Wash ripe tomatoes thoroughly
Remove stems and any damaged spots
Score a small X on the bottom of each tomato
Blanch tomatoes in boiling water for 30 to 60 seconds
Transfer immediately to ice water
Peel off the skins
Remove cores
Chop the tomatoes into small pieces
Crush the tomatoes by hand, with a potato masher, or in a food processor using short pulses
Add a little salt if desired
Use immediately or store in a clean container
Refrigerate for up to 5 days
Freeze for longer storage