Often in my cooking, I find it convenient to use 1 or 2 plum tomatoes in a dish I am making. Examples would include adding them to a pasta dish with vegetables or seafood, dicing them into a small salad, or making little tomato fillets to spruce up a sandwich. Usually, taste and texture are enhanced by first peeling the tomatoes before using them in the dish. This makes it much easier to remove seeds and watery pulp, or to cut attractive, conveniently-sized, juicy fillets.
Here is a simple and reliable method to peel them.