If you're planning to can tomatoes
or make sauce from garden fresh tomatoes
the tomatoes first can make the finished product a lot smoother. Unlike other vegetables where peels can be removed, you can't slip off a tomato peel by hand or with a peeler. Here's an easy way to do it.
Blanching tomatoes briefly makes peel removal a lot easier. Heat a medium-sized pot of water to a boil, and place a bowl of ice water nearby. Use a paring knife to cut the stem out of the top of each tomato, then carve a shallow "X" into the blossom end of each tomato.
Drop small batches of tomatoes (two or three at a time) into the boiling water. Let them cook only until the skin starts to wrinkle, about 5 to 20 seconds. Then remove them from the water with a slotted spoon and gently plunge them into ice water to stop the cooking process.
When they are cool enough to handle, remove the tomatoes from the ice and gently peel away the skins from the points created by the X. Your peeled tomatoes
are ready to use in all your canning and sauce recipes!