i agree shane, but i use crushed tomatoes and diced tomatoes, with the veggies added, lots of red wine, and herbs and spices. i cook that down and there is no need for paste as a thickener. i like the chunks of tomatoes from the diced tomatoes to give it some body instead of all just crushed tomatoes. that as a base and then depending on my mood i can add sauteed mushrooms, ground meat, ground sausage, whatever. or just like it is with nothing else. mmmmmm...... yummy.
Right Okie, I couldn't give it all away? I am a HUGE fan of Rotel and use it in pretty much everything I cook. I've even put it on bologna sandwhiches befoore. Yeah I know, don't knock it till ya try it. Anyway, haven't had one of those is quite a few years. But yes, the diced/crushed tomatos work nicely. I like the sweetness of the paste and then bring it back a little with paprika or oregano.
:rofl: SabanFan, I think CajunlostinCali and vball may be onto something here. If vball takes CajunlostinCali's chicken and stuffs it with the shredded carrots & zucchini, maybe throw in sum apples and what not... :lol:
Oh come on. We eat more than just tofu out here. I'm sure you might like some carne asada...and no arsenic, I promise. :hihi:
i admit. i like tofu. i buy tofu. but one day the kid bagging the groceries looked at it and said "people really eat this stuff?" :rofl:
