I am going to show you how to prepare tomato concasse! This technique was one of the first things we learned in Fundamentals at the Culinary Institute of America. It has come in handy a lot lately.
I started using this more recently after learning about lectins in reading the work of Dr. Gundry, check it out here… https://gundrymd.com/deseed-tomatoes/. He talks about why it is important for your health to remove skin and seeds from tomatoes. At the CIA removing the skin is all about texture of your finished dish and this technique is worth the small amount of time it takes.
This technique is great for any dish that calls for tomato, especially guacamole or chili dishes. This chili is what I have made by request countless times and when using fresh summer tomato concasse it is truly the best, ever.
Celebrate your summer tomatoes with this technique! Don’t waste your time or money on the flavorless, far traveling grocery store tomatoes. When tomatoes are out of season, use jarred, Pomi boxed or certified San Marzano.
-Get a pot of boiling water large enough to cover your tomatoes. I usually do about 5 at a time at most.
-Cut the core of out the tomato with your paring knife and cut a shallow x at the base of the tomato, just the skin.
-Place the tomato/es in the boiling water for 10 seconds, then remove and immediately peel off the skin using a paring knife against your thumb.
-Dice as needed for your dish!
This is very quick. I think we used an ice bath at school, but at home I like to keep it simple. It comes out perfect every time because you keep the tomatoes in for only 10 seconds the skin comes off but the tomato doesn’t get hot enough to need an ice bath. You may want to use an ice bath at first until you are comfortable with this technique and can work quickly enough to not need it.
I hope you will try this and let me know if you have any questions!