{"id":18723,"date":"2025-08-26T12:37:00","date_gmt":"2025-08-26T10:37:00","guid":{"rendered":"https:\/\/alpagrumi.ch\/?p=18723"},"modified":"2025-08-26T12:40:57","modified_gmt":"2025-08-26T10:40:57","slug":"preparing-tomato-sauce-for-winter","status":"publish","type":"post","link":"https:\/\/alpagrumi.ch\/en\/preparing-tomato-sauce-for-winter\/","title":{"rendered":"Preparing tomato sauce for winter."},"content":{"rendered":"\n

Towards the end of August, the tomato season will slowly come to an end.
Every 3 or 4 days since mid-July, we’ve been processing a few kilos into tomato sauce for the winter.<\/p>\n\n

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The typical one-day harvest is often between 2 and 4 kilos.<\/strong><\/figcaption><\/figure>\n\n
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At the end of August, the plants have already given a lot and are starting to tire.<\/strong><\/figcaption><\/figure>\n\n
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Especially in the greenhouse, the long heatwave has burnt most of the leaves. But the last tomatoes are still ripening. <\/strong><\/figcaption><\/figure>\n\n
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And there are still some spectacular examples, 700 grams for this Coeur de Boeuf variety tomato.<\/strong><\/figcaption><\/figure>\n\n
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The other side of the garden is still very green, with peppers and zucchinis.<\/strong><\/figcaption><\/figure>\n\n
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If necessary, let the tomatoes ripen in the dry shade, sometimes for a few days.<\/strong><\/figcaption><\/figure>\n\n
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To prepare the sauce, we select around 4 kilos of ripe tomatoes. Any damaged or green parts are removed. <\/strong><\/figcaption><\/figure>\n\n
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Soak them in boiling water before bringing to the boil.<\/strong><\/figcaption><\/figure>\n\n
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In just a few minutes, the skin peels off.<\/strong><\/figcaption><\/figure>\n\n
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After letting them drain well and cool, they are put in the press.<\/strong><\/figcaption><\/figure>\n\n
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A simple plastic hand-cranked device.<\/strong><\/figcaption><\/figure>\n\n
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It separates the pulp from the skin and seeds very efficiently.<\/strong><\/figcaption><\/figure>\n\n
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Everything is passed through, once or several times, to extract all the pulp.<\/strong><\/figcaption><\/figure>\n\n
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Depending on the tomato variety, you can obtain 2 to 3 liters. Add a little olive oil and a handful of salt. <\/strong><\/figcaption><\/figure>\n\n
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Mix, then bake for 30 minutes.
Vials and instruments were sterilized in advance.<\/strong><\/figcaption><\/figure>\n\n
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Make sure you have all the containers and caps you need before you start.<\/strong><\/figcaption><\/figure>\n\n
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Fill with the hot sauce and seal the jars immediately.<\/strong><\/figcaption><\/figure>\n\n
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Final pasteurization with full jars.
Boil for at least an hour, checking that the water still covers the corks.<\/strong><\/figcaption><\/figure>\n\n
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Here are a few more jars in the storeroom.<\/strong><\/figcaption><\/figure>\n\n
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And the next tomatoes await their turn.<\/strong><\/figcaption><\/figure>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Towards the end of August, the tomato season will slowly come to an end. Every 3 or 4 days since mid-July, we’ve been processing a few kilos into tomato sauce for the winter.<\/p>\n","protected":false},"author":3213,"featured_media":18646,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[62],"tags":[],"class_list":["post-18723","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en"],"_links":{"self":[{"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/posts\/18723","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/users\/3213"}],"replies":[{"embeddable":true,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/comments?post=18723"}],"version-history":[{"count":0,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/posts\/18723\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/media\/18646"}],"wp:attachment":[{"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/media?parent=18723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/categories?post=18723"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alpagrumi.ch\/en\/wp-json\/wp\/v2\/tags?post=18723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}