Two Tasty Ways to Use and Preserve The Beautiful Principe Borghese Tomato

I call them “Bougie” tomatoes just because it is easier to say.

Rehydrated and minced Principe Borghese tomatoes on Caprese-style salad. — Photo byu D. Coonce

Why do I call them “Bougie”?

It has nothing to do with class, wealth, or any disparagement of the tomato. It is too much for my brain to remember Principe Borghese. Or worse yet, the Latin Solanum Lycopersicum.

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Julia Miller

Julia Miller

Weaving a tapestry of life writing about food, family, and felines. Get a free recipe ebook at https://www.juliamillerauthor.com/quick-and-easy-pasta-dishes