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Tomato Concasse

Rated as 4.62 out of 5 Stars

"The technique is relatively quick and easy; it will allow you enjoy those gorgeous summer tomatoes sans skin and seeds."
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11 m servings 33
Original recipe yields 2 servings


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  1. Fill a large bowl with ice cubes and water and set aside.
  2. Bring a large pot of water to a boil.
  3. Cut an X in the bottom of each tomato with a knife.
  4. Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
  5. 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.
  6. Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.

Nutrition Facts

Per Serving: 33 calories; 0.4 7.2 1.6 0 9 Full nutrition

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  1. 13 Ratings

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Most helpful positive review

Very easy recipe. Thanks Chef John

Most helpful critical review

Pretty good tip for a cook to learn.

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Pretty good tip for a cook to learn.

Very easy recipe. Thanks Chef John

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...

Thank you for this, glad to know how to get the skins off!

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...

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...

Quick and easy, used it for Provençal Sauce. Many thanks!

Prefer it with olive oil, lemon juice, and mint, so much better.