i love your cookbook! great video. passata season is beginning to happen where I am, and made my first batch today. still waiting on more tomatoes to ripen to make more.
Sooo beautiful❣️❗️❣️ Wonderful, homemade passata for the winter, with such easy tools as a pot and a food mill! It’s a bit confusing, as here in Norway, tomato puré is different than passata. It is like the Sicilian sundried tomato puré, very thick, concentrated and has a bit of a sharp taste (I wouldn’t make sauce from only that (and water to rehydrate), as I would with the passata, not the same (maybe it’s different than sundried puré also, I don’t know)... 🤷♀️☺️🍅 Thanks for a lovely video, enjoyed it❣️ 👏😊
Пассата получилось очень жидким.. но сделаю по твоему рецепту... вопрос: сколько нужно цукера, соль, ок по вкусу .... пассато из бутылок соленоватое....
It is faster to cut in half removing seeds and pith. Then tossing in rapidly boiling salt water for 2 mins and then shocking in cool water for 2 mins. skins come off easily and then you can puree. Not much clean up either.
An old Italian guy fresh off the boat owned a pizza shop in New Jersey. I asked him what are the best tomatoes...he goes "Jersey Tomotoes are the best in the world...I dont know why maybe it's the soil".
A step she missed is that you need to sterilise the jars and lids in the oven at a high heat before putting the pasata in. The pasata should also be just off the boil once before you put it in the jar, this causes the jars to seal shut once it cools down. The inside is effectively sterile from bacteria and can last as long as a year if the seal is good enough.
How do you cook tomatoes or sauces down to be thick.. without Burning the base.. I’ve have lost a large pan full of tomatoes this way.. I stirred constantly with a very low heat. Help please!
What I think could cause this and other related tips - Hope something here helps, I've tried to not sound really obvious or patronising with some stuff but It's worth covering as many bases as possible considering how wide the topic of cooking is. 1) Sweated them for too long on the first stage, maybe they released too much liquid before you put them through the tomato processor. 2) I've had gas cookers where low flame was still too harsh. It could be down to bringing the passata to simmer too quickly. Using an induction cooker, I kept between number 3 and 4. And for example number 9 is the most hottest ring setting. 3) Personally I leave the lid on when reducing something like tomato sauce so the liquid will evaporate onto the lid and condensate back into the sauce - additionally because of that, every 5 minutes I quickly just swoop in, give it a stir, feeling the base of the saucepan making sure it feels smooth (If not then get it off the heat, it's probably too late), anyway lid back on and leave it alone. (If it's not thick enough at the end then I will spend 5 minutes reducing it on number 5 heat, moderate stirring, nothing too intense. So a medium sized flame, working as I go along with the thickness until I'm happy, I may turn down the heat here and there, the idea to me is to not let it intensely boil, just more of a hot simmer, like the next level down from full on boiling) 4) Depending on your saucepan, If the coating on the base of the pan has been scratched/damaged at all, it will encourage things to stick, leading said stuck thing to start burning. 5) The thicker it gets, the less heat it needs. It's good to constantly watch a sauce as it changes consistency, sometimes your own intervention is just as important as the recipe method. Make sure it's not getting too hot or too thick *If it is getting too thick then add a splash of water* not loads, it's something I would do in an emergency, mix that in to lighten the consistency, again I will use water already hot from a kettle so that the temperatures dont drop too quickly, remember that as the sauce cools down in a jar/container, then it will also slightly thicken in that process, which means you don't need to thicken it a lot, you can tell when it's thick enough by the texture of the sauce as it moves around, it will look nice and smooth, slightly thick but nowhere as thick as puree for example. 6) You don't have to constantly stir, sometimes it's important to let it do it's own thing, but it comes with practise on knowing what temperature to use. Over stirring will prevent the sauce from actually cooking down because the heat is being averaged out around the pan, instead of focusing in the center. Instead if we divide the pan into two area's, like a doughnut with a hole in the middle, the ring part is the outer pan, the hole in the middle is the core of the pan. Which when focused in the core, you will find that stirring a little bit once every couple of minutes that you can shift the slightly cooler parts of the sauce from the outer pan into the core, keeping a loop of the core getting hot in the middle and reducing, then moving that part of the sauce out of the core and stirring another part of the sauce again from the outer pan towards the core. (This is slightly harder to put into words.) Lastly, and additionally "Reduction" as a cooking method is the common name for the method you are describing to make sauces thicker, in case you didn't know the name, if all else fails please don't give up with it, it may help to look into the base method of reduction, the in's and out's of it, etc. Most of it with cooking comes down to knowing what to look for, which can only happen by breaking down processes and methods to the point where every angle, both good and bad, has been experienced.
