What is ' Tomato Concasse'

Concasse, from the French 'concasser', to crush or grind,
is a cooking term meaning to rough chop any ingredient, 
usually vegetables. This term is most specifically applied
to tomatoes, with tomato concasse being a tomato that has 
been peeled, seeded (seeds and membranes removed), and chopped to specified dimensions. Specified dimensions can
be rough chop, small dice, medium dice, or large dice.
Tomato concasse is simply fresh ripe tomatoes that have
been peeled, seeded and coarsely chopped. 
Tomato concassee is made from peeled and seeded tomatoes
that have been diced. To easily peel the tomatoes, parboil
them to loosen the skin. Once the skin has been
removed, use a spoon to remove all the seeds and then dice
the remaining tomato.
Easy steps to make a ' Tomato ' concasse ..
Remove the stem and core of the tomatoes.
Boil a large pot of water and drop the tomatoes into the 
boiling water.
Allow the tomatoes to boil in  water,  for about 30-45 seconds then immediately refresh in the ice water.
When cool, peel the skin off the tomatoes. 
Then slice the tomatoes into  halves.
Squeeze out the juice and seeds, using  a spoon.
Italian Pasta sauce, tomato soup, chutney, stuffed tomatoes,Bruschetta , tomato is a key flavour in many,
many recipes.
Tomatoes are a round, typically red vegetable fruit
with firm, mildly sour flesh and edible seeds.
They vary in size and shape from small cherry tomatoes.
Tomatoes go  well with all sorts of other flavours, 
they enhance meat and fish dishes.
Garlic and onion add to its deeply savory nature while
basil, thyme, oregano and mint all work their own
aromatic magic. Peppers, aubergines and potatoes hail
from the same family as the tomato and complement each
other well.