skinning tomatoes

Our ample supply of tomatoes this season came from our neighbor!!!  He wanted to grow them more than consumer them, win-win.  At the end of the season we had a huge bag of green ones.  I used a few to make a sofrito for the freezer and left the rest in a shopping bag.  A week later I noticed they were beautifully red!  I'd do anything to avoid skinning a tomato by boiling/shocking, etc. 

I'm not sure where I read about this method, so I'll just say I made it up myself and thought I'd share it with you.  Fast, no boiling, little waste. 

Cut the tomato to expose an unskinned surface, grate on a box grater, the skin stays behind.  I froze the ground insides.