Canning tomatoes sauce is an old Italian tradition, an occasion to get family and friends together.
With such a large quantity to make, you need a barrel !
It is that time of the year!
After peaches it is now time to move on to canning tomatoes.
So to really get into the Italian spirit and discover how it was traditionally made, I went again to visit my cousin Roberto Lombi, the agronomist!
Roberto is a man full of resources, always ready to get things done without a fuss.
He loves nature in its simplest and authentic form.
He went several times as a volunteer to teach farmers in Burchina Faso how to make cheese and preserve farm produces.
So he prepares his canned tomatoes for the winter, with the simplest traditional method: using a Barrel
And because canning tomatoes is not a task but an "EVENT", he makes it with his friends!
Meet the team: Nino (also agronomist), his wife Marinella and his brother in law Enzo.
Let’s get the party started !!!
The day before they went to an organic farm and bought 1 tons of organic long tomatoes.
The closest there is to San Marzano.
Unfortunately, as Roberto explained to me, the real San Marzano do not exist anymore as they have been decimated by a disease.
So what are sold as San Marzano, do not originate from there, but are the closest variety to them.
The tomatoes were washed the day before and had the time to dry over night.
So we met at 8 o’clock in the morning to get an early start.
Everybody gets to work cutting the tomatoes into 4 sections, removing the green connection of the stem and any damaged parts.
Once the tomatoes were softened and had lost their consistency, they were poured back into their original crates, roughly lined with some old clean towels.
The baskets were aligned over the drainage grid so the water of the tomatoes was draining away.
One more squeeze before proceeding...
..and in they go inside the grainer, one, two, three times, to make sure no pulp is left on the skin.
Nothing is wasted and the tomato skin goes into the compost, to fertilize more tomatoes plants for next year.
Everybody brought their own sterilized cans, a basil leave was put inside each jar, and the filling began.
Once the jars were all filled and closed, they began preparing the barrel, and placed it over the burners where the caldron of tomatoes was cooking earlier.
A potato bag was placed at the bottom.
Once the barrel was full they filled it with water.
They placed a cover on top, and a brick to stop the jars from floating and banging while boiling.
They started the fire and waited for the water to boil.
Once boiling they left the jars to boil for 1 hour....
After boiling for one hour, the canned tomatoes were ready, however it takes an additional day for the barrel and the jars to cool down completely.
So, our job was done for the moment.
Of course, we had kept aside a couple of jars of tomatoes, enough to make a big plate of spaghetti with fresh tomato sauce.
What a coincidence, all the work was finished just in time for lunch.
So this is how homemade canned tomatoes sauce is traditionally done in Italy
Below is how I make homemade canned tomatoes sauce in my kitchen.
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
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
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