how to make PASTA SAUCE from scratch (fresh tomato passata)
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- Опубликовано: 1 окт 2024
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Summer Sauce is a fresh tomato puree made from ripe in season plum tomatoes. I'm looking for a source of tomatoes for large batch canning down the road and this allows us to enjoy fresh tomato sauce without the automatic food mills and giant pots with an army of people help that large scale tomato canning usually requires. We are working towards that. But this is an approachable introduction to fresh tomato puree or tomato passata.
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Steve just give me positivity ...he truly have the spirit of an Italian grandma💙
He's got the mustache of one too
You can tell Steve has become a popular RUclipsr because his comments are full of know-it-alls that think they need to tell him what to do nowadays.
That's always a sign that you've made it.
@B Massaro looks like you're one of the people I was talking about. Weirdo
Calm down there rizzo. Sounding like a bit of a keyboard warrior yourself. You got nothing 🤣
I never claim to know it all, I just know a few things.
Hello from Vienna, Austria. My son and I are Big Fans of your channel.
If you were growing your own tomatoes in large volume would you be happy to replace your favorite brand of Italian canned tomatoes with these?
I've seen similar videos from folks like Vincenzo's Plate, and they put a couple basil leaves into the jar before adding the sauce for storage, so you add the basil flavor to the sauce.
Dude you're a godsend! Video's like this have made me some much more knowledgeable and confident in the kitchen- this schmuck cannot thank you enough.
11:10 "forget about it." My favorite. 😂
Here in India, we're at the onset of summer & I can't WAIT to try this. Thanks Steve 🙏
Also, we use glass marbles to keep the bottom of the pan from burning... metal coins work too, though be sure to WASH them thoroughly before using. In case you're using the glass marbles, make sure you add them in the beginning of the cooking process.
I have never heard of glass marbles used in cooking! Are they a special type? What other meals would you use these for? Thank you🦘
My grandma would kill you for cutting so much of the tomato out xD
Your grandma doesn't know how to make a sauce.
I know the water ? It’s called juice and essential I take mine down further to make tomato paste
This is so true. You can remove the stem only quickly and easily.
Love the vid. You have helped me expand my cooking, mostly Mexican. Always thought making Italian was so difficult but you make it way easier. My family loves iy and thanks you! 👍
I just finished canning 4 pints of your Summer Sauce working in my small NYC kitchen and it was a huge success. I am going to do it again this weekend after I buy more tomatoes at our weekly farmers’ market and I anticipate that these precious jars of puréed local plum tomatoes will be a gift come this winter. Thank you for your talent and your channel. I just love what you do for us home cooks.
Is there still time to find seasonal tomatoes? Like whats the deadline?
Why do you look both 22 and 42 brother...
My Grandma is German and has always made her own tomato sauces this way. She’s never been able to understand why others don’t do it!
Read my comment above...🙁
How Ward above comment?
@@lweetman86 look for a comment I posted about my experience making sauce from fresh tomatoes.
Well done! If i can make a suggestion- run the tomatoes a second time, through the second blade of the food mill to remove all the seeds. It goes quickly and worth the extra work and the texture is amazing. Plus no seeds.
I once sieved the tomatoes too much, broke the seeds up, they made the sauce bitter.
“They’ll pop on their own while cooking. SO NOW WE GOT”
Had me rolling like a tomato
Also leave a little head space in the top of whatever container you are freezing in. It expands. I leave about an inch in mason jars. I don't use a food mill, I take skins off via a quick plunge in boiling water and then let them cook way down, when the water is gone to what I want I use a potato masher or immersion blender to finish breaking up any big chunks. I liked your video though, its the end of tomato season and everyone is scrambling to learn different ways to preserve the garden tomatoes :) You can also freeze the whole tomatoes in freezer bags and deal with them in the winter when you feel like standing around the stove. I prefer the fresh method but both work :)
This has been a nice and constructive comment, which is genuinely interested in sharing knowledge and not someone who thinks they know everything better. Thank you :)
when i run out of jars, i literally just peel a tomato, blend it, and cook it down till its red.
You change my life with that foodmill, thanks my man💪
I remember watching this video last year fall, but it was bit too late to try as the farmers markets were already out of tomatoes.
