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Tomato Concasse

Tomato Concasse

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Chef John

The technique is relatively quick and easy; it will allow you enjoy those gorgeous summer tomatoes sans skin and seeds.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 33 kcal
  • 2%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Fill a large bowl with ice cubes and water and set aside.
  2. Bring a large pot of water to a boil.
  3. Cut an X in the bottom of each tomato with a knife.
  4. Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
  5. Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
  6. Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.
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Reviews

Jen
6
8/19/2013

Pretty good tip for a cook to learn.

pelicangal
2
12/9/2012

Very easy recipe. Thanks Chef John

equanimity
1
8/11/2013

Thank you for this, glad to know how to get the skins off!