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Originally Posted by brokenbar
Okay...take five tomatoes each of 5 varieties. Remove skins, seeds, gel fraction. Smash them up or run through food mill separately. Place final smashed product of each variety in a clear container. wait...the clear liquid will sink to the bottom and the sauce will rise to the top. Measure the clear liquid from each variety and you will see which variety is "low moisture" and which is not. Paste tomato varieties are generally less moist (but some that are touted as "paste" really are not and contain much to much liquid and seeds...)
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Thanks!!! This is helpful.
Quote:
Originally Posted by brokenbar
... I don't eat vegetables of any kind, ever and I don't eat meat...makes it simpler!
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So you live on air??
