I'll never, ever use the old method of dropping tomatoes in boiling water, then cold water to remove the skins. That's one unnecessary, time-consuming and dangerous step removed from the process.
Recently someone here mentioned that you could core fresh tomatoes and freeze them, so I did, in hopes of canning them when I had enough to make it worthwhile. Today I let the bags of tomatoes thaw in the sink and voila! The skin fell off in my fingers. Wow! That is SO much easier.
Thank you so much to whoever posted that method. Whodathunk?