In French, *concasser* means "to crush," which is exactly what you do to tomatoes when you make a tomato concasse. It's a French cooking technique that involves scoring and boiling tomatoes in water to loosen the skins for peeling, then seeding and roughly chopping them. Eliminating the peel and seeds takes away any rough or bitter taste, leaving you with silky tomatoes to enjoy raw or made into a sauce.
- __Sharp paring knife__: Using a sharp paring knife will give you more control and ensure precise cuts on smaller fruits and vegetables.
- __Large pot__: Use a large pot to give your tomatoes plenty of room for blanching. 
- __Slotted spoon__: Although optional, a slotted spoon will help you to remove your tomatoes easily and quickly from the pot to avoid overcooking. Remember in this technique, we are quickly immersing the tomatoes in hot water to loosen the skin and not actually cooking them through. 
- __Ice water bath__: Ice water helps to shock the tomatoes and stop them from overcooking. 
1. Blanche and peel your tomatoes. Learn [how to peel tomatoes here](https://www.masterclass.com/articles/how-to-peel-a-tomato-plus-a-guide-to-using-peeled-tomatoes). 
2. When the tomatoes are cooled, slice each tomato in half on its “equator” and gently squeeze the seeds out from each half. 
3. Dice the seeded tomatoes to desired size. 
4. To dry the concassé further, the tomatoes may be placed in a strainer and allowed to drain. Reserve the flavorful liquid for another use.

- __[Chef Thomas Keller’s Roasted Zucchini With Sauce Vierge](https://www.masterclass.com/articles/how-to-roast-zucchini-in-the-oven-with-thomas-keller)__: Roast zucchini halves in the oven until soft and top with a fresh vierge sauce. 
- __Bruschetta__: To make this classic Italian appetizer, combine 1 cup tomato concassé with 1 clove minced garlic, 1 tablespoon extra-virgin olive oil, 1 teaspoon balsamic vinegar, and a pinch of kosher salt and black pepper. Brush baguette slices with oil and toast until lightly brown. Spoon the tomato mixture generously over each piece of toast. 
- __Mediterranean Tomato-Cucumber Salad__: In a bowl add 1 cup tomato concassé, 1 cup seeded, diced cucumber, 1 cup diced red onion, ½ cup chopped fresh parsley, and ½ cup chopped fresh mint. Drizzle with 2 tablespoons of olive oil, 1 tablespoon fresh lemon juice, and season with kosher salt and black pepper. Gently toss together.
- __Italian Pasta__: Combine 2 cups tomato concassé, 2 cloves minced garlic, 2 tablespoons <a href='https://masterclass.com/articles/complete-olive-oil-guide' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/complete-olive-oil-guide","linkCopy":"extra virgin olive oil","category":"automated-link"}' automatic='true'>extra virgin olive oil</a>, ¼ cup chopped basil leaves, and season with kosher salt and black pepper. Let stand while you cook the pasta. Cook 1 pound pasta per the package instructions. Toss tomato sauce with hot pasta. Learn [how to make fresh pasta here](https://www.masterclass.com/articles/how-to-make-homemade-spaghetti-spaghetti-alla-chitarra-recipe). 
- __Mexican Salsa__: Combine 2 cups tomato concassé, ¼ cup chopped white onion, 3 tablespoons chopped fresh cilantro, 2 teaspoons minced jalapeno,1 clove minced garlic 1 ½ teaspoons lime juice, and ¾ teaspoon kosher salt. 
- __Choron Sauce (Tomato-Spiked [Béarnaise](https://www.masterclass.com/articles/easy-french-bearnaise-sauce-recipe) sauce)__: Fold 3 tablespoons tomato concassé into 1 ½ cups béarnaise sauce. Blend with an immersion blender until well incorporated. Season with white wine vinegar to taste.

Learn more cooking techniques in [Chef Thomas Keller’s MasterClass](https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques).

Take your summer bruschetta to the next level by topping it with tomato concasse: delicate chopped tomatoes with their skins and seeds removed. A few extra steps are worth the effort to prepare tomatoes that can be used in classic Italian dishes, as well as other dishes that could use a lighter touch of fresh tomatoes.

Take your summer bruschetta to the next level by topping it with tomato concasse: delicate chopped tomatoes with their skins and seeds removed. A few extra steps are worth the effort to prepare tomatoes that can be used in classic Italian dishes, as well as other dishes that could use a lighter touch of fresh tomatoes.

What Is Tomato Concassé? Tomato Concassé Recipe

In French, concasser means &quot;to crush,&quot; which is exactly what you do to tomatoes when you make a tomato concasse. It&#39;s a French cooking technique that involves scoring and boiling tomatoes in water to loosen the skins for peeling, then seeding and roughly chopping them. Eliminating the peel and seeds takes away any rough or bitter taste, leaving you with silky tomatoes to enjoy raw or made into a sauce.

What Is Tomato Concassé?

