GRANPA USES STORE BOUGHT PASSATA

After reading an article in The Toronto Sun today where a Canadian of Italian descent glorified the making of pomodoro di passata or as he called it- tomato sauce, I thought about why I do not care to make it anymore. Up until the fall of 1997, I would help my mother make it. After she passed away, it was just too much to expect to continue the tradition. For those Italian-Canadians that make pasta with red sauce every day, it might be necessary. Since our meals include not only Italian dishes but Canadian and others, 500 bottles of pomodoro di passata are not necessary. I remember well the years my mother would complain about the bottles- the sauce was too runny; the tomatoes had too much acid; the tomato crop was not a good one; the tomatoes were too small- well you get the picture. There are many good brands that have the right texture and flavour without the work. One of the guys from the club said his stall on Weston Road sold over 10,000 bushels of tomatoes so many people are still cleaning, chopping, cooking and straining the tomatoes for their own homemade passata! For this Italian cook, I smile and achieve very good homemade sauce with the store bottles!
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