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Tomato Concasse

Chef John

"The technique is relatively quick and easy; it will allow you enjoy those gorgeous summer tomatoes sans skin and seeds."
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Ingredients

11 m servings 33 cals
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 33 kcal
  • 2%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Fill a large bowl with ice cubes and water and set aside.
  2. Bring a large pot of water to a boil.
  3. Cut an X in the bottom of each tomato with a knife.
  4. Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
  5. Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
  6. Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.

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Reviews

Read all reviews 11
  1. 11 Ratings

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Most helpful positive review

Very easy recipe. Thanks Chef John

Most helpful critical review

Pretty good tip for a cook to learn.

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Most positive
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Newest

Pretty good tip for a cook to learn.

Very easy recipe. Thanks Chef John

Had a bumper crop of tomatoes, so I used this recipe in all of them, put portions in baggies and froze them for use later in the fall for chile, etc...

Thank you for this, glad to know how to get the skins off!

I have been canning and freezing tomatoes prepared this way all my life(82) years. Just didn't know it had a fancy name. We never liked the abundance of seeds in dishes I made from home preser...

Quick and easy, used it for Provençal Sauce. Many thanks!

Prefer it with olive oil, lemon juice, and mint, so much better.

Very helpful.We get tomatoes at the dollar store very cheap because some are misshapen or have a blemish.I did about 15 tonight and put it in the freezer.Hubby makes a mean chili so I saved him ...