Tomato Concasse Recipe


For tomato concasse:

  • 300g ripevine tomatotoes


  • olive oil for frying
  • 1 large onion, chopped
  • 2 gloves garlic. chopped
  • 500g concasse tomatoes
  • 1 large basil

Cooking Instructions:

For tomato concasse:

  1.  Cut a cross at the top of the tomatoes and blanch for 6-8 minutes and submerge in ice cold water.
  2. Peel and remove the seeds of the tomato and chop the tomatoes. Set aside.


  1. For the tomato concasse: with a pairing knife, score the tomatoes with an x at the opposite end to where the stem was attached.
  2. Immerse tomatoes in boiling water for 10seconds or until they start to blisther. Then plunge them into iced water immediately afterwards and leave until cold.
  3. Peel off the skin and cut in half cross-ways. Hold the tomato halves cut side down and squeeze to remove the seeds and juice.Dice roughly.
  4. For the pasta sauce: Heat a little olive oil in a pan and gently sweat the onions and garlic until soft. Add the tomato concasse and cook for 1-2 minutes.
  5.  Stir through the pasta and serve.

Please download the recipe here

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