Tomato concasse is a culinary term for tomato flesh that has been peeled, seeded, and diced.
Cut the core out of each tomato, then score the skin on the opposite side.
Drop into simmering water for 15 to 30 seconds, depending on how ripe the tomatoes are to loosen skin. Then peel.
Cut in half, then squeeze to push seeds out. In this example, the tomato has very little seeds. Chop the finished meat into medium dice and drain. Transfer to a storage container, label, date, initial, and cover. Store refrigerated.