@@CuteKat111 I finished the paste today, took abt 4.5 hrs in oven. Used two regular sizes baking pans, filled abt 6 cups liquidy tomatoes in each pan @225 degrees stirred every 15 mins. Made abt 3.5 cups of paste total. It is grrreat! I am thankful that my oven racks stay level when pulled forward. If your oven racks tip down, don't use baking sheets, use deeper pans. Going to have to finish sauce tomorrow. I had abt 20# of tomatoes total for entire recipe. I'm recovering from total knee replacement so I was fortunate to have time. I would definitely make this paste portion again, absolutely worth the time!
When this video was uploaded, I was growing 6 varieties of tomatoes (around 100 plants total). We put up 65 quarts of sauce using this as a guide and have been eating on it since. Best sauce ever! This year we're growing 260 plants. Oh yeah! Instead of the food mill, we used a professional Vitamix.
I saw this video about a year ago. I was looking for a nice tomato sauce for my homemade pizza. I've been making it ever since.This tomato sauce has reallyy improved it!! I love it!!
Dwayne Wladyka I enjoy foods that are greasy. Some people love the smell of their own smelly Farts. I don’t, but sometimes you get stuck under the covers with the flu. It’s Either whiff your foul smell or get up and freeze to get a warmer blanket.
Proper fresh tomatos make the best sauce but... I didn't see this guy put salt in this sauce at all, without salt, I don't care how good your tomatoes are, the sauce is going to taste quite bland.
I agree! His enthusiasm made me actually want to try it. Although, I'm afraid I don't have the patience to make the tomato paste. It's also a + that he is quite handsome ;)
I have been making this sauce for three years running, it’s wonderful I refuse to use store bought tomato sauce now. I make the base sauce vacuum seal and freeze it I then can the paste. and make tomato ice cubes for the juice. Now people rave about my pasta sauce. The sauce is work but once you taste it you know why it’s serious eats. Thank you for sharing the recipe. Steve
Found this video back at the end of spring this year. My dad always plants a bunch of Roma and cherry tomatoes. Tried this method to make sauce and it is superb. As stated in the video it's great with spaghetti. I also used it on chicken parm, eggplant parm and baked ziti. This sauce is incredible
If you stop watching Americans cook and educate yourself by watching others who have been cooking tomatoes this way, you’ll see others preform this method the same. Only they use the Sun to make paste; not the heat from inside the oven.
@@sO_RoNerY Why the (incorrectly assumed) dig? I rarely watch Americans cook anything, and I'm more than familiar with making tomato paste on wooden tables in the sun. Unfortunately I am not in a place where I can do that. Why did you assume I was ignorant? Serious question, so please give me an honest answer.
I made this and wow. Different from using canned products, for sure! I mean, I have always made a sauce from canned tomatoes, not just buying the sauce itself. Reducing the plum tomatoes into a paste and adding made a huge difference. Gotta make this again!
Tracy Suiter You just won't get the same kind of sweetness, viscosity or complexity of flavour with a homemade tomato sauce so generally speaking ketchup should be your go to when preparing any kind of traditional dish which calls for a tomato base, but Italian food does not generally suit the more health conscious among us and for those of that disposition the recipe provided in this video is about as good an alternative as you're going to get
I had never thought about including the stem/vine to introduce that fresh flavor but should have! I love to rub my hand down an unripe tomato vine early in the spring to get that fresh tomato smell before any actual tomatoes are ready.
It reminds me when I was a child and saw my mother doing tomato sauce and paste for the whole year. She used the sun after cooking the sauce and the food mill was double size than the one you are using. God bless her soul. Thank you for the video!
