Step 1

Fill a bowl with cold water and add several ice cubes. Set aside.

Step 2

Bring a large pot of water to a boil. While waiting for the water to boil, make an incision with a paring knife, in the shape of a cross, at the top of each tomato. Once the water is boiling, plunge the tomatoes in the water and boil for 30 seconds to 1 minute until the skins start to peel back (the riper the tomato and the thinner the skins, the faster the skins will peel back). Immediately transfer the tomatoes to the iced water and let stand for a minute or two until cooled.

Step 3

Drain the tomatoes and remove the skins, they should come right off. Once peeled, halve the tomatoes and remove the core. Cut each half in segments and remove the seeds pushing the seeds and their juices out with your thumb. Place seeds and juices in a medium sieve and stir until all the juices have been strained. Discard seeds. You end up with 6 cups of peeled slices and 3/4 cup of their juices, all free of seeds. You are ready to make sauce, gazpacho and many other wonderful creations!