Delicious, I followed this method a few years ago and my husband and I loved it. then I couldn’t find it again so I’m thrilled to find it again today. It works beautifully and is the best sauce we have had. Thank you.
Hello! If they defrost the water runs out and skins will come right off so u dont have to spend hours cooking off all that water….your recipe sounds nice and easy, right up my alley! Thank u!
Wonderful, I have about 20lbs in the freezer and am thrilled I came across your video so I can get them out of the freezer into the jars they were meant for. I'll be making salsa with half of the tomatoes as well.
Steven, I am so glad I found your direction/RUclips site. It is great to do this tedious job in February instead of September!! This is the first time I froze my tomatoes- usually they end of season tomatoes just go to waste but not anymore, thanks to you!!
Thanks everyone for watching and sharing this tomato sauce recipe / video. Many people are using Facebook to comment on the ease of this recipe and to leave feedback regarding outcome, taste, tweaks, etc. If you have feedback, suggestions, etc., please post them here, too! Thanks again.
Just discovered this yesterday. Had bags full of frozen tomatoes which normally I end up losing because I don't know what to do with them. Your video was perfect and the sauce turned out great! Followed your instructions exactly. Thank you so much. Stay safe.
this whole process is great and I have also used it. However do not bang anything on the inside of your garbage can and then use it again! Use a bowl that you can put all the peels in and throw it out at the end...
I had to laugh that you banged the shaft of your mixing tool onto the trash can and didn't clean it before putting back into the pot!!! LOL I am a firm believer that "back in the day" we didn't worry so much about germs, so I applaud your technique! :-) Thanks for the video!
I sorta do mine the same way. I core, blanche to remove skins, cut and remove seeds all before freezing. After the garden is done producing, before Thanksgiving, I thaw out all the toms in coolers, run them through the food mill ( the stick blender is a good idea), saute the onions, garlic, and spices, add the toms, simmer to desired thickness. Into hot canning jars and pressure can to the Ball Blue Book. But I think I'm gonna try the stick blender like you do. Thanks.
If you just freeze them and put them in warm water for a few seconds the skins pop right off with you hand. This is nice if you don't have tomatoes ripening all at once as you can pop more in the fridge at any time. I found last year that I wanted to can sauce, but never got enough tomatoes at one time and wish I knew how easy it was to freeze them and process them afterwards.
Thanks for the ideas here. I have been freezing my garden tomatoes this summer and was wondering today where I put my food mill. BUT... your way with the immersion blender is a lot easier! I will definitely try that first when I make my sauce next time!
Smh...you may have already figured out that you can easily take the skin off frozen tomatoes by letting them thaw a bit and then run them under hot water a few seconds..the skin falls right off. Love your kitchen :)
I use the lid at the beginning to help retain the heat to thaw the tomatoes and cook them down. I tend to leave the lid off toward the end of the process to let some moisture escape.
Easy sauce but far to many repetitions of tomato skins on the immersion blender also a bit slow at getting to the point. The recipe is simple and quite good.
Video drawn out too long before getting to the point and if I am making my own tomato sauce from my garden why would I mess it up with the can tomato sauce. Smh.
His point was made right from the beginning and that was how he makes his tomato sauce and the steps he does to do it. The video even explains why he put the tomato paste in there , Would a flow chart or chalk board explaining this make it easier for you? Wow just unreal.
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Delicious, I followed this method a few years ago and my husband and I loved it. then I couldn’t find it again so I’m thrilled to find it again today. It works beautifully and is the best sauce we have had. Thank you.
Hello! If they defrost the water runs out and skins will come right off so u dont have to spend hours cooking off all that water….your recipe sounds nice and easy, right up my alley! Thank u!
Thanks for the tips!
Wonderful, I have about 20lbs in the freezer and am thrilled I came across your video so I can get them out of the freezer into the jars they were meant for. I'll be making salsa with half of the tomatoes as well.
Steven, I am so glad I found your direction/RUclips site. It is great to do this tedious job in February instead of September!! This is the first time I froze my tomatoes- usually they end of season tomatoes just go to waste but not anymore, thanks to you!!
Thanks everyone for watching and sharing this tomato sauce recipe / video. Many people are using Facebook to comment on the ease of this recipe and to leave feedback regarding outcome, taste, tweaks, etc. If you have feedback, suggestions, etc., please post them here, too! Thanks again.
Just discovered this yesterday. Had bags full of frozen tomatoes which normally I end up losing because I don't know what to do with them. Your video was perfect and the sauce turned out great! Followed your instructions exactly. Thank you so much. Stay safe.
Awesome! Glad it worked out!
this whole process is great and I have also used it. However do not bang anything on the inside of your garbage can and then use it again! Use a bowl that you can put all the peels in and throw it out at the end...
Thank you so much Steven for this post. Your information was very informative. Enjoy your day!
I had to laugh that you banged the shaft of your mixing tool onto the trash can and didn't clean it before putting back into the pot!!! LOL I am a firm believer that "back in the day" we didn't worry so much about germs, so I applaud your technique! :-) Thanks for the video!
lol
I sorta do mine the same way. I core, blanche to remove skins, cut and remove seeds all before freezing. After the garden is done producing, before Thanksgiving, I thaw out all the toms in coolers, run them through the food mill ( the stick blender is a good idea), saute the onions, garlic, and spices, add the toms, simmer to desired thickness. Into hot canning jars and pressure can to the Ball Blue Book. But I think I'm gonna try the stick blender like you do. Thanks.
If you just freeze them and put them in warm water for a few seconds the skins pop right off with you hand. This is nice if you don't have tomatoes ripening all at once as you can pop more in the fridge at any time. I found last year that I wanted to can sauce, but never got enough tomatoes at one time and wish I knew how easy it was to freeze them and process them afterwards.
Love you Kitchen. Thanks for your Recipe and Technique.
Thanks for the ideas here. I have been freezing my garden tomatoes this summer and was wondering today where I put my food mill. BUT... your way with the immersion blender is a lot easier! I will definitely try that first when I make my sauce next time!
If you freeze the tomatoes and put an X on the back end, when they are defrosted the skins come off easily.I plan on doing it that way.
Smh...you may have already figured out that you can easily take the skin off frozen tomatoes by letting them thaw a bit and then run them under hot water a few seconds..the skin falls right off. Love your kitchen :)
That is true, but I believe you get a richer flavor and deeper color from the skins.
Can you speak to us about using the lid on the pot. When to us it, when not to use it and the outcome of using or not using?
I use the lid at the beginning to help retain the heat to thaw the tomatoes and cook them down. I tend to leave the lid off toward the end of the process to let some moisture escape.
You had me till the all the tomato paste, but I love the video! Keep them coming.
Easy sauce but far to many repetitions of tomato skins on the immersion blender also a bit slow at getting to the point. The recipe is simple and quite good.
Video drawn out too long before getting to the point and if I am making my own tomato sauce from my garden why would I mess it up with the can tomato sauce. Smh.
His point was made right from the beginning and that was how he makes his tomato sauce and the steps he does to do it. The video even explains why he put the tomato paste in there , Would a flow chart or chalk board explaining this make it easier for you? Wow just unreal.
People like u blow my mind🤡
If you thaw the tomatoes, the skins slip right off.
So u eat the whole pot in one day?! Wow! 🙄🙄🙄
I freeze unused portions in containers and plastic bags.
Put your gun down . It’s not nice to kill 😡😢