Difference between revisions of "Tomato Concasse"
Jump to navigation
Jump to search
m |
|||
| Line 3: | Line 3: | ||
To make tomato concasse, start by slitting a small X in the bottom, [[blanching]] for about 30 seconds, [[shocking]] them in an ice bath, slipping off their skins, chopping them in half, squeezing out the seeds, removing the part where the stem connects to the fruit, then coarsely chopping up the meat. | To make tomato concasse, start by slitting a small X in the bottom, [[blanching]] for about 30 seconds, [[shocking]] them in an ice bath, slipping off their skins, chopping them in half, squeezing out the seeds, removing the part where the stem connects to the fruit, then coarsely chopping up the meat. | ||
| − | [[Category:Terms]][[Category:Savory]] | + | [[Category:Terms]][[Category:Savory]][[category:Cooking Basics]] |
Revision as of 19:48, 30 July 2010
Tomato concasse is a fancy term that just means tomatoes peeled, seeded, coarsly chopped tomatoes.
To make tomato concasse, start by slitting a small X in the bottom, blanching for about 30 seconds, shocking them in an ice bath, slipping off their skins, chopping them in half, squeezing out the seeds, removing the part where the stem connects to the fruit, then coarsely chopping up the meat.
