Quote:
Originally Posted by charla
I would like to make the feta pasta, but I'm worried that the tomato skins will be a texture issue for me. I'm the dork who picks out the minimal pieces of tomato skin in a can of diced tomatoes. Any thoughts?
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I don't have an issue with tomato skin necessarily, but most of my children usually hate any sauce with chunks of tomato. Even when I make pizza, some will pick the little tomato chunks off if I use a jar of pasta sauce instead of pizza sauce. They all ate it and some got seconds.