Blanched Tomatoes

To blanch tomatoes:

• lightly score the smooth end of the tomatoes with a cross (about a centimetre in length)
• plunge them into freshly boiled water for about 1 minute
• remove with a slotted spoon and place in cold water
• peel the skins immediately
• halve, then scoop out the seeds and remove the hard core from the top with a sharp knife
• use sliced or chopped as you like