Cut a small X in the bottom of each tomato. Bring a pot of water to a boil, lower tomatoes into it, and return to a boil. Count to 10 and lift out tomatoes with a slotted spoon, then plunge them into ice water. Peel tomatoes and cut off flesh in large pieces. Discard cores or save them for another use. Cut tomatoes into long strips about 1/4 inch wide. Place in a colander over a bowl and allow to drain. Peel shallots and slice them crosswise about 1/8 inch thick. Place in a shallow skillet along with the water and sugar. Cook over medium heat, swirling pan occasionally, until liquid is reduced to a thick, clear syrup, 1 5 to 20 minutes. Add vinegar, tomatoes, and Tabasco, and cook for 5 minutes, gently stirring. The chutney should be thick, but the tomatoes shouldnt break down very much. Let cool. Serve cold or at room temperature. Makes 1 cup. veg 21