On Sat, 28 Feb 2009 19:35:37 -0800, Dan Abel > wrote:

>In article >,
> zxcvbob > wrote:
>
>
>> For sauce, I take a (14 oz) can of stewed tomatoes and cook them down to
>> a paste over high heat, adding some garlic and oregano.
>
>Do you buy low salt tomatoes? I find that when I cook down canned
>tomato products, they get inedibly salty.

Can I call you a salt wuss and get away with it? Why don't you open a
can of tomato paste and use that?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West