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Rinse off the tomatoes.
Remove the core from the top of each tomato and cut an X at the bottom of each tomato.
Place the tomatoes in a pot of boiling water until the skin starts to separate from the flesh.
Drain the tomatoes and allow them to cool.
Peel the skin from the tomato, starting at the X on the bottom.
Continue to peel all the tomatoes.
Place the tomatoes in a large pot on the stove on low.
Using a potato masher, smash up the tomatoes.
Continue to simmer on low heat until a lot of the liquid has evaporated (about 2 hours).
In a blender, puree the tomatoes.
Can or freeze the crushed tomatoes.