An easy method for peeling tomatoes is to blanch them first.
Fill a large bowl with cold water. Remove the stem of each tomato and score an “X” in the bottom with the tip of a knife. In a large pot, bring about 2 quarts/2 L water to a rolling boil. Set the tomatoes in the water and boil until the skins begin to split, 15 seconds to 1 minute, depending on their ripeness. Immediately remove with a slotted spoon and plunge into the cold water to stop any further cooking. Once the tomatoes have cooled, drain and peel.