Clever blog friends: I’m attempting my first proper napolitana sauce which meant squeezing the juice and seeds out of 2kg of homegrown tomatoes. I’ve kept most of it cos it feels like such a waste to throw it away. Any suggestions about what to do with about 200ml of tomato seeds in their juice?
The sauce is currently simmering away making my house smell sweet and garlicky. I shall post the recipe later (if it tastes good!)