I absolutely adore your work, the whole way you approach the subject of the vegetable offering through to selection, preparation and final blend. You know your craft and you’re an artist
@Only Solo extra flavor 😳. Nearly everything has a little bug in it. You're not gonna die from a little roach, especially if you eat cereal. Bugs are especially prone to getting into cereal
DAMN - this worked. It is a lot of trouble but the sauce is amazing. Warning: This will spoil you for anything else. I used a mix of tomatoes I got from the farmers market sellers who cannot sell because of - you know the f'ing virus - and the sauce is beyond good. Worth every moment of trouble. To the onion mix I did add habanero chilies because I (we) like heat in out sauce. This year we are growing some nasty Trinidad Scorpion chilies to mix in our sauce. These chilies will burn the skin off your roof of your mouth - exactly how we like it. Thanks my friend for a great video
I love this video. I revisit it often. Such lovely kitchen advice. I grow tomatoes in my little backyard garden. This tells me some really cool things regarding the management of tomato base for creating interesting sauces and their combinations.
I found this video a year ago and I loved how the sauce came out. We made about 6 gallons before drying it down some then canned it. Ran out in March/April. I just harvested my gardens tomatos. Doing it again!
@@annedwards358 I use 1/4 tsp canning salt per pint jar along with 1/4 tsp citric acid. Add that prior to filling jar to 1/2" headspace. I pressure can at 11 psi for 25 minutes. Always turns out perfect for me. Just remember to never rush the canner cool down.
I used the tomato paste technique that I learned here for tomato cream cheese. I can't wait to make sauce like this! I'm a slacker though so I use my Vitamix and keep the skins and seeds in.
Great vid. Love the tomato passion. If you use fresh tomatoes, it's almost always a combo because that's what's available, unless you live on a farm or have a tomato forest. Baking the paste down is a great technique. I've added that to my sauce making and it really boosts the final product. I pressure can the rest of mine and only use them as needed. Who can really use 12 quarts at a time? Bravo. Great job. "Grandma style" or not, do get some sharper knives before you accidentally add a finger to your next batch.
WOW! Excellent info! I would never have thought to use multiple types of tomatoes to make tomato sauce. Great info, I don't have to peel tomatoes first. That's going to save me a ton of time! **I'm going to edit my response about not having to peel tomatoes. I have the same food mill as what you showed mid-way through your video. It was a pain in the butt trying to feed those peelings through the food mill..even after running them through a food processor first. I will still be scoring the bottoms of tomatoes, blanching them for 10-15 seconds, then dropping them into an ice-cold water bath & hand peel them, then running them through a food processor.
I use a Tomato Miller to remove skin and reduce to sauce. It's from 1920 but works great. Once it's a sauce i put it into a huge pan and cover with plastic. I leave it out for 12 hours and in the morning I use a small hose to remove the water in the bottom. It should go into the fridge but there is never enough space. This will take 80% of the water out of the sauce.T turn up the fire and cook on low for about 1 hour with fresh basil and garlic I pull from the garden. Do think I'm crazy for removing the water this way? I find you can cook for way less time and get the tomato zing I'm looking for.
Oh man, I just made the bulk tomato sauce today it was like omg so delicious, it is summer here and we have nice tomatoes, I cant wait to make the tomato paste and the quick cooked and impress everybody.
Taking a bite of food and then putting it back in your plate for another bite is double dipping. He's a single guy making sauce for himself. I can't believe out of such an amazing video this is all that people are getting out of it. What a shame. This sauce looks amazing and if I ever get the chance to make my own this will certainly be following this video! Taste tests and all!
That is just ignorant. How do you know he is only cooking for himself? Have respect for your guests. I guarantee that if your guests, if you ever have any, knew that you double dipped because you were too lazy to use a separate spoon for each taste, would have a diminished view of your cooking and probably not accept a second invitation. It is crude and amateurish.
Double dipping is not only unhygienic but introduces saliva which will break down the food and cause it to spoil faster. Imagine if everybody kept re-dipping. In no time it is just the transfer of saliva rather than the taste of sauce.
Are you talking about this video or the general idea of double dipping? Do you know how much saliva it takes to break down food? Food in general? This tomato sauce? Are you watching how much sauce it is? How many times did he do it? Will it be re-heated and to what temperature? What happens to bacteria at certain temperatures in food? I can go on and on with these questions, but having a mother who's been working with food safety and food microbiology for over 25 years, this is a subject that often based on too many myths and assumptions. As a general rule of thumb I would say: properly cooked food (as we've seen in the video here) dipped by someone who isn't ill (which he probably isn't), won't be a problem -- unless you suffer from mysophobia.
