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Old July 6, 2013   #37
Join Date: Jun 2013
Location: Finland, EU
Posts: 2,542

Hmmmm. A really stupid quoestion:
Are GWR varieties ok to use for this? Or does it defeat the whole idea...

I did read somewhere that non-ripe tomatoes have the toxic compound solanine that's also found in potatoes exposed to light... Does frying / sauteeing break it down so no one gets stomach ache?
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