Cut an X in the bottom of each tomato. Blanch the tomatoes for a few seconds, then plunge them in an ice bath. Peel away the tomato skins. To cut, make a cut in one side of the tomato. Turn the knife, then cut around the center pulp and seeds to remove the tomato flesh. Remove the flesh in one long strip, discard any remaining seeds, and trim ragged edges or ribs from the flesh. Use the flesh as is, or cut it into the desired size or shape.
Special thanks to Michel Richard for showing us this very useful chef secret. For more information about Michel's restaurants, visit citronelledc.com.