One of the Mendoza family traditions that has been passed down from generation to generation is making homemade tomato sauce.With all the necessary care to avoid bacteria and diseases, the production of homemade sauce is a custom in Mendoza homes and each producer has their own secrets.The listeners of "You have to know it", on Radio Jornada 91.9 (Monday to Friday at 7), told their stories and the precautions they take when performing the ritual.
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One of the points where there is discrepancy is in the products that are used: while some like María Isabel choose to add bay leaf or garlic when packaging it, other listeners like María Sance, organizer of the Casa Vigil Tomato Festival, choose only to place the fruit to avoid contamination with botulism or other diseases.
María Sance, defender of the Mendocinidad of the good tomato.
Among the legendary secrets of homemade tomato sauce, those told by Sandra, from Maipú, stand out, who comments that 'for a good sauce, you have to choose good tomatoes'.She in particular prefers the ones she sells Don Antonio, in Ozamis between Videla Castillo and 25 de Mayo de Maipú, where the box is available for 3000 pesos.Once peeled and placed along with onion and basil inside the container, Sandra places a level spoonful of coarse salt, an old technique inherited from her father.
The production of Sandra de Maipú.
Everyone agrees that the containers can be reused, as long as they are well washed after their previous use."As soon as you consume the sauce, you have to leave the bottles very clean so that sterilizing them, the following year, won't be so difficult," said one listener.The ones that must be new are the tapas, which can be obtained for approximately $70 each, according to one of the listeners of "You have to know it."This is what Marcelo, a resident of Guaymallén, who sent an audio via WhatsApp to Radio Jornada at 2616831434, told it.
Marcelo's homemade salve production: about 300 bottles.
The container where Marcelo boiled the sauce bottles, to pasteurize them.
Even Vice Governor Hebe Casado joined in to narrate her experience: "Since I was 9, I have been canning alone, now my dad helps me. The tomato has to be of good quality, ripened on the plant if possible, with a lot of pulp and little water. The ideal is to have a triqui traca, with that you make the tomato extract that is useful for everything," said Casado, who does not add anything to the packaging so as not to modify the pH and run the risk of contracting diseases: "When I open the bottle I add the rest of the things"
Envasadora Precio The "conservative vice governor": preparing canned tomato sauce in Cuadro Benegas.