Comments on: Contact Us http://dinnerdujour.org Tue, 31 Jan 2012 14:03:04 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Kristinhttp://dinnerdujour.org/contact-us/comment-page-1/#comment-7399 Kristin Sun, 11 Dec 2011 21:12:15 +0000 http://dinnerdujour.org/?page_id=75#comment-7399 Hi Karen, the good news is that you won't have to be cooking tomatoes for days on end - the passata I'm talking about is uncooked. An alternative would be to blend a 14 oz can of whole plum tomatoes until they're smooth, or if you don't mind not having a smooth sauce, you could just use regular chopped canned tomatoes. Hope that helps! Thanks for your question, I'll update the recipe now to add this info to it. Hi Karen, the good news is that you won’t have to be cooking tomatoes for days on end — the passata I’m talking about is uncooked. An alternative would be to blend a 14 oz can of whole plum tomatoes until they’re smooth, or if you don’t mind not having a smooth sauce, you could just use regular chopped canned tomatoes. Hope that helps! Thanks for your question, I’ll update the recipe now to add this info to it.

]]> By: Karen Stein-Townsendhttp://dinnerdujour.org/contact-us/comment-page-1/#comment-7398 Karen Stein-Townsend Sat, 10 Dec 2011 18:42:26 +0000 http://dinnerdujour.org/?page_id=75#comment-7398 In one of your recipes it calls for passata. There is nothing sold in American stores called passata. An internet search has turned up conflicting information, and there is apparently such a thing as cooked passata and uncooked passata. When you refer to passata in a dish such as butter chicken, are you referring to sieved, uncooked tomatoes, or something akin to tomato paste, a condensed and much sweeter form of cooked tomatoes? (I'm really hoping you mean uncooked, as a large quantity of passata is called for in your recipe, and I'll be cooking tomatoes until next week to get the right quantity of cooked, condensed tomato paste!) Thanks! In one of your recipes it calls for passata. There is nothing sold in American stores called passata. An internet search has turned up conflicting information, and there is apparently such a thing as cooked passata and uncooked passata. When you refer to passata in a dish such as butter chicken, are you referring to sieved, uncooked tomatoes, or something akin to tomato paste, a condensed and much sweeter form of cooked tomatoes? (I’m really hoping you mean uncooked, as a large quantity of passata is called for in your recipe, and I’ll be cooking tomatoes until next week to get the right quantity of cooked, condensed tomato paste!)

Thanks!

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