Out of all the videos I've seen on RUclips yours is by far the best and most usefull... I love the fact that you are doing this in a "Family Gathering" manner. That makes it even more special. As my grand father use to say: "You can always taste the love in cooking". It's the main ingredience that industries lack in cooking. Superb Job...
My father used to grow tomato trees (yes you read that right, the vines were 6-10 feet tall) and we had a family of 7 so we would put up about a hundred quarts of tomato sauce every fall. Since we kids were not always enthusiastic about eating our vegetables he liked to add green things to his sauce. Sometimes spinach (my favorite) and sometimes zucchini (his favorite) and occasionally other green vegetables. Pasta sauce is a great place to hide green vegetables from kids because the tomato flavor is very overpowering. I detested green beans and sometimes he would mince green beans as well but in the sauce I couldn't even tell it's there. Yes it does affect flavor and texture but to most kids it really is not noticeable and the slight trade off in flavor I feel is off set by being able to get kids to eat green vegetables. Today I like to add fresh beet greens which I find adds a nice dimension.
I've never seen the slow cooling under the blanket. Is this in lieu of water bath? Love the video! My husband and I grow a large garden and can our own tomatoes every year, so this year I'll try your recipe for sauce.
This is so cool. I wonder if this would be a good base for bbq sauce. Well only one way to find and that's try it. Where did you get the machine though?
Mario, Thank you to yo and your family for taking the time to post this video. You helped answer some questions I had about canning fresh tomato sauce.
very nice i was just wondering how long do you boil the sauce for ? my mom used to boil it for a few hours but i don't remember ...or should i say forgot ....
Hi, i just wanted to know,once i open the mason jars to use the sauce, do i have to use all the sauce at once to prevent it from going mouldy? or can i just re-seal again, and store it as long as the closed jars? thank you.
I love it, I have canned for 40+ yrs and can't wait to try this, w/all my fresh herbs, I don't have many tomatoes this yr due to the drought, but what I do have I am going to make this.
i have to say, i am very impressed. i'm glad i found your video, because i was looking for a proper tomato sauce recipe, that is full of flavours. after two hours search finally found your video, well worth the trouble. thank you.
Sometimes salt actually affects the cooking process, not just the flavor. It can help draw moisture out of sweating vegetables, softening them faster. It's abrasive (before dissolving, of course), and can help denature proteins. But of course, if you're eating with people who don't like much salt at all, and salt can easily be added at the table (a pureed soup, for example), then there's nothing wrong with waiting until then. Mario
It is better to grow mostl of the ingredients at home. Heirloom tomatoes, garlic, basil all grow in my garden. I used your recipe and want to say thank you! It was delicious!!!
I agree. If you grow your own tomatoes organically, they'll taste 10x better than store-bought. I'm trying to make sauce with my homegrown Celebrity tomatoes now.
@Mario Fragapane: Some recipes say to remove the seed from the tomatos. All I see is that you only remove the stem. What's your take on that? Will seeds affect the flavor? This is the most authentic video on tomato sauce I've ever seen!
you don't have to put the jars in a boiling water bath? How do the lids seal properly without it? Also, how long do you cook the sauce for before canning?
You don't have to use the lemon juice and sea salt before placing on the lid? And are jars sterilized? I've never done this before and most other videos make a big deal about sterilizing the jars, lids, and adding lemon juice. Any help is greatly appreciated from anyone. Thanks!
corpsmanup2007 you should perform the standard procedure to have it lasting for years (in view of a zombie apocalipse or something like that), that is canning in a pan with boiling water. salt and lemon juice are really not necessary if you can like this and keep it away from the light and warm. but always follow the procedure on sterelizing the jars, lids, sealing add-ons, etc.....
This procedure has been in our family for many generations. We simply cleanse the mason jars and put them in the oven at 250 degrees Fahrenheit for 20 minutes.. Never had a problem. The sauce needs to be at least 202 degrees Fahrenheit when put into the jars. The mason jars are then cooled under thick blankets for 72 hours. The storage facility needs to be between 60 and 69 degrees Fahrenheit at all times. Although it has happened in the past that we dipped to 40 degrees Fahrenheit and the sauce did not spoil. The sauce cannot freeze. 69 degrees is the max high. It worked for us for the last 40 years. Mario
Wow, That was industrial! Great job, I love the old school methods. I do about three bushels which suits our family well. I use the water bath method and also leave the skin on.
