Don't make it too deep — just slice through the skin. Next, put the tomatoes in the boiling water and blanch them for between 30 and 60 seconds. Once the timer goes off, turn off the stove ...

Remove top tray and parchment and allow tart shells to cool. Blanch tomatoes in 4 quarts of boiling water for 15 seconds each, and immediately move them to a large bowl of ice water. Peel ...