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Tomato Sauce

Salsa di pomodoro

Tomato SauceIt is an old peasant recipe from the plains of Romagna, which allowed tomato sauce to always be available, even in winter. The sauce was prepared in august, when the tomatoes were ripe and it took a whole afternoon of all the women and men in the family working together.

Ingredients: 8 kg of tomatoes, 1 kg of white sweet onions, 1.2 kg of carrots, 1.5 g of basil leaves.

Preparation: clean all the ingredients well, cut the tomatoes, carrots and onions into large pieces, and put everything in a large pot and add the whole basil leaves. Let it boil slowly, stirring often with a wooden spoon, for 2 and a half hours, or until all the water from the tomatoes has evaporated. Let the mixture cool completely, in the pot used to cook it (it is important, however, that this pot is not aluminum, otherwise let it cool in another container) then put it through a vegetable mill using the medium disk. The puree will then be put into hermetically sealed jars (crown lids are recommended). Next, place all the jars vertically in one or more pots filled with enough water to cover the jars completely. Let them boil for 40 minutes to vacuum seal them, being careful to separate them with a towel so they do not break during the boiling process. It is important to continue adding hot water, because the water will evaporate. At the end of the process, let the water get cold before taking out the bottles: if the lids are not sealed properly, water will seep into the bottle, and this is a sign that the operation did not work.

Recipe sent by: Corinna Bernabei - Rimini

Last modified May 26, 2011

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