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tomatoes
Canned, chopped tomatoes rarely taste as good as their whole, peeled brethren, and they never break down fully while cooking.
Whether you use a jar of prepared marinara or make your sauce from scratch with canned plum tomatoes, there is always going to be a little bit of jammy, red residue in the bottom an on the sides of the container, whether that container be plastic, glass, or aluminium.
“Too many tomatoes” is not a problem I am currently facing, as I lack a garden in which I can grow any tomatoes at all (a far worse problem than having too many, I think). But I do know a lot of people who who are currently overwhelmed by the…
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