For years I wondered how those fine-dining restaurants could produce such a light, 'real tomato-tasting' sauce in some of their dishes. I tried everything from finely dicing them to tossing them in the blender. Then I moved to Greece and discovered their age-old tomato grating technique. I wondered how on earth this never caught on in the rest of the world and feel I must deliver this message to the masses! I now firmly believe that all red sauces should be made fresh, no excuses, because it's just too dang easy - no boiling or broiling necessary.
To start, select the ripest tomato from the bunch as you want to extract as much juice as possible from the fruit. Next, slice the tomato in half and press the open side of one half against the wide-toothed side of a cheese grater, beginning to grate the tomato with a plate or dish underneath to catch the juice. As you can see from the pictures, all you are left with is the juice from the tomato in your dish, and the entire skin in your hand to toss out. Simple as that.
Add a little olive oil, salt and pepper, and this can be used as a base in anything from pasta to chicken to toasted bread!
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