Grating tomatoes is a recommended alternative to peeling and finely chopping, and a way to maximize the sweet flesh that lies close to the skin.
Cut the tomatoes in half crosswise. Gently squeeze the seeds into a bowl and then run a finger through the seed cavity to remove any remaining seeds. Cup a tomato half in one hand and slowly grate it on a box grater until the skin peels back and all the flesh has been grated away. Discard the flattened skin. Repeat with the remaining tomato halves. Strain the liquid from the seeds (press with the back of a spoon to get all of the juices) and add to the grated pulp.