Step 4: Coring and Peeling
If you have a tomato shark you probably know how to use it. So get to it and core those tomatoes. If you don't own one, get one they are a couple of bucks and very handy. Try here. In the mean time, take a sharp paring knife and insert the tip a half inch (Careful not run it through and stab yourself) or so next to the outer edge of the stem part of the tomato. Angle the knife blade towards the center. Rotate the tomato until the knife cuts a full circle around the stem. You should now be able to pop the core and stem out.
Now grasp the tomato firmly in one hand and apply some downward pressure. The skin should slip right off. If it is difficult to remove the skin, try blanching a little longer.
Transfer the cored and peeled tomatoes to a bowl for packaging. Repeat until batch is done.