Tomato Concassé

Tomato

The tomato is a plant whose fruit is an edible berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originated from western South America, and may have been domesticated there, in Mexico, or in Central America. The Spanish introduced tomatoes to Eurasia in the Columbian exchange in the 16th century.

Concasse

Concassé, from the French concasser, "to crush or grind", is a cooking term meaning to roughly chop any ingredient, usually vegetables or fruit. This term is particularly applied to tomatoes, where tomato concassé is a tomato that has been peeled, seeded, and chopped to specified dimensions. Specified dimensions can be rough chop, small dice, medium dice, or large dice. The most popular use for tomato concassé is in an Italian bruschetta, typically small dice concassé mixed with olive oil and fresh basil, and sometimes other ingredients such as onion, olives, or anchovies.

Shades of red

Varieties of the color red may differ in hue, chroma, lightness, or in two or three of these qualities. Variations in value are also called tints and shades, a tint being a red or other hue mixed with white, a shade being mixed with black. A large selection of these various colors is shown below.

tomato

Noun

1. A widely cultivated plant, Solanum lycopersicum, having edible fruit.
2. The savory fruit of this plant, most often red when ripe, treated as a vegetable in horticulture and cooking.

Adjective

1. Of a shade of red, the colour of a ripe tomato.

concassé

Noun

1. Food (fish, fruit, vegetables, etc) that has been coarsely chopped or cut into large pieces.

Verb

1. To roughly chop or cut (a tomato) into pieces after removing its seeds/core and skin.