[Read the article about Sorrel: Bright, Acid, and Early.]
A stack of frittatine holds together unexpectedly well for slicing. For the sauce, rather than start with the fresh whole tomatoes below, I’ve been using my home-canned purée, and certain commercially canned tomatoes can be very good.
3 cups ripe tomatoes, peeled, seeded, and chopped
salt
200 gr (abo…
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