Tomato Concasse
With tomatoes coming into harvest season, oftentimes we are overwhelmed by our bounty and just cannot eat that many tomatoes, here is a great way to store them for the cold months.
Tools:
6-12 qt stock pot
6-12 qt vessel for ice bath (clean sink works)
Slotted spoon
Freezer Bags or food saver
Ingredients
Tomatoes
Ice
Water
Method
- In a large stock pot bring 4qt of water to a boil.
- While the water is coming up, remove all cores from your tomatoes. In a vessel the size of the stockpot or bigger make an ice bath 1 part ice, 1 part water. Once tomatoes are cored and water is boiling, begin to add the tomatoes into the water in small batches.
- Once the skin of the tomato begins to lift from the fruit, remove and place in the ice bath. Continue this process until all tomatoes have been blanched and cooled.
- Using your hands gently remove the skin from the tomato, do this in the ice water it will assist your effort. Push the seeds out without damaging the fruit.
- Store all tomatoes in freezer bags or ideally a food saver and freeze. If using freezer bags, double them up and make sure as much air as possible has been removed.
- Now you can utilize those tomatoes however you’d like!, Soup or chili, sauce or salsa. So many pastabilities.