What does Concasse mean in cooking?

Derived from the French word “concasser,” meaning “to crush” or “to chop,” concassé is a fundamental method used to enhance the flavors and textures of various ingredients.

Origins of Concassé

Concassé is believed to have originated in French cuisine, where it gained popularity as a classic technique used in sauces and preparations. The method involves peeling, seeding, and roughly chopping tomatoes before cooking or incorporating them into a dish. Over time, concassé has expanded beyond tomatoes and is now used with various ingredients, offering a versatile approach to enhance the flavors of countless dishes.

The Art of Concassé

The essence of concassé lies in simplicity. By removing the skin and seeds, and subsequently chopping the ingredient into small, uniform pieces, the flavor and texture are intensified. The process of concassé retains the natural juices and essence of the ingredient while creating a harmonious blend of taste and texture, resulting in a delightful sensory experience.

Applications in Cooking

  1. Tomato Concassé: The most common application of concassé is with tomatoes. The process involves scoring the skin of a tomato, blanching it in boiling water, and then plunging it into an ice bath. This makes it easier to peel off the skin, revealing the vibrant flesh underneath. After removing the seeds, the tomato is finely chopped or diced. Tomato concassé can be used in soups, sauces, salsas, pasta dishes, or as a garnish.
  2. Other Ingredients: While tomatoes are the traditional choice for concassé, you can explore the technique with various other ingredients. Bell peppers, cucumbers, eggplants, and fruits like peaches or mangoes can all be concasséed to add a burst of freshness and texture to salads, grilled dishes, or even desserts. The method can be adapted to suit the specific ingredient, ensuring a delightful addition to your culinary creations.

Benefits of Concassé

  1. Enhanced Flavor: Concassé intensifies the natural flavors of the ingredient, allowing its essence to shine through. The removal of skins and seeds eliminates any bitterness or unwanted textures, resulting in a clean and vibrant flavor profile.
  2. Improved Textures: The uniform chopping of the ingredient creates a consistent texture, adding a pleasant mouthfeel to the dish. Concassé can provide a contrast of textures, balancing soft and juicy components with a slight crunch.
  3. Versatility: From savory to sweet preparations, concassé can be adapted to various ingredients, making it a versatile technique suitable for a wide range of culinary creations.

Concasse used in a sentence

I love to add a vibrant tomato concassé as a topping for my homemade bruschetta.


Concassé is a timeless culinary technique that elevates dishes through simplicity and a focus on the natural essence of ingredients. By skillfully removing unwanted elements and chopping them into uniform pieces, concassé intensifies flavors and textures, creating a harmonious blend that delights the palate. Whether you’re preparing a classic tomato sauce or experimenting with different ingredients, the art of concassé is a valuable skill that can take your culinary creations to new heights. Embrace the simplicity, savor the flavor, and let concassé be your secret ingredient in the kitchen.