Peeled Tomatoes For Soups And Sauces ( A "How To") - cooking recipe

Ingredients

20 fresh tomatoes (any type)
boiling water
salt (optional)

Preparation

Bring a large pot of water to a boil, add salt if using. The size of pot depends on how many tomatoes you put in at a time. I only put in five at a time.
At boil, submerge tomatoes (they will float but that's okay), bring water back to a boil. Boil for three to seven minutes depending on the size of tomato.
Remove tomatoes but keep the water simmering for next batch.
Cool enough to handle. The skin should be split on each tomato now, so just peel from that starting point.
Cut in half and remove seeds.
NOW, you have tomatoes ready for whatever is your next step. Easy, right?