Culinary Institute of America Recipe
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Tomato Concassé

To prepare tomato concassé, blanch your tomatoes, shock them in an ice bath, and remove the skins. After removing the skins, quarter the tomatoes and remove the seeds. What remains is the tomato flesh. The strict definition of a concassé calls for a rough chop, but the peeled and seeded tomatoes can be cut into precise squares or strips, or as desired. Use only as many tomatoes as you need at one time; once peeled and chopped, tomatoes begin to lose their flavor and texture.
Tomato concassse recipe by the CIA - F



  • tomatoes per your recipe


  1. Score an X into the bottom of each tomato, but be sure not to cut too deeply. Remove the stem core.
  2. Prepare an ice bath. Bring a pot of water to a rolling boil. Drop the tomatoes into the boiling water. Blanch the tomatoes for 10 to 15 seconds, depending on their ripeness, remove them, and shock them in the ice bath to top the cooking process.
  3. Using a paring knife, peel away the skin. If the tomatoes were properly blanched, none of the flesh will be removed with the skins.
  4. Halve the tomatoes crosswise at their widest point. (Cut plum tomatoes lengthwise in order to seed them more easily.) Gently cut or squeeze out the seeds. For precise cuts, quarter the tomatoes and cut away the seeds. For a rough concassé, simply squeeze out the seeds and chop. The seeds and juices of the tomato may be reserved for other preparations.

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