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Posted on 7/27/17 at 1:10 pm to cgrand
If you want to go the fresh tomato route either in isolation or to complement your canned tomatoes and paste, what's the consensus here regarding the tomato skin and also what kind of tomatoes do you use?
In other words, what is your go-to tomato cocktail for your red sauce, encompassing paste, canned items and fresh items?
ETA: By the way, I'm not opposed to cooking something for hours on end. I actually enjoy it.
In other words, what is your go-to tomato cocktail for your red sauce, encompassing paste, canned items and fresh items?
ETA: By the way, I'm not opposed to cooking something for hours on end. I actually enjoy it.
This post was edited on 7/27/17 at 1:16 pm
Posted on 7/27/17 at 2:24 pm to RedStickBR
I use Roma's when making fresh sauce.. You want the meatiest tomatoes you can find and Roma's usually are, especially if they're homegrown and fresh. I process the tomatoes through a food mill. The food mill separates the skin and seeds from the pulp and leaves you with the tomato sauce, ready to cook.
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