I remembered it this year though...I just did this with a bunch of plum tomatoes and heirloom cherry tomatoes I got at an NJ farmers market and oh. my. god. the results are amazing. It's so simple, like even without any salt, it's just downright incredible. I only bought enough to yield just over 2 quarts, but I'm gonna go back and get more this weekend. I know some friends that would love this!
P.s. I don't own a food mill, so instead I took the time to blanche and peel all my plum tomatoes and processed everything with an immersion blender after the cherry tomatoes started bursting and it worked out wonderfully!
Great vid man. Reminds me of where I grew up in Toronto. Hockey sticks holding up the tomatoes in the garden all summer, and then in the fall the whole hood smelled like the sauce
This would be what is known as 'passata di pomodoro', right? Excuse my ignorance if the question seems too dumb. Just want to get it right :)
Correct.
Well done! I bet you ate a whole loaf of bread while making your sauce! I know I would have! That’s gonna make an Awesome Sunday sauce some day.✌️ Thanks.
I also wanted to say thank you for sharing all your recipes with us. I fell ill last year and literally wasn't able to leave my house or do anything for months. I found cooking as a way to pass the time because it was something I knew nothing about yet, so I looked to youtube to help me learn, and your recipes looked very doable. I've made quite a few of them, and I've gained a lot of confidence as a cook. Still not better but getting there.
been canning my tomatoes over 20 years+..sam marzano's/romas and cherry's..just like this..no salt, no oil, no sugar...i did stop the food mill and pulse low in the vita-mix..that's been the greatest savior for me...the vita-mix!..good show man
That's how I do it. Very simple!
I am fairly new to your channel and I love your style. No silly over the top s**t, just good food that is hearty and wholesome made with good ingredients. What I love most about your food is that I would not class it as healthy nor would I class it as unhealthy, it is just good food for a good lifestyle with a good balance.
Thanks for the prior suggestion to hone the knife before and after use, it really helps
LOL ~ I like the long-ass wooden spoon.
Hey..Steven...I use a food mill too. This is a great tool when making homemade sauce. Don't have to peel and keeps the seeds out. I don't use the mill when I make a plum tomato or marinara but with tomato or Sunday gravy I like the smooth consistency. Oh I made the broccoli with spaghetti yesterday and followed your instrction. Best Ever. Thx.
You should try things besides italian cooking. I'm arab and i like italian cooking because my country is kind of in a similar region, so we use a lot of the same ingredients like tomatoes, pine nuts, eggplants, etc. We also make a lot of good rice dishes like maqloubeh (rice with cauliflower and chicken) and lots of stuffed things like stuffed squash (kusa). I can't film things like you because I don't know anything about photography lol, but maybe I'll learn.
Maqloubeh is the greatest dish in the world. There's nothing like the pride that comes with turning that out onto a serving dish and the lovely savoury sweetness of it in the way it's spiced is just perfect. It's a hug on a plate.
He does other styles of food tho.
you forgot the basil
I'm on my third batch of summer sauce... and this time I went BIG! 30LBS of Roma's from a local grower and these tomatoes are STUPID GOOD! The grower said.. "don't worry about the skins... just make sure they're emulsified" . I tried it on a test batch. I can't tell the difference. But... I have an excellent blender which I ran all the sauce through before the final reduction. (Ninja blender... SICK!) I also added a little sugar to be on the safe side but I think just the cherry's would have done the trick nicely....after all.. they have skin too! Let me know your thoughts.
man i hate when i don't have a long enough tool for that particular pot
You look like you thoroughly enjoyed that bread dipped in the sauce! I cant wait to try this! Thank you for sharing your journey with us!
Summer fresh tomato sauce... Hmmm... Maybe you'd like to try this: en.m.wikipedia.org/wiki/Salmorejo
cool vidoe, just a little tip: Maybe you can adjust the volume when you are not talking live. You were much louder when talking live into the cam. Keep up mate and be well ;)
Well looks like its time to go to the farmers market. Also Yay my names up there now!
A little bit of baking soda will neutralize the acid. I learned that from my Sicilian Mother.
