Instructions: Core and blanch tomatoes 10 seconds in boiling water, shock in ice water and peel. Slice tomatoes in half along their equator and squeeze to remove seeds.

Puree in blender until smooth, while adding oil and vinegar; season with salt to taste while continuing to blend. Taste puree and adjust seasoning if necessary.

Press puree through fine mesh strainer using ladle into clean container, cover and refrigerate 1 hour.

This recipe yields 4 servings.

Chefs notes: Make sure your tomatoes are perfectly ripe and perfumed. Make sure the olive oil is a good one, and dont be tempted to use cheap balsamic vinegar in place of the aged one called for; youre better off using the same amount of a really good wine vinegar instead.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.