Bring a small pan of water to the boil. With the point of a sharp knife, score a small cross on the skin at the base of each tomato. Drop into the boiling water for 10 seconds, then plunge into a bowl of iced water. Peel the skin away from the cross, then cut around and remove the stalk. Cut the tomatoes into quarters and discard the seeds. Roughly chop the tomato flesh.
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