I made this out of 100 lbs of misc garden tomatoes and that special roma tomato paste. Cooking in the over- brilliant idea! Wow! It is the best i ever made! I highly recommend it. Added a punch of sugar and some kosher salt.
Awesome video, thanks for posting. One thing to be considered is the pan used to dry out the plum tomato paste. Acidic foods like tomato being cooked/stored in reactive metal vessels like aluminum is not a good idea.
@@thedestroyer3879 Maybe where you are from that may be the case but in my country three hundred and fifty degrees F is the same no matter the brand of oven used!
@@M_Ladd you dont need an oven you just need a way to evaporate most of the liqued from the tomato juice but what i mean is that yes 350 degress is 350 degress but the way the oven heats up how it mantains the heat, how it pushes the heat out and if you are using gas or electeic are all factors
I came across this video looking for a way to save lots of fresh tomatoes produce. I learned more than just how to make tomato sauce! Take note, THE BEST WAY TO MAKE! Big thanks!😊
Italian sauce is best. Lived there for 2.5 years. Tomato sauce here in the US just doesn’t add up. I’ve tried in many areas of the US, even trying sauce from our non-chain Italian eateries, the legit authentic, yet American, kind. Just wasn’t the same. Too acidic and not as flavorful. Every time. The cheeses used aren’t the same, either, even if they use the same name. For all the trolls and possible haters, it is the ingredients and the processes of making whatever that make same foods taste different. Every country I visited I’d try their french fries, sometimes fries from McDonalds. They all tasted different because they use a different type of potato and fat to fry them in. This is exactly why at its base level sauce from Italy is different than other countries. Doesn’t help that the US dumps tons of salt in our prepared foods and recipes to keep us addicted to food. Profit over health, but that is a different story. Cut down on the salt, people. Your heart will thank you.
I really appreciate finally finding a recipe again that uses real tomatoes... now adays its all canned which doesn't help me use my garden, but I'm a little frustrated with the lack of amounts mentioned- can anyone tell me what amounts they did? thanks!
Well there’s bacteria in your mouth and when you use the same spoon from one dish to the other or back into the same dish you were putting bacteria from your mouth into the ditch. I will try his recipe but I will have plenty of spoons to taste. It looks awesome to me
@@suzieq6493 Ppl fail to understand this basic reality. Ppl have become too complacent with modern technology, vaccines, etc. Well there ARE still those who get things n die, but they won't take it seriously til they're the 1s n a hospital bed with Death lingering nearby.
Me: Lets make a quick homemade tomato sauce. CZcams: You need 1 day, special grinding equipment, 3 types of sauce, and can only be done once per year at exactly the right time with specialist italian tomato. Me........
So glad I come across this you help me I just put in about 50 tomato plants in my garden I'm going to follow your recipe thank you now just got a hope we have a decent weather for growing Garden
That looks amazing. I usually skip proper tomato sauce but next summer I'm gonna have to hit up the farmers market and dedicate a day to giving this a try.
Once you know how it comes together. . . it isn't brilliant until then. Well done! Thoroughly enjoyed the video and I truly learned a lot. Forget the cans. Thanks, Darryl
Hi, that looked great but I have a few questions. How much weight of tomatoes did you use and how much sauce did you end up with? Did you can the extra sauce and if so does it develop in taste while stored?
Did I miss something, I don't find where he gives you all the cooking times nor the oven temperature for making the tomato paste. He did say the first time was just ten minutes.
Anyone who knows anything about cooking knows that you really dont need time or temperature. You go by look and smell and obiously consistancy for the paste...slow and low for that paste
@@jrt1776 That is true if one is in a specific cooking class that is at such-and-such level or doing a series of videos starting with the basics. Not true if one is making a video that will be viewed by a general audience. Plus, as he said, his process is unique. It wouldn't have hurt to say 275 at 2 hours (as someone above) or some general range from his experience.
