Freezing and thawing tomatoes feels much more straightforward to me than boiling them to remove their skins, especially if I only need a few tomatoes for a recipe. Even when preparing a whole batch of tomatoes for canning, it would be easy enough to freeze them together on a sheet tray.
This also gives us something to do with the tomatoes that ripen before we can use them - just pop them in the freezer until you have enough for a sauce!
How do you usually remove tomato skins?
Related: Hot and Steamy: A Visual Tour of Hot Water Bath Canning
(Images: Kristin Hohenadel and Kathryn Hill)