if you make 2 shallow cuts in the shape of an x on the top of the tomatoes before you put them in the water, you can peel the skin after 30 seconds of boiling so that the tomatoes don't cook
Saw this guy's Natty Boh shirt and thought "Whattt?! Where's he from??" Turns out he's a fellow Baltimoron, hell yeah! Can't wait to try this recipe, keep cookin hon!
Question: you said that we don’t need to use a canning method when preserving the tomatoes and simply need to put the hot tomatoes in a jar and tighten the top, and the steam would do the job. Are you sure?! How long have your tomatoes lasted with this method? And why do other channels say to put the full jars in a water bath and do the official canning method that way to create a tight seal that no air can get into to spoil the tomatoes?
I'm not an expert on canning and I recommend watching different videos, but I did read and watch quite a bit about it. You definitely need the tomatoes to go in the can warm/hot or steam the can. If the can lid's bubble pops up, it has a nice seal in there. Not sure how long they will last, I'd say at least a few months, some say up to 18 months, but it should be easy to tell if they have gone bad. I don't think I will produce enough tomatoes to have these sitting around for more than a week or so I'm not sure I'll get a good answer about how long it will last for me. You can freeze then, I would recommend doing that before making it into a pizza sauce as the frost will create some extra moisture. You'll probably want to reduce that moisture down a bit on the stove after defrosting.
@@pizzachannel A couple things… The Italian grandmother in the video I shared with you said that if the lid can be depressed with your finger, that it is NOT sealed correctly and that will obviously develop botulism. She said that touching the lid should not give at all. Are you telling me that after the lid forms a bubble that it goes down to being perfectly flat and can’t be depressed anymore once it settles? Also, she said that canning appropriately should make the contents last at least a couple of years. I get that you will probably use your tomatoes quickly, but others might not, and this might be a dangerous method. I would love for what you stated to be true, because it sure is less time-consuming, but I am skeptical. If you can leave your resources for how you learned this method, I would be grateful.
Hi Kevin I have a question, I want to make pizza sauce using your other video method ( with cento canned tomatoes) but I would still like to reduce the acid. The acid can really get to my stomach. Do you have any solutions on reducing it? Thanks
Have you tried San Marzano tomatoes yet? They definitely have lower acid levels. But, if it's still a problem, add some sugar, maybe start with a teaspoon. It's kind of like the effect of adding sugar to Lemonade, neutralizes some of the acid. A lot of red sauce recipes call for sugar.
Love me some garlic salt on top of the cloved garlic. But I also use dried Basil instead of fresh as I always forget to buy fresh Basil when I need it.
2.21 the tomato stalk reverses into the body of the tomato, nicely recovered from by squishing it into the chopping board and the ceramic knife used for the garlic will cut much finer if you learn how to use it, good job it’s not critical as it can go into the blender. On that point, you could just chuck it all in the blender with no preparation and then blitz it for longer before heating it with the herbs and oil, sugar and salt and pepper to reduce it. Much quicker, less messy and as long as any stalk material is properly destroyed in the blender, same result. Try it, save yourself some time !
Thanks for the info, I'll try that out. I do like my tomatoes straight up, and then adding the oil, basil, garlic, salt and pepper after cooking them down so it's more of the contrast of flavors that goes well with pizza, as opposed to a sauce. But, my marinara sauce is everything reducing at once.
Store Tomatoes are nasty. They don't Splat when you drop them & No flavor. They use varieties that survive shipping. Garden fresh Tomatoes don't survive shipping.
I wish they didn’t add so much salt to canned tomatoes so I could just use those, it would save a lot of time, but it adds 70% DRI of sodium per a serving of sauce :/ After the whole dish is made it’s sitting at over 250% sodium intake which is not good at all. Ironically it’s still better then the average American diet but let’s not settle for decent when doing all this work.
didnt u see he grew them himself? u dont need to wash for pesticides if you haven’t used them. and washing to remove any sediment particles would be just that: a wash. usually dont needa do it his romas look impeccable. but it really depends on how strong u know ur immune system to be. if u dont think it’s strong enough, you SHOULD START eating unwashed garden fresh fruits. that’ll get you strengthening that weak baby-like immune system. dont do it if u have an autoimmune disease and ur on ur computer all day. u gotta be out in the sun working and stuff doing natural human activity. no city slicka stuh
i have an autoimmune disease but i’ll eat a tomato off the vine. 100% lol. but im always working outside. farming. it’s great, u build urself up by working hard. covid to me was just a runny nose.
even if you dont use pesticides, you still ought to wash them and then cut them. common sense. if you cut first, then wash, then you just get what's on the outside all over the inside.
