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The best way to cut through the skin of a tomato is with a serrated, not straight-edged, knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.
I save leftover tomato paste by freezing 3-tablespoon-size portions in ice cube trays. Then I…
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For a pretty gift, I tie hot red peppers to a jar of homemade canned salsa and decorate it with…
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