Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    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.

    diced tomatoes in a bowl


     

    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

    tomato concassé ingredients
    • Tomatoes – Any fresh tomato will work for this procedure.

    How to Make Tomato Concassé

    Start by removing the core of the tomatoes.

    removing the core from tomatoes

    Slice an X on the bottom of the tomatoes.

    slicing an X on a tomato

    Add the tomatoes to a pot of boiling water for 15 to 20 seconds.

    boiling tomatoes

    Once the peelings of the tomatoes start to come off, they’re done.

    skin peeling from a tomato

    Immediately transfer the tomatoes to an ice water bath and submerge them for 1 to 2 minutes or until chilled.

    shocking boiled tomatoes

    Remove the tomatoes and peel them using your hands or a paring knife. They should peel right off.

    peeling a tomato

    Slice the tomatoes in half.

    slicing tomatoes in half

    Push the seeds out or gently squeeze them to remove the seeds.

    removing the seeds from tomatoes

    Feel free to freeze the tomato seeds and use them in spaghetti sauce or beef stock.

    tomato seeds and juice

    Dice the tomatoes.

    dicing tomatoes

    Store or serve the tomatoes concassé.

    tomato concassé in a bowl

    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 Billy Parisi

    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

    Share this Post

    Let's Cook - Chef Billy Parisi

    Tomato Concassé Recipe

    Learn the classic French technique of Tomato Concassé to properly peel, seed, and dice fresh tomatoes for recipes.
    Servings: 2 cups
    Prep Time: 15 minutes
    Cook Time: 1 minute

    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.

    Notes

    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 it in the refrigerator for one day or until it is thawed.
    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.

    Nutrition

    Calories: 166kcalCarbohydrates: 36gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 46mgPotassium: 2.186mgFiber: 11gSugar: 24gVitamin A: 7.684IUVitamin C: 126mgCalcium: 92mgIron: 2mg
    Course: accompaniment
    Cuisine: French