If goodness and tradition were to choose a symbol in which to reflect themselves, tomato sauce would certainly be a very valid option.
Versatile for dressing pasta, stuffing pizza or for meat, fish or vegetable sauces, it is a simple preparation that smells of summer all year round and allows you to enjoy this fabulous fruit even in winter.
To prepare passata, it is necessary to use very ripe tomatoes.
They can be cooked without adding anything else, or by including so-called “odori” (celery, carrot, onion, garlic) in the preparation.
Every territory has a traditional recipe for preparing tomato sauce, and every family cherishes this custom made of genuineness and conviviality.
Here are the ingredients to prepare about 10 500 grams (17 oz) jars as per grandma’s recipe:
- 11 lb. of ripe tomatoes
- 3 ribs of celery
- 3 carrots
- 3 cloves of garlic
- 3 onions
- 2 generous handfuls of fresh basil
- extra virgin olive oil to taste
- salt and pepper to taste
First start with the odors, which should be washed, trimmed, finely chopped and sautéed in a large earthenware or copper pan with four generous tablespoons of oil.
Next come the preparation of the tomatoes, which should be washed well, cut into pieces and added to the sauté while stirring.
Season with a handful of coarse salt, bring to a boil and lower the heat, continuing to cook until the tomatoes have softened (about 20 minutes).
Turn off the heat, puree everything with a vegetable mill (a puree machine is also fine) and place the puree back in the crock pot with a drizzle of oil, basil, ground pepper and a pinch of salt.
Bring to a boil and lower the heat to low until the sauce reduces.
Before storing the sauce in the jars, it is necessary to sterilize them to allow perfect preservation of the food.
Once ready, place the sauce in the jars, close the lids tightly by squeezing tightly.
Place the jars in a large saucepan, cover totally with room temperature water and bring to a boil for about 20 minutes, then turn off, put the lid on and allow the jars to cool completely before removing them from the pan.
Remove the jars, dry them well and store them in the pantry.
Your tomato sauce is ready for storage.
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