Tomatoes that have been peeled, seeded, and roughly chopped, used as a base for sauces or garnish. Also refers to the technique of roughly chopping any ingredient.
From French 'concasser' meaning 'to pound' or 'crush,' derived from Latin 'concassare.' The technique became fundamental in French cuisine for creating refined tomato preparations without seeds or skin.
Removing tomato seeds and skin isn't just about texture - seeds can add bitterness and skins can become tough and stringy when cooked. The concasse technique concentrates the pure tomato flavor while creating a more refined mouthfeel in sauces and garnishes!
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