Pomodori | Tomato Season 2018

Every year around my birthday, it is tomato jar making time. It is a tradition yes, but more of a necessity in every Italian household. 

When I was a little girl, I remember being so excited to join the older women-- my Nonna, Mom, and Aunts in the process of slicing, chopping, filling, and squishing the numerous jars with petals of basil already lining the bottom. 

It is a long and tedious process, of this I must admit. After all the jars have been filled, they then must cook in a pot large enough to be considered a pool for children. 

And then the sauce must be cooked again with seasoning once you are ready to use a single jar. 

But it is all worth it. The tomato jars can be used for everything and anything you cook. Not just reserved for pasta, but soups and rice and lasagna, and pizza... the list goes on and on. 

I love to document this special part of my life every year, because it is a part of my family and culture. One that I hope to carry with me to my future family for years to come. 

Pomodori Season 2017

Every year around my birthday, my family and I buy around 2 crates of tomatoes and get to work washing, cutting, and filling jars. 

It's a long process that ends up taking the entire day, but they usually last us the entire year.

It's a tradition that is mandatory we've been doing ever since I was a little girl. No doubt I want to continue when I have my own home.

How can we possibly eat around 50 jars of tomatoes in one year you say?

Well we don't just use it for pasta dishes but also in soups, with rice, (we love to cook Spanish dishes as well like Ropa Vieja and Arroz con Pollo!) other meals throughout the year. 

One thing is for sure: Tomato Sauce is life. ;)