Canning instructions always say to put your tomatoes (or peaches, or whatever) in an ice water bath after blanching, to shock them so they're easier to peel. Idk about you, but I don't have that much ice. I barely have enough bowls and counter to contain all the tomatoes!
Really, though, just running them under cool water is enough. Put a batch in the boiling water, however many the pot will hold, until the skins begin to split (about a minute, or less), then into an empty bowl. Put that under the tap and run cold water into it while you get the next batch into the hot water. That'll cool them enough to handle by the time the next ones need to come out of the boiling water, and they'll peel just fine. Then cooled tomatoes into a bowl to wait, next tomatoes in to cool, more tomatoes into the hot water, and so on. It's a production line; keep it rolling.