You may find yourself in a situation where you are out of a specified herb in a recipe or perhaps you just don't care for that specific herb. This chart will help you choose substitutions or alternatives that should work with your recipe. Whenever substituting, you must realize that the flavor will not be as originally intended in the recipe. As such, it is wise to begin your substitution with half the specified recipe amount and then adjust to your own personal tastes. You should always feel free to adjust and add to any recipe to suit yourself and your family. Who knows? You just might create a new family favourite! Follow this link to this amazing substitution website I found: homecooking.about.com/library/weekly/blherbsub.htm Martio
The machine has a metal perforated filter that does't permit the seeds to enter the sauce and are discarded through a cylinder on the side of the machine.
Best ever. I use canned san marzano in Arizona because fresh not good. Also add demi glaze and boil and remove carrots last hour. Great video. All haters can make there own video if they can do better, they can't.
i make 165 liters and i think its a good recipe but i use more dry herbs....but its my recipe any questions reply to my message...i peel my tomatoes and i wanted to know if he did?!
@princessshortie29 This is a family tradition and we usually make the sauce in late August of every year when the farmers sell their tomatoes. There are so many government regulations regarding canned foods and we are not set up for selling our products. In the future if this changes I will let you know.
@sharonscw These are buckets that are purchased at a restaurant wholesaler warehouse that claims it's okay. But you make a good point. I'll check it out. Thanks
No - you just have to make sure the mason jars are cleaned and if you wish you can sterilize them in the oven at 250 degrees fahrenheit for about 5 to 8 minutes (without the lids of coarse). You have to make sure that the sauce is boiling when you pour them in the jars.
Hey pard, that pronounced maaaaaason jar.Long a sound as in ape or snake.O.K. By the way your sause was beautiful! A real treasure to have on hand when winter is howlin! Thanks for keeping the old ways alive.GO MARIO!
Anyone else think of "The Godfather" while watching this. Nice recipe, by the way. I have been making a similar sauce for a few years now. But on a very small scale for personal use. I got a few great pointers which I'll use in my next sauce. Thanks.
DID YOU SAY THAT THIS TOMATO SAUCE LAST FOR 1 TO 2 YEARS WITHOUT ADDING DANGEROUS PRESERVATIVES; I LIKE THAT I'M GONNA START MAKING MY OWN FRESH TOMATO SAUCE. THANK YOU VERY MUCH I LEARN SOMETHING NEW. LYNDON
+Le Quyen No because when you cook the sauce the whole idea is to reduce the sauce - this means making the water evaporate - this is what makes the sauce taste better.
@lyricaNZ Yes, but don't forget to clean them thoroughly. It is also a good idea to cut the tomatoes in half to make sure there are no rotten tomatoes,
To use it for spaghetti these are the steps: Each mason jar is good for 2 adults. Step 1: in a small pot add 2 tablespoons of extra virgin olive oil and heat. Step 2: 3 cloves garlic diced - add to pot and cook until lightly brownded. Step 3: Add tomato sauce and lightly spice with salt, pepper and a pinch of oregano. Step 4: Reduce heat and cook for 30 minutes.
This is a basic tomato pasta sauce. You can use it with all the varieties of pasta on the market, fresh or dry. You can also add cooked meat, vegetables or seafood to the sauce when you are prepared to use it. You can also use it for chicken cacciatore or any related tomato sauce dish. You can preserve this sauce for one year in room temperature conditions as long ast they are in a sealed mason jar.
Why would you use an aluminum pot? Aluminum is a very reactive metal, tomatoes are quite acidic. For a cleaner flavor use stainless steel, it won't react with the acid in the tomatoes.
great video,,, im not sure what you use the for ? is it the same as ketchup, so you put it on any food you like,,, or is it like a soup?
Out of all the videos I've seen on RUclips yours is by far the best and most usefull... I love the fact that you are doing this in a "Family Gathering" manner. That makes it even more special. As my grand father use to say: "You can always taste the love in cooking". It's the main ingredience that industries lack in cooking. Superb Job...
My father used to grow tomato trees (yes you read that right, the vines were 6-10 feet tall) and we had a family of 7 so we would put up about a hundred quarts of tomato sauce every fall. Since we kids were not always enthusiastic about eating our vegetables he liked to add green things to his sauce. Sometimes spinach (my favorite) and sometimes zucchini (his favorite) and occasionally other green vegetables. Pasta sauce is a great place to hide green vegetables from kids because the tomato flavor is very overpowering. I detested green beans and sometimes he would mince green beans as well but in the sauce I couldn't even tell it's there. Yes it does affect flavor and texture but to most kids it really is not noticeable and the slight trade off in flavor I feel is off set by being able to get kids to eat green vegetables. Today I like to add fresh beet greens which I find adds a nice dimension.
