Five to six tomatoes make enough sauce for 3-4 people. Take fresh San Marzano tomatoes scalded in boiling water until the skin splits, peeled and cooked for half an hour. They're well-adapted to use in risotto and long-cooking sauces (steamed involtini, for example)(ndr vedi cartelletta che c'è foto degli involtini). At the end of the cooking time, they're done but not done in-and arrive at the table in happily recognizable bits.

• Chopped peeled tomatoes
  
• Bottled sauce
  
• Tomato concentrate
  
• Types of Tomatoes
  
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