Peeling tomatoes is actually very easy. It’s important to determine what kind of tomato will work best for the recipe you are making. Most recipes which require peeling tomatoes are sauces, salsas, soups, etc. I recommend using roma tomatoes because they have more meat and less water than your standard slicer or beefsteak tomatoes (and let ‘s be serious, who the hell wants to peel a million little cherry tomatoes? Not me).
Cut a shallow x into the bottom of each tomato. This will give you a nice tab from which to peel the tomatoes.
Blanch the tomatoes by placing them in boiling water for 1 minute and then run them under icy water to stop the cooking process.
The skin should easily peel right off. Start from the 4 points created by the x cut.