Tomato Concasse Recipe - Cooking Index
Tomato Concasse Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Ripe red tomatoes |
| Kosher salt - to taste |
Peel a tomato by placing it on the tines of a long fork and holding it over a gas flame. Rotating the fork constantly so that the flesh doesn't cook, sear the skin. You will need about 5 to 15 seconds, depending on the tomato's size. Repeat until all of the tomatoes have been seared. Set the tomatoes aside to cool. When they are cool enough to handle, remove their skins. Cut them in half horizontally (through the equator), cut out the core, and gently squeeze out the seeds and gel. Chop them fine, and put them in a strainer lined with cheesecloth. Let them drain for at least 20 minutes; reserve the liquid for another use. Transfer the tomatoes to a nonreactive bowl, and season with salt. Use immediately, or store, covered, in the refrigerator for up to 3 days.
This recipe yields about 3 1/2 cups tomato concasse.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Michele Jordan, California Home Cooking - From the TV FOOD NETWORK - (Show # CL-9069 broadcast 02-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.