Concassé is a culinary term used to describe a method of preparing tomatoes. In this technique  tomatoes are first blanched in boiling water to loosen the skins, then shocked in ice water to stop the cooking process. The skins are then peeled off, and the tomatoes are deseeded and chopped into small, even pieces. Concassé tomatoes are often used in sauces, soups, and other dishes where a smooth texture is desired, as the removal of the skin and seeds creates a smoother consistency.

What is "concassé"?

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अंग्रेज़ी में "concasse"की परिभाषा और अर्थ

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