I want to make a fresh marinara sauce this weekend.
What kind of tomatoes are best for this?
Is it better to cook the tomates before I throw them in the food
processor or after?
Can someone recommed a web site where they discuss the
different kinds of tomatoes and what their strengths and weaknesses
are, so next time I can decide ahead of time?
Thanks.


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Thaddeus L. Olczyk, PhD

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