This is a classic vegetable preparation. The term ‘concassé’ is also used to describe finely diced tomato used as a garnish. It is shown here with ravioli.
Bring a pan of water to the boil. Meanwhile, cut a small cross in the bases of the tomatoes. Put them in a bowl, cover with boiling water and leave them for 10 seconds before plunging in a bowl of iced water. Drain and, with the point of a sharp knife, remove the stalk and then peel, quarter and remove the seeds. Roughly chop the flesh.