Fill a large stockpot two-thirds of the way with water.

Bring the water to a boil.

While the water is heating up, use a small paring knife to make a shallow "x" incision on the bottom of each tomato.

Fill a large bowl or pot with cold water.

Drop the tomatoes in the boiling water a couple at a time, allowing for plenty of space between the tomatoes.

Allow the tomatoes to blanch for 30 to 60 seconds, just until the skin cracks and/or starts to lift from the tomato flesh.

Remove tomatoes from the boiling water and immediately drop them in the cold water to halt the cooking. (Refresh the cold water as needed.)

Continue working through the tomatoes until all have been blanched. Be sure to allow the water to return to a boil between batches.

Peel the tomatoes using your fingers, setting aside the tomato skin if using for ground tomato powder. (If the skin won't slip easily, place the tomato back in the blanching water for another 30 seconds and repeat the process until the skin loosens.)

Core and de-seed tomatoes if desired.