Wash the tomatoes
With a paring knife, remove the tomato core.
Make an "X" mark on the bottom of each tomato. Just score it lightly.
Bring a pot with water to a simmer. Add tomatoes to simmering water.
Let the tomatoes simmer for 30-40 seconds.
Remove the tomatoes and let them cool slightly. Peel the skin off the tomatoes, starting where you made the "X" mark.
Place the peeled tomatoes on a baking sheet lined with parchment paper.
Freeze the tomatoes for 4 hours before you transfer them into a zip lock bag.
Remove the air from the bag before sealing.
Store the tomatoes in a freezer for up to 6 months.
