To peel tomatoes to use in stews and sauces, or if you just prefer them skin-free like I do, this is an easy way to get the job done quickly. Remove the stem, score the bottom with a big X, then dunk in boiling water for 10 to 15 seconds. Transfer to an ice bath to cool. Right when they're cool, remove from water and the skin will slide right off. This works on both fresh and frozen tomatoes.
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To peel a tomato very easy, using the back of your knife, rub it all over with a gentle pressure like you would if you were actually cutting the skin off. Then when you cut into the skin you can just pull it off.
