Final Procedures for a Tomato Concasse Recipe

"Hi! I'm Louis Ortiz on behalf of Expert Village and I'm back to show you the final preparation for tomato concassee. So we broke these guys out in sections in tomato sections if you will. As you can see here, here are some of the seeds that were attached on the inside. They just kind of fall away actually and what you are left with are the tomato sections that have no seeds and no skins. So I've got a utility chef's nice here and all we are going to do is just cut these in a dice depending on the recipe that you are using and this just makes for a really nice vibrant kind of gentle tomato feel. Real nice to use if you are making a homemade tomato sauce and you will notice the color is much different. It's not a rich crimson red as the store bought tomato in a spaghetti sauce may be. So this is a real nice light tomato. There's the seeds and I'm just kind of scraping those off with a knife. What we are concerned here is the actual flesh of the tomato and that's that. We will finish the rest of these and at that point, we will decide what we are going to do as far as the recipe is concerned. That is concassee tomato there. Different tomatoes will turn out differently. This is a just big steak tomato. You could Romana tomatoes if you like. I tend to use bigger tomatoes so that I get more flesh out of them after going through the cooking process and such. That's the concassee tomato procedure."