Since I don’t own a barrel, and my tomatoes grinder is small, I make canned tomatoes sauce in small quantity just as a winter “special supply” for the family.
It is worth the effort as its taste is simply delightful!
If you want to know how canned tomatoes are made traditionally in Italy, you can read about it here:
For instructions on recipes template see post: Food Madness: Digital & Apps
For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
Canned tomatoes sauce in my kitchen
- 5 kilos fresh long tomatoes
- 10 basil leaves
- Buy a 5 kilo crate of matured long tomatoes.
- Washed them thoroughly in cold water.
- Cut them in half removing the green and any damaged parts.
- Cover, and let it boil.
- until the tomatoes become soft
- Drain the water and then grind them through the grinder. The skins will be removed automatically. It can be messy !
- Prepare your jars which have been sterilised in the dishwasher (as for the peach jam)
- Fill them up and place a basil leaf inside each jar.
- Place them back in the pan and fill it up with water. Make sure they do not bang against each other while boiling.
- Let them boil for 1 hour
- Then let them cool down at room temperature before storing them in the pantry, ideally on a shelf which is in the dark.
Fat 0 gr per serving
Carbohydrates 8 gr per serving
Proteins 1 gr per serving
Sugar 6 gr per serving
Sodium 5 mg per serving