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Tips from professional Chef Tallyrand:

Tallyrand Food and Cooking Tips

Food tip on making a tomato concassé

Making a tomato concassé - concassé (con-cass-eh) means to roughly chop

  1. Remove the core from the tomato, score an X in the skin and place into boiling water for 10 seconds, remove from the water and place under cold running water.
  2. The peel should now just slip off; if it does not pop back in the boiling water for a few more seconds
  3. Cut in half and remove the pips and rinse out and roughly chop
  4. Gently cook the finely chopped shallots and the tomatoes in half the butter without colouring them (this is called sweating) for 5 minutes and set aside until required

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Published 14 May 2001