https://thesicilianpenthouse.com/2021/01/13/lu-baccala/2021-02-11T18:07:14+00:00monthlyhttps://thesicilianpenthouse.com/how-do-you-say-that-in-sicilian/2021-01-11T08:01:49+00:00weekly0.6https://thesicilianpenthouse.com/2016/10/04/just-some-sicilian-women-making-the-fresh-sauce-in-the-backyard-keep-on-keeping-on-our-cultural-traditions/https://thesicilianpenthouse.com/wp-content/uploads/2016/10/image6.jpegimagehttps://thesicilianpenthouse.com/wp-content/uploads/2016/10/image5.jpegimagehttps://thesicilianpenthouse.com/wp-content/uploads/2016/10/image4.jpegimage"Ha usare u trubelli vecchio e fino, per fare squalare i pomidore". You have to use an old and thin tablecloth so you drain the tomatoes. These tomatoes have been par-boiled so the skins break. Now they are draining after coming out of the boiling water. Next, they will be picked up all together in the tablecoth and dumped into the sauce machine.https://thesicilianpenthouse.com/wp-content/uploads/2016/10/image3.jpegimagehttps://thesicilianpenthouse.com/wp-content/uploads/2016/10/image2.jpegimagehttps://thesicilianpenthouse.com/wp-content/uploads/2016/10/image1.jpegimagehttps://thesicilianpenthouse.com/wp-content/uploads/2016/10/image.jpegimagehttps://thesicilianpenthouse.com/wp-content/uploads/2016/10/image.jpgimageThree sisters and a sister-in-law all work together on making "la sarsa". This backyard tomato sauce making season is usually around the end of August until the end of September. That's Sicilian for Sauce. In high Italian, it's called "salsa di pomodoro".2019-09-03T06:15:31+00:00monthlyhttps://thesicilianpenthouse.com/thought-for-the-day/2016-10-04T03:08:35+00:00weekly0.6https://thesicilianpenthouse.com/2015/12/13/i-cosi-dolce-also-know-as-cuccidati-thats-fig-cookies/https://thesicilianpenthouse.com/wp-content/uploads/2015/12/img_1458-e1450844536103.jpgIMG_1458https://thesicilianpenthouse.com/wp-content/uploads/2015/12/img_1442-e1450324204105.jpgIMG_14422020-10-21T05:19:18+00:00monthlyhttps://thesicilianpenthouse.com/2015/07/30/la-frittata-potatoes-onions-and-eggs/2015-11-23T17:05:10+00:00monthlyhttps://thesicilianpenthouse.com/using-whole-peeled-tomatoes/https://thesicilianpenthouse.com/wp-content/uploads/2015/11/fullsizerender3.jpgFullSizeRender(3)https://thesicilianpenthouse.com/wp-content/uploads/2015/11/fullsizerender2.jpgFullSizeRender(2)Whole tomatoes in the can need to be cleaned, unless it is ok with you to eat the stem base part that is at the top of the tomato. I prefer not to eat it or have it in the sauce.https://thesicilianpenthouse.com/wp-content/uploads/2015/11/fullsizerender1.jpgFullSizeRender(1)https://thesicilianpenthouse.com/wp-content/uploads/2015/11/fullsizerender.jpgFullSizeRenderI use a small sharp knife and cut out the stem base part, as you see here. I think I got them all. It is messy so stay close to the pot to drop them in as you cut them