Peel and quarter the tomatoes, and discard the seeds.
Put the oil in a sauté pan or shallow saucepan, and in it stew the tomatoes very gently, without breaking them up but until their liquid has all but evaporated.
Season near the beginning with just a little salt and pepper.
Cook the tomatoes for about an hour, and then allow to cool. Serve cold, adding more seasoning if necessary.
© 2000 Frances Bissell. All rights reserved.