I have used plain tomato sauce, various spaghetti sauces, jarred
"pizza sauce" (Prego, of all people, used to make a pretty good one,
but I haven't seen it in the stores in ages), etc.

Here's where I am today (I like a thick sauce with *some* flavor to
it):

1 8-oz. can tomato sauce
1 8-oz. can tomato paste
1 Tbsp. dried Italian herb mix
1/2 tsp. pepper
1/4 tsp. salt

What do you do (and why)?

--
Silvar Beitel
(occasional poster)

On Sat, 2 May 2009 13:06:45 -0700 (PDT),
wrote:

>I have used plain tomato sauce, various spaghetti sauces, jarred
>"pizza sauce" (Prego, of all people, used to make a pretty good one,
>but I haven't seen it in the stores in ages), etc.
>
>Here's where I am today (I like a thick sauce with *some* flavor to
>it):
>
> 1 8-oz. can tomato sauce
> 1 8-oz. can tomato paste
> 1 Tbsp. dried Italian herb mix
>1/2 tsp. pepper
>1/4 tsp. salt
>
>What do you do (and why)?

I use tomato paste straight out of the can on my pizza because I
finally figured out that I only wanted a little tomato (not a lot) on
pizza and the flavor (at least to me) is cleaner with no fuss.

As far as tomato sauce for pasta like good old spaghetti, I've gone
from canned sauce to diced tomatoes and stewed tomatoes (watch out for
hidden sugar which ruins any tomato sauce - it's always a nasty
surprise to find I got one of those cans and I never remember which
name brand is the culprit). I whiz them together in the food
processor into smaller chunks and cook for a short time. The reason
why I use stewed tomatoes is because they have all sorts of extra
vegetabley and yummy good things already, which means I don't have to
slice and dice and buy a whole head of celery when I only want half a
stalk. Reasons like that. It's me being my version of Sandra Lee.
Seasonings vary according to what I have on hand. I'll use fresh
basil if I can buy it inexpensively, but I always need garlic and
oregano. Everything else is by whim of the moment.

--
I love cooking with wine.
Sometimes I even put it in the food.

> wrote in message
...
>I have used plain tomato sauce, various spaghetti sauces, jarred
> "pizza sauce" (Prego, of all people, used to make a pretty good one,
> but I haven't seen it in the stores in ages), etc.
>
> Here's where I am today (I like a thick sauce with *some* flavor to
> it):
>
> 1 8-oz. can tomato sauce
> 1 8-oz. can tomato paste
> 1 Tbsp. dried Italian herb mix
> 1/2 tsp. pepper
> 1/4 tsp. salt
>
> What do you do (and why)?
>
> --
> Silvar Beitel
> (occasional poster)

A pizza should not be sauce dominant.
I use 8 oz. sauce
6 oz paste
garlic
oregano
olive oil (not extra virgin)
Salt
Pepper
Let sit for one hour
Spread thin on the pizza
(above makes two pizzas)
I make NY style.
Tom

On May 2, 4:06 pm, wrote:
> I have used plain tomato sauce, various spaghetti sauces, jarred
> "pizza sauce" (Prego, of all people, used to make a pretty good one,
> but I haven't seen it in the stores in ages), etc.
>
> Here's where I am today (I like a thick sauce with *some* flavor to
> it):
>
> 1 8-oz. can tomato sauce
> 1 8-oz. can tomato paste
> 1 Tbsp. dried Italian herb mix
> 1/2 tsp. pepper
> 1/4 tsp. salt
>
> What do you do (and why)?

I know that replying to myself is bad form, but I forgot to mention
that in this last batch, I added a teaspoon of sugar - the tomato
paste I used (Hunts) seemed really sour.

And we'll have our pizzas for dinner (everyone here gets their own PPP
and preferred toppings), then watch the Celtics beat the Bulls in 3 or
4 overtimes :-) with some homemade microwave popcorn and a few
microbrews chillin' in the fridge from the Saranac mixed 12-pack I
picked up on our dump run earlier today

Life is good.

--
Silvar Beitel
(grew up in Chicagoland, but have lived in MA for ages.)

