For the tomatoes: Set up a large ice bath. Boil a large pot of water with a pinch of salt. Score an x on the bottom of the tomatoes and place in the boiling water for 10-20 seconds, until the skin starts to pull away from the flesh. Quickly flash the tomatoes in ice water. Once cooled to the touch, peel the skin away. Slice off the top inch of the tomatoes and gently scoop out the flesh. Reserve the cups for baking. Use the water to blanch your broccoli.