Step 1

Cut shallow x-shaped slits through the skin on the bottom of each tomato with a paring knife.

Step 2

Using a large slotted spoon, carefully place the prepared tomatoes in a large pot of boiling water so they are fully submerged. Blanch for 30 seconds.

Step 3

Using the same slotted spoon, immediately transfer the tomatoes to an ice bath. Allow them to cool for about 5-10 minutes.

Step 4

Once cool, cut out the core of the each tomato with a paring knife and discard.

Step 5

The skin will peel off very easily with a paring knife. Peel each tomato.

Step 6

Cut each tomato in half and squeeze out the seeds and juice into a separate bowl.

Step 7

Cut the flesh to the desired size and shape for your recipe.