In August, Southern Italy smells, home in the house, by homemade fresh tomato sauce. One of the memories I have since I was a child is the red sea of tomatoes in their wooden boxes, the scent of basil divided into bunches, the boiling of the sauce on the fire. Each family would come together and everyone had their own job: who washed tomatoes, who cut them, who blanched them. And then the most ungrateful work: pass the boiling tomatoes. Between one thing and the other, we prepare lunch together: almost always PASTA WITH STANDARD with freshly made tomato sauce, to see what it's like. And my job was to fry the aubergines. Then the invading in the bottles and, Finally, the most feared phase. Boiling, with relative breath hanging waiting for the inevitable burst of a few bottles. Place that every family has its own recipe of fresh homemade tomato sauce, I'll leave you mine, which includes a little bit’ onion and a celery coast. And a lot of fresh basil. Find a very short video tutorial about how to make tomato puree on my youTube channel.
Boiling tomato sauce or salicylic acid?
Once cooked and passed the tomato, the sauce should be invaded and then boiled. Containers must be sterilized in advance, how well they explain the Ministry of Health guidelines on the subject of preserves. You must wrap the bottles or jars with airtight closure in towels and towels, so that while the water boils they don't slam each other breaking. The boiling lasts at least 30 minutes (some boil it for an hour, but in the family 30 minutes was always enough). Then the tomato sauce should cool slowly immersed in water. Even though all the bottles survived, the dangers are not over. Different types of mold can stick the sauce, causing inappropriate fermentations that can cause bottles to break.
Actually, In addition to traditional boiling, to preserve the tomato sauce there is another method. Use one gram of salicylic acid (you can find it in pharmacies) per kilogram of product. Bottles should always be sterilized by boiling them empty, but then you just pour the boiling sauce added with salicylic acid, cap and leave to cool completely. Salicylic acid not only preserves the sauce, but it makes it happen that, once the bottle is open, you can refrigerate for several days.
The most suitable tomatoes for making fresh sauce
That being said, I don't really like to make preserves at home and I prefer to make fresh sauce when I feel like it and consume it in the next 3-4 days. When tomatoes are no longer in season, purchase of high-quality ready passes: there are a lot of them on the market and you just have to know how to choose. Among other things, whether to prepare the sauce in small amounts (and not working a ton of tomatoes), you can use datterini, cherry trees and piccadilly that, in my opinion, it's the tomatoes that give life to the most delicious and sweet sauce in the world. Alternatively, you can use the San Marzano, a classic gravy tomato. In the post I explain how to prepare it to taste it within a few days. But also how to preserve it, both through the traditional boiling, both with salicylic acid. I assure you that a EGGPLANT PARMIGIANA one one TIMBALLO OF ANELLETTI preparations with fresh sauce have a whole other flavor. Have a good day!
1,5 kilos of tomatoes per sauce (San Marzano, Piccadilly, Cherries, Tomatoes)
a coast small celery
Salt, to taste
fresh basil, to taste
Wash the tomatoes, cut them in half or quarters. In ancient times they broke with their hands directly into the pot, to shorten cooking times. Add the coarsely chopped onion and celery. Then add a little salt and fresh basil and cook semi-covered and over medium-low heat until the tomatoes have lost the vegetation liquid and the peel has shriveled.
When you are ready, drain excess water and pass tomato pulp with the vegetable pass. It is important that you pass the tomatoes until the waste is completely dry and without pulp. Along with the tomatoes you have to pass the onion, celery and basil. You have to get a fairly narrow pass.
FOR IMMEDIATE CONSUMPTION OF FRESH TOMATO SAUCE: if you intend to consume it right away, within 2-3 days, brown a clove of garlic in a little extra virgin olive oil, add the tomato puree, fresh basil and bake half covered (ladle in the middle) and over low heat for about 15 minutes. Adjust salt if necessary. You can store this tomato purée in the refrigerator, already cooked, 3 days at most.
TO MAKE THE BOTTLES OF SAUCE WITH THE TRADITIONAL METHOD: first you need to sterilize the bottles or jars with airtight closure boiling them in abundant water over low heat for 20 minutes. Once sterilized, you have to fill them with fresh tomato purée (the one obtained with the vegetable-pass) and close them tightly. At this point, you have to boil the bottles again with the pastry, well wrapped in rags to prevent that, bumping into each other during cooking, may break. The boiling should last at least 30 minutes, at the end, bottles have to cool in their water. Once cold, can be stored in a dark and dry place. Despite all the precautions, there is always a risk that in a bottle the pastry will ferment and that the bottle will explode.
TO MAKE THE SAUCE BOTTLES WITH SALICYLIC ACID: once you get the tomato purée (always the one just made with the vegetable-pass), you have to weigh the pass and heat it (unless it's little and it's still warm). For every litre of pastry, you have to add one gram of salicylic acid powder. Mix well, until complete dissolution. Sterilize the jars and bottles as I explained above, boiling them for 30 minutes, and pour the hot tomato purée. Close the containers tightly and allow to cool. Fresh tomato sauce, at this point, it can be stored directly in a cool, dry place.
Once opened, you have to cook the pastry contained in your bottle (as I explain above) or, if left raw, you have to consume it within 2 days at most. If you want, in each bottle of tomato purée you can add a few fresh basil leaves, to imprison a little more summer in the dish.