The Sicilian tradition of preparing tomato preserves for the winter turns into a family feast

July and August are the hottest months of the year in Sicily. During this period many Sicilian families still continue the tradition of preparing preserves for the winter. They use any fruit of the garden (peaches, apricots, prunes, figs, etc.) to produce delicious jams and jellies to enjoy during the cold winter days.

Vegetables such as eggplants, peppers, beans and tomatoes are preserved as well. It is unbelievable how many dishes can be prepared with tomatoes which are usually preserved in bottles or jars under the form of tomato sauce, concentrated tomato sauce, sun dried tomatoes and peeled tomatoes.

The preparation of the bottles of tomato sauce is a real event! The whole family gathers to help with the many steps of the preparation. When I was a child, I always looked forward to this day. It was an occasion to stay with my cousins, grandparents, aunts and uncles – obviously children only see the fun part of it all!

To avoid the heat of the summer day, they start very early in the morning, even 4AM! The tomatoes are selected, rinsed and boiled inside of big copper pots, called quattare, on the wood fire.

The tomatoes are boiled and strained to separate the pulp and juice from the seeds and peels, the bottles are sealed and put back into the quattara filled with boiling water. They boil in bagnomaria style (slowly in water) for about 20 minutes to guarantee the preservation of the sauce and eliminate acidity.

By noon the event is over and the whole family enjoys a well-deserved lunch consisting of a delicious plate of maccarruna ca sarsa (pasta with tomato sauce)!

By Maria Lina Bommarito