Concassé means roughly chopped, usually applied to tomatoes. Pour boiling water over the firm, very ripe tomatoes, leave for 10 seconds, then pour off the water. Peel off the skin, cut in half, remove the seeds with a teaspoon or melon-baller, cut in quarters and chop into ¼ inch (5 mm) or ⅛ inch (3 mm) dice. Concassé may be added to a sauce or used as a garnish.
© 1990 Darina Allen. All rights reserved.