Larry 1749

I just sent yester day afternoon with my food mill making fresh tomato sauce. We just sauted a few onoins and garlic in some olive oil and then added as many tomatoes (quarted) as would almost fill the pot (10 to 15 lbs) with a little salt and pepper cooked them for and hour or two until done. Then we ran them trourgh the food mill to remove all the skins and seeds. We then let the sauce cool and protioned it into ziplock containers and froze it. We now have some of the best tomato saue you can get.

I do find that there can be quite a bit of diference between various salts. I use mostly sea salt and Fleur De Sel when I realy want to tast the salt. I recently was cooking at my sister in laws palce and they only had table salt, well you could really taste the diference. I currently have about 7 different salts in the house how many do you have.

You only have two choices at the checkout, look at other peoples stuff or the tabloids. What some people will eat is always nmore shocking.