<ul class="mc-m-4 list-styled"><li class="">Sharp paring knife: Using a sharp paring knife will give you more control and ensure precise cuts on smaller fruits and vegetables. </li><li class="">Large pot: Use a large pot to give your tomatoes plenty of room for blanching. </li><li class="">Slotted spoon: Although optional, a slotted spoon will help you to remove your tomatoes easily and quickly from the pot to avoid overcooking. Remember in this technique, we are quickly immersing the tomatoes in hot water to loosen the skin and not actually cooking them through. </li><li class="">Ice water bath: Ice water helps to shock the tomatoes and stop them from overcooking. </li></ul>

What You Need to Make Tomato Concassé

<ol class="mc-m-4"><li class="mc-my-4"> 1. Blanche and peel your tomatoes. Learn <a href='https://www.masterclass.com/articles/how-to-peel-a-tomato-plus-a-guide-to-using-peeled-tomatoes' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-peel-a-tomato-plus-a-guide-to-using-peeled-tomatoes","linkCopy":"how to peel tomatoes here","category":null}'>how to peel tomatoes here</a>. </li><li class="mc-my-4"> 2. When the tomatoes are cooled, slice each tomato in half on its “equator” and gently squeeze the seeds out from each half. </li><li class="mc-my-4"> 3. Dice the seeded tomatoes to desired size. </li><li class="mc-my-4"> 4. To dry the concassé further, the tomatoes may be placed in a strainer and allowed to drain. Reserve the flavorful liquid for another use. </li></ol>

How to Make Tomato Concassé in 4 Steps

<ul class="mc-m-4 list-styled"><li class=""><a href='https://www.masterclass.com/articles/how-to-roast-zucchini-in-the-oven-with-thomas-keller' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-roast-zucchini-in-the-oven-with-thomas-keller","linkCopy":"Chef Thomas Keller’s Roasted Zucchini With Sauce Vierge","category":null}'>Chef Thomas Keller’s Roasted Zucchini With Sauce Vierge</a>: Roast zucchini halves in the oven until soft and top with a fresh vierge sauce. </li><li class="">Bruschetta: To make this classic Italian appetizer, combine 1 cup tomato concassé with 1 clove minced garlic, 1 tablespoon extra-virgin olive oil, 1 teaspoon balsamic vinegar, and a pinch of kosher salt and black pepper. Brush baguette slices with oil and toast until lightly brown. Spoon the tomato mixture generously over each piece of toast. </li><li class="">Mediterranean Tomato-Cucumber Salad: In a bowl add 1 cup tomato concassé, 1 cup seeded, diced cucumber, 1 cup diced red onion, ½ cup chopped fresh parsley, and ½ cup chopped fresh mint. Drizzle with 2 tablespoons of olive oil, 1 tablespoon fresh lemon juice, and season with kosher salt and black pepper. Gently toss together. </li><li class="">Italian Pasta: Combine 2 cups tomato concassé, 2 cloves minced garlic, 2 tablespoons <a href='https://masterclass.com/articles/complete-olive-oil-guide' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/complete-olive-oil-guide","linkCopy":"extra virgin olive oil","category":"automated-link"}' automatic='true'>extra virgin olive oil</a>, ¼ cup chopped basil leaves, and season with kosher salt and black pepper. Let stand while you cook the pasta. Cook 1 pound pasta per the package instructions. Toss tomato sauce with hot pasta. Learn <a href='https://www.masterclass.com/articles/how-to-make-homemade-spaghetti-spaghetti-alla-chitarra-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-homemade-spaghetti-spaghetti-alla-chitarra-recipe","linkCopy":"how to make fresh pasta here","category":null}'>how to make fresh pasta here</a>. </li><li class="">Mexican Salsa: Combine 2 cups tomato concassé, ¼ cup chopped white onion, 3 tablespoons chopped fresh cilantro, 2 teaspoons minced jalapeno,1 clove minced garlic 1 ½ teaspoons lime juice, and ¾ teaspoon kosher salt. </li><li class="">Choron Sauce (Tomato-Spiked <a href='https://www.masterclass.com/articles/easy-french-bearnaise-sauce-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/easy-french-bearnaise-sauce-recipe","linkCopy":"Béarnaise","category":null}'>Béarnaise</a> sauce): Fold 3 tablespoons tomato concassé into 1 ½ cups béarnaise sauce. Blend with an immersion blender until well incorporated. Season with white wine vinegar to taste. </li></ul>Learn more cooking techniques in <a href='https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques","linkCopy":"Chef Thomas Keller’s MasterClass","category":null}'>Chef Thomas Keller’s MasterClass</a>.

5 Recipe Ideas Using Tomato Concassé

Take your summer bruschetta to the next level by topping it with tomato concasse: delicate chopped tomatoes with their skins and seeds removed. A few extra steps are worth the effort to prepare tomatoes that can be used in classic Italian dishes, as well as other dishes that could use a lighter touch of fresh tomatoes.

Take your summer bruschetta to the next level by topping it with tomato concasse: delicate chopped tomatoes with their skins and seeds removed. A few extra steps are worth the effort to prepare tomatoes that can be used in classic Italian dishes, as well as other dishes that could use a lighter touch of fresh tomatoes.
