Some might find this method not as good as the ones described above. The reason is that usually this approach ends up with you peeling off some tomato flesh as well as. Unfortunately, no matter how sharp your knife is and despite your excellent cooking skills, discarding tomato flesh is inevitable in this case. However, the method does not require heating the vegetable.
Thoroughly clean your tomatoes and pat them dry first. Next, slice them into large wedges. Now take a wedge, place it on a board or plate skin side facing down and seed side facing up. By means of a sharp knife start slicing the skin away from one tip of the wedge to the other while pressing the wedge to the board to keep it stable. Hold the knife as close to the skin as you can so that you could peel off the skin without slicing off too much of the tomato flesh. Discard the removed skin and follow your recipe.