Cooling Off & Peeling for a Tomato Concasse Recipe

"Hi! I'm Louis Ortiz on behalf of Expert Village and I'm back to show you the final steps in preparing tomato concassee. A concassee tomato means peeled, seeded and diced. So I showed you how to score the tomatoes and plunge them into a boiling water pot here. We are going to pull these guys out. They are ready. They really don't take too long. Put these down. These are nice and hot. Now we want to kind of chill them down so that these guys will start to firm up. It makes it easier for cutting but also we want to chill them down on to stop the cooking process because there is residual steam on the inside still cooking these guys. It's a little bit easier to peel them if its cold and not when they are flaming hot. So we are going to go ahead and drop these guys in my Pyrex bowl here and again, that's just simply ice water. So I'm just going to kind of twirl these guys around. As I do that, you will see the skin falls off real nice and easy which is what we are after. Again, we scored the base of the tomato and we made a cross cut so that the skin would split evenly in a uniform direction. As far as the top goes, we core the tomato so that the skin from the top also would do the same thing. So we'll let those chill down just a little bit more, just breaking those into sections. We'll let those sit for just a little bit and cool down because they are still pretty warm in the center. All the skin is gone. I just left the skin inside the bowl, it's no big deal and we'll pull those tomatoes out and I'll show you how to get the seeds out then we will dice them It'll be a done deal."