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Difference Between Tomato Concasse and Tomato Puree
Tomato Concasse and Tomato Puree are both different parts of the same process.
Each without the other is incomplete.
You have to blanch the tomatoes for both Tomato Concasse and Tomato Puree. Use liberally to prepare Indian gravies or vegetable lasagne.
Concasse, from the French concasser, “to weigh down or grind”, is a cooking lingo/term that means to tough chop any component, commonly veggies.
This term is specifically implemented to tomatoes, in which tomato concasse is a tomato that has been peeled, seeded (seeds and skins eliminated), and chopped to unique dimensions.
These unique dimensions may be rough chop, small dice, medium dice, or huge dice.
The most famous use for tomato concasse is in an Italian bruschetta, usually, small dice concassé blended with olive oil and clean basil, and once in a while different substances including onion, olives, or anchovies.
Tomato Purée is a thick, crimson paste or concentrate mixture crafted from crushed tomato pulp that has been cooked and reduced.
It is extensively produced and utilized in Mediterranean Nations, where it is incorporated into dishes to provide them with vibrant colouration and a unique tomato flavour.
Difference Between Tomato Concasse and Tomato Puree
Tomato Concasse and Tomato Puree are both different parts of the same process. Each without the other is incomplete.
You have to blanch the tomatoes for both Tomato Concasse and Tomato Puree
Cuisine Indian, Italian, Mexican, Punjabi
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Calories 19 kcal
Author Ranjeeta Nath Ghai
Ingredients
- 4-5 med tomatoes
- Boiling water
- Chilled water
Instructions
Tomato Concasse
- Take 4-5 medium tomatoes.
- Cut an ‘X’ on the bottom of the tomato.
- Place in boiling water.
- Remove the tomato after about 30 secs and put in Icy chilled water
- Transfer cooled tomato on chopping board and peel off the skin using the cuts you made.
- Cut the tomato in pieces and your Tomato Concasse is ready for use.
Tomato Puree
- Blanch the tomatoes
- First take sliced and deseeded tomato concasse.
- Put the pieces in the blender.
- Blend it until smooth puree.
- Use your fresh tomato puree for your favourite dishes
Quick Overview
Recipe Name: Difference Between Tomato Concasse and Tomato Puree
Author: Ranjeeta Nath Ghai
Description: Tomato Concasse and Tomato Puree are both different parts of the same process. Each without the other is incomplete. You have to blanch the tomatoes for both Tomato Concasse and Tomato Puree
Preperation time: 5
Cook Time: 10
Total Time: 15
Type: preparation
Recipe Yield: 1 portion
Recipe Ingredients: 4-5 med tomatoes, Boiling water, Chilled water
Recipe Instructions: Tomato concasse Take 4-5 medium tomatoes. Cut an 'X' on the bottom of the tomato. Place in boiling water. Remove the tomato after about 30 secs and put in Icy chilled water. Transfer cooled tomato on chopping board and peel off the skin using the cuts you made. Cut the tomato in pieces and your Tomato Concasse is ready for use.Tomato Puree Blanch the tomatoes. First take sliced and deseeded tomato concasse. Put the pieces in the blender. Blend it until smooth puree. Use your fresh tomato puree for your favourite dishes.
Calories: 19
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Ease of Cooking
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Nutritional Values
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Health Benefits
Summary
The most famous use for tomato concasse is in an Italian bruschetta, usually, small dice concassé blended with olive oil and clean basil, and once in a while different substances including onion, olives, or anchovies.
Pros
You have to blanch the tomatoes for both Tomato Concasse and Tomato Puree. Use liberally to prepare Indian gravies or vegetable lasagne.
Cons
Tomato Concasse and Tomato Puree are both different parts of the same process. Each without the other is incomplete. Don’t confuse one for another.
