Concassé

Concassé is a cutting technique in which tomatoes, usually peeled and seeded, are coarsely chopped into small, irregular pieces. The term derives from a French verb meaning “to crush” or “to break roughly,” and it is often used in sauce and soup bases. The same term can also be used for ingredients other than tomatoes, such as hazelnuts.

Where It’s Used

“Prepare a concassé of the tomatoes and add it to the sauce base.”