Since the tomatoes are running out with the last rays of sun, we propose the recipe for making the sauce at home, which will allow you to obtain a thick and good sauce, ready to use at any time of the year. Even in the middle of winter, when the precious red vegetables will be a distant memory.
Make the tomato sauce at home it was a very common habit among our mothers and our grandmothers which, thanks to the rhythms of life today, is almost disappearing. An activity that we believe should be rediscovered because it will allow you to obtain a thick and good sauce, ready to use at any time of the year. Even in the dead of winter, when i tomatoes will be a distant memory.
With this procedure, in fact, you can prepare an excellent passata at home, tasty and natural, to cook and season all your dishes freely. First of all you will need to get some simple but useful kitchen tools, such as:
- un apron to protect you from splashes
- one or more pots not overly large
- un spoon wooden
- un ladle
- un knife
- un pass-tomatoes (or alternatively a vegetable mill, although with this the work will be more tiring)
- cans with hermetic seal (the best are the Bormioli)
- a cover in lana ben pulita
The ingredients? solo 10 kilograms of organic tomatoes well ripe San Marzano!
Preparation
Wash carefully the tomatoes, one by one, perhaps adding a little baking soda to remove all residues and impurities from the surface.
Cut them in the middle, for the length, and spremeteli un po ' to remove most of the seeds.
Put them in the various pots, without filling them too much; to adjust, make sure you never fill more than a third of the container. Put them on the stove, cover them and let them heat up over high heat. Meanwhile, turn them often and gently with the wooden spoon in order to make them heat up faster and evenly.
As soon as the tomatoes begin to boil, turn off the heat and let them rest for a while until the liquid released during cooking rises to the surface. With this procedure the sauce will be quite raw, preserving all the organoleptic and nutritional properties of fresh tomatoes!
After about an hour of rest, ladle out as much water as possible and start to pass the tomatoes (even if still hot). If you can't work them because they are too hot, help yourself with kitchen gloves, but make sure to pass them while they are still hot; this way you will be sure that they will not sour. At this point, put everything you have passed back into the pot and while the sauce starts boiling again, do it heat the glass jars in the oven (without lid) so that when you pour the hot liquid the containers will not suffer any thermal shock.
At this point, using a funnel and ladle, pour them into the airtight jars and before closing them with the cap clean the edges well from every trace of sauce.
Firmly screw all the jars and turn them upside down one by one.
A few warnings!
Always remember that for aexcellent conservation the jars must be thoroughly clean, perfectly dry and always with new caps. Once you have finished this job, put them upside down and close to each other in a dry and clean place (for example on an armchair or in a wooden crate) and cover them with a wool blanket in order to let them cool down slowly.
Leave them like this for two / three days and then they are ready to be labeled (write us the year in which you prepared them) and stored in the cool of a cellar. Of course the quantities depend on your needs, but with a little patience you will be able to prepare the sauce for the whole winter and thus have an excellent tomato sauce for seasoning pasta, pizza, bruschetta, vegetables, fish and meat. And as always ... enjoy your meal!
