These chopped tomatoes have their skin, seeds, and excess water removed. When finishing a sauce with tomatoes, one must use these tomatoes to avoid watering down the sauce or filling it with seeds.
Put ripe tomatoes in boiling water for about five seconds. Do not overcook or the tomatoes will turn to mush. Plunge them immediately into a bath of ice and water for thirty seconds. Peel off the skin and discard. Cut across the equator of the tomato only, for if you cut through the stem and down you will seal off some of the seed chambers and be unable to remove all the seeds.
Hold the tomato halves cut side down and squeeze out the seeds. Dice the tomatoes and put them in a sieve over a bowl to drain. They are ready to use.
Grilled tomatoes or ones put in wood or charcoal embers develop a wonderful rustic flavor. And tomatoes smoked lightly in a covered grill make a great, even haunting, sauce.
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