Choose ripe, firm tomatoes without bruises. Wash them well and remove the stems.

Boil water in a large pot. The larger the pot, more the tomatoes that could go in at one shot. I usually do not add more than 6 tomatoes at a time just to keep the water temperature at boiling.

When the water comes to a rolling boil, add the tomatoes in slowly. Let the tomatoes sit in boiling water for 60 seconds.

With a slotted ladle, remove the tomatoes slowly from the hot water and transfer it to the bowl of cold water.

Let it sit for 60 seconds and then slowly peel the skin. At this stage the skin would come off very easily.

Line the skinned tomatoes on a baking sheet. Make sure that the sheet would fit your freezer without any problem.

Wait until the water comes back to boil and then repeat the same steps with the rest of the tomatoes.

Fill the sheet and keep it in the freezer for about 4 hours. By now the tomatoes would be hard as a rock.

Label gallon size freezer bags with date and content and keep it ready.

Transfer the frozen tomatoes to the labeled bags and return the bags immediately back into the freezer. Make sure that you layer the tomatoes in a single layer. This way they would stack up well in the freezer.

Enjoy the tomatoes through the year.