just cook it down a lot longer and it will evaporate whilst staying a deep concentrated flavour hers is very wet and she adds no seasoning at all by the looks of it
I'm no expert but i would say that passata is nothing but tomato, salt and basil. And a tomato sauce can have lots of other ingredients like olive oil, garlic, onion, anchovies, salt, pepper, sugar, etc.
Tomato passata is basically the most bare bones version of a tomato sauce, a “pre-sauce” if you will (ie. she calls it a “base” in the video for anything tomato-based you plan to prepare in the future). Once you decide to make a proper tomato sauce mixed with a few other ingredients, you just combine those ingredients with the passata and you cook them together, according to the recipe you are following.
i love your cookbook! great video. passata season is beginning to happen where I am, and made my first batch today. still waiting on more tomatoes to ripen to make more.
Sooo beautiful❣️❗️❣️ Wonderful, homemade passata for the winter, with such easy tools as a pot and a food mill! It’s a bit confusing, as here in Norway, tomato puré is different than passata. It is like the Sicilian sundried tomato puré, very thick, concentrated and has a bit of a sharp taste (I wouldn’t make sauce from only that (and water to rehydrate), as I would with the passata, not the same (maybe it’s different than sundried puré also, I don’t know)... 🤷♀️☺️🍅 Thanks for a lovely video, enjoyed it❣️ 👏😊
Grazie mille Stefania, sei molto gentile.
I can’t wait for your next cookbook! this video is what got me to buy your current cookbook 3 years ago!
Excellent tutorial. Grazie!
Very good demo! Thanks.
Thank you Stephania you have convinced me that I can make my passata x
Your channel is so underrated! I hope your amazing videos can reach more people
Пассата получилось очень жидким.. но сделаю по твоему рецепту... вопрос: сколько нужно цукера, соль, ок по вкусу .... пассато из бутылок соленоватое....
Great tutorial! Thank you!
It is faster to cut in half removing seeds and pith. Then tossing in rapidly boiling salt water for 2 mins and then shocking in cool water for 2 mins. skins come off easily and then you can puree. Not much clean up either.
Inglese perfetto. Comunque bravissima. Io oggi l'ho fatta per la prima volta in casa ed era deliziosa. 😊
Very nice stove! You are such a beauty!
An old Italian guy fresh off the boat owned a pizza shop in New Jersey.
I asked him what are the best tomatoes...he goes "Jersey Tomotoes are the best in the world...I dont know why maybe it's the soil".
Great video! How long does it stay good for? And where do you store it? Fridge or closet?
In the video, she says cupboard
I thought you need to can them, meaning submerged in water the boil then till they seal.
I was wondering about that too. I would think that they would need to be properly canned to go into the pantry?@@marieanne7569
hi, a question how long does tomato sauce last in closed jars, thanks
I have a lot of frozen garden tomatoes, and would like to try this. Any suggestions when working with frozen tomatoes?
Grazie mille per la vostra gentilezza BRAVA 🇮🇪🇲🇦💕🥰👍👏👏👏
We use that passatuto for making puran poli. Its called puran yantra here.
