Preparing to Cook a Tomato Concasse Recipe

"Hi! I'm Louis Ortiz on behalf of Expert Village and today I am going to show you a procedure using many recipes that usually have a French influence in them. It's called Tomato Concassee. Concassee tomato means that it is peeled, seeded and diced. First and foremost, we want to take the cores out of the tomatoes so I've got my chef's utility knife here and I am going to go ahead and remove those. They also make tomato coring tools in the grocery store that work nicely. So I am going to go ahead and do 2 of these tomatoes so that I can show you the before and after. So there's one core. I've just made the cut here at an angle so there is a V essentially. The cores are gone and we need to score the bottom of this so that the skin will peel. What I am going to do is emerge it in some boiling water behind me on the stove so if I score it this way, it will allow the skin to actually split in a form as the heat does its work and from the top here, this skin because I've already cored the tomato and exposed the inside, the top here also will start to split evenly. These guys are ready to be emerged in the water. As I said I've got a roaring boil behind me so we are going to put these in the pot and it will take just a few minutes and we'll come back and I'll tell you what the tomatoes are going to look like and they are ready to be peeled. So we will see you in a couple of minutes and I will show you how to peel these tomatoes and how to get the seeds out of them once they have been boiled."