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We found a recipe in the New York Times, for this condiment and it is out standing. I use it on chicken, pork chops, rice, sometimes stir fry a little garlic and shrimp together and toss them in to some linguini with tomato jam. You can make it as spicy or not as you want but it is a great way to use up extra tomatoes. apparently i cannot post the link here, but just search the Times for Tomato Jam and it will pop right up
It is so easy, you do not even have to peel tomatoes
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