Gangi and D'Aquino Family Passata Recipe
Makes approximately 12 bottles.
Ingredients:
1 box or approx 10kg of tomatoes
Salt
Olive oil
4 large bunches of basil, finely chopped
8 brown onions, diced
A large container to hold the chopped tomatoes
Large stock pot or several smaller pots
Passata Machine or mouli
Funnel
12 glass bottles and lids
Gloves
Long handle wooden spoon
Ladle or crate with filling nozzle
Day One:
1: Rinse and cut the tomatoes in half, removing any bruised or damaged parts.
2: Lightly squeeze the tomato halves by hand, then place in a large container. Sprinkle generously with salt and leave overnight in a cool, dry place.
1: Drain the juice from the tomatoes with a colander. .If you have a perforated crate the juice will drain over night.
2: Add a quarter of your tomatoes to the stock pot, or divide between your several pots, drizzle in some olive oil and bring to the boil.
3: Once boiling add the rest of the tomatoes and the onion and simmer for an hour, stirring occasionally.
4: Take off the heat and put the mix through your passata mincing machine.
5: Return the puree to the pots and add the basil and a drizzle of olive oil. Simmer for an hour, stirring occasionally.
6: While your puree is simmering sterilise your 12 glass bottles. (some sterilising tips are below this recipe)
7: Fill the jars with your yummy tomato sauce.
8: Once all the bottles are filled lie them in a solid container, cover with a heavy blanket and leave in a dark dry area.
Sterilising Tip:
It is vital to correctly sterilise and equipment used when making foods that need to be stored long-term.
Boil your glass bottles or jars to sterilize them - make sure they are completely dry before using them.
Alternatively wash them in hot soapy water and rinse well with hot water. Dry them upside down in an oven preheated to 110 degrees celcius for around 15 minutes.
You can also use a sterilising solution made with sodium metabisulphite (Oxy Clean) to sanitise your equipment.
This recipe was found in 'The Makers, A story of food, family and foreigners' By Rita Erlich
