Italian food, Passata di pomodoro, photography, Pomodori, Pomodoro day, Pugliese Traditions, Tomato day, Tomato sauce
Today was my famiglia‘s annual pomodoro day. We turned 15 boxes of pomodori, plus more from our gardens into passata di pomodoro, or as we simply call it ‘la salsa’. The boxes were 18 kg each (40 lbs)! That is 272 kg of pomodori and we made 140 litres of passata. Siamo stanchi!
For new readers of Un po’ di pepe, or those of you who have not read my previous pomodoro related posts, here they are. Click on the appropriately coloured red links!
Passata di Pomodoro is a detailed description of my famiglia’s annual passata making day. There is a lot of red in photos in this post! Rosso come un pomodoro, but no one is blushing.
Il Pomodoro discusses the history of the pomodoro and how it came to Italia and eventually became edible. You read that correctly-pomodori originally tasted really gross and were used only for ornamental purposes. You’ve come a long way, pomodoro.
Does your famiglia make passata di pomodoro? I’d love to hear about it. Ciao, Cristina