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Diffstat (limited to 'users/grfn/gws.fyi/recipes/tomato-sauce.org')
| -rw-r--r-- | users/grfn/gws.fyi/recipes/tomato-sauce.org | 2 |
1 files changed, 1 insertions, 1 deletions
diff --git a/users/grfn/gws.fyi/recipes/tomato-sauce.org b/users/grfn/gws.fyi/recipes/tomato-sauce.org index 0690e00f36..74e9b103c6 100644 --- a/users/grfn/gws.fyi/recipes/tomato-sauce.org +++ b/users/grfn/gws.fyi/recipes/tomato-sauce.org @@ -45,7 +45,7 @@ some kind of fat (I prefer butter). If you're making tomato *paste* from your sauce, skip all of this - paste is an ingredient, not a sauce on its own, so imo should be as neutral as - possible (eg just tomato). + possible (i.e. just tomato). 3. *Tomato layer*. Not a whole lot to do here, just add all of your tomatoes - either your peeled and de-cored tomatoes from step 1 if you're using whole |