Tomato and Hard-Boiled Egg Salad

• 4 to 6 vine-ripe tomatoes, at room temperature
• 4 to 6 hard-boiled eggs, peeled and cut into wedges
• Salt and freshly ground black pepper

Core each tomato and make an x on the bottom with a paring knife. Bring a large pot of water to a boil, blanch them for 30 to 45 seconds, and then remove them to an ice bath. Peel the tomatoes. Pat them dry with a paper towel, then cut them crosswise into ¼-inch-thick (6 mm) slices.

In a casserole dish or on a serving platter, layer the tomatoes and eggs, alternating one then the other.