Put some water to a boil.

Have a big bowl filled with iced water. I

Rinse the tomatoes and core them (take the peduncle away) with a paring knife.

With the same knife, make a very shallow cross slit around the tomato skin.

Blanch the tomatoes by immersing two to three at a time, in the boiling water for 30 to 45 seconds.

Immediately plunge them in iced water to stop the cooking and cool them off.

Either to strain the tomatoes in a pasta colander, or peel them off without straining them.

To peel the already blanched and cooled-off tomatoes, grasp the skin with your fingers, one quarter at a time.

Once peeled, the tomatoes are ready to be canned or processed as you want.