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*Real* Italian Spaghetti Sauce...
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 |
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