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Thanks for the video.We grow San Marzano tomatoes.I love making pizza, never new about the iron pan, now I have to dig mine out.Thanks , pizza looks amazing

Definitely going to try.Always looking for a short cut.Thanks for the video.

Tomato ice cubes for fancy cocktails???!!!!

you should have donated to a food bank or local pizzeria. so sad.

We always do the coring, the boiling and the milling outside. We core each tomato, any bad-white or green part gets removed, give each tomato a squeeze then in the pot--our pot fits about 120 pounds of tomatoes. It's a lot of work but we'd core every tomato even a 1000 pounds if we had too. We boil down, add salt then in the mill it goes. It usually yields 20 plus jars or so per 100 plus pounds--this year it was a low count 17 jars but the thickest passata we've ever made. Removing the core cuts out the bitterness and leaves a sweeter passata.

Just stumbled on your video. Been doing 20 bushels plum paste tomatoes with an old 1970's OMAZ #5 (not Omar) 1/10 HP machine. We always quarterd or half tomatoes after washing. Parboiled, then strained through a basket lined with cloth to get excess water out. We run 3 times through machine. We wanted to upgrade our milling machine to 1/2 HP. Wondering if 1/2 HP we can put in like you did. Our operation mainly done outside. That unit is a monster.

We do 20 plus bushels as well. Nice

Can you mix the skin and the seeds until almost paper like consistency? I have a small manual machine that can do that, but it's exhausting and time consuming if you have large quantities to process. Thanks!

What you do is a reduced kind of Sicily tomato sauce. The sauce you are cooking tastes better / richer, because the tomato water you took out is the majority of the acid. In the Sicily method you first cut the tomatoes and cook them for about 10 minutes. By this all that glibbery water in the tomatoes get liquid. Then you just sieve is all and dump all that water (or save it as you did). Depending on the kind of tomatoes this is about 35 to 50%, visible more than in your bucket. After that you Put it all trough a juicer. The result now is already a new experience. The sauce now after the juicer is much thicker than usual. Cook it down to your wanted thickness. Take a sample after every step to compare later. And then the last step, I never saw in any video. Put the finished sauce in a real fast blender. The blender will cut up all parts of the sauce and release an additional insane amount of taste. It was very surprising for me how much the blender improves the sauce. And the final tip: Grow 8 to 10 different kinds of tomatoes, preferable selected for different taste. Make the above sauce with all 10 kinds in it. That's not a game changer, that's a new world... Tip 2: Don't add to much to the above sauce. After the blender you have insane tomato taste, insane rich. The more seasoning you add, the more of the tomato taste you loose.

We can every year now for about 20 years. Finally our tomato machine went. Thankfully we were halfway done & I kept the hand crack machine. I started looking for a new one. Looks like the Fabio Leonardi machine is the one to get. However we don't do 1000Lbs. I will go with a smaller HP model. If you ever have extra sauce .... rather then throw it out contact me. I am only over the bridge in PA and will pay you. Also how did they last over the winter months not boiling the jars?

People are incredible. They would go to extreme lengths to shorten something that already takes very little time, resulting in an enormous amount of time wasted. In the time it took you to have the tomato sauce dewatered, you could have cooked it. So you're shortening one process by extending all the other ones

I've noticed the same thing. Other varieties of tomatoes produce more liquid, but I think a sweeter taste when mixed in with the romas. What I do is put the tomato pulp in the refrigerator over night. The pulp sinks to the bottom and you can pour the juice off the top. Probably not practical with your quantity of tomatoes your processing.

Hello, randomly got recommended this video. We were already doing something similar at our household with excess tomato juice, just that we use a big round sieve that has a fine ish mesh backwards, so the water accumulates in the "inner bowl" part of the sieve and we ladle it out while the tomato pure cooks, occasionally you move the sieve around the simmering pot to rudimentary stir the mix. Though this way you have cooked tomato juice. Hope this was enlightening.

