From the garden: the tomato and the sauce

The tomato season is coming to an end, the taste and goodness are at their peak, and it is the right time to catch it and preserve it for the long winter ahead.

Sauce is definitely the Italian staple food, and when you make it yourself it is completely different from what you can buy. The recipe is really simple, requiring only a little time. We usually devote the whole day to it.

Once prepared, the sauce can be used in a variety of ways-for a simple pasta or gnocchi with tomato sauce, as a valuable time-saver for making a meat sauce, as the perfect addition to an eggplant parmigiana….the list is endless. We enjoy this sauce repeatedly during winter and spring.

We prepare enough to satisfy our family (and guests) throughout the winter, so adjust the quantities according to your needs.

Preparation for 25-30 jars (300g) of gravy

  • 10 kg Ripe organic tomatoes (small ones like date tomatoes will make the sauce sweeter)
  • 3kg Soffritto (a mixture of finely chopped white onions, carrots and celery)
  • 1 tablespoon Sugar
  • Salt and pepper for seasoning
  • Montecalvi Extra Virgin Olive Oil

Sauté for about 7 to 8 minutes in Montecalvi olive oil until the onions turn transparent; add a pinch of salt so the onions do not turn brown too quickly. Then add the tomatoes and a fair amount of salt and pepper, keeping the temperature low to have gradual cooking. Cover and let simmer for 10 minutes. Then lift the lid and add the sugar, stir well, and continue to simmer for another 30-45 minutes until the tomatoes unravel.

At this point, puree the sauce in a vegetable mill. It is a slow process, but it is worth it to have a fluid sauce without peels or seeds. Put back on the heat and let it reduce until it is the right consistency to season the pasta.

Meanwhile, make sure your jars are clean and sterilized (if this is your first time, check the procedure).

Fill the jars with the still-warm sauce and seal immediately.

Then place the jars on their sides and cover them for a few days to create the much-needed vacuum.

In the end, you can put your jars i back up and store them for up to a year.

Virtually all sauce-based dishes pair perfectly with our 2019 Chianti Classico