Ciao! Pomodori

The last tomatoes of a late summer are ripe.  Today, Grazia and I are off to the outdoor market to buy a boxful.

This afternoon we will make pureed tomatoes to enhance Sugo di Pomodori that sees us all through the winter.

It’s easy.  And there’s nothing like fresh (though frozen) tomato sauce to bring back the flavor of summer as one sits in the snow, mid-winter.  I highly recommend it, not only as a way to spend a glorious fall day, but sure relief to the short days of January when most people reach for canned tomatoes when they think of saucing pasta.

Wash the tomatoes (try to find the ripest ones you can…they may be blemished, split or even overripe, but let the dog eat the ones that are rotten or moldy…)

Cut them in 2-3 inch pieces, put them in a pot by themselves, cover it and turn the heat on to medium.  Cook them abut 10 minutes, or until they boil and a delicious steam rises out of the opened pot…

Push the tomatoes through a foodmill and cool the puree.  Discard the liquid.  Pour the remainder into ice cube trays and and freeze it.  Then place the cubes in ziplock bags and freeze.  Use as needed in any recipe that calls for canned tomatoes…and throw an occasional cold cube the way of your family dog.

Chow!