I've never seen the slow cooling under the blanket. Is this in lieu of water bath? Love the video! My husband and I grow a large garden and can our own tomatoes every year, so this year I'll try your recipe for sauce.
This is so cool. I wonder if this would be a good base for bbq sauce. Well only one way to find and that's try it. Where did you get the machine though?
Do you process the jars in a water bath? It looks delicious.
Thanks for the video!
Mario, Thank you to yo and your family for taking the time to post this video. You helped answer some questions I had about canning fresh tomato sauce.
very nice i was just wondering how long do you boil the sauce for ? my mom used to boil it for a few hours but i don't remember ...or should i say forgot ....
Hi, i just wanted to know,once i open the mason jars to use the sauce, do i have to use all the sauce at once to prevent it from going mouldy? or can i just re-seal again, and store it as long as the closed jars? thank you.
I love it, I have canned for 40+ yrs and can't wait to try this, w/all my fresh herbs, I don't have many tomatoes this yr due to the drought, but what I do have I am going to make this.
love it. where did you get that lg. wooden spoon??? want one bad. thank you
great video. do you use the whole tomato with skins and seeds?
Please tell at what ratio you added preservatives? And which chemical is normally use to increase the shelf life.
i have to say, i am very impressed. i'm glad i found your video, because i was looking for a proper tomato sauce recipe, that is full of flavours. after two hours search finally found your video, well worth the trouble. thank you.
Is the salt a requirement for keeping the sauce fresh?
Very nice video thank you for making it.
Sometimes salt actually affects the cooking process, not just the flavor. It can help draw moisture out of sweating vegetables, softening them faster. It's abrasive (before dissolving, of course), and can help denature proteins.
But of course, if you're eating with people who don't like much salt at all, and salt can easily be added at the table (a pureed soup, for example), then there's nothing wrong with waiting until then.
Mario
Fantastic...you have inspired me!! Always wanted to learn about canning my sauce....thank you so much!
Thanks for posting your video, I tried your canning method with success. I didn't know it could be so easy. Thanks again.
It is better to grow mostl of the ingredients at home. Heirloom tomatoes, garlic, basil all grow in my garden. I used your recipe and want to say thank you! It was delicious!!!
Great to hear you enjoyed it. Mario
I agree. If you grow your own tomatoes organically, they'll taste 10x better than store-bought. I'm trying to make sauce with my homegrown Celebrity tomatoes now.
hi just wanted to know is it neacessary to peel the tomatoes or u just need a good processor like u did/ thankx
Not neccessary
The color you see is the natural colour of your sauce. Can I make a suggestion - add 1 cup of cooking cream and use it as a rose sauce.
You will find the full recipe on the following link - italiancook.ca/italian-preserves.htm
Thanks for the video. Why is the tomatoes pureed after boiling but not pureed then boiled?
We need to reach a temperature of 204 F. before canning.
because the tomatoes liquify and it is easier to remove seeds and skins after boiling
alvin yes, indeed i would first process it in a juicer then boil it, i got you man.
I do that to soften the tomato so that the machine works less and doesn't damage the motor.
can i used this sauce for spaghetti?
@Mario Fragapane: Some recipes say to remove the seed from the tomatos. All I see is that you only remove the stem. What's your take on that? Will seeds affect the flavor? This is the most authentic video on tomato sauce I've ever seen!
The machine has a metal perforated filter cylinder. The seeds are extracted by the side.
What do you do with the skins/seeds? Do make anything with them?
my mom used to throw them in the garden for composte
you don't have to put the jars in a boiling water bath? How do the lids seal properly without it? Also, how long do you cook the sauce for before canning?
Can at a boil in mason jars.
You don't have to use the lemon juice and sea salt before placing on the lid? And are jars sterilized? I've never done this before and most other videos make a big deal about sterilizing the jars, lids, and adding lemon juice. Any help is greatly appreciated from anyone. Thanks!
The boiling point of the sauce is aprox. 202 F. This will sufficiently kill the bacteria. We've been doing this for decades and never had an issue.
