How to make Tomato Sauce from tomatoes | Quick Italian Tomato Passata Sauce
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- čas přidán 16. 05. 2024
- In this video I show you how I make a delicious Tomato Sauce from tomatoes. This Italian tomato passata sauce made from fresh garden tomatoes can be made in less than an hour using this traditional method. This sauce is very versatile and can be used in any recipe that calls for fresh marinara sauce. It will keep for a week in the fridge or can be frozen. I will also show you how I can my sauce using the boiling water method for use all winter long. Nothing beats fresh tomato sauce from the garden! It truly is the taste of summer.
00:00 Introducttion
00:52 Cutting the tomatoes
02:33 Cooking the tomatoes
04:20 Draining the tomatoes
05:15 Processing the tomatoes / Food Mill
09:45 Seasoning the sauce
11:19 Canning the tomato sauce
Tomatoes - as many as you can get.
Cut out cores and blemishes and add to a pot.
Cook on low-medium heat until it comes to a boil. Check often to prevent burning on the bottom. Once it comes to a boil, let it simmer for 10 minutes. Drain off the clear tomato water using a colander and then process your tomatoes with a food mill or strainer to remove the skins and seeds from the pulp.
Season with salt and fresh basil and simmer for 10-15 minutes. If it is too runny, cook longer to reduce.
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This process is very similar to the recipe I’ve used for 50+ years. A suggestion: the drained water contains much of the natural sugars and acids that makes tomatoes yummy. Removing it from the sauce permanently diminishes the sauce’s flavor. So after setting aside the pulp I place the juice in a large flat, non-corrosive pan such as a stainless or nonstick frying pan, and rapidly boil it down to the consistency of thin catsup. I add that back into the pulp just before canning. It makes a very noticeable improvement to the sauce’s flavor.
Thanks for the tip!
Excellent suggestion! This worked perfecly and increased the yield of pasata.
That is such a great tip. I’ll do it your way! Thank you.
I drain the water and put it on lined cookie sheets and cook at low temperature in the over until the liquid is thicker. Then ?I add it back to the sauce.
I’m going to do that tomorrow! I couldn’t stop myself from drinking the tomato water last time! It was so delicious and hydrating, but I’d rather have amazing sauce.
Homegrown tomatoes truly are the best!
Yes, they are.
Fantastic video, much appreciate!
Glad you enjoyed it!
Wow, such beautiful tomatoes!
Thank you so much! I loved the recipe💖💖
So nice of you. Thanks for watching.
Very thorough, thank you!
Thanks.
Such an amazing recipe✨ thank you so much ✨❤
You are welcome. Thanks for watching.
this is perfect!!! I keep on searching this recipe. Thank you for sharing sweetie. Stay safe and connected always!
I made a lot of this for the winter.
@@ThePotThickens Yesss thank you for sharing. Please stay safe and connected...
Excellent. To the point, no bs, very well explained.
Glad you liked it
Great stuff. I'm always a sucker for vine tomatoes. I'll definitely try growing my own next season along with cherry tomatoes
Thanks. I like to dehydrate cherry tomatoes. They are like candy.
just finished your garden video. the tomatoes are looking juicy and im sure are delicious. love tomato-based recipes 🍅
Thanks for watching. I’ve been making this nearly every day. I’ll have plenty for winter!
So satisfying to see.
Thanks.
Hey there! I use passata almost daily and never made it myself. I would love to use garden fresh tomatoes like you did! This must be heavenly with pasta or even bread. Well done here, loved it!
I make this often in small batches so I always have some on hand.
I want to thank you for your video. I’ve been wanting to make and can my own tomato sauce since my garden produced so many tomatoes!!! 😊
You are so welcome!
Tomato sauce made simple thanks brother😁👌👌🌹
My pleasure 😊
Wow this tomato sauce very good yemmy
Thank you so much
That is amazing! I just zero-scaped my property and am looking to planter grow Romas' in a nice sunny location. Tomatoes and a few herbs will be the focus, landscape has sage. Studied food mills for passata and this seems best way. Bought an OXO mill today and look forward to giving it many uses. Thanks for bringing out your old tool to show how good they are. Sunny Tomatoes!
That sounds awesome. I can't wait for my garden tomatoes to come in thi9s year.
Nice way to preserve tomatoes! Than you.😊
Most welcome 😊
That sauce is beautiful. Thank you for the awesome tutorial. I just got a food mill today and it's a workout, lol.
You got this! Thanks for watching.
WHYYYYY has it taken this long to find your channel! love it
Awe, thanks so much.
I love my hand crank mill, passed on from my grandmother, it makes the best applesauce texture as well!!!
Oh yes!