Thank you so much! Can’t wait to use my tomatoes and basil from the garden to make this! My kids will love it.
No problem! Woohoo, you guys will love it!
if you make 2 shallow cuts in the shape of an x on the top of the tomatoes before you put them in the water, you can peel the skin after 30 seconds of boiling so that the tomatoes don't cook
I will try that, thanks!
Great I like ur recipe this is what I want for my pizza natural no preservatives thank you so much
Awesome. No problem!
I did the pizza sauce thx you great 👍
Glad you liked it!!
Yes thank you ❤❤❤❤❤❤❤
No problem! Good luck!
thanks for the very detailed step-by-step video!
You're welcome!
You can also roast them in a stovetop griddle or skillet, brown them, and cover for 1/2 hr. The skin comes tight off and the flavor is more bold
I'll try that, thanks!
You are really helpful and informative 🙂. Keep uploading and never give up, you will blow up soon!
Thanks 🙏🏻
😊❤🎉nice sharing
Thank you! Cheers!
That looks good. Thank you
Thanks a lot! You are welcome!
Just made.. I did add some red wine and sugar to the mix though. It's all in the fridge spending some time as you suggested.
Yum, that sounds good!
Thank you for the simple easy ways to make these great pizza and all sauces. Very good 👍 thanks
Thanks for the kind words! No problem!
Saw this guy's Natty Boh shirt and thought "Whattt?! Where's he from??" Turns out he's a fellow Baltimoron, hell yeah! Can't wait to try this recipe, keep cookin hon!
Ha, Let's Go O's! Cheers!
He reminds me a real life Quagmire...Sorry brother, because buddy is really serious, does anyone else see it...
And thanks for the recipe...
giggity giggity
Thank you so much Brother
No problem, I appreciate your support!
Great video. I think you might like 00 flour if you haven't tried it yet. It makes my pizzas incomparably better
Thanks so much! I use about 30% 00 flour in ny NY/Siclian style, and all 00 flour in my Neapolitan. Good stuff!
@@pizzachannel I just make Neapolitan and think it makes a lot of sense with the 00. The NY/Sicilian is more bread like, so I could see why only 30%.
Is that a good idea with the tomatoes and the blender? Tomato Cores shouldn't be shredded, that can cause a bitter flavour
I removed the cores
That is not 28 ounces you put in the blender.
badazzz
Thanks!
Question: you said that we don’t need to use a canning method when preserving the tomatoes and simply need to put the hot tomatoes in a jar and tighten the top, and the steam would do the job. Are you sure?! How long have your tomatoes lasted with this method? And why do other channels say to put the full jars in a water bath and do the official canning method that way to create a tight seal that no air can get into to spoil the tomatoes?
P.S. Like this Italian grandma: czcams.com/video/Qn_Yx3NmaNY/video.html
I'm not an expert on canning and I recommend watching different videos, but I did read and watch quite a bit about it. You definitely need the tomatoes to go in the can warm/hot or steam the can. If the can lid's bubble pops up, it has a nice seal in there. Not sure how long they will last, I'd say at least a few months, some say up to 18 months, but it should be easy to tell if they have gone bad. I don't think I will produce enough tomatoes to have these sitting around for more than a week or so I'm not sure I'll get a good answer about how long it will last for me. You can freeze then, I would recommend doing that before making it into a pizza sauce as the frost will create some extra moisture. You'll probably want to reduce that moisture down a bit on the stove after defrosting.
@@pizzachannel
A couple things… The Italian grandmother in the video I shared with you said that if the lid can be depressed with your finger, that it is NOT sealed correctly and that will obviously develop botulism. She said that touching the lid should not give at all.
Are you telling me that after the lid forms a bubble that it goes down to being perfectly flat and can’t be depressed anymore once it settles?
