The method of preparing tomato concasse involves scoring the base of the tomato with a "X" shape and then processing it further. This technique is commonly used to remove the skin and seeds from tomatoes before using them in various dishes.
To prepare tomato concasse, follow these steps:
1. Start by selecting ripe tomatoes. Choose ones that are firm and free from any signs of spoilage.
2. Using a sharp knife, make a shallow "X" shape at the base of each tomato. This scoring helps to loosen the skin, making it easier to remove later.
3. Next, bring a pot of water to a boil. It should be large enough to accommodate the tomatoes comfortably.
4. Carefully place the scored tomatoes into the boiling water and let them cook for about 30 seconds to 1 minute. This blanching process helps to loosen the skin further.
5. After the blanching time, remove the tomatoes from the boiling water and immediately transfer them into a bowl filled with ice water. This step, known as shocking, helps to stop the cooking process and makes it easier to handle the tomatoes.
6. Once the tomatoes have cooled down, you can start peeling off the skin. The scored "X" at the base of each tomato should make this step easier.
7. After removing the skin, cut the tomatoes in half crosswise. Then, gently squeeze each half to remove the seeds and excess liquid. This step helps to concentrate the flavor of the tomatoes.
8. Finally, chop or dice the tomato flesh into the desired size for your recipe. The tomato concasse is now ready to be used in sauces, soups, salsas, or other dishes.
Remember, the tomato concasse technique is a common method used in professional kitchens to prepare tomatoes for cooking. It helps to enhance the texture and taste of dishes that require the use of tomatoes.