I've been wanting to try it out and see if it is a viable method for removing the skins from large batches of tomatoes. So I set out with a 20lb pail of ripe Roma tomatoes. I have a pleasant work counter and stool, so that I can sit at a comfortable height to do large food processing tasks. Here's the technique: use only ripe tomatoes, paste types work best, but it works for all varieties.
Scrape the tomato skin with the back of your pairing, or small kitchen knife. Scrape back and forth a few times, applying slight pressure, like you are shaving the skin, rotating the tomato to work around the whole fruit. You will start to see the skin wrinkle under the right pressure, and the texture of the tomato changes to that of a water balloon, as if there's a layer of water just under the skin. This method separates the skin from the flesh underneath. Then slice off the stem end and peel down from the top. The skin should come off easily.
I found this to be a method comparable to the boiling process, perhaps a bit slower, but no standing at a hot stove, waiting over a steaming pot for the water to re-boil. I certainly enjoyed the task more, and felt less worn out afterward. And sometimes that's more important than the length of time a task takes.
Naked tomatoes, ready for processing.
Add a few diced peppers, and garden herbs, and we've got a taste of summer to grace humble winter meals. What a delight when the harvest basket is full of such vibrant color, and flavor!