La Conserva- Canning Season for Tomatoes

The time of year has arrived that marks the near end of summer-   making la conserva (jars of preserved tomato puree) to last the entire year.  Some people actually jar sauce that's ready to go- tomatoes that are spiced and thick enough that they don't need to be cooked down when the jars are opened up for a lovely meal during the year.   My family makes two variations.  One is the traditional form, boiled san marzano tomatoes that are then pureed and reboiled, then canned with a bit of basil and a pinch of salt.   This version usually requires some liquid reduction when unjarred and used to add to pastas or other delicious fare.   The second variation began just about 10 years ago, when a family friend who is thicker than blood (our aunt Rosa) began cutting small chunks of onions, red peppers, parsley, garlic, and basil, sauteeing this mixture with oil, and then amending tomato sauce with this lovely combination before jarring her own sauce.  We fell in love with this concoction that we now devote at least 12 jars to this variation.

With Rosa, my mother, and myself in hand, we converted 12 bushels of tomatoes into sauce, just a few days ago.  Three of the bushels will go to me- that's approximately 45 one-liter jars full, enough for a year of frugal sauce use, or 6 months of unencumbered slathering on whatever I desire.

 

 

The set-up in my mom's garage-   a walk around her neighborhood any day of late August/ early September will guide you to any number of garages where tomato sauce is the artisanal food obsession du jour.

Chopping garlic for Sauce Variation #2... see the machine on the table? It's a massive 'passapomodoro'- electric tomato strainer imported from Italy.

Turning the sauce in the large vats to ensure it doesn't stick-  Three propane tanks and burners on the go for 12 bushels of tomatoes!

San Marzano tomatoes purchased from a local farm where a neighbor works.  They are washed and halved, then boiled in large vats until they are wrinkly and the vat has lots of liquid in it.  Then the tomatoes are run through the 'passapomodoro' for conserva/sauce preservation.  This year, with the abundant sunshine and late rains, the tomatoes that were produced are incredible.  Even better, the sauce they made is so sweet and thick with very little water.

When the tomatoes look like this, they are ready for the 'passapomodoro'.  Then one final boil, jarring, and the joy of eating!