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1
Take the calyx off the tomatoes and peel by dipping in boiling water or by blistering it over a gas flame.
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2
(See the last step for directions.)
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3
Slice the onion thinly.
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4
Grate the garlic.
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5
Put olive oil in a small pan that just fits the tomatoes and heat.
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6
Add the onion and garlic and saute, taking care not to let it burn.
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7
When the onion has wilted, add the water and soup stock cube while crumbling the latter.
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8
Cover with a lid and cook over high heat.
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9
When it comes to a boil, slide the lid over little to make a gap, and simmer over low heat for 7 to 8 minutes, until the onion is translucent.
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10
Taste and season with salt and pepper.
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11
Add the peeled tomatoes carefully, heat for 1 minute and then turn off the heat.
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12
Put the whole pan in ice water to cool, then chill in the refrigerator.
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13
Transfer to serving bowls, drizzle a little oilve oil and parsley, and enjoy.
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14
To peel the tomatoes: Take the stem end or calyx off the tomatoes using a knife.
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15
Stick a cooking chopstick through and grill the whole surface of the tomato over a gas flame.
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16
Be careful not to let the flames touch the chopstick.
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17
You will soon hear some crackling bursting sounds as the peel blisters and starts to come off.
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18
When the skin has become burned and wrinkled, put the tomato in ice water immediately.
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19
The skin should slip right off.
