What Is Tomato Concasse Used For?

Understanding Tomato Concasse

Tomato concasse is a classic French culinary term that refers to peeled, seeded, and chopped tomatoes. This technique is commonly used in professional kitchens and is a versatile ingredient that can be used in a variety of dishes. Let’s explore the uses and benefits of tomato concasse in cooking.

Uses of Tomato Concasse

Tomato concasse is a valuable ingredient that adds depth and flavor to many dishes. Here are some popular uses of tomato concasse:

1. Sauces: Tomato concasse is commonly used as a base for sauces, such as marinara, pomodoro, and puttanesca. Its rich flavor and texture enhance the taste of the sauces, making them a favorite in pasta dishes.
2. Soups: Adding tomato concasse to soups, such as minestrone or vegetable soup, can elevate the overall taste and provide a hint of sweetness to the dish.
3. Stews: Tomato concasse can be used to thicken and flavor stews and braised dishes, adding a delightful richness to the final product.
4. Salads: Incorporating tomato concasse into salads, especially Mediterranean-style salads, can bring a burst of fresh flavor and vibrant color to the dish.
5. Bruschetta: Tomato concasse is a key component in making traditional bruschetta, where it is combined with fresh basil, garlic, and olive oil to create a delicious topping for toasted bread.

Benefits of Using Tomato Concasse

There are several benefits to using tomato concasse in cooking:

• Enhanced Flavor: Tomato concasse adds a concentrated tomato flavor to dishes, enhancing the overall taste and aroma.
• Texture: The texture of tomato concasse adds a pleasant chunkiness to dishes, providing a contrast to other ingredients.
• Color: The vibrant red color of tomato concasse can brighten up the appearance of dishes, making them visually appealing.
• Versatility: Tomato concasse can be used in a wide range of dishes, from Italian classics to hearty stews and soups, making it a versatile ingredient to have on hand.

How to Make Tomato Concasse

Making tomato concasse is a simple process that involves blanching, peeling, seeding, and chopping fresh tomatoes. Here’s a basic method for preparing tomato concasse:

1. Score the bottom of each tomato with a small “X” using a sharp knife.
2. Blanch the tomatoes in boiling water for about 30 seconds, then transfer them to an ice water bath to stop the cooking process.
3. Peel off the skin starting from the scored “X” mark.
4. Cut the tomatoes in half and remove the seeds and excess liquid from the center.
5. Chop the tomatoes into small, uniform pieces to create the concasse.

Once prepared, tomato concasse can be used immediately or stored in the refrigerator for future use.

In Conclusion

Tomato concasse is a valuable ingredient in the culinary world, adding flavor, texture, and color to a wide range of dishes. Whether used in sauces, soups, stews, salads, or bruschetta, tomato concasse brings a delightful taste of fresh tomatoes to the table. By mastering the art of making tomato concasse, home cooks and professional chefs alike can elevate their dishes and delight their diners with the vibrant flavors of this classic ingredient.