Thank you 🎉
You’re welcome 😊
Great video man 😎
Thank you. I apologize for the poor sound quality at the end. The wind was blowing fiercely and making a lot of background noise.
Good video thanks
Glad you enjoyed it
Wow that's awesome very delicious yummy recipe good sharing my friend appreciate you sending support you stay connected
Thanks for watching.
My mum did the same way we call it in Italy salsa di pomodoro, the best.
Thanks.
I was delighted by the looks of your tomatoes, then I saw the size of those basil leaves. Wow! You`re definitely good at growing plants too.
Thanks. Now that it is the dead of winter, I miss my fresh basil and tomatoes. These canned tomatoes and some frozen pesto help get me through.
Thanks sir 🙏
Most welcome
😊 Nice video easily understood and to the point , thank you for sharing your knowledge of making tomato sauce, with other videos I got confused but with your instruction I can now make tomato sauce , that can be used in pastas and casseroles
Thank you so much 🙂
Do not put 🍋 juice spoil the tomato and makes more acid I put a leave of basil and boil jar for longer 50 at least they keep better
@@user-qk2pv7uu5g The fact is that many modern tomatoes are lower in acid than older heirloom varieties. Thus, to safely can them, they need some addition of acid.
@@ThePotThickens not our body
@@user-qk2pv7uu5g I don't understand.
I love your channel
Thanks so much.
Great device.
Thanks.
I just got some Genovese basil and Fiaschetto di Manduria tomato seeds. Oh, my, I can't wait until passata day!
Yea. I just planted my tomatoes for this year.
Do you tighten the lids further after jars have cooled and poped. Thank you for the excellent video!
No need. Once they seal I actually remove the rings. If a seal does eventually fail, you might not know it if you keep the ring on.
Outstanding video. My tomatoes are making right now. I think I will try this. Have you ever used dry, crushed basil?
Not in the canned sauce but I have used it when cooking for pasta. It should work fine.
@@ThePotThickens Thank you! First time sauce maker.
I dehydrate the skin/ seeds, turn it into a powder to use as a spice, I love it!
Great idea. Thanks.
Here's a tip from an half Italian man who has also watched Italians make tomato sauce: cook the sauce down, but add the basil later once you do the tomato sauce test on a plate. If you see water separate from the sauce running down the plate, it's not ready. Once it is ready, tear the basils with your fingers and add it to the sauce and leave it in.
You can also add carrots, onion and celery into a blender with oil (I use water) and blender until it comes a thick sauce. Add it to a flat pan and cook until it becomes a paste but don't burn it. Once this step is done you add it to the tomato sauce. Basil towards the end after you do the tomato sauce test on the plate. You don't have to. But you also don't want a watery tomato sauce. Add your pepper and salt too (I use only pepper; there is a nice natural sodium in the onions, carrots and celery).
Thanks for the great techniques.
I had no idea that canning was this easy. Thank you. What I was wondering can I can fruit jam the same way as tomato sauce?
Different foods will have different ways to process depending on the acidity and food safety issues. Check a verified source for recipes. If you find some canning recipes from a university extension service, those are usually the safest.
You can can jams and jelly's without a hot water bath or a steam canner or a pressure cooker. Just make sure jars are very hot and work fast to fill and cover with lids. They will seal
I bought a
Ball freshTECH HarvestPro Sauce...maker in Amazon. And I love it. It separates the skin, seeds and purées the tomatoes into thick sauce. Leaving the skin very dry
Awesome! That would save a bit of work, defiantly. I've been thinking of getting one of those Italian sauce separators. I may look at the Bal HarvestPro too!
Thanks
You're welcome.
Those tomatoes are looking incredible! 🍅 I didn't get any of mine planted this year unfortunately.
Nothing beats a fresh garden tomato.
Finally a video with a food mill. Mine has 2 different size hole inserts. I would assume use the smaller one. How about cooking the tomatoes down on low in a crock pot?
I’m sure it would work fine to cook them in a slow cooker. I have nit tried. Yes, I would recommend the small holes. I have an old food mill with a built in screen that I use because it seems to work so much better than the newer ones with the removable screens.
Nona approved 😁👍
Thank you.
I miss my Mom's pork roast, Bohemian saurkraut, and potato dumplings!
Childhood comfort foods are a thing.
I really enjoy learning about caning tomato sauce. Is it cheaper than buying it from the store?
I think so! Even if you don't grow your own tomatoes, you can find fresh tomatoes from your local farmers market and get some good deals on canning tomatoes.
👍👏👏Tarif mükemmel.Çevirmeli Süzgecinizin linkini verebilir misiniz?
