Monday, August 20, 2012

We Came, We Saw, We Concassed

As promised, here’s the tomato concasse video I mentioned during the Steak Pizzaiola recipe. The technique is relatively quick and easy, and will allow you enjoy those gorgeous summer tomatoes sans skin and seeds. 

If you're feeling really ambitious, you could do a few quarts, and can them for the winter. Sure, those San Marzano tomatoes are fine, but there's nothing like putting up your own. Enjoy!


12 comments:

infe said...

I 'll definitelly be trying canning some of my homegrown tomatoes, any tips on the process of canning, Chef John?

Chef John said...

No, but I'd just google it, since there are tons of great canning sites. Tomatoes are very easy and pretty safe due to high acid content.

Unknown said...

Love your recipes, you'v taught me how to cook! So many thanks for that!

but just wondering any chance you can do some vegeterian main dishs in the future? I like how you present your dishs, so would be pretty cool, something really appetising. milk is fine(but maybe cool to use nut milks with a dish? and show me a reason to go vegan isnt goign to make me give up nice food) i'm just a strictly no meat guy at the moment, but would be cool to see how creative I could get with vegeterian/vegan dishs.

But anyways wether you do or don't, thanks for the vids man, eat alot better because of you.

Chef John said...

Thanks! Have you browsed all the older videos? We've done over 700, so there are LOTS of vegetarian options, and even more that can be made vegetarian. Check'em out!

David Elmore said...

Like Granny used to say... only lazy people don't peel and seed their tomatoes.

cookinmom said...

I was able to can about 25 quarts of tomatoes the last few months. Heirloom, plum etc. Sooo good! I enjoy them every fall, winter but they go fast because I have to feed 5 adults. I don't bother putting the X on the bottom because as soon as they split open in the water, I take them out, X or no X. When I make sauces from the tomatoes straight from the garden, I don't even bother to seed them. Made you eggplant last night...all enjoyed! Thanks again!

Judy Davis said...

So is seeding more about looks, or do the seeds actually have a flavor?

Festizzeo said...

Sweet Jesus, those tomatoes are cannon balls. I grow beef tomatoes purely so that some type of beetle, immune to all form of chemicals/bleach, bad language and a tennis racquet can enjoy them. But whatever's right.
Here's a question though... Is removing the seeds aesthetic,for texture or for the taste? I leave them in, for luck.

Anonymous said...

How much Cayenne do you need???

Jake said...

I will definitely try this recipe. Thanks for sharing.

Anonymous said...

"Circumslice" hahahaha. Per another website, most of the tomato flavor, on the order of 2/3 is in the seeds and jelly-substance. Thanks for another funny - and helpful - vid.

Chef John said...

Yes, for those asking, concasse is primarily an appearance thing.