Instructions

1. Rinse the tomatoes and core them using a corer or paring knife. Cut an "x" through the skin on the bottom of the tomatoes.

2. Bring a pot of water to a rolling boil. Fill a separate bowl with ice and add cold water to cover.

3. Place the tomatoes in the pot of water, wait for the water to return to a boil, then blanch the tomatoes for 45 seconds.

4. Transfer the tomatoes from the pot of water to the bowl of ice water using a slotted spoon and let them cool down for about a minute. Remove the tomatoes from the ice water and move them to a work surface.

5. Peel the tomatoes using the loosened tabs of skin from the "X" you sliced in the bottoms. Discard the skins.

6. Cut the tomatoes in half crosswise. Hold the cut surface of a tomato over a bowl and gently squeeze it while rolling it back and forth in your hand to remove the seeds, like squeezing a lemon only gentler. Or use the handle of a small spoon to dig the seeds out of the cavities.

7. Roughly chop the tomatoes into 1/2- to 3/4-inch pieces. Set the chopped tomatoes aside.

8. Heat a scant amount of oil in a saucepan on the stove over low heat. Add the tomatoes to the saucepan and season them to taste with kosher salt. Add a pinch of sugar, too.

9. Cover the saucepan and let the tomatoes stew in their own juices for about 10 minutes.

10. If you plan to store the tomatoes, remove the saucepan from the heat and spread the tomatoes onto a tray or plate in an even layer. Let the stewed tomatoes cool to room temperature, then store them in an airtight container for as long as three days in the refrigerator.

11. To serve the stewed tomatoes right away, season them to taste with freshly ground black pepper and fresh herbs. Serve the stewed tomatoes as-is, with toasted baguette slices or garnished with croutons.