Jarring with Nonna - Garden Tomato Puree (e94)

Buon Giorno A Tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), takes us to her garden and harvests her Roma tomatoes and basil, in preparation for making and jarring her tomato puree. Here she harvests 7 pounds (3.2 kg). It will make about 5 x 1 litre jars. Nonna will do this a few times, as the tomatoes ripen.
Annually, her 3-generations of her family purchase 25 bushels - about 600 kg, to process together. You can see clips of that process at the end.
Ingredients wise, it is very simple - simply tomatoes, sprigs of basil (5 for each jar and a couple for the pot) and water. Methods vary from family to family, and region to region, but we don't add any salt or other ingredients to our jarred stewed tomatoes.
1. Wash the tomatoes to remove any debris.
2. Cut them to remove the core as it lends bitterness, so it is important to remove it or any green bits.
3. Then put the cut tomatoes in a large pot, add a sprig of basil and 1//2 cup (120 ml) water and stew about half an hour.
4. Cool a bit to ease in its handling.
5. Run the stewed tomato through the machine/food mill to remove seeds and peel.
6. Run the seeds/peel through a second time to ensure all the juice is removed.
7. Transfer the sauce to a smaller pot and return it to the stove. Bring to a boil, then allow it to simmer for about a half hour in all. Doing so sweetens and thickens the sauce. You can of course do less now, and more once you reopen the jars to make your sauce, but we prefer to do it now.
8. To clean jars, add a sprig of basil and ladle in the sauce. Add lid. Tighten and cover overnight.
9. Ensure the seal is tight the next day.
Now your tomato puree base is ready for when you need to make sauce/sugo.
You can watch Nonna Mia take the jarred puree and make her sauce in this clip: • Nonna Makes Her Tradit...
Buon appetito!
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