Fresh Tomato Sauce for Stuffed Squash
Use this recipe to make our Stuffed Squash Two Ways.
Martha Stewart Living, March 2001
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Recipe Summary
Ingredients
Directions
Cook's Notes
It's easy to blanch tomatoes for too long, causing the flesh to become mushy. To determine the proper cooking time, simply remove a tomato from the water, beginning after about ten seconds, and gently pinch with two fingers. The skin should have just a slight give and feel slightly less taut than when raw. The tomato sauce can be stored in an airtight container in the refrigerator for up to 3 days.