Dining In 1 minute 01 November 2017

Kitchen Basics: Tomato Concasse

In this series, we build the culinary library with the best of the basics.

recipe vegetarian

Concasser, the French word for “to crush or grind,” is a very basic cooking technique often applied to vegetables.

And the tomato concasse is an easy, useful technique to have in your back pocket; the procedure involves boiling scored tomatoes in water before being peeled, seeded and then roughly chopped, with a simple end result that can be served alone or applied to a variety of dishes.

Tomato concasse can be used as the base for tomato sauce, served atop crusty bread for bruschetta, or added to the decadent Béarnaise sauce for a sauce Choron.

Eric Ripert, chef/owner of the three-Michelin-starred Le Bernardin in New York City, beefs up his tomato compote by adding tomato concasse for his elevated take on a crab cake.

Below, Ripert’s recipe that can easily be made at home:

Tomato Concasse
Recipe courtesy of Eric Ripert, chef/co-owner of Le Bernardin, NYC

2 beefsteak tomatoes

Bring a medium pot of water to a boil. Score the tomatoes, blanch them for 30 seconds to loosen the skin and immediately shock in cold water; peel off the skin with a paring knife, slice through the equator and remove the seeds. Cut the tomatoes into an even dice.

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