Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Place water into a stockpot or kettle over high heat. Bring to a rapid boil.
Poke a small hole in the core of each tomato.
Cook tomatoes in the rapidly boiling water until the skin begins to separate from the flesh, about 10-15 seconds. Cook times may vary based on batch size.
Immediately transfer tomatoes to a large ice bath to shock and stop cooking.
Once cooled, drain tomatoes well until all excess water has been removed.
Peel skin from tomatoes. Rinse them of any excess residue.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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