@@jeffreybender2451 Practice makes perfect when it comes to any food technique? What question do you have. I would be happy to help. I'm an excellent cook.
made it this summer 2021. no plum tomatoes but still the best sauce ever. We froze small portions so we can do a quick pasta side dish or light lunch. Excellent recipe
The plum/San Marzano tomato has low acidity and would be in relatively short contact time with the metal. Good idea though, might be something worth doing.
Robert M, I do not agree. My experience has been that tomatoes do attack aluminum cookware. Take a look at the aluminum tray in this video when the paste is being spooned out. The grey colour you see is freshly etched aluminum. If you were to slide your finger across it it would rub off leaving your finger dark grey. Because of this I will only cook tomatoes in glass or stainless steel. Otherwise I really like this recipe and I am looking forward to trying it out myself. Cheers.
I looked at the video again and the pan looked just like the ones I have at home and at work. The tomatoes he is using are not very high in acidity so they won't do much in the relatively short time they are in the pan. I do agree that aluminum is not the best material to cook tomatoes in, but this particular use and tomato variety will not react much.
I can cut this down: simply halve your fresh tomatoes, put them on a baking sheet, cut off the tops of two heads of garlic, put in baking sheet, cover with olive oil and balsamic vinegar, and sprinkle with dried thyme, salt and pepper. Bake at 400 for 35-40 minutes. When done, put tomatoes, and garlic (you can literally squeeze the cloves out as almost pureed garlic) into a blender with some roughly chopped basil and blend. Into a pre-heated pot with olive oil. The sweetness of the tomatoes with this method cannot be described.
@@thedestroyer3879 lmfao, I haven’t watched this video in over a year, whoops. I for some reason recalled this was regarding turning tomatoes to ketchup
I made this last year and it was so good! Though this year to save time, I will cook out a bit of the water of the tomato paste before putting in the oven. I don't think it will affect the flavor too much. Just waiting for my tomatoes to ripen 😁
@@annedwards358 I used the temperature from the recipe, 275°F, but I didn't keep track of how long it took to make the tomato paste, maybe a couple of hours? Really depends on how watery it is to start with. I did not can the paste or the sauce as I thought it would defeat the purpose of having the fresh taste from the lightly cooked portion of tomatoes. I do know that it is unsafe to can paste in a home canner, or sauces that are not made with an officially tested recipe.
Do like he would make the base sauce. I guess you can make a bit of puree with it to add, but I don't know if it'd be much different than the store bought ones. And while winter tomatoes aren't as flavorful, they still have some of that fresh tomato taste, so why not make a "high note" sauce from a few of those, if you want to go the extra mile.
DL V I think something like red balsamico vinegar would be plausible for high notes. Ketchup, no, that's good for the sugary bottom, though. However, i would like to hear the OP ;).
Definitely not canned tomato SAUCE or Ketchup, those are ready made and usually contain a lot of stuff you don't want (like white sugar and too much salt) Buy cans of sieved tomatoes, those are more pure.
Buy whole canned tomatoes, usually these are plucked when perfectly ripe and don't taste as watered down as a lot of chopped tomato cans do. Or add tomato puree for intensity and sugar for sweetness, and a splash of vinegar. Impossible to get fresh tomatoes where I live, so you have to make do with canned ones. Tomatoes are also supposed to be savory, but you need good tomatoes to get that taste, instead you can add Anchovies or a splash of fish oil (made from anchovies).
Guys... Dont make me sound like i never heard about canned tomatoes, let alone k*tchup. I was just intrigued by the meticulousness of the original recipe, which i will probably never even attempt to reproduce myself. So I wondered if Mr. Gritzer had some particular insightful things to share about how he makes a sauce without fresh tomatoes. I can make a tasty sauce both ways just fine and i wasn't looking for well-intended but basic tips, thanks ;)
@@adamgm84 But why risk it? In terms of toxicity..... cast-iron and stainless steel are less harmful than anodized aluminum, non-anodized aluminum, and copper cookware. I mean, once that hard-anodized, outer layer wears off, you'll start getting some of the underlying non-anodized metal, leeching into your food. Better to invest in a stainless steel sheet pan which will last a lifetime. Actually, you can also get away with just buying a shallow, pyrex glass baking dish that is wide enough, and make the tomato paste in that.
