Passata di Pomodoro (Homemade Tomato Sauce)

Method

1. Sterilize the jars and lids by boiling them in water for at least 20 minutes from the moment the water starts boiling. Place a cloth inside the pot to prevent jars from hitting each other.
2. After boiling, let the jars and lids air dry at room temperature.
3. Select ripe Perini tomatoes, discarding any damaged ones. Wash them thoroughly in abundant water, adding a little bicarbonate of soda for better cleaning.
4. Cut the tomatoes in half and place them in a large pot. Add water until it almost reaches the rim.
5. Bring to a boil and cook for 4–5 minutes after the boil starts. For a thicker sauce, extend the cooking by 2–3 more minutes.
6. Drain the tomatoes and place them in a colander. Gently press them to remove excess water of vegetation.
7. Pass the tomatoes through a food mill (passapomodoro) to separate the pulp from seeds and skins.
8. Fill the sterilized jars with the tomato pulp, leaving a small gap at the top (not filling to the brim).
9. Screw on the lids tightly, ensuring the lid clip clicks.
10. Place the filled jars in a large pot with a cloth at the bottom, alternating jars and cloth. Fill the pot with water and bring to a boil. Boil for at least 20 minutes from the moment it reaches a boil.
11. Turn off the heat and let the jars cool in the water until the water reaches room temperature (usually done overnight).
12. Remove the jars. The passata di pomodoro is ready. Use in various recipes.