Typical condiment of the Italian summer, the tomato it’s a summer vegetable and incredibly versatile.

Tradition dictates that the tomato sauce be prepared in the summer, with a consolidated technique and long production times. First the tomatoes are washed and cooked in large pots so that they soften and the skin can be easily removed; then it’s time for the food mill, to reduce the vegetable to pulp and remove the larger pieces, direct it into the pan for further cooking; finally the bottling phase, the most delicate. In fact, it will be necessary to sterilize each container with boiling water, fill them with tomato sauce, close them hermetically and ensure that all the air inside comes out, to avoid the creation of potentially harmful bubbles. For this it will be enough to immerse each bottle in a large pot of boiling water, wrapped and separated from the others thanks to the classic kitchen rags.

Although this is the longest and most recommended method when it comes to creating real preserves to dispose of during the winter, there are more fast to prepare a tomato sauce equally good and perfect to be prepared immediately

To obtain very quick tomato pulp without skins, cut the tomatoes in half and grate them on a grater with large holes. You can prepare a sauce with it or freeze the pulp to always have it on hand!