Monday, August 16, 2010

Pic Today 8/16/10






MAKING SICILIAN
TOMATO SAUCE
(continued from 8/15/10)

7:00 am Wash and dry 250 lbs. ripe tomatoes

8:00 am Slice and core tomatoes, squeeze/drain liquid

9:00 am Transfer to pots, cook and stir on low gas flame.

10:00 am Add chopped white onions, continue cooking.

11:00 am Remove from heat; transfer mixture to electric
SpremiPomodoro (Italian tomato squeezer) to
remove skins, seeds, onions; transfer back to pots.

12:00 pm Cook, stir, reduce until sauce thickens (4-5 hours).

4:00 pm Mince and saute 1/2 lb. garlic cloves; add salt & pepper,
add to tomato sauce pots; continue stirring.

4:30 pm Sterilize and prepare canning jars; add 1 cleaned basil
leaf to each jar.

5:00 pm Remove thickened sauce from heat; carefully ladle sauce
into jars; place sterile lids on jars; allow to cool.

6:00 pm Enjoy Italian feast with friends.


Fresh made tomato sauce
prepared by my Sicilian friend, John.

Buon Appetito!




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