Ahhh ok. Thank you so much for the feedback!
corpsmanup2007 you should perform the standard procedure to have it lasting for years (in view of a zombie apocalipse or something like that), that is canning in a pan with boiling water. salt and lemon juice are really not necessary if you can like this and keep it away from the light and warm. but always follow the procedure on sterelizing the jars, lids, sealing add-ons, etc.....
This procedure has been in our family for many generations. We simply cleanse the mason jars and put them in the oven at 250 degrees Fahrenheit for 20 minutes..
Never had a problem. The sauce needs to be at least 202 degrees Fahrenheit when put into the jars. The mason jars are then cooled under thick blankets for 72 hours.
The storage facility needs to be between 60 and 69 degrees Fahrenheit at all times. Although it has happened in the past that we dipped to 40 degrees Fahrenheit and the sauce did not spoil. The sauce cannot freeze. 69 degrees is the max high.
It worked for us for the last 40 years.
Mario
Very cool. Thanks!
Wow, That was industrial! Great job, I love the old school methods.
I do about three bushels which suits our family well. I use the water bath method and also leave the skin on.
Old school
do you peel the tomatoes???
Can this be used to bake pizzas?
i noticed that she didn't added sugar, which i have seen in others recipes to remove the sour from tomatoes. Isn't the sugar necessary at all?
Really enjoyed this video. Thanks
Can I add fresh celeri and coriander to the tommato sauce
Sure you can.
Mario
I'm allergic to basil. Is there anything I can use as a substitutes??
You may find yourself in a situation where you are out of a specified herb in a recipe or perhaps you just don't care for that specific herb. This chart will help you choose substitutions or alternatives that should work with your recipe. Whenever substituting, you must realize that the flavor will not be as originally intended in the recipe. As such, it is wise to begin your substitution with half the specified recipe amount and then adjust to your own personal tastes. You should always feel free to adjust and add to any recipe to suit yourself and your family. Who knows? You just might create a new family favourite!
Follow this link to this amazing substitution website I found: homecooking.about.com/library/weekly/blherbsub.htm
Martio
thank you!!
Where can i get this machine . what is it called, and what can i use in the meantime
Instead of this grinder machine , you can use a blender and then pass it through a sieve. The Bombay chef uses a blender and turns out very good.
Do those tomatoes have skin and seeds does your machine really pup it to liquids?
The machine has a metal perforated filter that does't permit the seeds to enter the sauce and are discarded through a cylinder on the side of the machine.
can you give the entire recipe for that large pot? I want to can but do not know the ratio of such a large amount
olive oil 1/2 cup
onion and diced garlic, cook until soft
salt 12 tbsp / 60-65 litres
dried oregano 8 tbsp
garlic powder 8 tbsp
freshly grounded black pepper 8 tbsp
dry basil 8 tbsp
fresh basil 30 leaves
For simplification... 8 Tbsp == 1/2 cup
Best ever. I use canned san marzano in Arizona because fresh not good. Also add demi glaze and boil and remove carrots last hour. Great video. All haters can make there own video if they can do better, they can't.
you don't have to boil the jars in a canner?
this was really interesting to watch, thanks :)
Didnt find it annoying at all, Thanks for all the info!
Loved your video. Can't wait to go back to Italy!!!
i make 165 liters and i think its a good recipe but i use more dry herbs....but its my recipe any questions reply to my message...i peel my tomatoes and i wanted to know if he did?!
The machine has a metal perforated cylindrical filter - the seeds and skin are extracted in a different pail and used as compost,
@princessshortie29 This is a family tradition and we usually make the sauce in late August of every year when the farmers sell their tomatoes. There are so many government regulations regarding canned foods and we are not set up for selling our products. In the future if this changes I will let you know.
@sharonscw These are buckets that are purchased at a restaurant wholesaler warehouse that claims it's okay. But you make a good point. I'll check it out. Thanks
Do you sell your sauce ?
Was that hunts point market in the bronx?
No it's a market in Montreal Canada
Just Love it :)!
Thanks for sharing with us !
Please can I use fresh celeri
Sure - you can even use carrots to add a natural sweetness.
Mario
No - you just have to make sure the mason jars are cleaned and if you wish you can sterilize them in the oven at 250 degrees fahrenheit for about 5 to 8 minutes (without the lids of coarse). You have to make sure that the sauce is boiling when you pour them in the jars.
Very helpful! Thank you all!
Another RUclipsr said you have to add vinegar to preserve the tomatoe sauce?
