Concasser, the French word for “to crush or grind,” is a very basic cooking technique often applied to vegetables. Concassè means roughly chopped tomatoes which are seedless and skinless. The terms is also used to refer to skinned and deseeded tomatoes that are cut into neat strips or cubes and used as a garnish. Tomato concasse can be used as the base for tomato sauce, served atop crusty bread for bruschetta, or added to the decadent Béarnaise sauce for a sauce Choron.
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