Quick & Easy Tomato Concassé | Blanch, Peel, & Preserve
One of the best ways to preserve your tomatoes is to concassé them. It’s a way to blanch fresh tomatoes to make them last longer. We’ll be using the JennAir 36" Induction Cooktop Stainless Steel to display this technique.
Start off by coring the tomatoes. You can just make a circle around the core to remove them. Make sure to lay them down flat after coring.
Add 1 teaspoon of salt to your water. Then we’ll begin to score just the skin of the tomatoes. You want to make an ‘X’ shape on the top; not too deep make sure to just pierce the skin. We're going to put the flat sides down in the water.
Turn up the induction to high for a more intense boil. I already started boiling my water, and before I’m done my water is at a boil. You don’t want a rapid boil, but you want it high enough to blister the skin on the tomatoes.
Depending on the size of the tomato, these will boil for 2 – 3 minutes (or until the skin peels off).
We used the 36-inch Jenn Air induction cooktop to make these. Induction takes no time at all when heating up. It’s not only efficient but super safe too. I can put my hand down beside the pot while the burner is on and not get burned. You can even place cooking utensils or towels on the cooktop without the worry of them being a safety hazard.
If you work in a condensed space, you can even keep your cutting board on top of the induction. Once the skin starts to blister, pull this out and put them directly into an ice water bath. It will stop the cooking process.
After they are in the ice bath for a few seconds, pull them out and follow the ‘X’ shape to peel the skin off. Then cut the tomatoes in half. We want to get rid of all the seeds and the core. This will leave us with the perfect concassé tomato slices.
It can be canned, you can use them for sauce, you could dice it up and put it on top of salads. Really, it can be used for anything that you're going to use tomatoes for.
Ingredients:
- 2 cups water
- 1 teaspoon salt
- 3 large tomatoes (or however many you want)
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