Instead of blanching, peeling and chopping the tomatoes, as the classic French cooking suggests, Mediterranean cooks grate the tomatoes in an onion grater, to get the tomato pulp. The seeds are not discarded, because they are particularly flavorful.

Halve each tomato vertically, cut off and discard the stem and carefully grate in a large-holed grater, cut-side facing the holes. Discard the skin that will remain in your hand.

Aglaia Kremezi