“Canning tomatoes must have an intense tomato aroma and deep red color,” Anita Lorello said. “The processing begins by removing the stem and core, cutting them in half and placing the tomatoes in a large pot. They are simmered for about 40 minutes and drained for 10.”
“The cooked tomatoes are run through a spremipomodoro elettrico ,oran electric tomato squeezer, we bought years ago in New York’s Little Italy.
The machine removes skin, seeds and purees the tomatoes.”
The thick passata ,or puree, is packed into onequart jars, capped and placed in a large kettle filled with water and left to cook at a medium boil for 45 minutes. Once cooled, the caps are tightened and placed in the pantry.
Fifty pounds of tomatoes yields 14 quarts of passata, and eight quarts of rich juice that may be used for stocks.
Canning is the trendy darling of home cooks today. They know exactly what ingredients are in the jars.
Farm-fresh Roma plum tomatoes from the mid-Atlantic and Northeast may be found at greengrocers throughout our area. Locally grown tomatoes will begin coming on the market in October and November.
Cooked tomatoes may also be pureed manually through a food mill to remove the skin and seeds.
Home-canning tomatoes — or other fruits and vegetables — is a fun project and the results yield delicious, healthy holiday gifts for friends and family.
Locally grown tomatoes will begin coming on the market in October and
Home-canning tomatoes is a fun project and yields delicious, healthy holiday gifts for friends and family.
Anita Lorello keeps her stash of freshly canned tomato puree inside a closet of her North End home.