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.

"TLOlczyk" > wrote in message
...
>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.
>


http://www.verrillfarm.com/tomatotypes2004.htm


Dimitri

"TLOlczyk" > wrote in message
...
>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.
>


http://www.verrillfarm.com/tomatotypes2004.htm


Dimitri

"TLOlczyk" > wrote in message
...
>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.
>

One mo

http://www.homestore.com/HomeGarden/...?poe=homestore

Dimitri

"TLOlczyk" > wrote in message
...
>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.
>

One mo

http://www.homestore.com/HomeGarden/...?poe=homestore

Dimitri

TLOlczyk > wrote:

> 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?

Here are a few interesting Web sites:

<http://the-vegetable-site.com/VEGGIES/tomato.shtml>
<http://www.umass.edu/umext/mac/newsletters/spring2003.htm>
<http://www.naturalhub.com/grow_vegetable_cultivars_tomato.htm>

Victor

TLOlczyk > wrote:

> 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?

Here are a few interesting Web sites:

<http://the-vegetable-site.com/VEGGIES/tomato.shtml>
<http://www.umass.edu/umext/mac/newsletters/spring2003.htm>
<http://www.naturalhub.com/grow_vegetable_cultivars_tomato.htm>

Victor

TLOlczyk > wrote:

> 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?

Here are a few interesting Web sites:

<http://the-vegetable-site.com/VEGGIES/tomato.shtml>
<http://www.umass.edu/umext/mac/newsletters/spring2003.htm>
<http://www.naturalhub.com/grow_vegetable_cultivars_tomato.htm>

Victor

On Wed, 22 Sep 2004 23:37:10 +0200, (Victor Sack)
wrote:

>TLOlczyk > wrote:
>
>> 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?
>
>Here are a few interesting Web sites:
>
><http://the-vegetable-site.com/VEGGIES/tomato.shtml>
><http://www.umass.edu/umext/mac/newsletters/spring2003.htm>
><http://www.naturalhub.com/grow_vegetable_cultivars_tomato.htm>
>
>Victor
Ok. I get the idea. But that still leaves the first question. Puree
then cook or cook then puree.


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.

On Wed, 22 Sep 2004 23:37:10 +0200, (Victor Sack)
wrote:

>TLOlczyk > wrote:
>
>> 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?
>
>Here are a few interesting Web sites:
>
><http://the-vegetable-site.com/VEGGIES/tomato.shtml>
><http://www.umass.edu/umext/mac/newsletters/spring2003.htm>
><http://www.naturalhub.com/grow_vegetable_cultivars_tomato.htm>
>
>Victor
Ok. I get the idea. But that still leaves the first question. Puree
then cook or cook then puree.


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.

TLOlczyk > wrote:

> Ok. I get the idea. But that still leaves the first question. Puree
> then cook or cook then puree.

I don't think it matters very much. Ideally, first chop finely, then
cook. Leave the food processor out of it.

Victor

TLOlczyk > wrote:

> Ok. I get the idea. But that still leaves the first question. Puree
> then cook or cook then puree.

I don't think it matters very much. Ideally, first chop finely, then
cook. Leave the food processor out of it.

Victor

>TLOlczyk > wrote:
>
>Ok. I get the idea. But that still leaves the first question. Puree
>then cook or cook then puree.

Rough chop, cook biefly, push through food mill to remove skins and seeds, then
add to pot of sauted onion/garlic and cook and season and stir and taste and
reseason and cook taste and stir and reseason and...




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>TLOlczyk > wrote:
>
>Ok. I get the idea. But that still leaves the first question. Puree
>then cook or cook then puree.

Rough chop, cook biefly, push through food mill to remove skins and seeds, then
add to pot of sauted onion/garlic and cook and season and stir and taste and
reseason and cook taste and stir and reseason and...




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"PENMART01" > wrote in message
...
> >TLOlczyk > wrote:
>>
>>Ok. I get the idea. But that still leaves the first question. Puree
>>then cook or cook then puree.
>
> Rough chop, cook biefly, push through food mill to remove skins and seeds,
> then
> add to pot of sauted onion/garlic and cook and season and stir and taste
> and
> reseason and cook taste and stir and reseason and...
>
>

Amen, and the fresh basil and oregano goes in at some point.

Jack Sauced

"PENMART01" > wrote in message
...
> >TLOlczyk > wrote:
>>
>>Ok. I get the idea. But that still leaves the first question. Puree
>>then cook or cook then puree.
>
> Rough chop, cook biefly, push through food mill to remove skins and seeds,
> then
> add to pot of sauted onion/garlic and cook and season and stir and taste
> and
> reseason and cook taste and stir and reseason and...
>
>

Amen, and the fresh basil and oregano goes in at some point.

