Tomato Concasse

Preparation info

  • Makes

    250 g

    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About


  • 6 ripe plum tomatoes


Bring a large saucepan of water to the boil. Meanwhile, prepare an ice bath. Using a sharp knife, core the tomatoes and cut a cross in the bases. Plunge them into the boiling water for 8-10 seconds, then into the iced water.

Peel the tomatoes, cut lengthways into quarters and remove the seeds. Put them on a paper towel and place in the fridge to dry for 1 hour.

Cut the tomatoes