> wrote in message
...
>I have used plain tomato sauce, various spaghetti sauces, jarred
> "pizza sauce" (Prego, of all people, used to make a pretty good one,
> but I haven't seen it in the stores in ages), etc.
>
> Here's where I am today (I like a thick sauce with *some* flavor to
> it):
>
> 1 8-oz. can tomato sauce
> 1 8-oz. can tomato paste
> 1 Tbsp. dried Italian herb mix
> 1/2 tsp. pepper
> 1/4 tsp. salt
>
> What do you do (and why)?

It's got to have a little bit of sugar and some fennel seeds to be pizza
sauce , imo. I don't like it to taste like marinara or pasta sauce.

wrote:
> I have used plain tomato sauce, various spaghetti sauces, jarred
> "pizza sauce" (Prego, of all people, used to make a pretty good one,
> but I haven't seen it in the stores in ages), etc.
>
> Here's where I am today (I like a thick sauce with *some* flavor to
> it):
>
> 1 8-oz. can tomato sauce
> 1 8-oz. can tomato paste
> 1 Tbsp. dried Italian herb mix
> 1/2 tsp. pepper
> 1/4 tsp. salt
>
> What do you do (and why)?
>
> --
> Silvar Beitel
> (occasional poster)

I don't care for cooked tomato sauce on pizza. I crush and drain San
Marzano tomatoes and spread them over the pizza. If you like thick and
flavor you won't get any better than that.

> wrote in message
...
>I have used plain tomato sauce, various spaghetti sauces, jarred
> "pizza sauce" (Prego, of all people, used to make a pretty good one,
> but I haven't seen it in the stores in ages), etc.
>
> Here's where I am today (I like a thick sauce with *some* flavor to
> it):
>
> 1 8-oz. can tomato sauce
> 1 8-oz. can tomato paste
> 1 Tbsp. dried Italian herb mix
> 1/2 tsp. pepper
> 1/4 tsp. salt
>
> What do you do (and why)?


I stopped making sauce years ago. Now I just use crushed and drained
tomatoes or I make a strained puree. The herbs go on during pizza
construction.

Paul

On Sat, 2 May 2009 13:06:45 -0700 (PDT),
wrote:

>What do you do (and why)?

Crash and I took a recipe that I found on the internet and adapted it
to our tastes. We use it on pizzas and in homemade pizza rolls. (We
put Worcestershire sauce into practically everything)


* Exported from MasterCook *

Pizza Sauce

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Sauces/Gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1/2 cup chopped onion
1 garlic clove -- pressed
8 ounces tomato sauce
6 ounces tomato paste
1 teaspoon Worcestershire sauce
2 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 teaspoons dried oregano
1/4 teaspoon black pepper

Heat oil in a small saucepan. Add onions, and satué until golden.
Stir in garlic, tomato sauce, tomato paste, Worcestershire sauce,
Parmesan cheese, basil, oregano, and black pepper. Simmer for about
15 minutes.

--
Change "invalid" to James Bond's agent number to reply.

On Sat, 2 May 2009 17:49:16 -0400, "dejablues" >
wrote:

>It's got to have a little bit of sugar and some fennel seeds to be pizza
>sauce , imo. I don't like it to taste like marinara or pasta sauce.

Tomatoes are sweet enough on their own and fennel needs sausage to go
with it.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 02 May 2009 18:37:59 -0500, Damsel in dis Dress
> wrote:

>We use it on pizzas and in homemade pizza rolls.

OK, I may sound like a real idiot - but what are pizza rolls and how
are they made? TIA

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 03 May 2009 09:18:29 -0700, sf > wrote:

>On Sat, 02 May 2009 18:37:59 -0500, Damsel in dis Dress
> wrote:
>
>>We use it on pizzas and in homemade pizza rolls.
>
>OK, I may sound like a real idiot - but what are pizza rolls and how
>are they made? TIA

Pizza rolls are generally something found in the freezer section, and
made by Totino's. They are small packets of pizza filling. A great
snack, or if you make enough of them, a meal. Crash and I have put
together a recipe for making our own. Everyone loves them. Next time
we make them, I plan on adding minced green bell pepper to the sausage
ones. You can add finely chopped or minced veggies of your choice.

