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Bring a potful of water to a boil. On the side, prepare a bowl filled with cold water and ice cubes that we will call a refroidissante.
Remove the peduncles of the tomatoes with the tip of the knife.
Incise a cross in the skin at the back...
...of the tomato
Dip the tomatoes one by one or by pairs at most in the boiling water for 5 to 10 seconds maximum (a fully ripe tomato will be dipped only for 5 seconds). The purpose of it is to detach the skin of the tomatoes and not to boil them.
After 10 seconds, take them out of the water and immediately dip them in the refroidissante so as to stop it from cooking any further.
Peel the tomatoes...
...The skin will go easily.
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