Instructions: Start bringing a large pot of water to a boil.

Using a small paring knife, cut out the woody stem end of each tomato, then score an "X" on the bottom of each; this will help with the peeling.

Fill a large bowl with ice water.

When the water in the pot has reached a rolling boil, slip in 3 or 4 tomatoes. Dont crowd the pot. Using a slotted spoon, remove the tomatoes as soon as the skins split, less than 30 seconds. Transfer the tomatoes to the ice water to cool. Repeat with the remaining tomatoes.

When cool, the tomato skins should peel off easily; if not, blanch them quickly again. Cut each peeled tomato in half width-wise. Squeeze each half over a bowl to remove the seeds. Chop the tomatoes into small dice. Discard the seeds.

Heat the olive oil in a skillet over medium heat. Add the garlic and saute until the aroma is released, about 2 minutes. Add the tomatoes and cook quickly over medium heat, until just heated through. (Dont cook them any longer or they will lose some of their firm texture.) Season with salt and pepper.

Use as a garnish for the Tuscan Bean Soup recipe.

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