Also, she said that canning appropriately should make the contents last at least a couple of years. I get that you will probably use your tomatoes quickly, but others might not, and this might be a dangerous method. I would love for what you stated to be true, because it sure is less time-consuming, but I am skeptical. If you can leave your resources for how you learned this method, I would be grateful.
Hi Kevin I have a question, I want to make pizza sauce using your other video method
( with cento canned tomatoes) but I would still like to reduce the acid. The acid can really get to my stomach. Do you have any solutions on reducing it? Thanks
Have you tried San Marzano tomatoes yet? They definitely have lower acid levels. But, if it's still a problem, add some sugar, maybe start with a teaspoon. It's kind of like the effect of adding sugar to Lemonade, neutralizes some of the acid. A lot of red sauce recipes call for sugar.
Add 1 to 2 pinch of baking soda... i will neutralize the acid..thank me later
Pizza sauce should be raw. Add garlic paste, dried basil, salt, and olive oil. That's it.
Canned tomatoes are pressure cooked when packed so the tomatoes are actually cooked. You just don’t simmer a pizza sauce with canned tomatoes
Canned tomatoes are technically slightly cooked no one uses plain raw tomatoes unless you’re talking about cherry tomatoes.
Love me some garlic salt on top of the cloved garlic. But I also use dried Basil instead of fresh as I always forget to buy fresh Basil when I need it.
2.21 the tomato stalk reverses into the body of the tomato, nicely recovered from by squishing it into the chopping board and the ceramic knife used for the garlic will cut much finer if you learn how to use it, good job it’s not critical as it can go into the blender. On that point, you could just chuck it all in the blender with no preparation and then blitz it for longer before heating it with the herbs and oil, sugar and salt and pepper to reduce it. Much quicker, less messy and as long as any stalk material is properly destroyed in the blender, same result. Try it, save yourself some time !
Thanks for the info, I'll try that out. I do like my tomatoes straight up, and then adding the oil, basil, garlic, salt and pepper after cooking them down so it's more of the contrast of flavors that goes well with pizza, as opposed to a sauce. But, my marinara sauce is everything reducing at once.
You look like joe from family guy
Ha, I like him!
Hi
U are u putting hot oil in a plastic container
Hehe u made it so much harder then it has to be.
Just throw everything in a hot pan, and blend it. Dont waste ur time mesuring and cutting..
Ha, i've done that too, but people on the internet want answers :)
Steam,grind,strain fry in oil and spice..
I'd like to see a written recipe. I don't like the "transcript" mode. I did subscribe however.
Store Tomatoes are nasty. They don't Splat when you drop them & No flavor. They use varieties that survive shipping. Garden fresh Tomatoes don't survive shipping.
Garden tomatoes are definitely tasty! I need to get to Italy and try the real stuff sometime!
The. Dr op ded
3rd!!! Like the China economy is soon going to be 😂😂😂 or even the 50th 😂😂😂
I wish they didn’t add so much salt to canned tomatoes so I could just use those, it would save a lot of time, but it adds 70% DRI of sodium per a serving of sauce :/
After the whole dish is made it’s sitting at over 250% sodium intake which is not good at all. Ironically it’s still better then the average American diet but let’s not settle for decent when doing all this work.
Amen!
Nôt basil byť oregano
Oregano is always good!
@@pizzachannel oregano is original
Please, don’t cut into your tomatoes prior to washing. 🫣
didnt u see he grew them himself? u dont need to wash for pesticides if you haven’t used them. and washing to remove any sediment particles would be just that: a wash. usually dont needa do it his romas look impeccable. but it really depends on how strong u know ur immune system to be. if u dont think it’s strong enough, you SHOULD START eating unwashed garden fresh fruits. that’ll get you strengthening that weak baby-like immune system. dont do it if u have an autoimmune disease and ur on ur computer all day. u gotta be out in the sun working and stuff doing natural human activity. no city slicka stuh
i have an autoimmune disease but i’ll eat a tomato off the vine. 100% lol. but im always working outside. farming. it’s great, u build urself up by working hard. covid to me was just a runny nose.
even if you dont use pesticides, you still ought to wash them and then cut them. common sense. if you cut first, then wash, then you just get what's on the outside all over the inside.
@@BroScro birds piss & shit on the plants. Yummy
@@BroScropesticides are not the only contaminants on a tomato, theres germs from being outside near dirt and insects