Begin with tomatoes. Duh.
Fill a medium saucepan 2/3 full with water and bring it to a boil.
Prepare a medium bowl filled with ice water.
With a sharp knife, score the bottom of the tomato with an X pattern, as shown.
Try to pierce only the skin without slicing into the “meat” of the tomato.
Once the water is boiling, gently place the tomato in the water for 10 seconds. If the water doesn’t cover the tomato, carefully roll it around a bit with a spoon.
Immediately remove the tomato(es) to the ice bath. This halts the cooking process and prevents the inside of the tomato from becoming mushy.
Remove the top from the tomato.
At the “x” that you scored with your knife, peel back the skin. It should peel off with no trouble at all.
To remove the seeds, slice the tomato in half horizontally.
Then, use the handle-end of a spoon or fork to scoop out the seeds and seed membranes.