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?

--
John H.

"Divide each difficulty into as many parts as is feasible and necessary to resolve it."
Rene Descartes