Tomato Topping - cooking recipe

Ingredients

2 large tomatoes
4 tablespoons onions (chopped finely)
3/4 cup of diced old bread
3 1/2 tablespoons olive oil
1/2 teaspoon kosher salt (I think this really revves up tomatoes)
1/4 teaspoon ground pepper, course
The Water of the Tomato
water, from the tomato (=6 tablespoons)
tomato juice (or V8)
5 1/2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons chives, fresh (chopped finely)
parsley (to garnish)

Preparation

Half the tomatoes and give them a gentle squeeze into a sieve to release the seeds. Push a spoon to gently press out as much juice as possible. Discard seeds.
Dice tomato into 1/4 inch pieces.
Add rest of ingredients, (except for The Water Sauce), mixing gently.
Measure out 6 tablespoons of tomato water. If you don't have enough, use canned tomato juice or V-8 so you will measure the right amount.
Put all ingredients for the \"Water of the Tomato\" together and mix to emulsify.
Serving time comes right now, carefully take a good scoop of tomato tartare mixture and place in the center of a china plate. Or a plastic plate. Whatever you have. But you will have enough for 4 good sized servings for each plate.
Spoon 1/4 of the tomato water on each serving.
Garnish with parsley.
Pretend you are dining with the \"King and Queen\".