Rinse the tomatoes off while the water comes to a boil. Using your paring knife, make an X on the bottom of each tomato – not too deep, but it needs to go through the skin.

Put the tomatoes in the boiling water for about a minute; the skin will start to get loose. Using a slotted spoon put the tomatoes directly into the ice water.

Let them chill there for about 5 minutes until they’re firm and then remove them from the water. The skins will just slide off. Then dice, halve or chop tomatoes as needed for your recipes.