Concasse

Concasse is a French culinary term referring to a rough chop, typically of vegetables, particularly tomatoes. The name derives from the French verb "concasse," meaning to crush or pound.

The preparation of concasse involves removing the skin and seeds from tomatoes, then dicing the flesh into relatively coarse pieces. This process is often achieved by blanching the tomatoes briefly in boiling water, then plunging them into ice water to easily slip off the skins. The tomatoes are then cut in half, their seeds scooped out, and the flesh diced.

Concasse is a foundational preparation in many cuisines, especially French. It is used as a base for sauces, soups, and garnishes. Its distinct texture adds body and visual appeal to dishes. While most commonly associated with tomatoes, the term can also be applied to other ingredients that are roughly chopped, though this usage is less prevalent. The key characteristic is the unrefined, chunky nature of the chop, differentiating it from a fine dice or mince.