Puree or grate the tomatoes (Spanish: rallado = grated), for example using a cheese grater. If you like, remove the seeds so as not to dilute the puree. Add oil, salt and pepper, stir well - done. Depending on your taste, a pressed clove of garlic can be added.
The finished puree goes perfectly with fresh baguette or ciabatta and is also suitable for refining cream cheese, tuna or other toppings.
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