Getting the skin off tomatoes for sauces or other recipes is easier using these techniques
What you will need
a source of heat, as described in instructions(Nutritional facts 279 calories, 0.4 g fat, 69.13 g carbohydrates, 11.95 g protein, undefined mg cholesterol, 124 mg sodium)
How to cook
Cut tomato open, place skin side up over cooking ingredients in skillet (this could be anything, like cabbage, as shown, or an onion base or braised meat base, for sauces).
Cover and let simmer for about 10-15 minutes, depending on type of tomatoes. Press down on the tomatoes to separate the skin from the pulp. If it won't press down, it's not ready.
Using tongs, remove skins. Tomatoes are ready to be smashed, diced, etc directly in the skillet.
Put clean tomatoes in boiling water, boil 15-30 seconds, depending on size, type, and skin of tomatoes. When skin splits, they can be peeled easiest, but peeling is also easier if they're only sightly bloated, which has detached the skin from the flesh of the tomatoes.
Drain and let stand to cool a bit. Peel. Cut and use for whatever recipe you are making.
To preserve extra peeled tomatoes, cut to pieces or left whole, put in sterile jar(s), close with sterilized lids, and boil for about 40 60 minutes. A ¼ tsp of salt can be added to each ½ liter to 1 liter jar, before closing. The peeled tomatoes can also be frozen, and last about 3-4 months at their best in the freezer.