Concasse, from the french “concasser’ which means “to crush or grind”, is a cooking term meaning to rough chop any ingredient, usually vegetables. This term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions. Specified dimensions can be rough chop, small dice, medium dice, or large dice. The most popular use for tomato concasse is in Italian Cooking!!
– Oil: 200 ml
– Garlic (chopped): 100 gm
– Celery (chopped): 50 gm
– Onion (chopped): 100 gm
– Carrots (chopped): 50 gm
– Tomatoes (blanched, deskined, deseed and chopped): 2.5 kg
– Oregano: 10 gm
– Leeks (chopped): 20 gm
– Tomato Puree: 500 gms
– Tomato Juice: 1 litre
– Salt: 20 gm
-Sugar (if required): 10 gm
– Heat oil in a pan and add the oil. Once the oil is hot, add the chopped garlic. Saute. Now add the chopped celery and saute further.
– Add the Onions. Saute. Do not give colour to the onions. Add the Leeks and the Chopped Carrots. Saute further for 1 minute.
– Throw in the Tomatoes and cook on slow fire stirring continuously. Once the water starts to evaporate, add the tomato puree. Cook further.
– Add the Tomato Juice and cook on slow heat till the desired consistency is obtained. Season with salt.
– In case the tomatoes are more sour, adjust the taste by adding sugar.
– Remove from fire and allow to cool.
– Use as required!