When your mom asks you why you're making tomato sauce at 3 am: "2:43"
2:44
😂
Making some sauce right now at 3am
😂😂
I tried this recipe and this guy is not joking on the tomato paste. The paste is incredibly sweet and it was a fascinating find!
How much tomato paste and both tomato sauces did you make/use? I would LOVE to make it!
@@CuteKat111 I finished the paste today, took abt 4.5 hrs in oven. Used two regular sizes baking pans, filled abt 6 cups liquidy tomatoes in each pan @225 degrees stirred every 15 mins. Made abt 3.5 cups of paste total. It is grrreat! I am thankful that my oven racks stay level when pulled forward. If your oven racks tip down, don't use baking sheets, use deeper pans.
Going to have to finish sauce tomorrow. I had abt 20# of tomatoes total for entire recipe. I'm recovering from total knee replacement so I was fortunate to have time. I would definitely make this paste portion again, absolutely worth the time!
Baking pans I think are known as jelly roll pans.
@@dianasouthard9952 yes they have deeper sides vs cookie sheets
Very true, this is epic extra addition. Actually making this right now.
Gonna take a year off work to try and make this
LOL
TG 💀😀
A year, huh.. :)
Ha ha ha
Been a year my dude, have you made it yet? How's it?
When this video was uploaded, I was growing 6 varieties of tomatoes (around 100 plants total). We put up 65 quarts of sauce using this as a guide and have been eating on it since. Best sauce ever! This year we're growing 260 plants. Oh yeah! Instead of the food mill, we used a professional Vitamix.
Cow Farts Bear how long does it keep for?
I saw this video about a year ago. I was looking for a nice tomato sauce for my homemade pizza. I've been making it ever since.This tomato sauce has reallyy improved it!! I love it!!
That is a proper tomato sauce. Nothing like farm fresh produce to make great dishes and sauces.
i got a biscuit for dinner
Dwayne Wladyka
I enjoy foods that are greasy. Some people love the smell of their own smelly
Farts. I don’t, but sometimes you get stuck under the covers with the flu. It’s
Either whiff your foul smell or get up and freeze to get a warmer blanket.
Chocolate Face g
Proper fresh tomatos make the best sauce but... I didn't see this guy put salt in this sauce at all, without salt, I don't care how good your tomatoes are, the sauce is going to taste quite bland.
Canned whole tomato’s will make a better tasting more consistent sauce with a fraction of the effort this guy went to
I love his enthusiasm about tomatoes and the sauce looks delicious! Learned a lot. Great video!
I agree! His enthusiasm made me actually want to try it. Although, I'm afraid I don't have the patience to make the tomato paste. It's also a + that he is quite handsome ;)
I have been making this sauce for three years running, it’s wonderful I refuse to use store bought tomato sauce now. I make the base sauce vacuum seal and freeze it I then can the paste. and make tomato ice cubes for the juice. Now people rave about my pasta sauce. The sauce is work but once you taste it you know why it’s serious eats.
Thank you for sharing the recipe. Steve
What is the oven temp you use for the paste?
Found this video back at the end of spring this year. My dad always plants a bunch of Roma and cherry tomatoes. Tried this method to make sauce and it is superb. As stated in the video it's great with spaghetti. I also used it on chicken parm, eggplant parm and baked ziti. This sauce is incredible
I found this video both entertaining and informative. Thank you! I love when someone goes to the nth degree to attain perfection!
me too, too many times sloppy work is put out but when someone put pride in it, it will clearly show
Thank you because I think nobody mentions that.
This has been my go to recipe for the last year and I promise everyone - he is not joking when he says this is THE best way to make it!
Jessica Johnson hey, if you have extra what’s the best way to keep it? Frozen?