Interesting never heard it worded as tomato gravy.. tomato crusher thsts not a meat grinder? Lol i was like well you could drink the tomato water lol add it to some beer or bloody Mary

I also use cookie sheet to freeze the ziplocks and makes it nice for stacking in my freezer,Great video

The tomato water is soo flavorful I leave it in the gravy and just reduce it longer ,I have the time 💛💛💛

Have a nice day, your garden is beautiful. Nice to meet and connect with you 🇻🇳🙏.

😂😂😂😂😂 He knows you are there to HELP him!!!!! 😂😂😂😂

He was a REAL TROOPER OVERALL!!😊

Really Educational!! Always appreciated!! Thanks 😊

Very nice!! 😊

Amazing video! Keep up the amazing content! Editing is also great

Thanks for your suggestion. I definitely will try it this year.

I saw your video. I watched a bunch of videos over the time and realized that I bought the biggest machine that they make too, but then I’m watching people that don’t steam no tomatoes and put them in raw and it does the same thing give that a try

Greatest machine around.. if you do sauce yearly… the MR10 is a must.

Hello, Few tips, from looking around, if you can press the tomatoes after simmering that way you get thicker sauce or reduce time recooking it after tomato mill, handy tip when jarring stir or mix that way you make vortex so jars are more uniform since water/juice is on outer edge of pot and is pushing sauce throu the valve, if not the water juce is lighter and sauce is by gravity forcing it first so first jars sauce are very light ... In my neck of woods we actually don't cook the tomatoes we put them in barrels and let them ferment Stirling them and after that we dried them to get paste... So it was shame to see the trowing, if you had the will you could bake them to dehidrate for paste, or do as we poure in pillow cover(cotton) and hang it on trees or whatever and it is slowly draining dripping excess water juce.... You can use the same trick to de water the processed tomatoes after running them thru Fabio leonardi use bed sheets, curton basically anything with fine mash... And last consecutive tip would be to look up basic audio editing normalize the voice Vs music, Shure since you know your voice and words you are saying, it sounds good, but to me as stranger I need to use extra effort to understand... Good luck with next year processing! p.s. obligatory sty for broken English not mature language

Really no need to waste all these tomatoes, that’s haram. 😢you could have just sun dried them or oven dried them and made a tomato paste, that was going to take one tenth of the storage space and you could simply put it in the fridge

How much did the 1000lbs of tomatos cost ya? Just curious

sweep your floor

Could have given tomatoes to neighbors, food banks, nursing homes etc.

Awesome

Greatest waste I have ever seen that didn't need to be thrown away- I would have froze & used when more jars were purchased sorry. Cheers Denise- Australia

Watching you dump the tomato over the fence, heart breaking! 😪

I thought you had to put lemon juice in your canned tomatoes? Is that true?

Wow. What a waste. Go buy more jars or freeze the sauce.

Great. Where did you get the machine?

😢 You should have made spaghetti sauce for dinner for everybody.

Should freezer will not be wasted

👏👏👏😊 looks like it’s fun to DIY, worth every minute with a strong crew of family and friends to make it all come together!!!

😂😂😂😂

Very nice….😊 I know your Dad is looking down on you very impressed with all of your gardening and such!!!!!

Very nice…😊

Very nice… 😊

No one in your area has pigs? They love tomatoes. Also, they could have been frozen in freezer cups, or dehydrated and made into tomato powder for soup stocks and such.

They have organic tomatoes am I right? I also do tomatoes halved and some diced yes it is work because you have to skin and take as many seeds out and this also requires you to water bath the tomatoes for safety..I never would have thrown them out ever freeze freeze freeze ..you can also freeze whole tomatoes until ready to make them … I am upset seeing this

I would have put the sauce in freezer bags and put them in the freezer until you got more jars.

Ha ha. this is hilarious. LMAO Stereotypical Jersey guy - (that's not a bad thing, BTW.)

I don’t feel good

Dam man . It's only water

lmao my man needs a bigger kayack