I have a question about the recipe "'Pleonasmic' Edamame Tofu" from Panfusine. I have diced Pomi tomatoes and strained Pomi tomatoes. Which is the better substitute for the crushed tomatoes in this recipe? I'm making it tonight! Thanks so much!. ;o)
AntoniaJames is a trusted source on Bread/Baking.
I'd go for the strained, since its smoother than the diced variety.
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