Tomato Concasse

Used in zillions of dishes, tomato concasse is simply tomatoes that have been peeled, deseeded and neatly diced.

Method:

1. Bring a large saucepan of cold water to the boil.

2. Using the tip of a small sharp knife remove the bit where the tomato joined the stalk, then cut a criss cross in the opposite end.

3. Put the tomatoes in the boiling water and cook for 10 seconds only. Remove from the pan and immediately plunge them into a bowl containing ice cubes and cold water.

4. Slip off the skin and cut the tomatoes into quarters. Cut away the seeds with a sharp knife then cut the flesh into neat ½cm dice.

If you are in a rush or your tomatoes are a little too ripe to survive the dip into hot water simply cut them into ¼s through the stalk end. With the skin facing down carefully slip the blade of a sharp knife between the skin and flesh and, with the side of the blade now pressed flat against your cutting board, simply cut the tomato away from the skin. Dice as above.