Using a small knife, score a small X on the bottom of each tomato (not the stem end).
Place them in a heatproof bowl. Cover with boiling water until the skins start to peel, 20 to 30 seconds.
Using a slotted spoon, transfer the tomatoes to a bowl of ice water and let cool.
Drain them, then use a knife or your fingers to peel off the skins. And get saucing!