I trust you based on your lovely accent 🐙
Grazie dall' Austria per la ricetta 👍🏻😄👏🏻
thank you
Lindoooo
Bravisima spegi been
I don't have a passatutto? Can I use a blendetutto instead?
Hahahaha blendetutto😭😭😭💀
It won’t be the same just use a big strainer on a bowl
Have a good day the filter is great. Could you write down the brand? Thanks always.💕
I'm in love haha!
How should these be stored?
Il video e le istruzioni sono perfette, unica cosa, meglio raccogliersi i capelli quando si cucina.☺
Any chance you can make a list of the ingredients?
Can it be used for whole year since only sea salt is used in it??🤔
Thank you for this video. A question though. If you put them in cupboard, won’t they go mouldy?
A step she missed is that you need to sterilise the jars and lids in the oven at a high heat before putting the pasata in. The pasata should also be just off the boil once before you put it in the jar, this causes the jars to seal shut once it cools down. The inside is effectively sterile from bacteria and can last as long as a year if the seal is good enough.
@@BraveNewWorldAH
I have been known to "sterilise" glass jars by filling them with water and letting them boil in the microwave for awhile. 🍅🍅
Grazie Stefania!!! Molto amore da Boston 💕 🍅
Could somebody please tell me the type of tomato used here?
I would like to purchase some seeds online and grow them for myself. Great recipe! 😋
San Marzano
@@ScipioWasHere thank you so much! 💗
Roma, San Marzano are more pointed and thinner. Roma has a low water content making a richer sauce!
What do you call the tomato grinder in the video
It's called a food mill
Thanks
عاشت يديك ياملاك
Hi,you did not seal the jars?
I’m curious about this too
@@Naz_Vibes Probably all eaten within days, so no need
How do you cook tomatoes or sauces down to be thick.. without Burning the base.. I’ve have lost a large pan full of tomatoes this way.. I stirred constantly with a very low heat. Help please!
What I think could cause this and other related tips
- Hope something here helps, I've tried to not sound really obvious or patronising with some stuff but It's worth covering as many bases as possible considering how wide the topic of cooking is.
1) Sweated them for too long on the first stage, maybe they released too much liquid before you put them through the tomato processor.
2) I've had gas cookers where low flame was still too harsh. It could be down to bringing the passata to simmer too quickly. Using an induction cooker, I kept between number 3 and 4. And for example number 9 is the most hottest ring setting.
3) Personally I leave the lid on when reducing something like tomato sauce so the liquid will evaporate onto the lid and condensate back into the sauce - additionally because of that, every 5 minutes I quickly just swoop in, give it a stir, feeling the base of the saucepan making sure it feels smooth (If not then get it off the heat, it's probably too late), anyway lid back on and leave it alone. (If it's not thick enough at the end then I will spend 5 minutes reducing it on number 5 heat, moderate stirring, nothing too intense. So a medium sized flame, working as I go along with the thickness until I'm happy, I may turn down the heat here and there, the idea to me is to not let it intensely boil, just more of a hot simmer, like the next level down from full on boiling)
4) Depending on your saucepan, If the coating on the base of the pan has been scratched/damaged at all, it will encourage things to stick, leading said stuck thing to start burning.
5) The thicker it gets, the less heat it needs. It's good to constantly watch a sauce as it changes consistency, sometimes your own intervention is just as important as the recipe method. Make sure it's not getting too hot or too thick *If it is getting too thick then add a splash of water* not loads, it's something I would do in an emergency, mix that in to lighten the consistency, again I will use water already hot from a kettle so that the temperatures dont drop too quickly, remember that as the sauce cools down in a jar/container, then it will also slightly thicken in that process, which means you don't need to thicken it a lot, you can tell when it's thick enough by the texture of the sauce as it moves around, it will look nice and smooth, slightly thick but nowhere as thick as puree for example.