* Exported from MasterCook *

Pizza Rolls

Recipe By amsel and Crash
Serving Size : 48 Preparation Time :0:00
Categories : Appetizers/Dips Signature Dishes
Snacks-Savory

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup pizza sauce -- recipe below
8 ounces shredded mozzarella cheese -- (2 cups)
48 won-ton wrappers
6 ounces pepperoni -- (1-1/2 cups, cubed)
or
ITALIAN SAUSAGE:
1/2 pound lean ground pork -- finely ground
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/8 teaspoon ground fennel seeds
SAUCE:
2 tablespoons olive oil
1/2 cup chopped onion
8 ounces tomato sauce
6 ounces tomato paste
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon Worcestershire sauce
1/4 teaspoon granulated garlic
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese

Stir pizza sauce into meat of choice, then add the cheese.

Place a scant teaspoon of filling in the center of a wonton wrapper,
positioned on the diagonal. Brush a light coating of water along the
two farthest edges of wrapper. Roll closest point over the filling,
then bring the side points in and press. Roll snuggly and press
farthest point onto the pizza roll.

Deep fry at 375°F until golden brown.

PEPPERONI:
Remove casing from pepperoni. Cut pepperoni into 1/8" cubes.

ITALIAN SAUSAGE:
Thoroughly combine pork and spices, then fry, breaking meat into very
small pieces.

SAUCE:
Heat oil in a small saucepan. Add onions, and satué until golden.
Stir in tomato sauce, tomato paste, basil, oregano, Worcestershire
sauce, garlic powder, and black pepper. Simmer for about 15 minutes.
Cool and stir in Parmesan cheese.

Cuisine:
"Fusion"

--
Change "invalid" to James Bond's agent number to reply.

Thanks for the recipe, Carol... I finally flashed on Totino's after I
pressed send. I've seen those commercials. So, your variation is to
use wonton wrappers? That's an interesting twist! I think I'll try
it with Italian sausage. Is the filling sloppy or does the sauce
barely coat the meat? My husband loves meat filled lumpia, so I'm
sure he'll be happy to help me taste test.

