A whole lotta these made the base for my spaghetti sauce. Blanching and peeling took a long time. The pot began cooking a few hours ago and I just added in the pressure cooked carrots, celery, onion, green pepper, fresh basil and garlic. Another hour at a low simmer and then puree time. I freeze 2 cups at a time in ziplock bags flat. That way I can thaw the right amount quickly. Happy time. #Tomatoes#Vegetables#Food
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