More than a recipe, this is a ritual. The tomato paste, which in the Sicilian dialect is called “strattu” or “stratto”, was prepared in the summer in all country houses by putting the tomato sauce to dry in the sun for several days, so that the water evaporated until you would get a very tasty tomato paste.
I remember my aunties used to get together to prepare the classic bottles of tomato sauce, a part of which was destined for the concentrate and dried tomatoes to be used in winter. Today, it is rare to see the strattu lying in the streets, but decades ago, especially in small towns, it was very common to see “u strattu stinnutu” anywhere. It was usually laid out on the maidde, typical wooden tables or in the fanguotti, the typical ceramic plates of local craftsmanship near the houses or on the terraces.
The strattu is used in many of the traditional recipes of Sicilian cuisine, it is difficult to list them all. It should be added above all for long cooking of meat or sauces. Just think of the preparation of the classic pork sauce, the Sunday dish. The strattu can be added directly to the preparation during cooking or diluted in a little water.
- Rest time2 Days
- Cooking time15 Minutes
- Serving1 kg
- Cooking methodOther