Lanx
<Prior Amod>
that must be san marzano "style" tomatoes cuz it's just like "champange", they can only be called that if it comes from that regionI used to make red pasta sauce (Sunday gravy) with fresh tomatoes, but unless it's from a local grower (that lets them fully ripen, before being picked), it has less flavor than the San Marzano in a can. The ritzy grocery story in DFW even sells fresh San Marzano Tomatoes, when they are in season, but that shit was like $8 a pound.
i also have san marzano seeds i've wanted to plant into my hydroponics, keep forgetting
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