What does the term 'conacasse' mean in cooking?

The term 'concassé' specifically refers to the culinary technique of peeling, de-seeding, and finely chopping a tomato. This method is often used in preparing sauces, salads, and various dishes where a fresh tomato flavor is desired without the skins or seeds, which can be texturally undesirable. The process typically starts with blanching the whole tomato to loosen the skin, making it easier to peel. After peeling, the tomato is cut open to remove the seeds, which can otherwise make a dish watery. Finally, the flesh is chopped into small, uniform pieces suitable for incorporating into recipes.

This technique is fundamental in many cuisines, particularly in French cooking, where the quality and presentation of ingredients are paramount. It allows for a bright and fresh tomato taste, enhancing the overall flavor profile of the dish without the distractions of skin or seeds.