to 2 minutes or until chilled.
Remove the tomatoes and peel them using your hands or a paring knife. They should peel right off.
Slice the tomatoes in half.
Push the seeds out or gently squeeze them to remove the seeds.
Feel free to freeze the tomato seeds and use them in spaghetti sauce or beef stock.
Dice the tomatoes.
Store or serve the tomatoes concassé.
Make-Ahead and Storage
Make-Ahead: You can make these up to 2 days ahead for freshness.
How to Store: Cover the tomato concassé and keep it in the refrigerator for up to 5 days. It will freeze well, covered for up to 6 months. Thaw them in the refrigerator for one day or until it’s thawed.
Chef Notes + Tips
- Do not overcook the tomatoes, or they will become waterlogged.
- Remove the tomatoes from the ice water bath when cooled, or they will become waterlogged.
- Be sure the water is at a full rolling boil before adding the tomatoes.
Tomato Recipes
Tomato Concassé Recipe
Ingredients
- 15 fresh San Marzano tomatoes, or similar size
Instructions
- Start by removing the core of the tomatoes.
- Slice an X on the bottom of the tomatoes.
- Add the tomatoes to a pot of boiling water for 15 to 20 seconds.
- Once the peelings of the tomatoes start to come off, they’re done.
- Immediately transfer the tomatoes to an ice water bath and submerge them for 1 to 2 minutes or until chilled.
- Remove the tomatoes and peel them using your hands or a paring knife. They should peel right off.
- Slice the tomatoes in half.
- Push the seeds out or gently squeeze them to remove the seeds.
- Feel free to freeze the tomato seeds and use them in spaghetti sauce or beef stock.
- Dice the tomatoes.
I would dehydrate the skins, then grind them to a powder that I can use to add tomato flavour on top. Any advice?
Sounds like you already know what to do haha.