Concasse

Concasse, from the French concasser, to crush or grind, is a technique of roughly chopping an ingredient, most often tomatoes, to a size ranging from a rough chop to a small, medium or large dice depending on how it will be used. Tomato concasse specifically involves peeling the tomato and removing its seeds before chopping the flesh, and the resulting product appears in dishes from Italian bruschetta, where it is combined with olive oil and fresh basil, to French sauces built on a bearnaise base, such as choron sauce served with lobster.