I don't think it would be summer if I didn't jar at least 8 bushels of tomatoes each and every year. It's nice to see somebody keeping tradition.
This is exactly what I was looking for so glad I subbed to you long ago
I remember way back in the day Mario Batali used to put carrots in his sauce to cut the acidity, but let's not get into the rest of what eventually happened 😩
Let_Us Lunch I often do that, and I think it adds a good flavor.
@@jvallas it does add great flavor. I use them sometimes too if I'm making a long cooking sauce. I find myself lately doing quick ones though. Who has the patience anymore lol.
Let_Us Lunch Ain’t that the truth?! Ha!
I add carrots as well! Mostly because the canned tomatoes here are really acidic and I'd like to avoid using sugar to even it out as much as possible
@@davros919 I don't like sugar in my tomato sauce either. If I think it's too acidic and I haven't added vegetables that have a sweet taste I try to cook it down to kill it and I almost always use onions and they have a sweet taste too.
Great tutorial. Doing this right now. I leave the extra liquid because I’m pan finishing the sauces and they reduce quickly. But for canning, yeah, make sense to get the extra water out.
great video. do you think adding more cherry tomatoes is a good idea if your tomatoes turn out to be too acidic or bland?
Yo, who the hell dislikes this? I don’t get it lol
Big fan from Tokyo ... I remembering doing this with my Italian grandmother and Japanese mother on Long Island when I was a kid. Those memories soothe me now ... like your show does. Thank you.
yooo don’t put bread in the sauce it’s gonna go bad if the crumbs fall in
Not to mention the double dip!
Yo! Bread will 100% not make it "go bad", nor will "double dipping" in a boiling pot.
I'm new to your channel and I'm addicted! I came across a video you did and now all my extra time I'm watching and learning from you. I find myself wanting to make so much more now and it's exciting 😃 not to mention my family is beyond ok with me having them do some extra chores that I do so I can learn more from you and that makes all of them happy. Everything I have made they all loved and looking forward to much more now. I'm from Hammonton NJ and I grow all my own tomatoes and save them in the freezer until I need to make a sauce. Much love from Jersey 🍅🍷
Have you ever blanched them and taken the skins off? Is there a reason you don't?
I love your show, and I get alot of helpful information from your skills. What kind of food mill do you use ? I'm going to start making my own sauce just like my Nonna used to make. Greetings and blessings from Toronto, Canada 🇨🇦
They sell a KitchenAid attachment for the stand mixer that does all the work I grow my own San marzanos and romas. I just made a big batch.
Today's the day to cook my garden tomatoes down 😁👍👍👍
Talking too much unnecessarily and less instructions step by step. It's not a good demonstation. Thanks fr your spending time.
I love your vids dude but I’m questioning your knife choice lol
is it worth making a small batch of "weekday sauce" and store it? can it/freeze?
Didn't you just recently post a video about making large batches of sauce using heirloom tomatoes? I just went to revisit it but can't find it anywhere
Buying tomatoes to make a sauce seems a very expensive method. Tomatoes will happily grow in a container indoors or outdoors, and apart from watering, need very little after care.
What the hell was that post-apocalyptic face breather apparatus he was using while using the food mill?
Dude! I totally agree with the cherry tomatoes! Adding carrots or sugar is lame as hell!!!
Good sauce means : "fuggedabudit"
Bad sauce means : "ya rememba dat?"
This is the first year my family and I were successful in our San Marzano tomato crop! And Lord we were not expecting the amount of tomatoes! Can't wait to try this process
I am so glad your San Marzano tomato’s were a success this year my Romas were limited and I have to use my beefsteak and slicing tomatoes. They are still beautiful tomatoes.
Love the Video's, Steve. Waiting for Pasta Con La Sarde.
Love u bro best channel for cooking
Can these be "canned" in glass vessels in a water bath rather than frozen? Would that affect the quality or taste?
What setting of grater did you use in the food mill? I grabbed a fine one in hopes to keep the seeds out and I ended up with tomato juice at the end.
My man is getting sponsors!! I'm happy for you
there is this tomato call steakhouse i made to sauce. i was one of my favored I've tasted.
