Photography by: Jason Hamilton
The term concasser as defined by the Larousse Gastronomique (The Chef's bible) defines it as: "The French term for chopping or pounding a substance, either coarsely or finely. When skinned deseeded tomato pulp is finely chopped it is known as tomato cancassee."
In this recipe it is the latter definition referring to the tomatoes that we explore. Tomato concasse although used in many traditional sauces, can also be used many other ways; tossed through pasta, garnishing, salsas, bruschettas and soups.
- Blanche, chill and peel tomatoes as per peeling and deseeding tomatoes.
- Cut each peeled and deseeded tomato quarter flesh into 3 or 4 lengths.
- Bunch these together and cut them into small dice.