Thank you. Yes, here is a link to the food mill I prefer.
Teşekkür ederim. Evet, işte tercih ettiğim gıda fabrikasının bağlantısı.
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So 8 pints which is 4 quarts. Nice. So how long did the whole process take from start to finish? Not the time the video shows but the actual time to do? Also how many pounds of tomatoes did you use or how many tomatoes? Thank you you make it look very easier
Thanks. I didn’t weigh the tomatoes. I had a big bowl full. I would say overall to maybe an hour to get to the sauce stage. A bit of cleaning and the food mill by hand is a bit of work.
If I dont have a food mill, could I substitute it with a fine metal colander and a spoon?
Yes you can. It might take a bit of work, but it will work.
Just made the sauce but I blended everything including the skin
A blender works!
A Champion juicer works great for this.
Sure. Use what you have.
Waoooo
Thanks.
How long can I store them for?
Fresh sauce for a week or so in the fridge. Canned sauce will last for several years.
@@ThePotThickens Thank you!
What brand of range is that?
It’s a Cooking Performance Group commercial range.
Hi please reply can you use any type of tomatoes and if you don't have a mill what can you used
You can use any tomato, but the water content vs pulp will vary so if you have tomatoes with more flesh, you'll get more sauce and less water. Plum tomatoes are the best. If you don't have a mill, you can use a strainer with holes small enough to catch the seeds. It will take a bit more work to mash them with a rubber spatula or spoon, but it would work. Just don't use a really fine strainer or you will not get the sauce to go through. A coarse strainer might work.
Dehydrate the skins and powder them. Great to add to any tomato dish to give oomph
Great tip! Thanks.
Is there an alternative you can use apart from the food mill?
You could use a strainer. It would take longer probably. Otherwise you can probably leave the skin and seeds (or remove the skin at least) and blend it smooth.
I been making sauce like that for long time but never used lemon juice
Probably not necessary but it is recommended for safety and I want to make sure to post safe recipes.
So is this finished product ready to use as in, just pour over cooked pasta? Or do you still have to cook it more?
You can use this as a simple sauce or flavor it more. Often in Italy they will use this to add to their sauces that start with sautéing aromatics like onion, garlic or meat dishes.
I have a question, do not have a food meal, can I separate skin and seats from the skinny trainer? Please answer me. I start cooking on the small. Fire. I think I need to leave it for the night, but will be hot if some more tomatoes in the garden. Do not finish to the end, but I know you probably put basil in the garlic.??? what about salt and pepper?
You can season however you want. Yes, you can use a strainer to remove skins and seeds. Just make sure the holes are smaller than the seeds. Use a spoon to push the pulp through. It is a bit of work, but worthwhile.
I skin,seed tomatoes & cut them in small pieces & freeze…When I make a chicken,lettuce salad I thaw a small bag of frozen tomatoes,drain them & put them in my salad..Great taste, color & cheaper than $ 2.30 each as they were not long ago….
Sounds great!
Do you ever grow and use yellow, orange, trifele, or others that aren't red?
I have in the past, but I love the flavor and color of the red varieties.
I cut my tomatoes...seed them ..dice them and put them in a colander for about 2 hous you wouldn't believe the juice that comes out..the seeds have most of the water...then I put them in my crockpot with 2 carrots..a small onion..celery stalk...and a couple of cloves of garlic garlic...cook for a couple of hours then I ..smash them with my hand blender and then can it...I usually dont put the herbs until the end
Sounds great.
Before filling the jars i boil the jars for 5 minutes and another 5 minutes after they are filled
Are you still processing them after that? 5 minutes is not really long enough to ensure all the interior contents are heated to a proper temperature for safety.
Can vinegar be used instead of lemon juice?
Certainly. Any acid will help. If you have acidic tomatoes, you probably don't need it.
You can save seeds and skin dry and make paste
Yes. Not much left after this but it does make a great powder when dehydrated too.
With sterilized jars....tomatoes that have gone through the mill that seperated seed and skins, with the protein foam skimmed off the top (you don't have to, it's more aesthetic) then ladled into hot jars, sealed tightly with a lid, then flipped upside down and covered with a heavy towel till the next day (letting the jars cool down slowly) you now save all the tomato liquid, boiling it down to the consistency you want (my Grandmother liked a puree consistency). They will stay for a very long time in a cool dark place. You can add a touch of either vinegar or lemon juice to raise the acidic level, but it really isn't necessary. Tomatoes are already acidic. Have bottles of crushed tomatoes that were boiled down, skins removed, and the inner seeds pulled out (do this before you boil) and then just crush them in your hands, then bottle them with a few Basil leaves. When you make your sauce, THEN sautee some onion, crush a few cloves of garlic (use sweet onions) my grandmother added a few Tablespoons of sugar (some used little baking soda) then simmer on low for a couple hours. Stir occassionally. DON'T forget the onion and garlic. Add a little salt, some red pepper (but not much, just a pinch, not a punch!) Fry your meatballs just short of "done" then add them to your sauce to simmer and meld all that flavor. Before the meatballs, add a cup or two of Pecorino Romano cheese to the sauce, stir it in well. Taste for flavor and adjust accordingly. Make sure you have a loaf of Italian bread nearby to wipe along the rim of the sauce pot. This is a must. If you don't do this, you're not tasting it properly
Thanks. I do recommend following established safety guidelines for canning.
