tomatoes have cooled enough to handle, peel the skins off of each tomato over the small bowl. the bowl will catch the skins and any juice that starts running out of the tomato. once they’re peeled, place them in a large bowl.
(note: if you’re not in a big hurry, you may want to consider sitting the peeled tomatoes on a baking sheet and placing them in the freezer for about an hour to firm up before cutting. doing this will prevent them from losing a ton of juice when you start to chop them. however, this step is not completely necessary, just a lot less messy!
using a knife, chop each 