Italian tomato sauce is a delicious and versatile ingredient that is used in a variety of dishes all around the world. It can be made at home from fresh tomatoes, but many people are curious about how it’s made on an industrial scale in a factory. In this blog, we’ll take a closer look at the process of making Italian tomato sauce from fresh tomatoes in a factory setting.
Step 1: Harvesting the Tomatoes
The first step in making Italian tomato sauce is harvesting the tomatoes. Tomatoes are typically grown in large fields or greenhouses and are picked when they are ripe and at their peak flavor. In the factory, the tomatoes are washed and sorted to ensure that only the best quality tomatoes are used in the sauce.
Step 2: Removing the Skin and Seeds
Once the tomatoes have been sorted, they are passed through a machine that removes the skin and seeds. This process is called peeling and seeding and is essential to achieve a smooth and consistent texture in the sauce. The machine uses a combination of water and mechanical force to separate the skin and seeds from the flesh of the tomato.
Step 3: Cooking and Simmering
After the tomatoes have been peeled and seeded, they are cooked and simmered to create the sauce. The tomatoes are placed in large kettles and heated to a temperature of around 90 degrees Celsius. The high heat helps to break down the tomato flesh and release the natural flavors and aromas. As the sauce simmers, spices and herbs like garlic, onion, basil, and oregano are added to enhance the flavor.
Step 4: Blending and Straining
Once the sauce has simmered for several hours, it is time to blend and strain it. The sauce is passed through a machine that grinds and purees the tomatoes, creating a smooth and creamy texture. This process also helps to remove any remaining seeds or skin that may have been missed during the peeling and seeding process.
Step 5: Packaging and Sterilizing
The final step in making Italian tomato sauce in a factory is packaging and sterilizing. The sauce is poured into jars or cans and sealed to preserve its freshness. To ensure that the sauce is free from harmful bacteria and pathogens, it is then heated to a high temperature using a process called sterilization. This process involves placing the jars or cans in a large pressure cooker and heating them to a temperature of around 120 degrees Celsius for several minutes.
In conclusion, making Italian tomato sauce from fresh tomatoes in a factory is a complex process that involves several steps. From harvesting and sorting to cooking and simmering, every stage of the process is carefully managed to ensure that the final product is of the highest quality. Whether you enjoy Italian tomato sauce on pizza, pasta, or as a base for other dishes, you can be sure that the sauce you’re using has been made with the utmost care and attention to detail. So the next time you crack open a jar of Italian tomato sauce, take a moment to appreciate the craftsmanship and expertise that went into making it.