Fill a medium saucepan ¾ with water and bring to a boil. Set up an ice bath directly next to the range. Score the bottom of each tomato with a "X".
Drop the tomatoes into the boiling water for 45-60 seconds. If the water does not fully cover your tomatoes, turn and boil on the other end for a few seconds.
Remove and immediately submerge in the ice bath. Remove the tomatoes from the ice bath and peel. Skin should come off easily.
Chop off the stem end and then quarter. Using your fingers, gently press out the pulpy seed sections. Do not worry about getting it all, just the majority.
Place the peeled tomatoes, lemon juice, lemon zest, mustard, sugar, mayonnaise, olive oil, salt and pepper into a food processor and blend until pale pink and smoother.
Drizzle over a fresh salad mix or use as a dipping sauce.
If you've tried this recipe, make sure to come back and let us know how you liked it in the comments!
Notes
Use any variety of tomato you'd like, I used beefsteak which equaled about 1 1/2 cups roughly chopped.