How do you separate the skins and seeds from fresh tomatoes for use in sauce?

1. Wash and cut the tomatoes into quarters or halves, depending on the size.

2. Bring a large pot of water to a boil.

3. Add the tomatoes and blanch them for 30-60 seconds until the skin starts to loosen.

4. Immediately remove the tomatoes from the boiling water and transfer them to a bowl of ice water to stop the cooking process.

5. Once the tomatoes are completely cooled, carefully peel off the skins with your hands.

6. Cut the tomatoes into smaller pieces, removing the seeds as you go.

Peeling:

1. Wash and core the tomatoes.

2. Score an "X" on the bottom of each tomato.

3. Place the tomatoes in a heatproof bowl.

4. Pour boiling water over the tomatoes and let them sit for 1-2 minutes.

5. Drain the boiling water and immediately transfer the tomatoes to a bowl of ice water to stop the cooking process.

6. Once the tomatoes are cool, the skins should easily peel off.

7. Cut the tomatoes into smaller pieces and remove any seeds.