1 . Stage
2 . Stage
Make a cross-shaped incision on each tomato. Put the tomatoes in a large bowl and pour boiling water over them for 15 seconds. Drain the boiling water and pour in cold water for another 15 seconds. Peel the skin off the tomatoes, cut into quarters and remove the seeds and excess liquid. Cut them into small cubes. The tomatoes prepared in this way are called tomato concasse.
3 . Stage
Pour the concasse into a colander sitting over a bowl, sprinkle with salt and leave for 15 minutes to drain the excess liquid.
4 . Stage
Rinse the capers from the salt. Chop the basil. Chop the garlic into small pieces.
5 . Stage
Put all the ingredients except the tomatoes in a blender and puree until smooth.
6 . Stage
Serve with baked fish, grilled vegetables or pasta.
7 . Stage
Mix the resulting mass with the tomato concasse, add salt and pepper to taste and place in the refrigerator for 30 minutes.