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Article: Basic sauces with tomatoes of any color. (recipes)
- Article from:
- Sunset
- Article date:
- August 1, 1990
CopyrightCOPYRIGHT 1990 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Basic sauces with tomatoes of any color Capture the essence of fresh tomatoes in this basic sauce, made while tomato season is at its peak. Use it now, or freeze small portions to use throughout the year.
Choose any of the tomatoes pictured here and on pages 72 and 73, except the stuffers. Flavor, color, and yield of this sauce vary with the kind of tomato you use. Meaty varieties result in thicker sauce; juicy tomatoes render thinner sauce. One pound of tomatoes yields about 3/4 cup sauce. Cooking can improve some tomatoes, intensifying their flavor and color.
Pour the sauce over hot pasta; and fresh basil and grated parmesan cheese to taste. Or try ...
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