Tomato juice vs. sauce vs. puree, vs. paste, etc
Julia Altshuler > wrote in news:j9aic.19916
$GR.2772721@attbi_s01:
> The trick is to figure out a way to evaporate off enough water from the
> tomatoes to make a nice thick sauce.
Heat is the typical solution, but has anyone tried freeze drying or vacuum?
No risk of scorching that way.
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