- First, set a big pot of water on the stove to rolling boil. Half fill a sink with ice an water.
- Next, choose the ripest tomatoes. Cut an ‘X’ into the blossom end of the tomato. Core the tomatoes now or later after they have cooled. If you do it now, the skin is just that much easier to remove.
- Then, carefully drop a few tomatoes into the boiling water. I drop 4 to 6tomatoes in at one time. Allow the water to return to a boil. (usually about 1 minute.) Remove tomatoes with a slotted spoon and dunk into the ice water immediately.
- Allow the big pot of hot water to return to a boil and drop in more tomatoes. In the mean time, peel the tomatoes after they cool in the ice water. Cut out the core or the green stem end, if you haven’t already. (This is when I do it. It seems like I get more of that tough, tasteless core out.)
- If you want to remove the seeds, cut to tomato in half and squeeze it. Use your finger or a spoon to scoop out any remaining seed pockets.
Now your tomatoes are ready for processing, making salsa, spaghetti sauce or simply canning.