In article >,
sf > wrote:

> 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 can get a "no salt added" tomato paste too. :-) IMHO the flavor is
superior.
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Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama