Tomatoes in all their natural forms are favourable and healthy carbohydrate with the obvious exception of commercial tomato sauce that is often about one third sugar. The ProZone book has a lot of tomato based recipes. When making sauce and cooking with tomatoes I strongly recommend using imported tomato pulp instead of New Zealand grown canned tomatoes for ease of use, taste and results. My reasons for this are that NZ canned tomatoes are sometimes very watery and they are not completely sun ripened before canning. This has a significant effect on taste and ease of use. The products I recommend are in
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