Like the good people of Carcassone, I forgo tomatoes.

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But one of the issue if you have with that is for disease and pests, if you want to have crop rotation which when you only have one place to grow something it's kind of like, am I going to take three years off growing tomatoes.

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But if you like your ragu a bit redder, I suggest adding skinned chopped fresh tomatoes, just a few, which will lend color, rather than tomato conserve, which gives off an orange glow.

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