Chopped tomato pulp
Make a shallow, cross-shaped incision in the bottom end of the tomatoes. Bring water to the boil in a saucepan.
Fill a bowl with ice-cold water.
Gently submerge the tomatoes in the boiling water for about 10 seconds. With a slotted spoon, immediately transfer the tomatoes into the bowl of cold
water, to stop the cooking.
Peel off the skins and cut the tomatoes in half crosswise. Carefully scoop out their seeds with a tiny spoon. Cut the tomato pulp in 1 cm dices.
This is known as tomate concassée.
Recipe source: Le Cordon Bleu cookery school.