Tomato concasse

Sauce vierge (which translates to “virgin sauce”) is technically a vinaigrette, and is elegant enough to deserve its name. It was created and popularized by the great French chef Michel Guérard, and is a famous example of his cuisine minceur, a lighter spin on traditional nouvelle cuisine. Guérard began developing cuisine minceur in the early 1970s at a spa and resort that he and his wife ran in Eugénie-les-Bains, about 500 miles outside of Paris. In keeping with the health-conscious ethos…

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Tomato concasse is the classic pizza sauce that can be used for tossing up a quick pasta dish or even for mixed vegetable stir fries. Hom...

The Portuguese sauce is a hearty tomato sauce made with sautéed onions, garlic, tomato concassé, and parsley. Are your taste buds ready?

Concasse derived from the French verb concasser, meaning "to crush ", is a cooking term meaning to rough chop an ingredient, usually vegetables. Tomato concasse can be used as the base for tomato sauce, served atop crusty bread for bruschetta, over grilled steak or fish. Chef Wecker

If you enjoy the taste of tomato but don't always like the texture of the seeds and skin, then tomato concassé is exactly the preparation method that you need.

Delicious roasted peppers and sausage combine as filling in this hearty omelet. You can use milder poblano or bell peppers, or spicier chili peppers according to your taste preference. To save time, feel free to use Paleo-safe jarred roasted peppers instead of roasting them yourself.

Tomato Concassé is finely diced tomato with no seeds and skins. This allows the flavor of the tomato to shine in your recipe without any bitterness of the seeds and peel. There are 7 steps to tomato concassé: Core. Score. Blanch. Shock. Peel. Seed. Chop. I know it sounds like a lot, but my NEW Cooking School lesson walks you through each step! Give it a try next time you need fresh tomatoes for soups, stews or sauces! #BlueJeanChef #KitchenTips #CookingTips https://ow.ly/M8EB50T4ZTp

Tomato Concassé is finely diced tomato with no seeds and skins. This allows the flavor of the tomato to shine in your recipe without any bitterness of the seeds and peel. There are 7 steps to tomato concassé: Core. Score. Blanch. Shock. Peel. Seed. Chop. I know it sounds like a lot, but my NEW Cooking School lesson walks you through each step! Give it a try next time you need fresh tomatoes for soups, stews or sauces! #BlueJeanChef #KitchenTips #CookingTips https://ow.ly/M8EB50T4ZTp

This is a short article with step by step photos that will teach one of the basic skills from culinary school - tomato concassé. This simple technique will greatly improve the look of any recipe that calls for tomatoes as an ingredient.