Our local newspaper asked the question "the tastiest strange food combination is..." and printed people's responses. One of the responses was "grated tomato and grated cheese in a sandwich with malt vinegar and seasoning; it's delicious - must be all grated not sliced." I'd never heard of grated tomato! Didn't know you could!

Internet tells me "Slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater over a medium bowl until all that's left is the flattened tomato skin and stem; discard."

And here's 5 Reasons to Grate Tomatoes: [www.thekitchn.com]

...and just a bit more since we're on a roll... [food-hacks.wonderhowto.com]

Who's a clever clogs and been grating tomatoes already?

Yeah, grating tomatoes is a quick way to get a skinless fresh purée and it is done a lot in Spain and Italy. It works better with dense fleshy tomatoes, not so good with watery supermarket ones.

Whisk the tomatoes with a generous glug of olive oil and a little red wine vinegar and season with a sprinkle of salt and pepper and you've got the best summer salad dressing ever.