The traditional tomato sauce
The traditional method of tomatoes purée "do it yourself" better known as the so-called "bottles of tomato sauce" brings to mind those funny moments and solidarity that you spent, even in joy, with all the family and friends, all intent on this traditional machining summer. Of course now everything is easier because the supermarket shelves are filled with every variety of sauces or better than ready “pulped tomatoes”.
Once the production of the pulped tomatoes was done by hand. Garages, basements and even houses became places of production of tomato puree. There were those who were assigned to the washing of glass bottles and who had other tasks, always with the same purpose, to produce the red tomato sauce.
To prepare the tomato sauce to be packaged in bottles, they were boiling the tomatoes, well washed, in aluminum pans and, after baking, is passed through a sieve and was produced with the sauce which were filled bottles. Then there was who was involved in the basil leaf and after capping the bottles. Subsequently were placed with great care in the bins filled with water for the next boiling which usually lasted a few hours. The next day, after cooling, the bottles were ready for use.
There was also another preservation technique that is not involved boiling the sauce bottles. Pasteurization of the preserve was secured with a method to "cold" by wrapping the bottles in wool blankets and leaving them well for a whole day.