6) You don't have to constantly stir, sometimes it's important to let it do it's own thing, but it comes with practise on knowing what temperature to use. Over stirring will prevent the sauce from actually cooking down because the heat is being averaged out around the pan, instead of focusing in the center. Instead if we divide the pan into two area's, like a doughnut with a hole in the middle, the ring part is the outer pan, the hole in the middle is the core of the pan. Which when focused in the core, you will find that stirring a little bit once every couple of minutes that you can shift the slightly cooler parts of the sauce from the outer pan into the core, keeping a loop of the core getting hot in the middle and reducing, then moving that part of the sauce out of the core and stirring another part of the sauce again from the outer pan towards the core. (This is slightly harder to put into words.)
Lastly, and additionally "Reduction" as a cooking method is the common name for the method you are describing to make sauces thicker, in case you didn't know the name, if all else fails please don't give up with it, it may help to look into the base method of reduction, the in's and out's of it, etc. Most of it with cooking comes down to knowing what to look for, which can only happen by breaking down processes and methods to the point where every angle, both good and bad, has been experienced.
just cook it down a lot longer and it will evaporate whilst staying a deep concentrated flavour
hers is very wet and she adds no seasoning at all by the looks of it
Is this suitable for water canning?
Can i use blender for this??
We do. But it does mean the seeds stay in but that doesn't bother us.
You don’t need to use a canner for 10 min?
It's just like tomato cury ( tamator ki cury ) .... Indians will know
How long it will last?
What is the hand turned machine called, I have to get one. thank you
Mike it’s a mouli or moulinex. Try amazon or Williams Sonoma or Sur la table in usa
It's a food mill. I just made a small batch with mine yesterday.
I have a Lagostina food milI that got with my Airmiles points.
Happy yt journey like me🥰
Put the website adress please
Good mill.40 dollars Has William Sonoma
How much salt is used?
Hi, can someone tell me if the jars need to be sterilized prior to filling them?
Yes always.
Lids have to be sterilized to
Can we substitute the pasatutto grinding machine for a food processor..?
The grinding are specially made to remove the seeds of the tomatoes. So I wouldn't using any other machines.
@@nntflow7058 well maybe if after food processor you pass it through the strainer might work
how long can you store it before it goes down?
I would like to know that too and also where to store? pantry of fridge?
So what's the difference between passata and tomato sauce?
Tomato sauce is tomato puree and this isnt
I'm no expert but i would say that passata is nothing but tomato, salt and basil. And a tomato sauce can have lots of other ingredients like olive oil, garlic, onion, anchovies, salt, pepper, sugar, etc.
Tomato passata is basically the most bare bones version of a tomato sauce, a “pre-sauce” if you will (ie. she calls it a “base” in the video for anything tomato-based you plan to prepare in the future). Once you decide to make a proper tomato sauce mixed with a few other ingredients, you just combine those ingredients with the passata and you cook them together, according to the recipe you are following.
Eek, I'm going to use cheesecloth I don't have the grinder 😱 ☺️
What brand of food mill is this one?
It looks like the brand is Tescoma....
@@TheConcertmaster thanks for your time,
Il pomodoro San Marzano originale è ormai estinto
If you own a passatutto I can guarantee you dont need this video, Is there a way you can make it without?
You can stomp on it like grapes for wine
Yeah, and good luck with separating the seeds and pulp from your sauce!
What is called the thing she used to grind the tomato?
Prisca Gnoumou it's called a food mill
In some caountries we still use the italian name: Pasatutto o Pasa Tutto
It’s called a mouli or moulinex
moulinex is actually a brand of appliances (including the mill)
Ma questo è il canale CZcams ITALIANO Nessun rispetto ,ma tanto si cambia subito
🤔
Perché non Li hai fatti bollire dopo
Traduzione in italiano no!!!!!!!!!!!
To much water inside!
Low sound quality. Sorry.
Non capisco se mi viene il vomito per questa passata orrenda o per la splendida accento anglosassone della signora! Mistero.