Tomato Concasse – Indian Recipes

Tomato Concasse recipe – How to make Tomato Concasse

Preparation Time: 5 mins    Cooking Time: 10 mins    Total Time: 15 mins      Makes 1 servings

Cooking Instruction

1. Begin by bringing a large vessel of water to a vigorous boil, ensuring there’s enough water to fully submerge the tomatoes.
2. Carefully locate and remove the tomato eyes by delicately cutting them away with the tip of a sharp knife, discarding them to prepare the tomatoes for the Concasse.
3. Create criss-cross incisions at the base of each tomato, facilitating the easy removal of the skin during the blanching process.
4. Gently immerse the prepared tomatoes into the boiling water, allowing them to blanch for approximately 5 to 6 minutes. This process helps loosen the skin for effortless peeling.
5. Once the blanching is complete, promptly transfer the tomatoes to a bowl of cold water, effectively halting the cooking process and making it easier to handle the tomatoes.
6. Once the tomatoes have cooled, skillfully peel off the skin, revealing the softened flesh beneath. Discard the discarded skins, leaving behind the succulent tomato pulp.
7. Take the peeled tomatoes and roughly chop them into manageable pieces, preparing them for the blending process.
8. Transfer the chopped tomatoes to a blender and process until a smooth purée is achieved, ensuring a velvety texture for your tomato Concasse.
9. The resulting tomato purée is now ready to be incorporated into your recipes, adding a rich and vibrant flavor to a variety of dishes. Adjust the quantity according to the specific requirements of your culinary creation.

Nutrient values per serving