How to cook
Remove the tomatoes’ caps. Make light cross sections with a sharp knife on the bottom side and drop them for 20-130 seconds in boiling water. Then you can easily peel them.
Cut the peeled tomatoes into quarters and remove the seeds. Only the fleshy parts of the tomatoes remain, cut them into small cubes. Put the cubes into a pan with a wide bottom and wait for them to come to a boil.
Stir with a wooden spoon until the liquid evaporates. Finally, season to taste, with pepper and salt, if desired. Use the homemade tomato concasse as a supplement to other dishes - salads, sandwiches, garnishes.