On 8/18/2011 4:19 AM, Kent wrote:
> I make fresh tomato sauce slightly differently than recipes I've seen.
> Fresh roma tomatoes just dropped to $.50/lb, $12 for a 24lb lug. It's time
> to proceed.

method deleted
>
> By roasting before crushing and straining, straining is much easier. You get
> rid of the seeds and skins only. That's the big advance of the pre-strain
> roasting.
>
> Pasta sauce with fresh tomatoes change everything when making pizza and
> pasta.
>


Kent:

What volume of sauce do you get from the 24 lbs?

gloria p