What is the secret to great Italian tomato sauce? First it is the type of tomato used, San Marzano, a pear shaped oblong tomato with a thick flesh and fewer seeds is recommended. It's a sweeter tomato and less acidic than other tomatoes. I prefer them to the Roma tomatoes which have a thinner skin and aren't as robust. Last but not least, as any Italian will tell you, is making your own and preserving summer's best with a few leaves of fresh basil. Even the best store bought canned tomato can't surpass your own homemade. Just ask all those who were fortunate enough to have a crash course from my mom, on the timeless Italian tradition of canning tomatoes.
Don't be intimidated by the idea of attempting to make your own, as I will guide you with a step by step pictorial tutorial straight from Zelinda's kitchen. Mom never found it necessary to sterilize the jars in a bath of boiling water ; she simply washes the jars in very hot soapy water and rinses them, again in very hot water. Who am I to argue with classic Italian methods and her decades of experience. I believe the fact that the tomatoes are boiled for at least 15 minutes and then putting them directly in the jars, is in itself a form of sterilization. However, ensure that each jar does have a vacuum seal when you open it. For the purists in canning, please follow your regular method to ensure their is no spoilage and lawsuits.
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| Prepare your jars by sterilizing or washing in very hot soapy water and rinsing well. Let drain Examine your jars for cracks and and always use new canning lids to ensure a good vacuum. |
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| Add a branch of fresh basil (about 4 -5 leaves) in each jar |
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| Wash the tomatoes in cold water to remove any dirt |
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| Blanch the tomatoes by putting them in boiling water for 1-2 minutes. The skin should easily pull away from the flesh. Do not leave them in too long as this will give you watery tomatoes. Drain the tomatoes and transfer to a work bowl. |
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| Peel the skin from each tomatoes and cut out the core |
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| Cut tomatoes into halves or quarters for larger tomatoes |
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| Transfer the prepared tomatoes into a large stock pot and add a small handful of coarse pickling salt. |
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| Bring the tomatoes to a boil and cook for 15 minutes. Stir to avoid the tomatoes from sticking to the bottom of the pan |
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| Pour immediately into jars, leaving about 1/2 inch head-space |
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| With a clean cloth, wipe off any spillage from the rim and threads of the jar. Place the lid on the jar making sure to center the sealing compound on the rim. Screw down the band evenly and until there is no resistance. |
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| Place the jars in a bushel or large sturdy box lined with cloth or a large towel. In order to prevent the jars from breaking as they cool down. It is important to avoid drafts or rapid temperature change. Once the jars have cooled, check the seal on the lids by pressing down on the center. The lids should be pulled down and not flex. Store in a cool dark place. |  |
