Every year my family gets together to make ‘la salsa’, or passata di pomodoro. Everyone participates, even the nipotini. It is a 2 day event and we are all tired today, as we made about 180 litres of salsa/passata! Some of the tomatoes came from our gardens, but most of them were purchased.
The ripe pomodori are washed, then cooked in a really big pot until soft. Then they are drained in baskets lined with cloth. If they aren’t drained well, then the passata will be too watery. To make’pomodori pelati'(peeled tomatoes) instead of passata, the skin is removed by hand and the whole pomodori are put in jars.
Passata refers to ‘passed’ through a sieve, a passapomodoro, or an electric machine to…
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