Rinse your tomatoes to get rid of impurities and pesticides (if any).
Keep a pot to boil with water. Cover for the water to boil faster over high heat.
Reduce heat setting to medium and place fresh tomatoes into the cooking water.
Keep a timer at 30-60 seconds (for roma/medium-sized tomatoes) and watch how the skin starts to crack. Don't keep the tomatoes blanching any longer than that.
Take out tomatoes with a slotted spoon and place them into a prepared bowl with cold or ice water. You can also take the blanched tomatoes through running cold water. This will stop the cooking process instantly.
When the tomatoes have cooled, peel them by simply taking off the skin with your fingers. The skin should go off easily.
Use tomatoes in your food or store them in the freezer or can them. The skin can be discarded or dry the skin in a dehydrator, to turn into powder to use as a seasoning.