Use the tomato water for vegi stock.
Yes. I do b
if you dry it you ll have instant tomato soup !!
Yes. That would be good.
So, you're throwing away the skins, the juice and the basil? Possibly the best tasting parts of the whole "Tomato Sauce". 🤣
No. I save all the tomato water. And the basil has given up all its flavor to the sauce. What is left are slimy cooked leaves.
Can I use the blender don't have that kind of tools? I just harvest my Tom from my garden
Yes, you certainly can.
I freeze my sauce
Freezing is a great option if you have freezer space.
I can't belive you are keeping the skin and the seeds
I'm not sure I understand what you mean. I'm removing them from the sauce. Some people dehydrate them and make tomato powder with it. I discarded the skins and seeds.
I make my tomato sauce from apples
Interesting.
Pushing down the center button like you did is very wrong.
Why? If it seals, it seals. There is clearly a vacuum there.
What else would you be makin tomatoe sauce from ?
Haha. Good question. I think I need to ask the SEO search algorithms why they need that in the title. ;)
Looked good until you added the whole basil plant.
I love basil. You can leave it out.
chuck spaghetti in it!!
YES!
Never ever push you lid down in center. You can and will get a bad jar that way
I always check to make sure I don't have false seals. I store without the rings on.
You may want to research the required lemon juice amount being used. I do not believe 1 teaspoon is adequate. A full tablespoon of bottled lemon juice is necessary for a pint jar of tomato sauce in a water bath method. Also recommendation is 35 minutes for pints..
Thanks for the info! Yes, I recommend following safe canning guidelines. It does all depend on the acidity of the tomatoes.
The experts don't reccomend canning this way. You're suppose to keep the liquid in there and cook down
Can you explain why that would matter?
Oh you need one of those Italian tomato processors. You are literally spending hours doing what they do in a dozen minutes. You’re welcome! High five!
Yes. Every year I say I'm going to get one and haven't. Cheers!
Talk about $500 saved
I’m glad it helped.
Not a fan of the lemon juice. But still a good video.
Thanks.
If you are not canning you don’t need to add lemon juice. If you are canning you need 1 tbsp bottled lemon juice per pint or you can use 1/4 tsp powdered citric acid instead. Sold in the canning aisle.
You can buy litmus paper to check your sauce’s pH. If it is lower than 4.6 you don’t need to add any type of acid for water bath canning.
I used to can bushels of tomatoes and never used lemon. There is enough acid. Just salt,boiled lids and heat the jars in the oven
@@candicekellyhomes Maybe. Have you checked the pH? Some of the tomatoes being grown now are lower in acid. While you are probably ok, best to be safe. Botulism is quite dangerous.
Don't you skin them first
No need. The skins are removed when I pass it through the food mill.
This does not look like quick xo
Well, you don’t have to cook it down for hours before using or canning.
How could you mix healthy food with sordid music in the background, noise really, noise being sound one does not want to hear. You put me off.
Sorry you don't like the music. I'm not sure what you find sordid about it. I don't think it's filthy.
@@ThePotThickens; Sordid is the opposite of probity. Jazz in the original African language means to fornicate. Its derivatives such as Rock and Roll also concentrates on the pelvic and gluteal areas and associated vulgar movement of such. It is not played by symphony orchestras but in gin mills, harbour cesspools, and such, frequented by smutty people. Educated and refined people, people of probity, listen to J S Bach, Beethoven, Mozart and hundreds of other such composers. Note that they are also very decently dressed.
To: ThePotThickens: Jazz in the original African language means; fornication in the vulgar lay terms. Mostly played by Negroes and Jews, is accompanied by slutty movements. You find it everywhere, but notably in cesspools such as harbor inns, gin mills and such. The direct opposite of such smutty people, are people of probity who rather appreciate J S Bach, Beethoven, Mozart and hundreds of others. When they play in concert halls they are impeccably neatly dressed. They are mostly highly educated and refined.😅 H de Villiers.