Not intending to be Queeg! I just love strawberries.
Tomato sauce tips: puree the tomatoes, get rid of the skins, fibers and seeds early on, because they contain chemicals that add a bitter flavor. Tomatoes should be exactly ripe, not overripe or green. You can use ones that have been bug-bitten as long as you cut those parts off, but anything with fungus or rot (however small an area) shouldn't be used unless it's blossom end rot, which can be cut off. Put it in a large pot on the back of the stove, turn the temperature to low, and let it simmer until the liquid is cooked off, down to the thickness you want. You can add green or sweet red bell pepper (start it off in the puree process), lots of basil, some oregano or marjoram or whatever other herbs you use with tomato sauce. It's preferable not to add cheese to the sauce until you're about to use it; it doesn't keep well that way.
I may have a puree machine in the basement; I can check if you want, and you can borrow it if it's there.
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Tomato sauce tips: puree the tomatoes, get rid of the skins, fibers and seeds early on, because they contain chemicals that add a bitter flavor. Tomatoes should be exactly ripe, not overripe or green. You can use ones that have been bug-bitten as long as you cut those parts off, but anything with fungus or rot (however small an area) shouldn't be used unless it's blossom end rot, which can be cut off. Put it in a large pot on the back of the stove, turn the temperature to low, and let it simmer until the liquid is cooked off, down to the thickness you want. You can add green or sweet red bell pepper (start it off in the puree process), lots of basil, some oregano or marjoram or whatever other herbs you use with tomato sauce. It's preferable not to add cheese to the sauce until you're about to use it; it doesn't keep well that way.
I may have a puree machine in the basement; I can check if you want, and you can borrow it if it's there.