Blow Torch in the Kitchen how to skin Tomato without parboiling

Julia Child first gave me the Idea to use a torch in the Kitchen but that was in the days when it was propane and a manual striker to light the torch. With a Instant ignite and the heat of Mapp gas we can really make some processes in the kitchen better faster and more fun.
Back in the day we used to dip our fruit into boiling water and then quickly into ice water to avoid cooking it The Idea came natural after roasting some peppers. and watching how water on the surface of the skin prevents burns in a myth-busters were they dip there hands into molten lead. I have used this method to peel all sorts of fruit by using such intense heat that only the surface charred as the water just under the surface Expands rapidly blowing the skin away from the fruit and creating an insulated layer that leaves a perfectly crisp fresh uncooked fruit.