Classic Tomato Concasse

Classic peeled and deseeded plum tomatoes chopped into small dice.

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While some people may skip this step when making tomato sauce, I find that taking the time to remove the skin and seeds makes the final product so much better and authentic. By removing the excess water and bitter skin, you end up with a sweeter and smoother sauce.

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What ingredients do you need for bruschetta with olive tomato concasse?

• Plum Tomatoes
• Butter
• Bowl of Ice Water
• Maldon Sea Salt
• Black Pepper

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The Recipe

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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.

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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.

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Recipe Tips:

• Depending on what you are using the concasse for it is important to not leave the tomatoes in the boiling water too long, so they do not cook through. If you are making a salsa or salad you want to remove the skin and do not cook the meat.

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Make Ahead:

• Concasse can be made up to 4 days ahead and kept in the refrigerator.
• You could also make a large batch and freeze for future use.

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Storing tips:

• Store in an airtight container for up to 5 days on the refrigerator or in the freezer for up to 6 months.

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