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Tomato/baking question

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Tomato/baking question

blue room | Sep 7, 2011 08:14 AM

This recipe
http://labellecuisine.com/Archives/br...
specifies *plum* tomatoes --
but would any tomato do if I drain and seed it well? Is it "fleshy", rather than juicy, tomato needed here? I'm also planning on halving the recipe -- bad idea?

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