Many recipes, especially those for pasta sauces, call for peeled tomatoes. This method is quicker and easier than roasting tomatoes—all you have to do is blanch them!
First, score the bottoms of your tomatoes lightly. Bring a pot of water to a boil, then drop your tomatoes in and let them sit for 30 to 40 seconds.
With a slotted spoon, take out your tomatoes and immediately place them in an ice bath. The skin will already start to peel off, and you can use a paring knife to carefully peel out the rest.