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Mark Strausman's Tomato Sauce

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If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the San Marzano Valley.

Source: Martha Stewart Living, July/August 1998
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How would you rate this recipe?
4
  • twinkly
    29 DEC, 2010
    I have been making this EVERY year for New Years Eve since I first saw the show years ago. And it is ALWAYS requested again year after year. SOO good!!
    Reply
  • bethe
    29 JAN, 2009
    This is a concentrated, flavorful sauce. I've been making it for years with the chicken parmesan recipe. Delicious.
    Reply
  • Archangeldecker
    11 NOV, 2008
    Awesome sauce. The more you let it simmer, the deeper the flavors become. I love this recipe!
    Reply

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