The word concasse has French origins and comes from the French verb concasser, which in translation means to crush or grind. It is usually associated with the culinary technique of processing tomatoes.
These are the so-called concasse tomatoes.
But how do you make concasse tomatoes? It turns out that this is not difficult at all.
In this technique, with a sharp knife, ripe but not overripe tomatoes are cut crosswise on the underside and immersed in a pot of boiling water for ten to fifteen seconds. The tomatoes are then removed and immediately transferred into a bowl of ice water.
The shocking temperature change facilitates the removal of the tomato peel. Then each tomato is cut into four equal parts and with a spoon or knife it is cleaned of its seeds and juice.
The rest of the fleshy part is cut into small cubes. The tomatoes are used in pizza or pasta sauces. They can also be served on crispy bruschettas. They can also be a perfect addition to grilled fish or seafood.
The same technique can be applied to other vegetables or fruit. We suggest you try our recipe for fried eggplant concasse.