I used to not like tomatoes. It was something about the texture. Then I learned how to make tomato concasse (for the French term concasser, to crush or grind). Tomato Concasse are tomatoes that have been peeled, seeded and diced. I have to admit that the Texan in me has shortened this proper French term to ‘concasse’d tomatoes’. Sorry high school French teacher.

I realized that I actually enjoy the flavor of tomatoes, it was just the skin that I didn’t like. So now I like to peel the skins when a recipe calls for tomatoes, and they really helps them stand out. I don’t always do this, especially when I just need some quick diced tomatoes for tacos or something. But when you want the dish to have a nice tomato flavor, then I recommend removing the skin. Also, have you ever made a tomato sauce and realize the skins were peeling and curling into the sauce? Making tomato concasse before hand would prevent that from happening. Read More | Comments