Peeling
Fill a saucepan with enough water to cover tomatoes; bring to a boil. Immerse tomatoes about 30 seconds; drain and cool. Remove stem ends and slip off skins. Use a melon baller to take the stems off tomatoes for less waste.
Seeding
Cut tomatoes in half crosswise. Gently squeeze each half, using your fingers to remove seeds. To reserve the juice for use in dressings, sauces or soups, seed the tomato into a strainer held over a bowl.

Tomato Equivalents:
1 small tomato = 3 to 4 oz.
1 medium tomato = 5 to 6 oz.
1 large tomato = 7 or more oz.
1 lb. of tomatoes = 2 1/2 C. chopped or 1 1/2 C. pulp