Wash, blanch, skin and core your tomatoes. To blanch, bring a large pot of water to a rolling boil while you prepare a bowl of ice water. Add the food to the boiling water and cook briefly, usually one to three minutes depending on what you’re blanching. Remove it right away and transfer it to the ice water to stop the cooking. Once cooled, drain well and pat dry. Pro Tip: freeze your tomatoes ahead of time. When they thaw, the peels will slide right off.