Classic Tomato Concasse
Classic peeled and deseeded plum tomatoes chopped into small dice.
Prep Time:
10
min
Cooking Time:
10
min
Total Time:
20
min
Servings:
4
Ingredients
- 4 plum tomatoes, blanched and peeled
- 2 tablespoons butter
- *bowl of ice water
- Maldon sea salt
- Black pepper
Instructions
Blanching Tomatoes:
- Fill a pot with water and bring to a boil.
- Using a paring knife cut out the stem and make an “X” over the bottom.
- When the water is at a roiling boil, carefully place 2-3 tomatoes in the water and let them boil for about 2 minutes.
- Remove from the boiling water and immediately place them in a bowl of ice water. You will probably see the skin start to tear away from the flesh.
Tomato Concasse:
- When all the tomatoes are in the ice water and cold, remove and start to peel off the skin. It should easily peel away.
- Cut the tomatoes in half and then in quarters.
- Next using a sharp knife cut away the insides and remove the seeds. You should be left with a petal shape that will lay flat.
- Cut each petal into long thin slices (julienne) and then dice into small even pieces.
- Heat a sauté pan with butter and sauté the tomatoes.
- Season with salt and pepper.