Passata is what we would always make at the end of summer. “We need to make the passata before summer ends. Let’s go to the farm and get some tomatoes!” my parents would holler…

I was exposed to tomatoes at a very young age in both Brooklyn, NY and Calabria, Italy not really knowing the impact it would have on me as an adult.

Every year at this time we start winding down from roughly two months of sourcing and preserving some of our region's best, meaty and organic tomatoes.

There's really no such thing  as a short cut to caramelizing onions. I mean, you can try, but it'll never be 100%. The key is good stirring and temperature regulation. 

This is an easy and versatile dough. I use the same basic dough for many flatbreads and crostini.

Blend them together and add them to your own tomato sauce for a rich, flavorful and veggieful pasta sauce, meat sauce or even home made pizza!