Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • 900 grams (2 pounds) ripe tomatoes, émondées
  • 250 milliliters (


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