Concasse

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Concasse, from the French 'concasser', to crush or grind, is a cooking term meaning to rough chop any ingredient, usually vegetables. This term is most specifically applied to tomatoes, with tomato concasse being a tomato that has been peeled, seeded (seeds and membranes removed), and chopped to specified dimensions. Specified dimensions can be rough chop, small dice, medium dice, or large dice.

[edit] Tomatoes

A popular way to make concasse tomatoes is to remove the core stem, score the opposite end in a small "x", and boil them for 15 seconds. After boiling, plunge them into an ice bath to stop the cooking. The scored end will have loosened the skin, and the tomato is ready to be peeled, ready to be chopped to desired shape.