Posted on 22 June 2013 by tomatocasual.com

Recipe: Tomato Concasse (to-ma-to con-cuh-say)

Photo Credit: Skinning Tomatoes by missy & the universe used under CC BY 2.0

Photo Credit: Skinning Tomatoes by missy & the universe used under CC BY 2.0

By Steve Shetter Jr

I once worked in a restaurant called Portico’s.

It was equal to a four star restaurant and one night we had some very special guests and the chef wanted us to impress our guests.

I made this concasse and placed it in their salads and decorated their steaks with it upon coming from the grill.

The cool chill of the concasse blending with the Angus steak was very much liked and upon the guests returning, they wished to have the meal repeated.

Tomato Concasse is a food preparation technique that is defined as to crush the tomato after skinning and de-seeding. This is a very easy process that consists of a pot of boiling water, an ice water bath, and time. The ice bath is simply a bowl of ice water. Placing this next to the stove is essential as it help to reduce the cooktime of the tomato.

Remembering the first rule of vegetables, wash them before you use them. You first must get your water to a steady boil, not too violent. You then take your tomatoes and cut a small slit on the bottom and take out the stem end. Once you have the tomatoes prepared, place them into the boiling water and time for about 2 minutes. The time is important. Should the tomatoes be left in the water too long, the flesh of the tomato will begin to cook and ruin the results you are looking for.

Once the tomatoes have been in for the appropriate time you move them to the ice bath immediately. This in turn will stop the cooking process and aid in releasing the skins from the tomato. Once the skins have been removed by grabbing or pinching the slits you made on the bottom, quarter the tomato and using your thumb, scrape out the seeds. You have now successfully prepared your tomato. At this point you can chop or julienne or crush the tomato as your recipe calls for. Do not fear over cooking, getting it right takes time unless you are experienced in the kitchen. You can still use the tomatoes; it will be a little more of a challenge.

Typically this process is used to decorate your meal as in a garnish or in a bruschetta. In the age of growing older, over half of the population develops diverticulitis. This is a medical condition that causes openings or pouches in the lower intestines (mostly). This preparation method is recommended for foods that contain seeds of any kind. Diverticulitis is the infection that occurs when seeds or anything not processed get lodged within these pouches. The best method to reduce chances would be a high fiber diet.

To eat is to live, to live is to love. Let’s all go and love what we eat…

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One Response to “Recipe: Tomato Concasse (to-ma-to con-cuh-say)”

  1. tomatocasual.com Donna Says:

    Ok… I have found my HOME. I am a self-diagnosed TOMATO ADDICT. I truly did not know that there were others out there with this illness. Perhaps one day I will investigate a 12 step program but with spring in sight … that is not happening soon. By pure luck I found this sight on Amazon while searching Urban small gardens. I ordered the book and then I found this wonderful site.
    I am so excited to find you . Last year was my first year planting a garden (in borrowed space) and I planted 8 varieties of heirlooms and a few peppers just to see what would happen. I am sooo hooked on heirlooms now.
    I live in the metro Atlanta area in a condo community with very limited outdoor space. The first two years here I concentrated on flowers instead of veggies due to lack of sun.
    http://media-cache-ak0.pinimg.com/originals/d0/78/66/d07866ad7a87e4aa529468d7836652b0.jpg

    After meeting several neighbors that have full sun and no interest in maintaining a garden, I persuaded one to lend me her back yard. The first year was very productive but after spending the last six months doing research on improving my techniques, I feel like this year will produce a much better crop.
    I am going to be ambitious this year and attempt 16 varieties of heirloom tomatoes in containers, in order to maximize space and fend off pests.
    I am rambling through your site for past posts and gathering all info in order to be prepared this year.
    I have started a compost pile in a garbage can and my friends think I have lost it because I am doing a
    vermi-composting project in my half bathroom of my very tiny condo …… Just FYI … the worms are eating better than me at this point.
    I look forward to reading your blog now that I have found you. Thanks for the wealth of inf . The book was a treasure and will be a much used reference. Well done.
    Looking forward to the spring and more information from the Tomato Kings….
    Donna

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