How to cut tomato concasse

In this demonstration, I'm going to show you how to prepare tomato concasse. We've got some tomatoes here that we've already scored and then blanched in boiling water just for about 10 seconds before going straight into Iced water to stop the cooking, so the skins are going to slip off nice and easily and I find it easiest just with the tip of the knife, just grip the skins and slip them off and if you've got the blanching right the tomatoes will be nice and firm still but the skins will come off really easily, so once we've taken the skins off our tomatoes we're just going to cut them into quarters to remove the seeds.

So just into quarters and then the seeds we're just going to

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slip out with a knife, I've got a little serrated knife here and just saw around the tomato and then scrape the seeds out, now ideally before you dice them, I'd put the on some paper towel so that they have a chance to dry out a little bit before you actually turn them into the concasse, so just scraping the seeds out just give those a dry off.

So I'm just going to square the tomato petals up just trimming the edges off and then these are quite small tomatoes so were just going to have them that way and dice big, just using that classic crab with your fingers, so that your fingertips are tucked away and that's our tomato concasse.

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