You'll need two pounds – about 1 kg – of ripe tomatoes to make the sauce. If you don't have a kitchen scale, that's approximately 9 small tomatoes, 7 medium, or 6 large.
Start by cutting the tomatoes in half and removing the seeds, and then grate them directly into your tagine or skillet. Discard the skin. If you prefer, you can also peel, seed and chop the tomatoes.
