Le Marche and Food
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Scooped by Mariano Pallottini
onto Le Marche and Food

Home made tomato passata

Home made tomato passata | Le Marche and Food | Scoop.it
Head down to your local vegetable market and hunt yourself a crate of very ripe tomatoes that are being sold on the cheap. Then spend a delicious afternoon making Italian passata with a friend, lover or family member, over a bottle of wine.

Ripe tomatoes – 2kg/4.5 lbs
Shallots – 200g/ ½ lb
Garlic – 4 cloves
Rosemary, thyme, basil and oregano – sprigs
Salt – 1 tsp
Sugar – 1 ½ tsp
Olive oil – 75ml / 2 ½ fl oz
Empty jars – 2 x 500ml/17 fl oz

Click on the photo for instructions
Mariano Pallottini's insight:

I remember the time when my mother smeared ripe tomatoes on wooden boards exposed as blood sacrifices to the sun or the time when I was forced to bottle the juice and tomato pulp. Have We lost all of this? No, the crisis has made us rediscover the value and taste of homemade.

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Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
Curated by Mariano Pallottini