When I was a kid in Italy, the end of August was the time to can tomatoes which would last us through the winter. It was family and friends affair and took us all day from 6am through the evening.

We used to make 2 types: diced tomatoes (pomodori a pezzetti) and crushed tomatoes (pomodori passati).

This past weekend we re-engaged in the tradition. We had few friend over, got together in the morning – a more casual 10.30am – had lunch and dinner together. Yes, we also managed to can the tomatoes!

Being the first time we learned a bit and we’ll be more prepared next time. Nevertheless we had a ton of fun.


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Traditional winter recipe. My grandmas used to make this dish. Grandma Nicoletta used to serve it by spreading on a large cutting board (that she used to also make pasta). She would than pour the sauce on top and all of us would sit around the table and eat our part.

Unfortunately I don’t have such a large board that I could use for dinner (might need to build one).