Photographic Diary
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5th September 2009:
Making Passata

	An important activity in Italy at this time of year is making passata. Since the best tomatoes from Puglia are in season only now, you need to bottle them all up to keep them for the rest of the year, to ensure you have good quality pasta sauce all year. In order to correctly experience the cultural phenomonon, we bought 25kg of tomatoes from the market down the road...
	...carried them home...
	...and spent over 6 hours peeling them...
	...boiling them...
	...sterilising the jars and bottling them.
	At the end of it we were very tired but had 10 litres of passata, and a very messy kitchen! As it turns out, all our Italian friends thought we were mad - they either have a machine which removes a lot of the work, or don't bother and buy it from the shops! But for a first attempt we were quite pleased with ourselves.