Passata di Pomodoro 1 lt - Dora Sarchese

Throughout the Abruzzese territory, the month of August is the period that all families associate " with tomatoes " because tradition has it that tomato puree is produced at home : that is, the transformation of tomatoes into "buttije" , which in dialect Abruzzo means the glass "bottles" used to preserve the tomato sauce. The tomato in Abruzzo is grown throughout the territory, in the hilly areas and along the coasts, in the immense flat expanses and in the plots obtained in mountain areas: practically every vegetable garden has an area reserved for the cultivation of tomatoes. The plant reaches about 2 meters in height, supported by special stakes, such as reeds or thin poles tied together. Production begins in June and continues until September, giving very pulpy fruit. The reduced presence of seeds and the abundant pulp make it ideal for the puree , giving it a typically sweet and velvety taste: the sauce is obtained by "squeezing" the tomatoes, after having washed and blanched them in boiling water, peeled and separated the pulp from seeds. The obtained puree is "bottled", the bottles are "corked" and immersed in water in a huge cauldron, called "lu callare", bringing it to a boil. The bottles are left to rest all night and only the next day are they removed from the cauldron, ready to enrich the table and the pantry of the hardworking, tired housewives.