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2007-01-24 05:03:38 · 4 answers · asked by wendy l 1 in Food & Drink Ethnic Cuisine

4 answers

It's just chopped tomatoes that have been peeled and seeded.

2007-01-24 06:15:52 · answer #1 · answered by Dave C 7 · 0 0

A thick tomato puree. Concasse should always be very light and fresh tasting as if you are eating the tomato fresh from the vine, so fresh ingredients should always be used. I would always put a little lemon juice, salt and finely chopped flat parsley in a tomato concasse and nothing else. It is popularly served cold with poached fish or eggs.

2007-01-26 19:39:20 · answer #2 · answered by lesroys 6 · 0 0

The prosses of making tomato concasse is easy. Get a pot of salted water to a soft boil. Cut a shallow "X" in the flower end of the tomato. Drop it into the boiling water until the "X" begins to peal back. Using a knife gently peal the skin off. Squeese out the seeds and dice the tomato flesh.
This gets the bitter flavor out of your tomato dishes, as well as being the French version of "potato pealing" punishment.

2007-01-24 14:18:58 · answer #3 · answered by ladyk5dragon 3 · 0 0

Tomato concasse is simply fresh ripe tomatoes that have been peeled, seeded and coarsely chopped.

2007-01-24 13:28:22 · answer #4 · answered by wineduchess 6 · 0 0

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