Tomato Concasse is at its core a tomato that has been peeled, deseeded and cut into pieces but still left “raw”. In this way the undesirable skin, as well as a lot of the moisture is taken out of the tomatoes leaving the meat of the fruit (yes, a tomato is a fruit). Using Tomato Concasse to make the classic Margherita Omelette is a way to get the flavor of fresh tomatoes into the dish without the liquid that a regular tomato would impart. The pulp and seeds are removed as well as the tough skin allowing us to make an omelette that is at once on a higher level because it literally melts in your mouth. Join Chef G.S. Argenti as he shows you how to create a delectable, delicious, and delicate omelette that is easy to make and a pleasure to consume.
