Concasse

From the French verb, concasser, to crush or grind.

To concasse a tomato, dip the whole thing into boiling water just long enough to make the skin around the stem pull loose. Dip the hot tomato into ice water to cool it off and stop the cooking.

Take those loose flaps of skin around the stem and gently pull them away from the tomato. Peel the entire tomato this way. (NOTE: Some pros will slice a very shallow 'X' mark, just deep enough to break the skin, at the end opposite the stem, too, to speed the peeling process.)

Cut the peeled tomato in half, horizontally, then squeeze out all the seeds from inside.

You will be left with just fresh tomato meat, no seeds or stems. This process works great for sauces, salsas, soups, stews, and all other dishes where fresh tomatoes are used. Once done this way, the tomato will lie flat on a cutting board, making slicing and dicing much easier than if the skin were still intact.