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October 17, 2008, Newsletter Issue #124: Start with a Tomato Concasse for Italian cooking.
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Tip of the Week
The basis of good Italian cooking is a tomato concasse. Use in season Roma or Plum tomatoes Heat a pot of water to a brisk boil. With a sharp knife put a small X on the bottom of the tomatoes. After a few minutes take them out. Now you can peel them. Then seed them to you make your sauce. If you can’t get fresh in season tomatoes in season use canned.
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