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Tomatoes.
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. The reply-to email address is . This is an address I ignore. To reply via email, remove 2002 and change yahoo to interaccess, ** Thaddeus L. Olczyk, PhD There is a difference between *thinking* you know something, and *knowing* you know something. |
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