Doing it like the locals: Making Passata Pomodoro.

Italy – synonomous with tomatoes bursting with flavour.

So, with our 102 tomato plants (yes 102!) that we have tended since Spring it would just be rude not to store them for use over the winter. You cannot claim to be a local here if you do not grow, harvest and make passata pomodoro from your tomatoes…by the gallon.

 Of course, it meant buying more kit (everything seems to mean buying more kit at the moment) but with a bit of advice from our friend Giuseppe we have a machine that should last us a lifetime. We even got our apartment guests involved in chopping and pulping, much to their delight (I think!).

So we chopped, and we pulped, and we re-pulped, to make sure we got every drop, and we bottled and we boiled and now? …Now we just have to sit back and enjoy the fruits of our labour.

With passata fresh from our home grown, organic tomatoes pasta pomodoro will never quite taste the same again! Bellissimo!


2 thoughts on “Doing it like the locals: Making Passata Pomodoro.

  1. Heather says:

    Looks like you had a great time, Michelle! My name is Heather and I wanted to know if you would be willing to answer my question regarding your blog! Please email me at Lifesabanquet1(at)gmail(dot)com 🙂


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