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View Poll Results: Prego or Ragu?
Prego 7 25.00%
Ragu 2 7.14%
Home made 15 53.57%
Other 4 14.29%
Voters: 28. You may not vote on this poll

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Old 10-24-2007, 01:51 PM   #21
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Originally Posted by Jim W
Making homemade sauce is a real process. In typical Italian tradition, we buy several bushels of plum tomatoes, boil them in a big vat over a propane flame, and let boil.

Once the tomatoes are nice and soft, you need a tomato press, scoop out the cooked tomatoes and put em in the funnel that is connected to the press peels and crushes them. What comes out it is a ground up tomato. All of this goes back into another vat over a propane flame to cook. The skins collect out the end, and are typically composted.

Once salt is added to the cooking sauce, it needs about 1/2hr or so, these are huge vats full of sauce. You'll need more mason jars then you'd ever imagine, and fresh leaves of basil to go into the bottle. The sauce must be bottled hot and left to settle for a week or so, as the bottle lid seals.

It lasts us for a good long time (well, a year, just in time for another round of sauce making)

Its a bit time consuming, but totally worth it.
Wow. Sounds like a lot of work, but sounds really good.
You should sell that in the site store.
Official Spaghetti Sauce of the Bonneville Club


Photoshop project anyone
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Old 10-24-2007, 01:59 PM   #22
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Quote:
Originally Posted by Jim W
Making homemade sauce is a real process. In typical Italian tradition, we buy several bushels of plum tomatoes, boil them in a big vat over a propane flame, and let boil.

Once the tomatoes are nice and soft, you need a tomato press, scoop out the cooked tomatoes and put em in the funnel that is connected to the press peels and crushes them. What comes out it is a ground up tomato. All of this goes back into another vat over a propane flame to cook. The skins collect out the end, and are typically composted.

Once salt is added to the cooking sauce, it needs about 1/2hr or so, these are huge vats full of sauce. You'll need more mason jars then you'd ever imagine, and fresh leaves of basil to go into the bottle. The sauce must be bottled hot and left to settle for a week or so, as the bottle lid seals.

It lasts us for a good long time (well, a year, just in time for another round of sauce making)

Its a bit time consuming, but totally worth it.
When I was a little kid growing up in Ozone Park Queens NY, my landlords were full italian. They made their own wine, and pasta Sauce. I used to hang out my window and watch them, and yes it is a lenghtly process but oh so worth it in the end. They of course would share with us. What a treat!! The only difference is, they used wood to cook their sauce, and the pot (if you want to call it that) was about 3-4 feet in height.
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