Passata di Pomodoro
On Monday our new season passata finally arrived from Sabina and Michele at San Cesareo in Fano. Their lovely old farmhouse, hidden among the trees in the photo, has a kitchen where the tomatoes are taken within an hour of picking. There, they are washed, plunged into boiling water, drained and then put through a mill to separate the skins. The passata is bottled either with or without whole Datterini tomatoes.
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