Peeled, Seeded and Diced Tomato [food]

Like shallots and alcoholism, most real chefs are into “tomato concasse.”

Boil some water, and prepare a bowl of ice water. Lightly cut an X across the bottom of your tomatoes. From the top of your tomatoes, remove the core by cutting a scoop. Drop the tomatoes into the boiling water. Remove them when the peel starts to shrivel. Immediately toss the tomatoes into your ice water. (This stops us from actually cooking the tomoatoes.) Pull away the peel in the water. Cut the tomoatoes into length-wise wedges. By holding one point of the wedge against your cutting board and cutting away from you, discard (eat) the bitter and seed-y innards. Dice what's left: Cut them into quarter-inch strips, then into quarter-inch cubes.

Use this tomato concasse to garnish everything savoury, especially pasta and crispy (fried) meats. Most tomoatoes now-a-days taste of nothing, since they've been bred to be tough for shipping but weak in the mouth. If you're loaded, so-called hierlooms are an incredible decadence.