Gather your tomatoes
Bring a pot of water (enough to cover one of the tomatoes) to a boil.
In the meantime
Using a sharp pairing knife, remove the core of the tomatoes without removing any excess flesh.
Make a small "x" on the bottom of each tomato
With the pairing knife. This will help the skin slip off easily once the tomato has been blanched.
Plunge them into the boiling water
Until the skins are easy to remove, about 10 seconds.
Remove with a slotted spoon
And immediately place into a bath of ice water to shock and stop the cooking process.
Peel away the tomato skins
Quarter the tomatoes
and break out the blender.
In a blender
Puree the flesh and seeds. Pour into a saucepan and place on medium-high heat.
Bring the tomatoes to a boil
They should go from a pale pink color to a darker red when they’re ready.
Carefully ladel or pour the hot puree
Over a thin towel or several (four to five) layers of cheesecloth, and place it into a strainer over a heatproof bowl. Let the liquid drip into the bowl.
The tomato water should be clear and free of pulp
It can be stored in the refrigerator or freezer until you're ready to use!