Jack Sauced

>"Jack Schidt®"
>
>"PENMART01" wrote:
>> >TLOlczyk wrote:
>>>
>>>Ok. I get the idea. But that still leaves the first question. Puree
>>>then cook or cook then puree.
>>
>> Rough chop, cook biefly, push through food mill to remove skins and seeds,
>> then
>> add to pot of sauted onion/garlic and cook and season and stir and taste
>> and
>> reseason and cook taste and stir and reseason and...
>
>Amen, and the fresh basil and oregano goes in at some point.
>
>Jack Sauced

And the crushed fennel seeds, and the crushed hot pepper flakes... and the
vino, in my glass... and the vino, in my glass...


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"Jack Schidt®"
>
>"PENMART01" wrote:
>> >TLOlczyk wrote:
>>>
>>>Ok. I get the idea. But that still leaves the first question. Puree
>>>then cook or cook then puree.
>>
>> Rough chop, cook biefly, push through food mill to remove skins and seeds,
>> then
>> add to pot of sauted onion/garlic and cook and season and stir and taste
>> and
>> reseason and cook taste and stir and reseason and...
>
>Amen, and the fresh basil and oregano goes in at some point.
>
>Jack Sauced

And the crushed fennel seeds, and the crushed hot pepper flakes... and the
vino, in my glass... and the vino, in my glass...


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"PENMART01" > wrote in message
...
> >"Jack Schidt®"
>>
>>"PENMART01" wrote:
>>> >TLOlczyk wrote:
>>>>
>>>>Ok. I get the idea. But that still leaves the first question. Puree
>>>>then cook or cook then puree.
>>>
>>> Rough chop, cook biefly, push through food mill to remove skins and
>>> seeds,
>>> then
>>> add to pot of sauted onion/garlic and cook and season and stir and taste
>>> and
>>> reseason and cook taste and stir and reseason and...
>>
>>Amen, and the fresh basil and oregano goes in at some point.
>>
>>Jack Sauced
>
> And the crushed fennel seeds, and the crushed hot pepper flakes... and the
> vino, in my glass... and the vino, in my glass...
>
>

Yes, yes and yes. A little spritz of vino in the sauce and a large glug in
the glass. Repeat when necessary. It's always necessary.

Jack Vin

"PENMART01" > wrote in message
...
> >"Jack Schidt®"
>>
>>"PENMART01" wrote:
>>> >TLOlczyk wrote:
>>>>
>>>>Ok. I get the idea. But that still leaves the first question. Puree
>>>>then cook or cook then puree.
>>>
>>> Rough chop, cook biefly, push through food mill to remove skins and
>>> seeds,
>>> then
>>> add to pot of sauted onion/garlic and cook and season and stir and taste
>>> and
>>> reseason and cook taste and stir and reseason and...
>>
>>Amen, and the fresh basil and oregano goes in at some point.
>>
>>Jack Sauced
>
> And the crushed fennel seeds, and the crushed hot pepper flakes... and the
> vino, in my glass... and the vino, in my glass...
>
>

Yes, yes and yes. A little spritz of vino in the sauce and a large glug in
the glass. Repeat when necessary. It's always necessary.

Jack Vin

In article > , Dog3
<dognospam@adjfkdla;not> wrote:

> (PENMART01)
> :
>
> >>"Jack Schidt®"
> >>
> >>"PENMART01" wrote:
> >>> >TLOlczyk wrote:
> >>>>
> >>>>Ok. I get the idea. But that still leaves the first question. Puree
> >>>>then cook or cook then puree.
> >>>
> >>> Rough chop, cook biefly, push through food mill to remove skins and
> >>> seeds, then
> >>> add to pot of sauted onion/garlic and cook and season and stir and
> >>> taste and
> >>> reseason and cook taste and stir and reseason and...
> >>
> >>Amen, and the fresh basil and oregano goes in at some point.
> >>
> >>Jack Sauced
> >
> > And the crushed fennel seeds, and the crushed hot pepper flakes... and
> > the vino, in my glass... and the vino, in my glass...
>
> You are also evil. No vino, no smokes for me ////////////passing out
>
> Michael

JAYzuzz, Michael, you're not supposed to SMOKE the oregano, your're
supposed to add it to the sauce!
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article > , Dog3
<dognospam@adjfkdla;not> wrote:

> (PENMART01)
> :
>
> >>"Jack Schidt®"
> >>
> >>"PENMART01" wrote:
> >>> >TLOlczyk wrote:
> >>>>
> >>>>Ok. I get the idea. But that still leaves the first question. Puree
> >>>>then cook or cook then puree.
> >>>
> >>> Rough chop, cook biefly, push through food mill to remove skins and
> >>> seeds, then
> >>> add to pot of sauted onion/garlic and cook and season and stir and
> >>> taste and
> >>> reseason and cook taste and stir and reseason and...
> >>
> >>Amen, and the fresh basil and oregano goes in at some point.
> >>
> >>Jack Sauced
> >
> > And the crushed fennel seeds, and the crushed hot pepper flakes... and
> > the vino, in my glass... and the vino, in my glass...
>
> You are also evil. No vino, no smokes for me ////////////passing out
>
> Michael

JAYzuzz, Michael, you're not supposed to SMOKE the oregano, your're
supposed to add it to the sauce!
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.