Dear Steve, did you try this again this year? Was there progress??
Love this method! I'm used to the blanching, peeling, staining, old fashion way. I will definitely give this a try. Thanks for posting this.
what type of tomatoes are you using in this video is it San Marzano or Roma?
That is one loaded pot. Might need to break into two batches, no?
You absolutely are one of the best channels on RUclips, bar none.
I'm still a novice, but I grow most of my own tomatoes and primarily use them for sauce. I'm trialing 4 new (to me) paste tomato varieties this year.
1. Some cherry tomatoes aren't just sweet, but also very acidic. The worst tomato sauce I've made was with nothing but red and yellow cherry tomatoes and it was acidic to the point of being inedible.
2. Floating tomatoes usually indicate low water content. A juicy beefsteak tomato will sink, while a meaty paste tomato will usually float. The ones you have are floating which is a great sign!
when it comes to acidity I usually don't add sugar but baking soda instead. The baking soda neutralizes the acid and works well for any family members who are concerned about sugar content.
@@no2party that's a good move.
@@no2party bleach is more effective
@@no2party yes
I love this on a weekend all day Saturday wine and make a sauce
If I dont have a food mill would you recommend removing the skins before, via par boiling, then adding to a big pot and heating?
Ya if that’s the case. Although if you don’t purée your just making tomatoes packed in their own juice
What if you teamed up with a canning expert in your area
No double dipping the bread...😛
Did according to this a year ago, now must do it again.
4:57 - New Yorker intensifies
What is better for a food mill, stainless steel or tin?
4:57 forgetaboutit
Love you. Let’s get married ❤
The problem with squeezing out the seeds and gel - the gel has the highest concentration of savory (umami) flavor compounds. Yes, it means you have to cook it longer, but you're concentrating down those flavors.
I bought a food mill because of watching your videos! I got an All Clad for $50 bucks because of a damaged box!!! I’m awaiting its delivery as I type this!
20 lbs of tomatoes is 2.4 gallons of tomatos, and after cooking you have 5.5 quarts of sauce, or 11.45 lbs of sauce, roughly. That’s a lot of cooked off water! The SG of a tomato is more or less one.
Very informative. I freeze I don’t can. This was perfect. I look forward to more recipes.
What farm did you get the tomatoes from in New York or Jersey?
No salt? Put salt in right at the start of the first process? Anyhow, flip the quarts upside down once they are frozen. Will help prevent freezer burn on them.
What brand food mill is that?
those are grape tomatoes not cherry
Bruh that’s not gonna last a week never touch anything ur about to store with bread everybody knows that
It’s going on the freezer, it’s not being canned
Man, you should try the bulgarian pink tomatoes...sweet, juicy and meaty
A food mill does a really good job but if you want to do it one scale up use a Weston Roma tomato sauce maker you can always do applesauce and all that other stuff but I know S.C It’s not a canner but you may wanna look into that my friend
Hey thanks mate I really enjoy watching your channel! Hey just a question. Do you live in nyc? Anyway stay safe mate and keep these vids coming! 👌
Do you ever cook tomato soup?
If we do not have a huge freezer, where and how can we store the tomato sauce?
I've tried to boiled a jar with the sauce in it to apertize it but it didn't come well...
I have a small kitchen and a small fridge 😅
Can you do a video on how to make tomato paste? I watched an Italian grandma make sundried tomato paste and while it was awesome it wasn't beginner friendly, and I live in Indiana and not the Italian coast. 😒
I just tried making my very first batch of tomato sauce from ripe plums and cherry tomatoes. I am blown away with how the cherry toms sweetened the batch. I started with approximately 10 lbs and it's yielding about two quarts. The only problem is that I guess I paid a premium because I didn't buy quantity so my two quarts cost approximately $38 when you factor gas to the farm. I may stick with Cento for $2.50 a can of whole plums or even less when on sale.
In most cases (all cases) it's best to drain off the tomato water and let your tomatoes drain really well after the first boil. Also, the stuff left inside the food mill is waste. Let it go. Hope the next batch is a success!
You might try a simmer plate underneath your tall pot of tomatoes. It's what I use to keep from scorching mine.