Passata di pomodoro

Last night we cooked over 15 pounds of tomatoes for almost 3 hours, then we passed them through a fine-meshed strainer. We took the strained juice of the cooked tomatoes, and we reduced it further for two hours. In the end, after almost 5 hours of cook time, we got an extremely flavorful sauce- our traditional Italian passata. But those 15 pounds of tomatoes only yielded a few cups of sauce! It doesn't seem like much, but the flavor packed a punch! Take one of our cooking classes to learn the technique!

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