off.2015-11-23T16:55:54+00:00weekly0.6https://thesicilianpenthouse.com/2015/04/13/fresh-backyard-tomato-sauce-with-farm-fresh-sausage/https://thesicilianpenthouse.com/wp-content/uploads/2015/06/image15-e1434038471951.jpgimagehttps://thesicilianpenthouse.com/wp-content/uploads/2015/06/image11-e1434043618798.jpgimagehttps://thesicilianpenthouse.com/wp-content/uploads/2015/06/image10.jpgimagehttps://thesicilianpenthouse.com/wp-content/uploads/2015/06/image9.jpgimagehttps://thesicilianpenthouse.com/wp-content/uploads/2015/06/image7.jpgimagehttps://thesicilianpenthouse.com/wp-content/uploads/2015/06/image6.jpgimagehttps://thesicilianpenthouse.com/wp-content/uploads/2015/06/image4.jpgimagehttps://thesicilianpenthouse.com/wp-content/uploads/2015/06/image1.jpgimage2015-06-21T17:17:19+00:00monthlyhttps://thesicilianpenthouse.com/2015/03/13/homemade-fresh-tomato-sauce/https://thesicilianpenthouse.com/wp-content/uploads/2014/12/photo-4.jpgTomato Sauce in the bowlThe tomato puree collected in the bowl.https://thesicilianpenthouse.com/wp-content/uploads/2014/12/photo-31.jpgThe sauce in the bowl, the food mill with seeds and skinsThe bowl with the tomato sauce in it. The food mill with "leftover parts" of the milled tomatoes. The wooden spatula used to scrape up and clean the mill. I saved the left over, called pomace into the plastic container you see under the spatula. https://thesicilianpenthouse.com/wp-content/uploads/2014/12/photo-21.jpgFood mill, seeds, and tomato skinsFully milled tomatoes, now only seeds and skins for you to scrape out. https://thesicilianpenthouse.com/wp-content/uploads/2014/12/photo-2.jpgTomato pomaceAfter you mill the first group of tomatoes, you need to scrape up what is left in the food mill and place it into a colander or dish. This "leftover" is referred to as pomace. It is used in the food industry as "vegetables", yes check your labels, even in dog food.2015-04-13T04:23:21+00:00monthlyhttps://thesicilianpenthouse.com/2015/04/11/pasta-cu-laghia-santa-ninfare/2015-04-11T06:13:25+00:00monthlyhttps://thesicilianpenthouse.com/2015/01/18/how-to-save-your-basil/https://thesicilianpenthouse.com/wp-content/uploads/2015/01/img_0207.jpgIMG_0207https://thesicilianpenthouse.com/wp-content/uploads/2015/01/img_0122.jpgIMG_0122https://thesicilianpenthouse.com/wp-content/uploads/2015/01/img_0121.jpgIMG_0121https://thesicilianpenthouse.com/wp-content/uploads/2015/01/img_0120.jpgIMG_01202015-02-14T03:26:17+00:00monthlyhttps://thesicilianpenthouse.com/2014/05/02/the-closest-recipe-to-my-mothers-meatballs/2014-12-17T06:19:40+00:00monthlyhttps://thesicilianpenthouse.com/2014/12/17/sarsa-di-pomidore-fresca-salsa-di-pomodoro-fresco/https://thesicilianpenthouse.com/wp-content/uploads/2014/12/10410928_10152584994947631_2240413780330908347_n.jpg10410928_10152584994947631_2240413780330908347_nhttps://thesicilianpenthouse.com/wp-content/uploads/2014/12/10659138_10152584995152631_668828381534050262_n.jpg10659138_10152584995152631_668828381534050262_nhttps://thesicilianpenthouse.com/wp-content/uploads/2014/12/photo-1.jpgphoto 1https://thesicilianpenthouse.com/wp-content/uploads/2014/09/photo-22.jpgphoto 2(2)Fry and onion until golden glossy and a bit brown. Then add chopped garlic to your liking. https://thesicilianpenthouse.com/wp-content/uploads/2014/09/photo-121.jpgphoto 1(2)These are two of Lauren's mother-in-law's jars of home made tomato sauce. I call it "Backyard Sauce" because it's made in the back yard during peak tomato season, late August and September.https://thesicilianpenthouse.com/wp-content/uploads/2014/09/photo-33.jpgphoto 3(3)I added the two jars of home made back yard tomato sauce to the fried onions, garlic, and