Both dishes sound soooo yummy. I'm only about 70 miles from you & I'm on my way! LOL

Julielhs, I got the recipe from the book "Fried Green Tomatoes at the Whistle Stop Café" at my local library.

And you cook too??? Can I be your best friend?
I was going to say something else, but I forgot what it was. tee hee. (Halfzeiners)

From scratch is the only way! Your cooking looks sooo good Rosy. I made muesli bars and walnut swirl biscuits (cookies) today. Can't stand the 'chemical' taste of processed/packaged food.

Your tomato sauce looks heavenly, and pass the blueberry waffles!

I never made tomato sauce from scratch. Sounds like you got it right.

I don't cook fried green tomatoes, and have them in restaurants. There's a big difference, depending on the batter used. The lighter batter is my preference. They are just delicious!

Here's how I do it, slice tomatoes about 1/4 to 1/3 inch thick slices, I spread mine out on wax paper, salt and pepper them. Beat egg and milk in one bowl, put flour in another bowl. Heat grease, only needs to be about 1/2 inch deep, in skillet. When grease hot, dip tomato slice in egg, then flour, then put them in skillet, let them fry a few minutes, turn over to brown other side. When browned remove to paper-towel lined dish to absorb grease drainage, and enjoy! YUM!

Rosy, your tomato sauce sounds and looks yummy, but I could tear up them blueberry waffles, they look REALLY good! LOL!

As I have a fairly large garden I have an abundance of tomatoes throughout the summer. I do make my own tomato sauce or what I call spaghetti sauce. I purchased a tomato peeler with a motor so I don't have to go thru the process of blanching to get the peel off. This machine will remove the seeds and peel for me. Of course I like mine chunky so I do blanch the Roma tomatoes, skin them and then remove the seeds which I then throw into the machine to get the last of the pulp. I also make salsa too. I don't have a recipe per se but just throw in red & green peppers, onions, garlic, spices, etc and then cook it down till its as thick as I'd like. Then I can it and put it thru the pressure canner process. Its time consuming but oh so good when you want a jar of it later in the winter time. I only have to do this every other summer as my batches will normally last me 2 years. I keep the extra down in the basement in a cool area.

For what it is worth - any of us that have been diagnosed with congestive heart failure will find home made sauce is very very good and don't add salt. Can't tell the difference. Edie