Peeling tomatoes – by blanching

Bring a pot of salted water to a boil and prepare a bowl of ice water

Using a sharp knife, score a small "X" on the bottom of each tomato

Carefully lower the tomatoes into the boiling water and let them cook for 30-60 seconds, depending on their size and ripeness

Using a slotted spoon, transfer the tomatoes to the bowl of ice water to cool rapidly

Once cool, the skins should slip off easily. Simply peel them away with your fingers or a paring knife, starting from the scored "X."