Traditional Homestyle Tomato Sauce the Italian Way
Jumat, 04 Januari 2013
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What is more satisfying than making your own homemade tomato sauce. Better yet learning from someone who has an Italian background and knows the traditional techniques which have been passed on through generations.
Making your own tomato sauce is natural with no added preservatives or colours. It is so healthy and the flavour is phenomenal. It is best to buy tomatoes when they are at their peak in season. They are much cheaper to buy, easier to find and most important of all more flavourful. There is no comparison to commercially store bought tomato sauce. It is such a versatile product which can be used in your everyday home cooking and the flavours of your food will be at the highest of standards.
Sauce is so easy to make and the best thing about it is it can be stored in your shed or cellar for up to 3 years or even longer. But I will assure you it will be gone before you know.
My family makes their own homemade tomato sauce once a year, in large quantities of up to 400 beer bottles; outside on the lawn under the shade of their beautiful trees. They are equipped with all the basic equipment to effortlessly make their sauce. Apparatus such as an electric stainless steel sauce machine fitted on its own stand, a bottle topper and two 44 gallon drums are the main pieces of equipment used. The entire family gets involved ranging from 2 up to 85 years of age, each person assigning themselves to a particular job. The complete process runs as smooth as an assembly line glides along with the guidance of experienced family members.
But for anyone who would like to make just a small quantity of sauce but don't have all the equipment mentioned above it is just as easy to carry out. All that is needed is a moule to puree the tomatoes, a large saucepan to boil the bottles for preservation and a bottle topper which can be purchased at a local brewery.
The first thing is find some empty beer bottles, either large or small. Either collect your own bottles over a few months time, or ask a local pub if they could collect some for you, as many as needed.
Scrub each bottle with a bottle brush and rinse thoroughly in water. Check for any impurities in the sunlight and place bottles upside down to dry.
If purchasing tomatoes, make sure they are of good quality and full of pulp. You may find some varieties are very watery, and will not have the meatiness a good sauce tomato should have. If you find the tomatoes are not as red as they could be, spread them out on a table outside for a few days. This will allow the tomatoes to ripen and give a much richer and sweeter sauce.
The first step to making sauce is to wash the tomatoes. The way my family would do this is by sitting around a large tub of water on short stools, each with a bucket and a knife. They would then tip the tomatoes in a tub of water. Next, take a tomato, wash it, split it in half, remove the stem, any imperfections and squeeze out the seeds and excess water. Place the squeezed tomatoes into crates or a tub with holes to allow excess water to drain. You do not want watery tomatoes.
The next step is to mince up the tomatoes. Place tomatoes in a moule and mince them through into a bowl. My family mince the tomatoes through their electric mixer and collect the pulp in a huge bucket. They then pass the skins which have been separated by the machine a second time to squeeze every last bit of sauce.
Once the bucket or bowl is full, you will find the sauce on top of the bucket is more watery and not as thick as the sauce on the bottom. Mix it with a long wooden spoon and begin filling up the bottles. The easiest way to fill the bottles is to place an empty bottle in a deep plate such as a soup plate. Place a funnel in the top of the bottle and scoop the sauce using a plastic cup, preferably with a handle. Fill the bottle leaving about a 5cm space from the top. At this stage you have to work rather quickly so the sauce doesn't spoil, especially on a hot summers day.
Place a new bottle cap on top and keep filling. If a second pair of hands are available, they can begin closing bottles with the hand bottle topper, ready for preservation.
Once bottles are filled and closed place in a large pot of cold water. Make sure to have a large cloth or tea towel covering the sides and top of the pot. submerge the bottles in cold water and boil bottles at a steady pace for at least 3 hours, this will preserve the sauce. Make sure not to have a rapid boil, it will result the water to evaporate. This is critical because no more water can be added or the bottles will break.
On the other hand my family go the true traditional way about it. They would place bottles in two large 44 gallon drums positioned on top of tripods, lined with hessian. Then fill the drums will cold water submerging all bottles under water. Fire would then be lit underneath to create a steady boil keeping a close eye on it.
Once the sauce has boiled allow bottles cool in the water overnight, then remove and place in a cool dark place.
Tomato sauce is an essential ingredient in any Italian kitchen for cooking their famous delicious 'brodo' (sauce) used in spaghetti, lasagna, ravioli, cannelloni and pizza's. Sauce making is a traditional family event for all Italian households. My family have been successfully making sauce for many years, following the same techniques previously used by past generations and will continue being passed down.
