1. Remove any stickers and wash the tomato thoroughly.
2. Remove the stem and cut a shallow X on the bottom of the tomato. This will make peeling much easier. Optional: Some cooks also cut out the stem end with a sharp paring knife.
3. Fill a large bowl with ice water and set it aside. Place a pot of plain water on the stove and bring it to a boil. Carefully lower the tomato into the boiling water. You can add several at a time. Remove them after 30 seconds, or when the skin begins to peel back, and place them into the bowl of ice water.
4. Let the tomatoes sit in the ice bath for 5 minutes or until you see the peels shrivel and start to peel off.
5. Once the tomatoes have chilled, remove them from the ice water. The tomatoes should still be very firm, with the skin wrinkled and coming off the flesh.
6. Peel the skins off with your hands.
7. If the skin is stubborn, use a small sharp paring knife to remove the pieces that won't budge, being careful not to squeeze the tomato.