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.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I'd go for the strained, since its smoother than the diced variety.
Please enter a valid email address.
Well played. You deserve a cookie.
The Chocolate Cake That Literally Changed Everything
Great Gifts for Mom, Under $100
7 Ways to Make Your Table Look Uniquely Amazing
Save on Our Clever Italian Risotto Pan