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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Hi,
I have always made tomato sauce fresh using fresh tomatoes (in August and September usually) or whole peeled plum tomatoes in the 28 oz cans. Recently I used one bottle of strained tomatoes (passata) and one can of chopped tomatoes instead. It saved a lot of time preparing the tomatoes. ... I thought it saved so much time that it wouldn't taste as good. To my surprise it was delicous and had a great texture (rich and chunky. Richer / more pureed than when I use either fresh tomaotes or canned whole). Does anyone else do this? Thanks very much. Have a nice day. Meryl |
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WELL MERYL,
I AM NOT SURE WHY YOU WOULD USE PASSATA FOR SAUCE. THIS IS VERY GOOD IN SOUPS BUT IS TOO THIN FOR ANY BUT THE LIGHTEST OF SAUCES. -M- in currently sunny Aberdale, CA (Meryl Kway) wrote in message om>... > Hi, > I have always made tomato sauce fresh using fresh tomatoes > (in August and September usually) or whole peeled plum tomatoes > in the 28 oz cans. > > Recently I used one bottle of strained tomatoes (passata) and > one can of chopped tomatoes instead. It saved a lot of time > preparing the tomatoes. ... I thought it saved so much time that > it wouldn't taste as good. > > To my surprise it was delicous and had a great texture (rich > and chunky. Richer / more pureed than when I use either fresh > tomaotes or canned whole). > > Does anyone else do this? > > Thanks very much. Have a nice day. > > Meryl |
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