Path: utzoo!attcan!uunet!cs.utexas.edu!samsung!zaphod.mps.ohio-state.edu!ncar!umigw!mthvax!aem
Newsgroups: rec.food.recipes
Subject: REQUEST: Tomato Sauce
Summary: rec.food.recipes posting
Keywords: recipe request
Message-ID: <1990Aug20.183942.25994@mthvax.cs.miami.edu>
Date: 20 Aug 90 16:05:06 GMT
Sender: aem@mthvax.cs.miami.edu (a.e.mossberg)
Followup-To: rec.food.recipes
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Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)


This is the season of the fresh native tomato.  I have tried to make
some tomato sauce for pasta using all fresh ingredients (i.e NOTHING
from a can).  In my first attempt I basically cut up some fresh tomatoes
and ran them thru a food processor, added the fresh spices ... and
cooked.  While it was very tasty, it was very watery and did not stick
to the pasta.  I know I could probably simmer it to death, but I am looking
for possible better techniques.  Also suggestions on freezing are welcome.
Thanks.