# Concasse

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{{Short description|Cooking term in French}}
thumb|Tomato concassé

'''Concassé''', from the [French](/source/French_language) ''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 [tomato](/source/tomato)es, where tomato concassé is a tomato that has been peeled, seeded (seeds and skins removed), 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](/source/bruschetta), typically small dice concasse mixed with olive oil and fresh basil, and sometimes other ingredients such as onion, olives, or anchovies.

Tomato concassé is also added to [béarnaise sauce](/source/b%C3%A9arnaise_sauce) to produce [Choron sauce](/source/Choron_sauce), which is commonly served with lobster dishes.<ref>{{Cite web|url=http://www.restodonte.com.br|title=Restodontê {{!}} Descubra receitas a partir de seus ingredientes|website=Restodontê|language=pt-BR|access-date=2018-03-17}}</ref>

==See also==
*[Brunoise](/source/Brunoise)

==References==
<references />

{{Cooking techniques}}

Category:Cooking techniques
Category:Culinary terminology

{{cooking-stub}}

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Adapted from the Wikipedia article [Concasse](https://en.wikipedia.org/wiki/Concasse) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Concasse?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.