tag:blogger.com,1999:blog-1110567375390507914.post6961387341367424473..comments2012-01-13T09:24:35.019-08:00krystahttp://www.blogger.com/profile/12531928118463332366noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1110567375390507914.post-67221159125660927662011-09-15T00:00:17.155-07:002011-09-15T00:00:17.155-07:00This recipe will be done by tomorrow morning for breakfast ! Thanks for sharing :)<br /><br />Maryam from <a href="http://the-gourmet.blogspot.com" rel="nofollow">The Gourmet</a>white_dovehttp://www.blogger.com/profile/01707944216845985288noreply@blogger.comtag:blogger.com,1999:blog-1110567375390507914.post-22594692232255973822011-09-14T17:01:14.719-07:002011-09-14T17:01:14.719-07:00that&#39;s an insane amount of tomato products! i still have jars of sauce and sun dried tomatoes from last year and that&#39;s just from my garden. i threw mine into a blender for a few seconds rather than chopping. that also took care of any issue with chunks of skin. never heard of tomato jam before but maybe i&#39;ll try it next year (no garden this year)Me!http://www.blogger.com/profile/08746600131596459987noreply@blogger.comtag:blogger.com,1999:blog-1110567375390507914.post-21131241013034920782011-09-14T07:35:05.949-07:002011-09-14T07:35:05.949-07:00@erika... you know i didn&#39;t notice a problem with it and neither did any of my food critics (family) and they would be the first to let me know. if you want do peel them, go ahead. i would find thin skinned tomatoes and skip the peeling though.krystahttp://www.blogger.com/profile/12531928118463332366noreply@blogger.comtag:blogger.com,1999:blog-1110567375390507914.post-12868520992992685232011-09-14T06:18:56.070-07:002011-09-14T06:18:56.070-07:00Just wondering if you recommend peeling the tomatoes first? sometimes those skins can be tough.-Erikahttp://www.blogger.com/profile/05799205012610534738noreply@blogger.com