Cooked Tomato Concassée

There are two approaches. Shown here, the chopped tomatoes are simply cooked down to a paste. (A, B, C)

Alternatively, when you want to preserve the freshness of the tomatoes, cook the concassée for 2 minutes over high heat, just long enough for the tomatoes to release their liquid. Strain, reserving the liquid, then boil the liquid until it is reduced to a syrup. Combine it with the strained tomatoes.