John H. wrote:
On Tue, 15 Nov 2005 15:29:50 GMT, "Sammy" wrote:

No sauce worthy of the "real Italian" label contains canned tomato's. The
tomatoes must be plum type, blanched to remove the skins, and pressed
through a strainer to remove the seeds.

Also, never ever cover the pot while cooking.

How do you blanch tomatoes? Is it just a matter of dropping them in boiling
water for a couple minutes?

Not for a couple of minutes, but more like 30 to 40 seconds