Cherry tomatoes are a fresh, colorful treat, especially in the height of summer. They go well on salads, in sauces, on fresh pasta, baked as a side dish or even eaten plain. Occasionally, however, the tomato skins can present a problem. Whether you don’t like the texture of the skins or simply need your tomatoes to be smooth for a recipe you’re preparing, don’t go to the trouble of painstakingly trying to peel the skin off each one because there’s a much easier way to do it.

Heat a pot of water that is large enough to hold and cover all the tomatoes. The water should be warm enough to start simmering but not hot enough to reach a rolling boil.

Rinse your tomatoes under cool water and remove their stems.

Prepare a bowl or tray of ice water that is large enough to hold and cover all the cherry tomatoes.

Blanch the tomatoes into the hot water. Make sure they’re completely immersed. Keep the tomatoes in the water for five to 20 seconds or until you can see their skins beginning to crack and peel.

Remove the cherry tomatoes from the hot water with the slotted spoon and immediately plunge them into the bowl of ice water, covering them completely to stop them from cooking. Keep the tomatoes in the cold water for at least 30 seconds or until they are cool enough to handle.

Dump the tomatoes out into a strainer or sieve. Pick up one at a time and begin to peel its skin off carefully, starting at any point where you see a crack. Pinch the skin and continue peeling until you’ve removed all of the skin from the tomato. Repeat the procedure with each tomato until you’ve skinned them all.