Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except our online courses) until the end of June. In these exceptional circumstances all students who have booked places on our courses will be offered the opportunity to cancel or reschedule their course. If you are currently in the process of taking a multi-part course, you will be offered new dates to complete the course later in the year. Of course we will be dealing with a high volume of calls and emails and we thank you for your understanding and patience during this unsettling time. We look forward to cooking with you at Leiths in the near future.


Tomatoes are widely available in a variety of shapes and sizes, from large beefsteak tomatoes through plum and salad varieties to cherry tomatoes. They have endless uses, both raw and cooked. Choose firm tomatoes with deep red skins and a definite tomato aroma.

...Concasse a tomato

Step by step

1 Tomato skins are often removed as they can be indigestible. Plunge the tomatoes into boiling water for 10 seconds (no longer or the flesh will start to cook). Drain and refresh in cold water. Once cool, remove, dry and peel the tomatoes. Use as required.

2 Quarter the peeled tomatoes through the core and, using a teaspoon, scoop out and discard the seeds and juice.

3 Stack the deseeded tomato quarters, slice lengthways and then across to create fine dice. Try not to crush the tomato as you cut, to ensure the dice retain their shape and don’t turn into a mush.

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