It’s one of those love it or hate it recipes…
I usually freeze passata, much as I do basic stock, as basic building block ingredients. I do freeze leftover soups and sauces, and sometimes double recipes for that purpose, but I am such an impulsive cook that it works better for me to freeze large amounts of plain tomato sauce.
Maybe. I don’t hate it, I just don’t think it is special.
I don’t hate it. It inspires no strong feelings in me at all. Maybe the people that get all excited about it are reacting to the huge amount of butter. Butter doesn’t do all that much for me.
I get much more excited about Ruhlman’s weeknight spaghetti with butter But only once or twice a season.
That one is new to me. I’ll give it a try. Thanks!
pa amb tomaquet - favorite tapa ever!
Back about 2 months ago I replanted my tomatoes for a fall harvest. I noticed today while looking for suckers that I have at least 8 new fruits happening. I have a Pink Berklee and a Randy’s Brandy (a local hybrid). I have spent some time watching Youtube videos about pruning tomatoes. It was very helpful. Looking forward to a fresh BLT in late October.