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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Tomato Concassé

60 minutes

Suits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 lb (450 g) tomatoes

Method

  1. Boil a large pot of water and prepare a large bowl with ice water for refreshing the tomatoes.
  2. Remove the stem and core of the tomatoes by cutting a cone shaped piece out of the stem-end of each tomato. Then score a large X (arms about 1 inch / 2.5 cm long) centered on the other end of the tomato.
  3. Place the tomatoes in the boiling water for about 30–45 seconds then immediately submerge in the ice water bath.
  4. Once cool, peel the skin off the tomatoes. Then, slice the tomatoes in half around the circumference, but not through the stem. Squeeze out the juice and seeds, scraping with a spoon.
  5. Lay the tomato carcasses flat on a cutting board and dice into ⅜ inch (0.75 cm) pieces.