Page 10 - ClubLife Weekly 092821

CHEF'S CHEF'S
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Tomato Concassé

Concassé means "to crush” in French. It is the process of peeling and deseeding a tomato. This produces a tomato

with reduced bitterness and a refined texture. Ready to use in garnishes, sauces or as the star in a dish like
Bruschetta.

Bring a stockpot filled with water to a rolling boil. With the tip of a pairing knife score an X in the bottom of the

tomato. Careful not to penetrate deeply into the flesh. Remove the woody stem end. Submerge the tomato into the
boiling water and let sit for 10 seconds. Check the tomato and see if the skin has started to slip off. If not, continue
to cook for an additional 5-10 seconds. Remove the tomato with a slotted spoon and submerge it in an ice bath. Remove

the tomato and remove the skin with the tip of of your knife. Cut the tomato in half across its equator and remove the
seeds. Dice or chop the tomatoes according to your preference.

Bruschetta: To make this classic Italian appetizer, combine 1 cup tomato concassé with 1 clove minced garlic, 1

tablespoon extra-virgin olive oil, 1 teaspoon balsamic vinegar,1 tablespoon basil chiffonade and a pinch of kosher
salt and black pepper. Brush baguette slices with oil and toast until lightly brown. Spoon the tomato mixture
generously over each piece of toast.