Skin tomatoes quickly for canning or making sauces or juice. Score a small X in the bottom of each with a paring knife. Bring a large pot of water to a boil; prepare an ice bath. Place three or four tomatoes at a time into boiling water for about 10 seconds. With a slotted spoon, transfer blanched tomatoes to ice bath. When cool enough to handle, about 30 seconds, remove from bath and pull off skins with your fingers or a small knife.
Add an unexpected burst of flavor and color to pastas, salads, or deviled eggs with a seasoning made from tomato skins. Preheat oven to 225 degrees. Spread skins on a baking sheet lined with lightly oiled parchment paper. Bake until skins are deep red and papery, about 45 minutes, rotating pan halfway through. Reduce peels to a fine powder in a spice mill or clean coffee grinder. Store in an airtight container at room temperature up to 1 month.