In September, when you can buy 20 pounds of pomodori pelati (plum tomatoes) for $15, you’ll know what to do.
Simmer the pelati in a big non-aluminum pot until they fall apart. Pass the contents through a food mill which purees the fruit but screens out the skin and seeds.
Reduce the passato (puree) in a large pot until excess water evaporates and it thickens to just the right consistency to cling to strands of pasta.
Cool and freeze in 1 cup bags.
In January, you’ll say, I did the right thing.
|Passato di Pomodoro|| |
- 10 pounds very ripe plum tomatoes, cut in into lengthwise quarters
- Pack a large non-aluminum pot with as many tomatoes as will fit, pressing with clean hands or a large spoon to squash the tomatoes to release some juice. Set on medium-high heat. Cook, stirring occasionally, for 10 to 12 minutes or until the tomatoes start to release more juice.
- With the back of a large spoon, press the tomatoes. Gradually add the remaining tomatoes until they all fit in the pot. Reduce the heat to medium-low. Cook, stirring occasionally, for 25 to 30 minutes or until tomatoes are very soft.
- Set a food mill over a large non-aluminum pot. Working in batches, ladle the tomatoes and juice into the food mill. Pass the tomatoes through the mill to puree. With a silicone spatula, lift out and discard the skin and seeds after each batch.
- Set the puree over high heat. Bring to a boil; reduce the heat to medium and cook at a brisk simmer for 5 minutes. If the puree is too thin, continue to cook until it is reduced to the desired thickness. Skim and discard any light-colored foam that rises to the surface. Cool to room temperature then refrigerate for several hours to chill thoroughly.
- To freeze, ladle into 1 cup containers. Store in the freezer for up to 6 months. To use the sauce, thaw the amount needed overnight in the refrigerator or microwave on the defrost setting for 10 minutes. Heat the sauce in the microwave for 6 to 8 minutes or transfer to a saucepan set over medium heat.