New This Month

Fresh Tomato Sauce for Stuffed Squash

Use this recipe to make our Stuffed Squash Two Ways.

Source: Martha Stewart Living, March 2001



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.

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How would you rate this recipe?
  • pavlova
    6 JAN, 2008
    This is a great recipe! It's a handy basic, which although is already tasty would be great with different herbs, wines...and eaten in different ways. It's even great on toast with butter.

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