Peeler? I just dip into boiling water 30 secs, after cutting a little X in the bottom, then place in a bowl of ice water and the peels slip off. You can do a large batch quickly that way. Also my aunt showed me that she just washes and bags them in zip locks and freezes, when they thaw the peels slip off. Good for sauce later in the year.but if you have some peeled already I’d rather freeze it that way. Sorry I don’t have a recipe for fresh sauce. But when you cut the tomato, let the juice drip into a bowl, you can strain the seeds, they can be bitter. You want the juice for the sauce too.