Wash ripe tomatoes thoroughly
Remove stems and any damaged parts
Cut tomatoes into quarters
Blanch tomatoes in boiling water for 30 to 60 seconds
Transfer tomatoes to ice water
Peel off the skins
Remove seeds if desired
Blend or process the tomatoes until smooth
Pour the mixture into a saucepan
Simmer over low heat until slightly thickened
Stir occasionally to prevent sticking
Let the puree cool
Store in a clean airtight container
Refrigerate for short-term use
Freeze for long-term storage