Your best bet for homemade shakshuka is to use canned whole tomatoes. These will produce a sauce filled with supple, chunky bits of tomato immersed in their own silky juices. Whole tomatoes are ...
This month it’s never-ending tomato sauce from author Anna Noyes. While I labored for nearly 50 hours, my mother-in-law, Karen, cooked and canned a ... reserved whole in their juice, as sauce ...