In Switzerland it is impossible to get full flavoured tomatoes between September and July. Luckily, some producers harvest these kind of tomatoes in places that are blessed with more sun, monder them and put them with all the flavour into cans. I'm so grateful they do this. How would we get through September to July without them?
1 comment:
I have heard several top chefs in the US comment that they willingly use canned tomatoes because they can count on a consistent quality. One never knows what the next batch of fresh tomatoes will bring.
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