Skillet Sliced Tomatoes with Salt

Prepare a large pot of water for boiling. Meanwhile, fill a large bowl with ice water and set it aside.

Gently score a shallow X at the base of each tomato. Blanch the tomatoes in boiling water until their skin peels away easily, about 30 seconds to 1 minute. Then, transfer them into the ice water for 5 minutes.

Afterwards, remove tomatoes from the water and peel off their skins using your hands. Slice each tomato into quarters and set aside.

In a large skillet over low heat, cook the sliced tomatoes with salt, stirring occasionally to avoid burning. Cook until slightly thickened, approximately 20 to 30 minutes.