olive oil.https://thesicilianpenthouse.com/wp-content/uploads/2014/09/photo-4.jpgphoto 4These jars of sauce were so delicious to me because they were tangy and I like the fresh sauce like that. That's a basil leaf in the jar, they always jar the tomatoes with a basil leaf.https://thesicilianpenthouse.com/wp-content/uploads/2014/09/photo-5.jpgphoto 5Here is the beautiful homemade tomato sauce simmering away. I sprinkled some oregano and added some fresh basil leaves from my yard.2014-12-17T06:15:31+00:00monthlyhttps://thesicilianpenthouse.com/about/https://thesicilianpenthouse.com/wp-content/uploads/2013/03/20130319-232327.jpg20130319-232327.jpg2019-04-18T19:48:18+00:00weekly0.6https://thesicilianpenthouse.com/2014/08/14/pasta-cu-brocolo/2014-09-11T01:24:06+00:00monthlyhttps://thesicilianpenthouse.com/2013/02/13/aunt-rosie-just-throw-them-in-the-sauce/https://thesicilianpenthouse.com/wp-content/uploads/2013/02/20130213-185016.jpg20130213-185016.jpg2014-05-04T19:57:31+00:00monthlyhttps://thesicilianpenthouse.com/2014/04/22/becco-figo/2014-04-25T19:12:42+00:00monthlyhttps://thesicilianpenthouse.com/2012/05/21/pasta-e-piselli/https://thesicilianpenthouse.com/wp-content/uploads/2012/05/17closeupfinal.jpg17CloseUpFInalhttps://thesicilianpenthouse.com/wp-content/uploads/2012/05/16addgratedpecorino.jpg16AddGratedPecorinohttps://thesicilianpenthouse.com/wp-content/uploads/2012/05/15pastadishes.jpg15PastaDisheshttps://thesicilianpenthouse.com/wp-content/uploads/2012/05/14showingwater.jpg14ShowingWaterhttps://thesicilianpenthouse.com/wp-content/uploads/2012/05/13aftercoveredtime.jpg13AfterCoveredTimehttps://thesicilianpenthouse.com/wp-content/uploads/2012/05/12coveringpot.jpg12CoveringPothttps://thesicilianpenthouse.com/wp-content/uploads/2012/05/11mixedpasta.jpg11MixedPastahttps://thesicilianpenthouse.com/wp-content/uploads/2012/05/10addwaterpepper.jpg10AddWaterPepperhttps://thesicilianpenthouse.com/wp-content/uploads/2012/05/9addmorepasta.jpg9AddMorePastaAdding macaroni to peas and onionshttps://thesicilianpenthouse.com/wp-content/uploads/2012/05/8addpasta.jpg8AddPasta2013-09-09T03:59:40+00:00monthlyhttps://thesicilianpenthouse.com/2012/01/15/hello-world/https://thesicilianpenthouse.com/wp-content/uploads/2012/01/26289_1447719875782_1316743943_31244036_5706624_n.jpgPerciatelli con la Sarsa Lorda!https://thesicilianpenthouse.com/wp-content/uploads/2012/01/29676_1447719715778_1316743943_31244032_4021072_n.jpgGetting the perciatelli ready, you can break it in half or leave the pasta whole.https://thesicilianpenthouse.com/wp-content/uploads/2012/01/29676_1447719515773_1316743943_31244027_4720278_n.jpgAdding the chopped tomatoes to the carmelized onions and garlic which have been cooking in the extra virgin olive oil.https://thesicilianpenthouse.com/wp-content/uploads/2012/01/29676_1447719475772_1316743943_31244026_4097291_n.jpgChopping plum tomatoes for sarsa lorda, some already in the pan cooking down.2019-09-03T06:06:54+00:00monthlyhttps://thesicilianpenthouse.com/2013/02/03/just-throw-them-in-the-sauce-debbies-aunt-rosie-bushwick-ny/2013-02-04T02:02:10+00:00monthlyhttps://thesicilianpenthouse.com/whats-cooking-in-the-basement/2014-03-01T22:32:52+00:00weekly0.6https://thesicilianpenthouse.comdaily1.02021-02-11T18:07:14+00:00