Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
5 pounds plum tomatoes
Microwave the tomatoes in batches just until the skins begin to blister; cool, core and peel away skin; place in tomato press and extract the juice. Or use a food mill.
Place a cheesecloth lined strainer over a bowl; pour in the tomato liquid; gather up the ends of the cheesecloth and twist to remove excess water. Transfer the passato remaining in the cheesecloth to a bowl. For future use, fill new sterilized jars with the passato; cap and place in a large pot; fill pot with cold water to completely submerge the jars. Bring to boil and boil gently for 20 minutes. Turn off heat; allow jars to cool completely in the pot before removing and storing. Or fill quart size plastic bags with the passata and freeze; this eliminates the need to process in a water bath.
Use the passato to make tomato sauce by adding celery, onions and garlic along with basil to the passato.
This recipe is featured on Show 2719 – Sunday Sauce.