These gorgeous tomatoes have just been parboiled in pot of boiling water -- an essential step before making any homemade tomato sauce.
To do this: Boil a pot of water. Using a paring knife, mark the bottom of each tomato with an 'X' the size of your fingertip. Then use the knife to core out the very top of the stem on each tomato. Prepare an ice bath (a big bowl of cold water filled with ice.)
Lower tomatoes into the water in batches, 3 or 4 at a time. Boil for 30 seconds to a minute, until the skins start to peel but not longer or the flesh will become mushy. Immediately remove them with a slotted spoon and place in the ice bath to stop the cooking process.