I saw a Spanish chef on TV the other day using a technique that was totally new to me. Instead of boiling tomatoes to remove the skin and then seeding and dicing, he cut the raw tomato in half horizontally and squeezed out the seeds and juices, and grated the tomato half using the large holes in a hand held grater. He stopped at the skin. I bought a 5 lb. bucket of tomatoes on Wednesday at the Farmer's Market and used this technique for half of them. I made some tomato jam with some of the puree and with the other half I made a very simple shrimp sauce for pasta last night.
What a time saver.