“Tomatoes(Tomates)Peeled and seeded

“Tomatoes
(Tomates)
Peeled and seeded tomatoes are a requisite ingredient in many recipes. They are used to make tomato balls—a perfect garnish for roasts, chicken and the like—and fondue de tomates, which is a fresh tomato sauce that’s both easy to make and very good.
PEELING AND SEEDING TOMATOES
(Tomates Emondés)
1. Remove the stem from the tomato using the point of a knife. Dip the tomatoes in boiling water—they should be fully immersed—and let sit for approximately 20 seconds if well ripened. If the tomatoes are not ripe, it will take a little longer for the skin to come loose.

2. When cold enough to handle, remove and peel. The skin should slip off easily. An alternative method is to impale the tomato on a fork and, holding it by the fork handle, roll it over an open flame. “Roast” it for 15 to 20 seconds; the skin should slide off easily.

3. Cut the tomato into halves widthwise—not through the stem.”
“4. Press gently to extrude all the seeds. You now have pure tomato flesh or pulp. The seeds, skin, and juice can be used in a stock or long-simmered sauce.

TOMATO BALLS FOR GARNISH
(Boules de Tomates)
1. Peel and seed the tomato. Cut each half in two.

2. Place a tomato quarter in a strong kitchen towel, the outside against the towel.

3. Squeeze the tomato flesh”
“4. to form a nice, small, fleshy ball. Sprinkle with salt and a dash of ground pepper. Moisten with melted butter and heat in a hot oven for a few minutes before serving.

TOMATO SAUCE (Fondue de Tomates)
1 tablespoon good olive oil
3 tablespoons chopped onion
3 cups (450 grams) cubed tomatoes
Salt and freshly ground black pepper
1 clove garlic, crushed and chopped very fine
1 tablespoon tomato paste, optional
Heat the oil in a saucepan. When it is hot, add the chopped onion and sauté for 1 minute. Add the tomatoes and the salt and pepper to taste. Cook on a high heat for 5 to 6 minutes to evaporate some of the liquid. Add the garlic, and the tomato paste if the tomatoes are too watery or too pale in color. Cook 3 to 4 minutes and taste for seasoning. Add more salt and pepper, if necessary.
1. Peel and seed the tomatoes and cut coarsely into 1-inch (2.5-centimeter) cubes. Prepare 3 cups (450 grams) of cubed tomatoes and proceed with the recipe below.”