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To peel:
Peeling fresh tomatoes is not necessary, unless the fruit is to be cooked. Heat causes skins to slip away from the flesh, so it is best to peel a tomato before adding it to a heated dish. To peel fresh tomatoes submerge them in a bowl of boiling water for about 30 seconds. Transfer to cold water and the skins will slip right off.
To seed:
Scrape seeds away from the flesh with a pointed utensil such as a grapefruit spoon, being careful not to puncture the skin.
To slice:
Using a serrated knife, slice tomatoes lengthwise, rather than crosswise, to retain juice.
To stuff:
Cut off stem and scoop out seeds and pulp with a sharp utensil, such as a grapefruit spoon, being careful not to puncture the skin. Sprinkle the cavity lightly with salt and turn upside down on a paper towel to drain.
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