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Beignets: French Donuts from Paris to Provence

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bob, sauce

Cooked Tomato Concassée

(Cooking by James Peterson, 2007)

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No-Cook Tomato Sauce

(Fine Cooking, August/September, 2011)

Ripe tomatoes don’t need to be cooked to turn into a delicious pasta sauce. Just chop and mix with garlic, fresh herbs, chile (for a bit of heat), and olive oil.
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Salsa De Jitomate Cocida: Cooked Tomato Sauce

(Food Network Specials, Episode: Tasting Mexico, Season: 1)

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