Looking to preserve Summer's bounty of tomatoes  for chilly seasons to come? Chances are, you've been advised to peel your tomatoes. While most fruits and vegetables are prepped with a few swipes of a vegetable peeler , tomatoes require a little extra TLC, due to their delicate, juicy flesh. Luckily, the process is extremely simple, and requires no specialized equipment; keep reading to learn how.
Score the Skin
Use a sharp paring knife to score the skin by making a very shallow X-shaped cut into the blossom end or bottom of each tomato. Avoid marring the flesh as much as possible. Scoring the skin will aid the peeling process to come.
Simmer the Tomatoes
Submerge the tomatoes in a bath of simmering water that is deep enough to cover them completely. Remove the tomatoes with a slotted spoon or skimmer after about 15-30 seconds, or when the skin begins to wrinkle and pull away from the flesh on the scored ends.
Cool the Tomatoes Down
Place the tomatoes in a bowl of ice water, and allow them to cool completely, about 5 minutes. Don't skip this step, as it's important to cool the tomatoes down quickly, in order to stop the cooking process, so that they don't become mealy or mushy.
Peel the Tomatoes
Gently peel the tomatoes by pulling at the scored skin. The skin should come off easily; if it does not, use a sharp paring knife to scrape off any stubborn clingy bits.
That's it! Your tomatoes are ready to be further processed for canning , or simmered into velvety smooth tomato sauce , soup , and the like.