Thanks!

``````````````````

On Sun, 03 May 2009 11:31:09 -0500, Damsel in dis Dress
> wrote:

>On Sun, 03 May 2009 09:18:29 -0700, sf > wrote:
>
>>On Sat, 02 May 2009 18:37:59 -0500, Damsel in dis Dress
> wrote:
>>
>>>We use it on pizzas and in homemade pizza rolls.
>>
>>OK, I may sound like a real idiot - but what are pizza rolls and how
>>are they made? TIA
>
>Pizza rolls are generally something found in the freezer section, and
>made by Totino's. They are small packets of pizza filling. A great
>snack, or if you make enough of them, a meal. Crash and I have put
>together a recipe for making our own. Everyone loves them. Next time
>we make them, I plan on adding minced green bell pepper to the sausage
>ones. You can add finely chopped or minced veggies of your choice.
>
> * Exported from MasterCook *
>
> Pizza Rolls
>
>Recipe By amsel and Crash
>Serving Size : 48 Preparation Time :0:00
>Categories : Appetizers/Dips Signature Dishes
> Snacks-Savory
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1/2 cup pizza sauce -- recipe below
> 8 ounces shredded mozzarella cheese -- (2 cups)
> 48 won-ton wrappers
> 6 ounces pepperoni -- (1-1/2 cups, cubed)
> or
> ITALIAN SAUSAGE:
> 1/2 pound lean ground pork -- finely ground
> 1/4 teaspoon salt
> 1/8 teaspoon cayenne pepper
> 1/8 teaspoon black pepper
> 1/8 teaspoon ground fennel seeds
> SAUCE:
> 2 tablespoons olive oil
> 1/2 cup chopped onion
> 8 ounces tomato sauce
> 6 ounces tomato paste
> 2 teaspoons dried basil
> 2 teaspoons dried oregano
> 1 teaspoon Worcestershire sauce
> 1/4 teaspoon granulated garlic
> 1/4 teaspoon black pepper
> 2 tablespoons grated Parmesan cheese
>
>Stir pizza sauce into meat of choice, then add the cheese.
>
>Place a scant teaspoon of filling in the center of a wonton wrapper,
>positioned on the diagonal. Brush a light coating of water along the
>two farthest edges of wrapper. Roll closest point over the filling,
>then bring the side points in and press. Roll snuggly and press
>farthest point onto the pizza roll.
>
>Deep fry at 375°F until golden brown.
>
>PEPPERONI:
>Remove casing from pepperoni. Cut pepperoni into 1/8" cubes.
>
>ITALIAN SAUSAGE:
>Thoroughly combine pork and spices, then fry, breaking meat into very
>small pieces.
>
>SAUCE:
>Heat oil in a small saucepan. Add onions, and satué until golden.
>Stir in tomato sauce, tomato paste, basil, oregano, Worcestershire
>sauce, garlic powder, and black pepper. Simmer for about 15 minutes.
>Cool and stir in Parmesan cheese.
>
>Cuisine:
> "Fusion"


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 03 May 2009 10:25:42 -0700, sf > wrote:

>Thanks for the recipe, Carol... I finally flashed on Totino's after I
>pressed send. I've seen those commercials. So, your variation is to
>use wonton wrappers? That's an interesting twist! I think I'll try
>it with Italian sausage. Is the filling sloppy or does the sauce
>barely coat the meat? My husband loves meat filled lumpia, so I'm
>sure he'll be happy to help me taste test.
>
>Thanks!
>

We were making EVERYTHING with wonton wrappers for awhile there. We
wanted to try something with a chocolate filling, but I really don't
know what I'm doing when it comes to chocolate.

I hope you like the pizza rolls. Be sure to chop the sausage up so
it's in really tiny pieces. I think I'll use my Ulu for that task,
next time we make pizza rolls.

Carol

--
Change "invalid" to James Bond's agent number to reply.

"sf" > wrote in message
...
> On Sat, 2 May 2009 17:49:16 -0400, "dejablues" >
> wrote:
>
>>It's got to have a little bit of sugar and some fennel seeds to be pizza
>>sauce , imo. I don't like it to taste like marinara or pasta sauce.
>
> Tomatoes are sweet enough on their own and fennel needs sausage to go
> with it.

There are plenty of pizza sauce recipes that use fennel seed. After making
several different recipes, fennel seed was the missing ingredient that made
the pizza sauce taste like I wanted it to.
Sugar cuts the acidity of tomatoes. I would not say that tomatoes are sweet.

"Damsel in dis Dress" > wrote in message
...
> On Sun, 03 May 2009 10:25:42 -0700, sf > wrote:
>
>>Thanks for the recipe, Carol... I finally flashed on Totino's after I
>>pressed send. I've seen those commercials. So, your variation is to
>>use wonton wrappers? That's an interesting twist! I think I'll try
>>it with Italian sausage. Is the filling sloppy or does the sauce
>>barely coat the meat? My husband loves meat filled lumpia, so I'm
>>sure he'll be happy to help me taste test.
>>
>>Thanks!
>>
>
> We were making EVERYTHING with wonton wrappers for awhile there. We
> wanted to try something with a chocolate filling, but I really don't
