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There tomato puree<\/strong> it is the favorite home-made conserve of Italians. This vegetable is the most cultivated in domestic gardens, and gives abundant productions.<\/span> Precisely for this reason, it is necessary to transform part of the harvest for the winter months. Making the sauce<\/strong> it is in fact a heritage of our peasant tradition, the preparation, once upon a time, was a real ritual, which brought together families in the summer months. This culinary tradition has been handed down over time and today there are different techniques and equipment to make it. <\/span><\/span><\/span><\/p>\n Picking tomatoes at the right degree of ripeness is important for the success of the tomato sauce. The plants of our garden produce in a scalar way, so the harvest is done over a long period of time. When we realize we have a certain number of ripe tomatoes that must be harvested, it is the right (and inevitable) time to make the sauce. Of course, we don’t all grow the same tomato varieties. The classics for the sauce are San Marzano and its derivatives, with low and bushy plantations. This type is suitable for sauce as it has a rich pulp and few seeds. However, you can also make puree with salad tomatoes. The yields will be different, but the flavor will, in many cases, also be superior.<\/p>
In this article we explain how to make tomato puree at home<\/strong>with a few simple tools and for a limited quantity of tomatoes.
This basic tomato puree recipe can then be applied on a larger scale. It depends a little on your productions.<\/p>\nWhich tomatoes to pick for the puree<\/span><\/h2>\n