Another year rolls around…
Which means another round of the inaugural conserva (tomato sauce) making. Flying in from Brisbane late last night, we awoke this morning to find the clacking of pots, and my brother (pictured) clearly preparing himself for the day work.
Making homemade sauce may seem easy on paper, but the steps involved took up almost half a day, many beers, a bottle of champagne, a bottle of chablis, and countless Roma tomatoes.
The first step, obviously, requires the pre-ordering and acquisition of the best Roma’s you can find. And you will need plenty.
Needing to remove the first lot of water, we first drain them, and then pile the tomatoes into a bag where they are further squeezed.
Once hydrated, it’s time to take the tomatoes and feed them into the machine.
This is where the magic happens, and all the hard work starts to come alive. The sea of red testament to a fantastic product, hard work and a long legacy handed down from generation to generation.
The tomato skins are re-passed through the press 2-3 times to extract all the juice. Because of the means to drain them previously, the viscosity of the sauce is thick, and undue liquidity kept to a minimum.
From here, it’s time to take your new, or sterilised bottles to begin bottling.
Next, more beer,