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My review
Tomato Concasse
Chef John
"The technique is relatively quick and easy; it will allow you enjoy those gorgeous summer tomatoes sans skin and seeds."
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Ingredients
11 m servings 33 calsOriginal recipe yields 2 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Fill a large bowl with ice cubes and water and set aside.
- Bring a large pot of water to a boil.
- Cut an X in the bottom of each tomato with a knife.
- Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
- Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
- Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.
Nutrition Facts
Per Serving: 33 calories; 0.4 g fat; 7.2 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 9 mg sodium. Full nutrition
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Reviews
Read all reviews 1213 Ratings
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8/19/2015
Had a bumper crop of tomatoes, so I used this recipe in all of them, put portions in baggies and froze them for use later in the fall for chile, etc...
6/17/2018
Omg, I made this and people were telling me it was the best thing they ever ate!!! Love Chef John, you make me feel like a chef & I'm not even close!! Anything I make from you, people love & t...
8/29/2017
I have been canning and freezing tomatoes prepared this way all my life(82) years. Just didn't know it had a fancy name. We never liked the abundance of seeds in dishes I made from home preser...