Tomato concasse

Tomato concasse

By
From
French Lessons
Serves
4
Prep
2 mins
Cooking time
2 mins
Photographer
Steve Brown

Add these tomato dice to salads, or as a garnish for sauces and dressings.

Ingredients

Quantity Ingredient
8 tomatoes

Method

  1. Bring a large saucepan of water to the boil.
  2. Prepare a large bowl of iced water.
  3. Use the sharp point of a small knife to remove the eyes from the tomatoes and score the bottom end with a criss-cross. Plunge the tomatoes into the boiling water for about 30 seconds just to loosen the skins. Using tongs, carefully lift them out of the water and drop them into the iced water to refresh. When cool, remove from the water, drain and pat dry.
  4. Quarter the tomatoes and gently slice away the seeds and inner flesh (reserve for stocks, soups and sauces). You will be left with neat little tomato ‘petals’. Cut these into small, even dice.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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