Description
Cooking term in French
Technical
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 concasse mixed with olive oil and fresh basil, and sometimes other ingredients such as onion, olives, or anchovies.
Science
Primary Reaction
Cell wall breakdown
Sensory Profile
Aroma ()
Wine Analogy
Like a young Beaujolais - bright and vegetal
Coffee Analogy
Similar to a lightly roasted Kenyan coffee's tomato-like acidity
Perfume Analogy
Recalls the green freshness of Diptyque's Eau de Lierre