The annual ritual of processing boxes of tomatoes into delicious and versatile tomato passata used to be a common sight throughout the backyards of Italians across the country. This was through necessity as Italian immigrants clung onto the traditions that they had in the 'old country'. However, with the advent of good bottled passata available now in delicatessens and supermarkets, the traditional ritual is dying out with the original people who kept it alive for decades.
We invite you to join us in our family home in "doing the tomatoes" as the day is affectionately known. It's not just learning and taking part in all aspects of the process, but about keeping the tradition alive - the fun, the laughter, the stories, the coffee, the shared lunch and glass of wine as we do it exactly the same way Italians have been doing it in their backyard since coming to Australia.
In this whole day workshop, you will experience the whole process as you take part and learn about the preserving aspect of "doing the tomatoes" as well as take home at least 12 bottles of sauce once they have been processed*.
*Processing for long term storage means that the bottles are safe to handle the day after the workshop. You will need to make arrangements with the organisers to pick up the bottles of passata after the event. If this is problematic, please note this when booking.
The day will start at 9.30am and be finished by 3pm.
BOOKING CONDITIONS Bookings are considered final once payment is made. If you need to cancel, at least 7 days notice is required in order for a refund, less a 10% administration fee. For any cancellations made within 7 days of the workshop date, you will forfeit your fee unless the place can be filled from a waiting list (you willl be refunded less the 10% admin fee). If you would like to transfer to another workshop, it must be done with at least 7 days notice before the start of the workshop.
ABOUT THE PRESENTER Coming from an Italian background, Maria has grown up with preserves made ritually throughout the year. For generations past, this was one way of ensuring food throughout the leaner months. Nowadays, with mass-produced food available all year round the necessity has gone out of it but we continue to observe the practices of making preserves for flavour, for better control of the ingredients in our food and also because when we plant, we need to do something with a bumper harvest. This is Maria's story, which, combined with her science background, means that you will understand why preserving works as well as getting to enjoy the delicious passata that you can say you made.
Had a fabulous time making tomato passata and learning more about Italian food! Lovely lunch, great company and a privilege to be involved in authentic Italian family tradition! Many thanks, I loved it!!!
A fabulous day learning how to make passata. Maria was a great teacher and her family's involvement contributed to making it a very rewarding experience.
A great class - it was well organised; the traditional way using the open fire, and the make-it-in-your-kitchen way, were well demonstrated. Maria's instructions were very clear, and she and her family were there to make sure we knew how to do the various steps. We each now have many bottles of the passata we made, and great memories of a very happy day. Sampling some of Maria's home cured salamis and olives was another delight. A warm and generous family, and a great class.