On Fri, 4 May 2007 18:26:41 +0000 (UTC), Drew Cutter
> wrote:

>What do you cook the spaghetti sauce / pasta in ? Any special type of
>tomato ? I'm guessing the pealing of tomato is by hand ? What do you
>recommend for chopping the herbs ?

Since this is a food equipment discussion group, not a cooking group,
I assumed your question pertained only to the required equipment.

Most Italian cooking experts (certainly not all) recommend using
canned tomatoes to make tomato sauce. I do as well, since I'd rather
eat all my available fresh tomatoes in salads or by themselves, or
chunked in pasta dishes lubed with olive oil.

I use a 7-qt. stock pot to make sauce (actually the base of an
All-Clad pasta pentola), Italian canned diced Roma tomatoes, don't
worry wbout the skins at all, and chop our fresh herbs with a chef's
knife (8" Wusthof wide-body). Occasionally with very firm herbs like
rosemary, if I want a very smooth sauce, I'll use the small whirly
coffee grinder I keep around specifically for herbs and spices.

-- Larry