A flavorful tomato casserole at the Indian Taj Restaurant in San Diego brought me an epiphany: you can use the carefully peeled ripe tomatoes from a can whole. (Obviously, I have been cutting up too much.) This fresh-tasting adaptation goes well with poultry, fish, lamb, and pork.
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http://www.sunset.com/food-wine/fast-fresh/whole-tomato-story-00400000014992/
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