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4
Easy
1 hr 30
Prepare your mise en place.
Cut the tomatoes in half, and squeeze out and reserve the seeds and their juices. Using a chef’s knife, finely chop the tomatoes. Set aside.
Place the seeds into a chinois set over a small bowl and press on them with a spatula to extract all of their juice. Add any of the reserved juice along with enough water to yield 250 milliliters (1