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
Take 4-5 medium tomatoes.
Cut an 'X' on the bottom of the tomato.
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.