Like any Italian-American with a trained affinity for tomatoes, Labor Day doesnt just signal the end of summer.
Much more dire: Its the last call for summer tomatoes.
(To be clear, Im not complaining.)
But why mourn the end of summer when you’ve got the option to prepare for fall?
There is no need to eat your beefsteaks like apples until you find yourself bent over with acid reflux.
Simply can those ripe tomatoes and eat them all year long.
Tomato Day or Passata Day is a yearly tradition practiced by Italian families around the world.
Its not just a seasonal exercise, but a familial event.
Luckily, you dont need an army of Italian aunts and uncles to make your passata or sauce.
you’ve got the option to tackle the project on your own, albeit on a smaller scale.
Tomato passata is a pantry staple in Italythe uncooked pulp of a tomato, separated from skin and seeds.
Once canned, its ready to use in heartier sauces, soups, and stews.
It can even be used as a ready made pizza sauce.
Wash and dry the tomatoes.Then cut the tomatoes in quarters, removing any unripe parts.
Place the pot over low-medium heat, stirring often.
Strain the tomatoes from the excess juice.
Mill the tomatoes:If using one, place the vegetable mill on top of another large pot.
Begin ladling the strained tomatoes through the mill or tomato press.
you’re able to pass them through more than once to extract as much pulp as possible.
Add salt to taste.
Place 3 or 4 fresh, clean basil leaves on the bottom of each jar (optional).
Fill each jar and seal well, wiping the lids dry before closing them shut.
Add enough water to cover the jars by 2 to 3 inches.
Bring the water to a boil over high heat, then lower the heat to maintain a rolling boil.
Boil the jars for 40 minutes, then turn off the heat and remove with tongs or jar lifters.
Once the jars are room temperature, store in a cool, dry place for up to a year.
