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to prepare vegetables or fruits, especially tomatoes, by removing the seeds, peeling, and cutting them into big pieces
a cooking technique that involves peeling, deseeding, and dicing tomatoes into small pieces
What is "concassé"?
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.
the food that has been prepared by being roughly cut or diced
