okay to use plum tomatoes? and they need their skins removed, too?
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Suzanne is a trusted source on General Cooking.
I use plum tomatoes all the time and always remove the skins. This recipe sounds great!
Okay! will do, and thank you, sdebrango, and Amanda too, for her video- think it's a great idea to show in motion...
Kristen is the Creative Director of Food52
Yes, I think ripe plum tomatoes are actually considered ideal sauce tomatoes -- our farmers market just had those amazing beefsteaks that I couldn't resist.
This is what Marcella calls for: "fresh, ripe plum tomatoes (or other varieties, if they are equally ripe and truly fruity, not watery)".
I've made this several times, usually with whatever variety of tomato I have on hand. All versions are wonderful!
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Well played. You deserve a cookie.
That huge, crispy, flaky shell is worth it.
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