"chromallly" > wrote in
oups.com:
> Could any of you share some good authentic italian recipe for spaghetti
> sauce that uses real tomatoes? I've looked through google and the the
> result is somewhat limited.
>
> When a recipe calls for a can of tomatoes, how can I replace that with
> real tomatoes? Do I just throw all the tomatoes in the blender and
> measure it to 8 oz? Do I use peeled or unpeeled tomatoes?
>
>
Peeled and seeded tomatoes, run thru a food mill. The mill will deseed
and peel the tomatoes for you. I find using canned crushed tomatoes is
cheaper and less work.
--
Starchless in Manitoba.
Type 2 Diabetic
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