> know what I'm doing when it comes to chocolate.
>
> I hope you like the pizza rolls. Be sure to chop the sausage up so
> it's in really tiny pieces.

And crush the fennel seeds when you make the sauce. I did not mention that
earlier.

wrote:
> I have used plain tomato sauce, various spaghetti sauces, jarred
> "pizza sauce" (Prego, of all people, used to make a pretty good one,
> but I haven't seen it in the stores in ages), etc.
>
> Here's where I am today (I like a thick sauce with *some* flavor to
> it):
>
> 1 8-oz. can tomato sauce
> 1 8-oz. can tomato paste
> 1 Tbsp. dried Italian herb mix
> 1/2 tsp. pepper
> 1/4 tsp. salt
>
> What do you do (and why)?
>
> --
> Silvar Beitel
> (occasional poster)


I use a (15 ounce?) can of stewed tomatoes, reduced rapidly in a
nonstick skillet until they are thick enough to spread. I add a big
pinch (each) of dried oregano and dehydrated onions, and a little EV
olive oil and granulated garlic. One can makes just enough for a 12 to
14" pizza and a big bite left over for the chef.

Sometimes I brown a little sausage first, adding fennel seeds and
cayenne pepper. Then add the tomatoes and proceed without the olive oil.

I've also used imported Italian canned tomatoes, squished with my
fingers and sprinkled with garlic and oregano, but I like the stewed
tomatoes better (no accounting for taste, I guess)

Bob

sf wrote:
>
> OK, I may sound like a real idiot - but what are pizza rolls and how
> are they made? TIA
>


Wonton filled with pepperoni (usually), sweet tomato sauce, and cheese.
Baked or deep-fried. (would be really interesting steamed like
potstickers HTH

Bob

zxcvbob wrote:
> wrote:
>> I have used plain tomato sauce, various spaghetti sauces, jarred
>> "pizza sauce" (Prego, of all people, used to make a pretty good one,
>> but I haven't seen it in the stores in ages), etc.
>>
>> Here's where I am today (I like a thick sauce with *some* flavor to
>> it):
>>
>> 1 8-oz. can tomato sauce
>> 1 8-oz. can tomato paste
>> 1 Tbsp. dried Italian herb mix
>> 1/2 tsp. pepper
>> 1/4 tsp. salt
>>
>> What do you do (and why)?

> I use a (15 ounce?) can of stewed tomatoes, reduced rapidly in a
> nonstick skillet until they are thick enough to spread. I add a big
> pinch (each) of dried oregano and dehydrated onions, and a little EV
> olive oil and granulated garlic. One can makes just enough for a 12
> to 14" pizza and a big bite left over for the chef.
>
> Sometimes I brown a little sausage first, adding fennel seeds and
> cayenne pepper. Then add the tomatoes and proceed without the olive
> oil.
>
> I've also used imported Italian canned tomatoes, squished with my
> fingers and sprinkled with garlic and oregano, but I like the stewed
> tomatoes better (no accounting for taste, I guess)

I'd much rather stewed tomatoes than any kind of tomato sauce
in my pizza sauce. Tomato sauce tastes too much like what you'd
want on spaghetti. And it's too cooked tasting for pizza, in my
opinion.

nancy

In article >,
"Nancy Young" > wrote:

> I'd much rather stewed tomatoes than any kind of tomato sauce
> in my pizza sauce. Tomato sauce tastes too much like what you'd
> want on spaghetti. And it's too cooked tasting for pizza, in my
> opinion.
>
> nancy

My favorite thing to do to home made pizza is forget sauce altogether.
:-) Thinly slice roma tomatoes instead and layer it over the surface,
then sprinkle lightly with granulated garlic and onion, and dried
Italian spice mix before adding the toppings, then the cheese over the
top. ;-d
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> In article >,
> "Nancy Young" > wrote:
>
>> I'd much rather stewed tomatoes than any kind of tomato sauce
>> in my pizza sauce. Tomato sauce tastes too much like what you'd
>> want on spaghetti. And it's too cooked tasting for pizza, in my
>> opinion.
>>
>> nancy
>
> My favorite thing to do to home made pizza is forget sauce altogether.
> :-) Thinly slice roma tomatoes instead and layer it over the surface,
> then sprinkle lightly with granulated garlic and onion, and dried
> Italian spice mix before adding the toppings, then the cheese over the
> top. ;-d

I like this idea a lot. I shudda thought of it... as it goes, my
favorite thing to do is to spread tomato paste on the dough and season
in the same way. I will try this soon.

In article >,
dsi1 > wrote:

> Omelet wrote:
> > In article >,
> > "Nancy Young" > wrote:
> >
> >> I'd much rather stewed tomatoes than any kind of tomato sauce
> >> in my pizza sauce. Tomato sauce tastes too much like what you'd
> >> want on spaghetti. And it's too cooked tasting for pizza, in my
> >> opinion.
> >>
> >> nancy
> >
> > My favorite thing to do to home made pizza is forget sauce altogether.
