Tomato Concasse: Essential Technique for Perfect Tomatoes

Tomato concasse is a culinary technique for preparing fresh tomatoes by peeling, seeding, and dicing them into uniform pieces. This method removes the tough skin and excess moisture, creating clean tomato pieces ideal for sauces, salads, and dishes where texture matters.

Unlock Professional-Quality Tomato Preparation at Home

Ever wonder why restaurant tomato dishes have such clean, consistent texture? The secret often lies in tomato concasse—a fundamental French culinary technique that transforms ordinary tomatoes into restaurant-quality ingredients. By mastering this simple method, home cooks can significantly elevate their sauces, salads, and cooked dishes with minimal effort.

What Exactly Is Tomato Concasse?

The term "concasse" (pronounced kohn-kahss) comes from the French word meaning "to chop roughly." In professional kitchens, tomato concasse specifically refers to peeled, seeded, and diced fresh tomatoes. Unlike regular diced tomatoes, concasse removes the skin and seeds, resulting in cleaner texture and more controlled moisture content.

Preparation Method	Skin Removed	Seeds Removed	Best Used For
Tomato Concasse	✓	✓	Sauces, bruschetta, refined dishes
Diced Tomatoes	✗	✗	Salsas, stews, rustic dishes
Crushed Tomatoes	✗	✗	Pasta sauces, soups
Tomato Purée	✓	✓	Smooth sauces, soups

Why Professional Chefs Prefer Concasse

According to culinary research from the Culinary Institute of America, removing tomato skins and seeds serves three critical purposes:

• Texture control - Eliminates tough, fibrous elements that remain unpleasantly firm when cooked
• Moisture management - Reduces excess liquid that can make sauces watery
• Visual appeal - Creates uniform pieces that distribute evenly throughout dishes

Step-by-Step: Creating Perfect Tomato Concasse

Gather Your Tools and Ingredients

You'll need:

• Ripe tomatoes (about 4 medium)
• Sharp paring knife
• Small bowl of ice water
• Ladle or slotted spoon
• Cutting board

The Blanching Process: Peeling Made Easy

Blanching is the professional method for removing tomato skins without damaging the fruit:

1. Score the bottom of each tomato with a shallow "X" using a sharp knife
2. Bring a pot of water to rolling boil while preparing ice bath
3. Submerge tomatoes in boiling water for 30-60 seconds until skins begin to peel back
4. Immediately transfer to ice bath to stop cooking process
5. Peel starting from the "X" - skin should slip off easily

Seeding and Dicing: The Concasse Technique

After peeling, follow these steps for proper concasse:

1. Cut tomatoes in half horizontally across the equator
2. Gently squeeze each half over a bowl to remove seeds and excess juice
3. Place cut-side down and slice into even strips
4. Cross-cut strips into uniform ¼-inch cubes
5. Pat dry with paper towels before using in recipes

When to Use Tomato Concasse in Your Cooking

Understanding tomato concasse applications prevents common kitchen mistakes. This preparation shines in specific contexts while being unnecessary in others:

Ideal For Concasse	Better With Skins/Seeds
Tomato-based pasta sauces	Hearty vegetable soups
Bruschetta toppings	Chunky salsas
Egg dishes (shakshuka, frittatas)	Stews requiring texture
Refined cold tomato soups	Rustic tomato sauces

Avoiding Common Tomato Concasse Mistakes

Based on analysis of culinary forums and chef interviews, these errors frequently undermine tomato concasse technique:

• Using unripe tomatoes - Only use fully ripe, in-season tomatoes for best flavor
• Skipping the ice bath - This stops cooking and preserves texture
• Over-handling seeds - Gently squeeze rather than scraping seeds
• Incorrect dicing size - Uniform ¼-inch cubes ensure even cooking
• Not patting dry - Excess moisture dilutes flavors in cooked dishes

Tomato Selection Guide for Perfect Concasse

Not all tomatoes work equally well for concasse. According to research from the University of Minnesota Extension, these varieties deliver optimal results:

• Roma/Plum tomatoes - Lower moisture content, meatier flesh
• Vine-ripened tomatoes - Balanced sweetness and acidity
• Heirloom varieties - Complex flavor profiles (use for cold applications)

Avoid watery varieties like beefsteak tomatoes unless you're making cold preparations where excess liquid won't affect the dish.

Storage and Usage Tips

Properly stored concasse maintains quality for limited time:

• Refrigerate in airtight container for up to 2 days
• Place paper towel in container to absorb excess moisture
• Never freeze concasse - texture becomes mushy upon thawing
• Use immediately for raw applications like bruschetta
• For cooked dishes, add concasse later in cooking process to preserve texture

Mastering Tomato Concasse: Key Takeaways

The tomato concasse technique separates amateur from professional results in many tomato-based dishes. By removing skins and seeds, you gain precise control over texture and moisture—critical elements in refined cooking. While it requires slightly more effort than regular dicing, the difference in final dish quality makes it worthwhile for specific applications. Remember that not every recipe needs concasse; understanding when to use this technique demonstrates true kitchen wisdom.

What's the difference between tomato concasse and diced tomatoes?

Tomato concasse is peeled, seeded, and diced fresh tomatoes, while regular diced tomatoes include skin and seeds. Concasse provides cleaner texture and less moisture, making it ideal for refined dishes where appearance and consistency matter.

Do I need special equipment to make tomato concasse?

No special equipment is required. You only need a sharp knife, cutting board, pot for boiling water, and bowl for ice bath. The technique relies on proper method rather than specialized tools.

Can I use tomato concasse in place of canned diced tomatoes?

Yes, but with adjustments. Fresh concasse has less liquid than canned tomatoes, so you may need to reduce other liquids in your recipe. It works best in dishes cooked briefly, while canned tomatoes provide consistent flavor for long-simmered sauces.

Why do chefs remove tomato seeds for concasse?

Seeds contain most of a tomato's moisture and can create bitterness when cooked. Removing them gives chefs better texture control and prevents sauces from becoming watery. The gel surrounding seeds also affects mouthfeel in refined dishes.

What's the best tomato variety for making concasse?

Roma or plum tomatoes work best due to their lower moisture content and meatier flesh. They provide the clean texture needed for proper concasse while maintaining flavor integrity during cooking.