Monday, July 26, 2010

So many tomatoes

.... so little time! When your large yields start coming in make a sauce for pasta. Romas are recommended but use what you have because fresh is always best for flavor. Marcella Hazan says put them through a ricer first. Cut up big pieces and discard the skins that remain in the bowl of the ricer. This recipe calls for 2 pounds of tomatoes.

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