I've never tried that. Can't respond.
Now that's how you make sauce. Damn. You go boy.
wondering why you didn't use a pressure cooker
great!this is the best version! thank u!
Hey pard, that pronounced maaaaaason jar.Long a sound as in ape or snake.O.K. By the way your sause was beautiful! A real treasure to have on hand when winter is howlin! Thanks for keeping the old ways alive.GO MARIO!
that's awesome! thanks for sharing!
Please define quantity of the ingredients i.e. tomatoes, Garlic and onion you used initially
best tomatoes sauce for spaghetti and home made pizza
i have 2 years making this sauce
Cool recipe/video! And I don't think I've ever seen that much sauce at once 0_0
Very nice video, Mario
Anyone else think of "The Godfather" while watching this.
Nice recipe, by the way. I have been making a similar sauce for a few years now. But on a very small scale for personal use. I got a few great pointers which I'll use in my next sauce.
Thanks.
DID YOU SAY THAT THIS TOMATO SAUCE LAST FOR 1 TO 2 YEARS WITHOUT ADDING DANGEROUS PRESERVATIVES; I LIKE THAT I'M GONNA START MAKING MY OWN FRESH TOMATO SAUCE. THANK YOU VERY MUCH I LEARN SOMETHING NEW.
LYNDON
Great video! Can't wait to try it out :)
We come from Santa Elisabetta Agrigento Sicily and now reside in Montreal Quebec Canada
can we purchase your tomato sauce
How many kilogram tomato and water for 60 liters?
Water?
+Mario Fragapane I meant Could I put some water into tomato sauce mixing?
+Le Quyen No because when you cook the sauce the whole idea is to reduce the sauce - this means making the water evaporate - this is what makes the sauce taste better.
Thanks a lot Mario Fragapane.
+Mario Fragapane Hi i want start tomato souce making plant will you plese give the details of gidelines please,
GOOD WORK.......THANK YOU...TO SHARE IS LOVE....THANK YOU..
@lyricaNZ Yes, but don't forget to clean them thoroughly. It is also a good idea to cut the tomatoes in half to make sure there are no rotten tomatoes,
I love fragipani flowers what a cool ne
do u guys sell these sauce i would love to buy some
You may buy sauce at your local baker or fresh pasta maker.
can u blend it instead
Yes - Season first
at home????
awesome...
for how much are u selling one jar?
9.95
To use it for spaghetti these are the steps:
Each mason jar is good for 2 adults.
Step 1: in a small pot add 2 tablespoons of extra virgin olive oil and heat.
Step 2: 3 cloves garlic diced - add to pot and cook until lightly brownded.
Step 3: Add tomato sauce and lightly spice with salt, pepper and a pinch of oregano.
Step 4: Reduce heat and cook for 30 minutes.
Now that is a sauce!!
@TarantulaHand - There will be a big difference for your bbq sauce because you will get the fresh taste of tomatoes. Nothing replaces that taste.
Molto Grazie , Mario Fragapane .
do you guys don't peel the skin off?
The machine removes the seeds and extracts through a perforated metal cylinder.
so good !!
Thanks Othman - appreciate it.
This is a basic tomato pasta sauce. You can use it with all the varieties of pasta on the market, fresh or dry. You can also add cooked meat, vegetables or seafood to the sauce when you are prepared to use it. You can also use it for chicken cacciatore or any related tomato sauce dish. You can preserve this sauce for one year in room temperature conditions as long ast they are in a sealed mason jar.
unbelievable! unbelievable ! unbelievable !
Kan I use this sauce as pizza sauce
Sure - add more oregano and dry chili peppers to give it a bite
fantastic
@oink714 You can reseal it and use it the next day only. Refrigerate after opening the mason jar.
Great
this is how my family make tomato sauce and its best
Mamam mia it's deliciozo.....Thank you
Best Tomatoes Sauce Ever
amazing thanks
How do you sterilize the Rubbermaid trash can?
where does your family came from? this sauce looks very "abruzzese":)
@Lemon020202 This makes 48 1 litre mason jars. This explains all the salt.
cool man.team work :)
Why would you use an aluminum pot? Aluminum is a very reactive metal, tomatoes are quite acidic. For a cleaner flavor use stainless steel, it won't react with the acid in the tomatoes.
I don't know
When you cook tomatoes you need to make sure they are extremely ripe and red. Not orange or green. That's why orange color.
looks tasty may i have a jar lol