This fairly well-known trick is great for all those cooks that struggle to peel tomatoes without making a mess…
Fill a pan with water and bring it to the boil. Cut a cross into the bottom of the each tomato. Carefully put them into the boiling water and blanch them for 20 seconds—no more. Then remove and cool under the cold-water tap or in a pan of cold water you’ve got at the ready. The skin should come off quickly and easily with the slightest of help from a knife.
