I think I misread that...

and it's still going strong 10 years later.

I use mine mostly for pureed sauces, something the stick blender just doesn't do well.

I always loved Italian sausage chopped finely and used in lasagna sauce. It's really wonderful in a meaty sauce and guests can't figure out what wonderful thing you did to get your spaghetti/lasasna/whatever to taste so special.

grind it up. But, you make it sound good and going to try.

I have noticed, though, watching cooking shows that the Italian chefs are not cooking their sauces for hours upon hours anymore. They are moving more toward buying the highest quality Italian plum tomatoes and crushing with only a bit of basil and garlic.

I make pizza all the time using left over sauce. I saw where this is not advised because it adds too much complexity. I tried making it with just crushed tomatoes like this and it was way better !

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... that are EXTREMELY low in sodium (I think 20 mg/serving) flavored with garlic, oregano and basil.
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It's fantastic straight from the can and heated up all by itself (without adding anything) and served
over pasta
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to look at the sodium count. Sounds delish and easy !!

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But take a peek -- it's surprisingly GOOD!!!
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The soup, the roast beef and especially the beans are going to be on my future shopping list.
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I tried the bread long ago and remember it as being pretty bad.
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