What does "concassé" refer to in culinary terms?

The term "concassé" in culinary terms specifically refers to the technique of peeling, seeding, and then chopping tomatoes into small pieces. This method is commonly used to prepare tomatoes for various dishes, allowing for a smoother texture and enhancing the flavors without the skin and seeds that can alter the final dish's presentation and taste.

This technique is particularly valuable when creating sauces, salsas, or garnishes, as it provides a clean and refined base that integrates well into dishes. The preparation ensures that the tomatoes maintain their flavor while removing any undesirable texture or bitterness from the skin or seeds.

The other options do not capture the specific process that "concassé" describes. Whole roasted tomatoes, sliced tomatoes, or chopped tomatoes in a sauce do not align with the defined technique of peeling and seeding, which is crucial to the meaning of "concassé."