How to make Italian pasta sauce!
Did that need an exclamation mark? Probably not...
This is something I have been meaning to share with you for weeks now, but keep forgetting about posting it. My family makes pasta sauce every year / second year (depending on supply). Whenever I tell you about using a pure tomato purée in a sauce, I'm talking about this stuff. What's in there? Tomatoes. Lots of them. And that's it. No preservatives, no salt, no flavour, niente!
Without the equipment I'm not really sure how one would make this at home. Maybe a juicer might work? That would separate the skins from the juice.
Well anyway, I'm going to tell you how we do it... (PS there is an obscene amount of red in this post...)
We start with ripe tomatoes that have sat out for a few days. There was around 100kgs here. We then put them in a MASSIVE pot of boiling water so the skins can come loose.
They then get transferred to a basket lined in an old sheet. This lets all the excess water run through (stops the sauce from being watery). Then using highly-advanced utensils, we mash the tomatoes up. This gets rid of even more water.
What's left gets put through machine that separates the skin from the juice. The juice goes in to a big bucket, and skins into another. The skins go through 4 or 5 times. This part makes the sauce thicker. We then head to bottling.
The sauce gets poured into clean bottles, sealed, then put into a drum that's sitting over the flames, filled with water, and boiled to vacuum seal it.
And there we have it. A sauce supply to last a year! As much as we dread doing this every year, we actually love it. The smell though - gas and tomato - gross.