THE ANATOMY OF PASSATA

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2 thoughts on “THE ANATOMY OF PASSATA

  1. Wow! As someone who eats tomato sauce from a jar, it’s fascinating to see how you turn the jewel=y tomatoes into vibrant sauce! Do you add any seasoning or herbs to the tomatoes? After you bottle the sauce, are you cooking in the bottles, or are you cooling down the bottles?

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    1. Thanks, Mary! No herbs added for us. Prefer it simple and neutral, the natural flavor of the tomato, so we can use it in a variety of ways, adding flavor when we cook. And, yes, we are boiling the bottles full of sauce to vacuum seal the bottles. It s exhausting work, but worth every delicious drop!

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