In article >,
"Anny Middon" > wrote:

>
> 've tried chopped peeled and seeded tomatoes, but
> the texture is often wrong and the tomatoes can add too much liquid to the
> dish. In small quantities I guess I could use oil-packed dried tomatoes,
> but in larger quantities their flavor can overhwelm the dish. Any other
> ideas for adding a bit of red to a dish?
> Anny

I don't know about oil-packed, but I'd be tempted to use dried tomatoes,
Anny.
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