1½ lb ripe heirloom tomatoes, cored and quartered (do not peel)
½ c tomato paste
2 tsp fine sea salt
1 tsp ground piment d’Espelette or other ground mild chile pepper
2 TBSP sherry-wine vinegar
Combine all the ingredients in a a blender or a food processor. Add 1-2/3 cups water and puree to a smooth liquid. Taste for seasoning.
Serves 4 – 6.