What is an Concassee?

Concassee is a culinary term referring to a method of preparing tomatoes by blanching them in boiling water, then shocking them in ice water to easily remove the skins. After peeling, the tomatoes are usually seeded and chopped into small pieces, making them ideal for sauces, salsas, or other dishes where a smooth texture is desired. This technique enhances the flavor and presentation of tomato-based recipes.