(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.