When you make tomato sauces or soups, you want the flavorful meat of the tomato but not the tough skin or bitter seeds. The best way to seed and skin a tomato is by blanching it in boiling water and then immediately cooling it in ice water. Once the tomatoes are cool, the skins easily peel off. Then quarter the tomatoes and scrape out the seeds.
1. Blanch the cored tomatoes in a large pot of boiling water. Remove the tomatoes after a minute or two and immediately transfer them to a bowl of ice water.
2. When the tomatoes are cool enough to handle, simply peel away the skin. Loosened from their bath in the boiling water, the skins will slip right off.
3. Cut the tomatoes in half and squeeze out the seeds. Don’t worry about crushing the tomatoes; they’ll be chopped or puréed when you make your soup or sauce.