That's a pomadoro sauce. A summertime favorite. On 6/25/07, Deanna Schneider <[EMAIL PROTECTED]> wrote: > Blanch the tomatoes, peel them. Chop them (remove seeds if you want) > and salt them. Saute some garlic in a healthy dose of olive oil. Throw > in the tomatoes and cook. (Here's where it becomes a matter of taste - > you can cook 'em long or short. Heck, you don't have to cook them at > all. When they're cooked enough for you, take them off the heat and > add a nice big bunch of chopped basil. Serve over hot pasta with a > grating of some good cheese. Mmmm..... > > > On 6/25/07, Russel Madere <[EMAIL PROTECTED]> wrote: > > I'm watching my parent's house, dog and garden this week while they square > > dance in Charlotte. Yesterday I picked 5 pounds of tomatoes and there are > > at least that many more to pick this afternoon. I'm tired of tomatoe salad > > and sandwiches. > > > > I made salsa last night and have the fixings for pico de gallo tonight. > > What else can I do with these? I was told not to save any for my them by > > my parents as they will have a bunch next week too. > > > > As an aside, they also have a huge rosemay bush and the nicest patch of > > basil I have seen in years. I suspect I can make a tomatoe sauce, but > > can't find a recipe with fresh tomatoes. > > > > >
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