tag:blogger.com,1999:blog-930907975681342652.post2555836759775513716..comments2011-11-23T04:17:55.925-05:00Comments on Enter Sand(wich) Man: Meatballs! Not the MovieUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-930907975681342652.post-61834306132965966872010-10-22T17:38:38.266-04:002010-10-22T17:38:38.266-04:00Thanks for the feedback, Jeremy. Yes, it can be s...Thanks for the feedback, Jeremy. Yes, it can be spicy so one can pull pack on the red pepper flakes if feeling meek. <br /><br />No question that fresh tomatoes taste better but I've always held the belief that tomatoes off the vine are too good to be used in sauce. As far as blanching goes, I haven't had any problem taking the skin off roma tomatoes. I would imagine that leaving the skin on made for a slightly different tasting sauce that is not as smooth.<br /><br />I agree that when making this sauce that we are merely standing on the shoulders of a giant Tony Danza.Anonymoushttps://www.blogger.com/profile/02724806643586162227noreply@blogger.comtag:blogger.com,1999:blog-930907975681342652.post-64201888307675459462010-10-22T16:21:23.682-04:002010-10-22T16:21:23.682-04:00I tried this Tony Danza sauce and used it on both ...I tried this Tony Danza sauce and used it on both spaghetti and pizza; it is spicy and delicious! I wanted to try it because I typically don't pour wine in my sauces--that is a nice touch. As with most sauces, though, I made 2 improvisations: no parm cheese and I didn't peel the tomatos. I found out earlier this fall that roma and pear tomatoes do not lose their skins very easily after blanching, unlike bigger tomatoes. So I just threw it all in there. I wonder about skinning tomatoes--is it just for aesthetic reasons to make a less chunky sauce, or does the skin offend the connoisseur's tongue? I also wonder about your canned tomato suggestion. The tomatoes in my batch came fresh from the garden. Could canned tomatoes, even those from Italy, match their taste? I can't imagine that being so. But maybe I'd be unable to tell the difference using fresh or canned since garlic equalizes all things. Good recipe, Tony Danza! You are a great man.Jeromehttp://compujer.com/noreply@blogger.com