The Basics: Tomato Concasse

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Cooking Essentials

The Technique

Tomato Concasse

Tomato Concasse. Seedless, skinless diced tomatoes that are used to make a variety of recipes in the kitchen. When you have a garden of fresh plum tomatoes ripe & ready to pick, tomato concasse is a wonderful beginning point in order to preserve them further & for use later. Although it’s not difficult, organization is essential in order to complete the procedure accurately & quickly. Set up an area by the stovetop that includes two cutting boards, a serrated utility knife, an ice water bath, a slotted spoon & of course, the plum tomatoes. To remove the seeds, slice the tomatoes at the equator & not through the stem. I chose to cut the tomatoes coarsely, however if you prefer a small dice, by all means, proceed accordingly. Learn how to successfully complete this necessary task that may be used to make some of your very favorite recipes.

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Basic Tomato Concasse

makes 7 cups

3 quarts water 
4 1/2 lbs Plum tomatoes

Fill a 4 quart saucepan 3/4 of the way up the sides with the water, then bring it to a boil over high heat. Meanwhile, cut an X in the bottom of each tomato using a serrated utility knife. Drop several tomatoes, in batches, into the boiling water & cook 30 seconds. Transfer them directly to an ice water bath using a slotted spoon. Let stand 1 minute. Remove the tomatoes. Repeat the boiling procedure with the remaining tomatoes.

Peel each tomato. Slice them in the center, horizontally, to create two pieces. Remove the seeds & pulp with your finger or squeeze to release them & discard. Coarsely chop the tomatoes. Use as directed according to specific recipe applications.

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{testing notes}

How To Make Tomato Concasse

Scoring the plum tomatoes at the base using a serrated utility knife makes it easy to remove the skins once out of the ice water. Simply peel the loosened portions off in quarters. Tomato Concasse may be used as a garnish to dishes, for bruschetta, in stews or in delicious marinara & bolognese sauces.

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A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Fill a 4 quart saucepan 3/4 of the way up the sides with water, then bring it to a boil over high heat. Meanwhile, cut an X in the bottom of each tomato using a serrated utility knife. Drop several tomatoes, in batches, into the boiling water & cook 30 seconds. Transfer them directly to an ice water bath. Let stand 1 minute. Remove the tomatoes. Repeat with the remaining tomatoes.

Tomato-Concasse-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Techniques-How-To-Make-Fresh-Tomato-Sauce-RebeccaGordon-Southern-Hostess-Pastry-Chef-TV-Cooking-Personality-Birmingham-Alabama

No. 2

Peel each tomato.

Tomato-Concasse-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Techniques-How-To-Make-Fresh-Tomato-Sauce-RebeccaGordon-Southern-Hostess-Pastry-Chef-TV-Cooking-Personality-Birmingham-Alabama

No. 3

Slice them in the center, horizontally, to create two pieces. Remove the seeds & pulp with your finger or squeeze to release them & discard. 

Tomato-Concasse-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Techniques-How-To-Make-Fresh-Tomato-Sauce-RebeccaGordon-Southern-Hostess-Pastry-Chef-TV-Cooking-Personality-Birmingham-Alabama

No. 4

Coarsely chop the tomatoes. Use as directed according to specific recipe applications.

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“I Wished On The Moon” Billie Holiday 
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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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