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Credit: Luis Amado, CEPC, Department Chair Baking and Pastry Arts, The Culinary Institute of Michigan, Muskegon, Mich.
Sizzle, Spring 2012
2 lbs. fresh roma tomatoes, unscored, unsliced
1 T. dried oregano
1 clove of fresh garlic
2 t. kosher salt
Method: Place roma tomatoes in boiling water for 5 minutes, or until soft. Drain excess water; transfer tomatoes to blender. Add oregano, garlic and salt; process until smooth. Adjust seasoning as needed.
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