aem@mthvax.cs.miami.edu (a.e.mossberg) (08/20/90)
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.