I really, really dislike the tomato skins left on for anything cooked... Karen, that sounds like a great way for skinning the small tomatoes, I never would have thought of doing that but I can see where it really would be pretty fast. We always have way more cherry tomatoes than we can eat fresh, or even give away -- and this year I seem to have ended up with even more small tomato varieties than usual. Thanks for sharing that tip!
