Tomato Concassé

    Tomato Concassé is the technique of peeling, seeding and chopping tomatoes for use in garnishes, sauces or salsas.

                   
                        
           In a small saucepan over high heat bring the water to boil. Cut a cross in the base of the tomatoes. Place the tomatoes in boiling water for 10 seconds.

          Lift them out using a slotted spoon and plunge them into an ice water bath to stop the cooking process. Drain the tomatoes. 


The skins will have begun to peel back from the crosses. Remove the skins completely.


Cut the tomatoes in half, remove the seeds with a teaspoon, and cut the flesh in small dice.

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Surullitos fritos (corn sticks with cheese)

Surullitos fritos(corn sticks with cheese)

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