Wash and core the tomatoes. Score the bottom of each one with a shallow X.
Fill a pot with enough water that it will cover the tomatoes when you add them. (Don't add them yet.) Bring the water to a boil. Meanwhile, fill a large bowl with cold water and ice cubes.
Once the water boils, carefully place the tomatoes in the pot, only a few at a time if they are very large. Scalding in small batches will prevent the water from cooling too much when you add the tomatoes to the pot.
With a slotted spoon, remove the tomatoes after approximately one minute or until the skin starts to pull away from and wrinkle around the scoring. Immediately submerge the tomatoes in the ice water bath to halt the cooking. The skin of very small tomatoes may start to peel and wrinkle more quickly. Keep an eye on them.
When the tomatoes are cool enough to handle, peel the skin off. Your fingers should suffice for the job. A bit of tomato flesh clung to a few of my skins. Use the side of a spoon to gently scrape that off.