Making your own tomato sauce is natural with no added preservatives or colours. It is so healthy and the flavour is phenomenal. It is best to buy tomatoes when they are at their peak in season. They are much cheaper to buy, easier to find and most important of all more flavourful. There is no comparison to commercially store bought tomato sauce. It is such a versatile product which can be used in your everyday home cooking and the flavours of your food will be at the highest of standards.
Sauce is so easy to make and the best thing about it is it can be stored in your shed or cellar for up to 3 years or even longer. But I will assure you it will be gone before you know.
My family makes their own homemade tomato sauce once a year, in large quantities of up to 400 beer bottles; outside on the lawn under the shade of their beautiful trees. They are equipped with all the basic equipment to effortlessly make their sauce. Apparatus such as an electric stainless steel sauce machine fitted on its own stand, a bottle topper and two 44 gallon drums are the main pieces of equipment used. The entire family gets involved ranging from 2 up to 85 years of age, each person assigning themselves to a particular job. The complete process runs as smooth as an assembly line glides along with the guidance of experienced family members.
But for anyone who would like to make just a small quantity of sauce but don't have all the equipment mentioned above it is just as easy to carry out. All that is needed is a moule to puree the tomatoes, a large saucepan to boil the bottles for preservation and a bottle topper which can be purchased at a local brewery.
The first thing is find some empty beer bottles, either large or small. Either collect your own bottles over a few months time, or ask a local pub if they could collect some for you, as many as needed.
Scrub each bottle with a bottle brush and rinse thoroughly in water. Check for any impurities in the sunlight and place bottles upside down to dry.
If purchasing tomatoes, make sure they are of good quality and full of pulp. You may find some varieties are very watery, and will not have the meatiness a good sauce tomato should have. If you find the tomatoes are not as red as they could be, spread them out on a table outside for a few days. This will allow the tomatoes to ripen and give a much richer and sweeter sauce.
The first step to making sauce is to wash the tomatoes. The way my family would do this is by sitting around a large tub of water on short stools, each with a bucket and a knife. They would then tip the tomatoes in a tub of water. Next, take a tomato, wash it, split it in half, remove the stem, any imperfections and squeeze out the seeds and excess water. Place the squeezed tomatoes into crates or a tub with holes to allow excess water to drain. You do not want watery tomatoes.
The next step is to mince up the tomatoes. Place tomatoes in a moule and mince them through into a bowl. My family mince the tomatoes through their electric mixer and collect the pulp in a huge bucket. They then pass the skins which have been separated by the machine a second time to squeeze every last bit of sauce.
Once the bucket or bowl is full, you will find the sauce on top of the bucket is more watery and not as thick as the sauce on the bottom. Mix it with a long wooden spoon and begin filling up the bottles. The easiest way to fill the bottles is to place an empty bottle in a deep plate such as a soup plate. Place a funnel in the top of the bottle and scoop the sauce using a plastic cup, preferably with a handle. Fill the bottle leaving about a 5cm space from the top. At this stage you have to work rather quickly so the sauce doesn't spoil, especially on a hot summers day.
Place a new bottle cap on top and keep filling. If a second pair of hands are available, they can begin closing bottles with the hand bottle topper, ready for preservation.
Once bottles are filled and closed place in a large pot of cold water. Make sure to have a large cloth or tea towel covering the sides and top of the pot. submerge the bottles in cold water and boil bottles at a steady pace for at least 3 hours, this will preserve the sauce. Make sure not to have a rapid boil, it will result the water to evaporate. This is critical because no more water can be added or the bottles will break.
On the other hand my family go the true traditional way about it. They would place bottles in two large 44 gallon drums positioned on top of tripods, lined with hessian. Then fill the drums will cold water submerging all bottles under water. Fire would then be lit underneath to create a steady boil keeping a close eye on it.
Once the sauce has boiled allow bottles cool in the water overnight, then remove and place in a cool dark place.
Tomato sauce is an essential ingredient in any Italian kitchen for cooking their famous delicious 'brodo' (sauce) used in spaghetti, lasagna, ravioli, cannelloni and pizza's. Sauce making is a traditional family event for all Italian households. My family have been successfully making sauce for many years, following the same techniques previously used by past generations and will continue being passed down.
I am a beginner at the work from home business and am determined to succeed. I am currently involved in a self employed agricultural business and am loving it. I enjoy the freedom and love the outdoors. It is sometimes a tough industry and is very stressful but I love the challenges. I am reasonably young and have many goals to conquer. My whole life is ahead of me and I cant wait to experience it.
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Judul: Traditional Homestyle Tomato Sauce the Italian Way
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