Brokenbar, what amount of liquid would you expect from a paste as against a sauce as against a beefsteak? This sounds like what I need to know to define what I am thinking about with what I want from a cooking tomato.
Woz
[QUOTE=brokenbar;423373]Okay...take five tomatoes each of 5 varieties. Remove skins, seeds, gel fraction. Smash them up or run through food mill ...........much liquid and seeds...)
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