Tomato concasse is a process by which you peel and seed a fresh garden tomato for recipes calling for skinless and seedless tomatoes. Commonly seasoned and used as a topping for bruschetta.

It is also recommended for some garden tomatoes that might have a particularly tough skin.

We most recently used large diced concasse tomatoes atop our kale pesto pasta dish in the August Dinner Show 2016.


  • 1 deep pot of boiling water for blanching the tomatoes
  • tomatoes, as many as you need. washed
  • 1 bowl of ice water for "shocking" the blanched tomatoes


Bring water to boil.  Set up bowl of ice water.

Mark an “X” through the skin of the tomato on the bottom, being careful to cut only the skin and not to cut deeply into the tomato. When water boils, drop 2-4 at a time into the water and wait 30 seconds. Test one to see if skin is loose enough to peel easily. If not add a few more seconds in the boiling water. When ready, remove to bowl of ice water and let the tomatoes cool enough to handle them. Remove the skin.

Once all tomatoes are peeled, cut them in half crosswise. over a catch bowl, squeeze out the seeds and juice to use for separate purpose. The remaining skinned tomato is the “meaty” part of the tomato. Cut into desired sizes and proceed with your recipe.



  • 4 cups concasse tomatoes
  • Season as needed with salt, pepper and coriander
  • Drizzle with a small amount of EVOO


Place tomatoes into skillet. Set inside a 400 ºF oven for 10-15 minutes. Remove and serve.


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