Concasse

Concasse is a culinary term referring to a vegetable, typically tomatoes, that has been peeled, seeded, and chopped roughly. The term originates from the French verb "concasser," meaning "to crush" or "to chop coarsely." While the technique can be applied to other vegetables, it is most commonly associated with tomatoes. The concasse process results in a preparation suitable for sauces, salsas, or as a component in other dishes where the tomato flavor and texture are desired without the skin and seeds. The preparation often involves blanching the tomatoes briefly in boiling water to loosen the skin, then shocking them in ice water to stop the cooking process. This allows for easy removal of the skin. The tomatoes are then halved or quartered and the seeds are removed before chopping.