> > :-) Thinly slice roma tomatoes instead and layer it over the surface,
> > then sprinkle lightly with granulated garlic and onion, and dried
> > Italian spice mix before adding the toppings, then the cheese over the
> > top. ;-d
>
> I like this idea a lot. I shudda thought of it... as it goes, my
> favorite thing to do is to spread tomato paste on the dough and season
> in the same way. I will try this soon.

It has a "fresh" flavor matched by nothing else! I promise. ;-d
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> In article >,
> dsi1 > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> "Nancy Young" > wrote:
>>>
>>>> I'd much rather stewed tomatoes than any kind of tomato sauce
>>>> in my pizza sauce. Tomato sauce tastes too much like what you'd
>>>> want on spaghetti. And it's too cooked tasting for pizza, in my
>>>> opinion.

>>> My favorite thing to do to home made pizza is forget sauce
>>> altogether. :-) Thinly slice roma tomatoes instead and layer it
>>> over the surface, then sprinkle lightly with granulated garlic and
>>> onion, and dried Italian spice mix before adding the toppings, then
>>> the cheese over the top. ;-d
>>
>> I like this idea a lot. I shudda thought of it... as it goes, my
>> favorite thing to do is to spread tomato paste on the dough and
>> season in the same way. I will try this soon.
>
> It has a "fresh" flavor matched by nothing else! I promise. ;-d

There's a place near me that makes a fresh tomato pie that is to
die for, sounds like what you make. It's so delicious.

nancy

In article >,
"Nancy Young" > wrote:

> Omelet wrote:
> > In article >,
> > dsi1 > wrote:
> >
> >> Omelet wrote:
> >>> In article >,
> >>> "Nancy Young" > wrote:
> >>>
> >>>> I'd much rather stewed tomatoes than any kind of tomato sauce
> >>>> in my pizza sauce. Tomato sauce tastes too much like what you'd
> >>>> want on spaghetti. And it's too cooked tasting for pizza, in my
> >>>> opinion.
>
> >>> My favorite thing to do to home made pizza is forget sauce
> >>> altogether. :-) Thinly slice roma tomatoes instead and layer it
> >>> over the surface, then sprinkle lightly with granulated garlic and
> >>> onion, and dried Italian spice mix before adding the toppings, then
> >>> the cheese over the top. ;-d
> >>
> >> I like this idea a lot. I shudda thought of it... as it goes, my
> >> favorite thing to do is to spread tomato paste on the dough and
> >> season in the same way. I will try this soon.
> >
> > It has a "fresh" flavor matched by nothing else! I promise. ;-d
>
> There's a place near me that makes a fresh tomato pie that is to
> die for, sounds like what you make. It's so delicious.
>
> nancy

Have you tried it at home yet? A good sharp knife and romas sliced as
thin as you can... ;-d It's even better if the oregano, thyme, rosemary
and basil are fresh, if you have an herb garden or can purchase them
green.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:

> "Nancy Young" > wrote:

>> There's a place near me that makes a fresh tomato pie that is to
>> die for, sounds like what you make. It's so delicious.

> Have you tried it at home yet? A good sharp knife and romas sliced as
> thin as you can... ;-d It's even better if the oregano, thyme,
> rosemary and basil are fresh, if you have an herb garden or can
> purchase them green.

I have, sometimes! As you say, it's really great when you have the
fresh herbs ready pick right out of the yard. And the tomatoes, of
course.

I have my garden bed all ready to go. If it would stop raining, I can
start planting.

nancy

In article >,
"Nancy Young" > wrote:

> Omelet wrote:
>
> > "Nancy Young" > wrote:
>
> >> There's a place near me that makes a fresh tomato pie that is to
> >> die for, sounds like what you make. It's so delicious.
>
> > Have you tried it at home yet? A good sharp knife and romas sliced as
> > thin as you can... ;-d It's even better if the oregano, thyme,
> > rosemary and basil are fresh, if you have an herb garden or can
> > purchase them green.
>
> I have, sometimes! As you say, it's really great when you have the
> fresh herbs ready pick right out of the yard. And the tomatoes, of
> course.
>
> I have my garden bed all ready to go. If it would stop raining, I can
> start planting.
>
> nancy

<laughs> I need to build a new bed out front where I can use less water.
The garden bed that is ready out back, I want to use for some sweet corn.

I've not grown tomatoes for a couple of years but now that my sister and
her family have moved back from Arizona, it'll be more worth the effort.
I need to recruit the boys so they can be part of the project.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.