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Message Subject >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
Poster Handle tiomio
Post Content
Just a hint for anyone making tomato sauce (with or without meat). I put the whole tomato in my blender and pulverize it thereby gaining the benefit of saving the skins and any vitamins they contain. This works great for sauces, no tough skins to deal with, and saves a lot of time taking the skins off. Even the seeds seem to pulverize as there are not many left when done with the blender.pump2

I like to make tomato sauce with meat, and it's so handy for a quick spaghetti dinner when in a hurry or unexpected dinner guests.
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