Easy Tomato Concassée
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Ingredients
- Fresh tomatoes
Instructions
- Cut shallow x-shaped slits through the skin on the bottom of each tomato with a paring knife.
- Using a large slotted spoon, carefully place the prepared tomatoes in a large pot of boiling water so they are fully submerged. Blanch for 30 seconds.
- Using the same slotted spoon, immediately transfer the tomatoes to an ice bath. Allow them to cool for about 5-10 minutes.
- Once cool, cut out the core of the each tomato with a paring knife and discard.
- The skin will peel off very easily with a paring knife. Peel each tomato.
- Cut each tomato in half and squeeze out the seeds and juice into a separate bowl.
- Cut the flesh to the desired size and shape for your recipe.
Recipe Notes
Remember: waste not, want not! The seeds and juice can be used in your next batch of tomato sauce – there’s a lot of good flavor in there! Or the skins, cores, and seeds can all be composted.
Not ready to use the discarded portions immediately? Store in an airtight container in the fridge for up to 2-3 days, or in the freezer for up to 6 months.
