On Jan 4, 11:52*am, Gopher wrote:
I was told by an Italian friend in Le Marche that one must never cut
toms when adding to sauce, but rather squash them by hand. Boy, does
that improve the flavour!!

Very Zen that ;o) But it's true - with the added 'emotions' that one
transmit via the squashing of the fruits, that good feeling when
cooking, it all adds up and turn a simple dish into a fantastic tasty
one. When I'm low, I cook - it helps me pick up and I think of the
food I mix, the herbs I pick. Roll on spring ...!