Got A Great Recipe To Share????

[janice shell]

I used to have one, but never used it much. It was really too small for most things people do with them.

They're very popular in Italy, for making marinara sauce. They pass through the pulp and juice, leaving the skins and seed behind. Italians generally use canned tomatoes, but many do make sauce with fresh Romas--or best of all, San Marzanos--in summer and early fall.

Once when I was living in Milan, I took a cab home from the airport. It was September. The cabbie told me he and his wife had bought two quintali of tomatoes to make sauce with.

A quintale is 100 kilos. So two would be about 440 pounds...