Bring water to a boil. On the bottom of each tomato (the opposite end from where the stem attached), take your paring knife and make a small "X." This step is not 100% necessary, but I do find that cutting an X in to the tomato helps the peeling process start.

Once the water is boiling, boil tomatoes for about 30-60 seconds (until you see the skin of the tomato starting to peel back from the "X."

Quickly transfer the tomatoes to the ice bath to "shock" them and stop the cooking process. Once cool enough to handle, peel back the skin to remove.

The blanched and peeled tomatoes are now ready to use, freeze, or can.