Next-level voice break at 2:43
He sounds like he doesn't love tomatoes...
it reminded me of joey from friends...
LOL
Sounded intentional to me.
oh the good ol' days of puberty.....
Perhaps one of the finest and most significant cooking-oriented videos on CZcams. Nothing beats a perfectly-executed tomato sauce. Nicely done, folks.
If you stop watching Americans cook and educate yourself by watching others who have been cooking tomatoes this way, you’ll see others preform this method the same. Only they use the Sun to make paste; not the heat from inside the oven.
@@sO_RoNerY Why the (incorrectly assumed) dig? I rarely watch Americans cook anything, and I'm more than familiar with making tomato paste on wooden tables in the sun. Unfortunately I am not in a place where I can do that.
Why did you assume I was ignorant? Serious question, so please give me an honest answer.
Brilliant. I've considered making something like this, and I'm glad to see that somebody's actually done it. Looks awesome.
I made this and wow. Different from using canned products, for sure! I mean, I have always made a sauce from canned tomatoes, not just buying the sauce itself. Reducing the plum tomatoes into a paste and adding made a huge difference. Gotta make this again!
Seriously my favourite way of making tomato sauce, the complexity of flavour from a simple tomato sauce is just amazing.
No ketchup. Just sauce. Raw sauce.
1337fraggzb00N
Aight. Boom.
1337fraggzb00N why would you use ketchup?
Tracy Suiter You just won't get the same kind of sweetness, viscosity or complexity of flavour with a homemade tomato sauce so generally speaking ketchup should be your go to when preparing any kind of traditional dish which calls for a tomato base, but Italian food does not generally suit the more health conscious among us and for those of that disposition the recipe provided in this video is about as good an alternative as you're going to get
Lol.... google mans not hot.
Two plus two is four minus one that’s three quick maths
Maffs*
I had never thought about including the stem/vine to introduce that fresh flavor but should have! I love to rub my hand down an unripe tomato vine early in the spring to get that fresh tomato smell before any actual tomatoes are ready.
This is amazing! I've been looking for a tomato sauce recipe made of fresh tomatoes and I finally found it!
It reminds me when I was a child and saw my mother doing tomato sauce and paste for the whole year. She used the sun after cooking the sauce and the food mill was double size than the one you are using. God bless her soul. Thank you for the video!
I absolutely adore your work, the whole way you approach the subject of the vegetable offering through to selection, preparation and final blend. You know your craft and you’re an artist
I haven't bought tomato sauce in years... I make like 50 vases in the summer and use them the whole year
Protein
How do you store em?????
@Only Solo store bought sauces probably have cockroaches in with the tomato! at least she knows what she's putting in the jar!
@Only Solo extra flavor 😳. Nearly everything has a little bug in it. You're not gonna die from a little roach, especially if you eat cereal. Bugs are especially prone to getting into cereal
DAMN - this worked. It is a lot of trouble but the sauce is amazing. Warning: This will spoil you for anything else. I used a mix of tomatoes I got from the farmers market sellers who cannot sell because of - you know the f'ing virus - and the sauce is beyond good. Worth every moment of trouble. To the onion mix I did add habanero chilies because I (we) like heat in out sauce. This year we are growing some nasty Trinidad Scorpion chilies to mix in our sauce. These chilies will burn the skin off your roof of your mouth - exactly how we like it. Thanks my friend for a great video
"will burn the skin of your roof of your mouth"
count me in!
How long did your sauce last?
I love this video. I revisit it often. Such lovely kitchen advice. I grow tomatoes in my little backyard garden. This tells me some really cool things regarding the management of tomato base for creating interesting sauces and their combinations.
Love this method!? I will have to try.! Everything I too look for in a sauce and the texture and thickness is perfect!
I made fresh tomato sauce to eat with homemade potato wedges earlier today and everything tasted DIVINE.
This is brilliant! Bookmarking this, because this is exactly how I want to process my garden tomatoes this year. Thanks! :)
This seems like the best tomato sauce recipe I've seen! I'll try it soon with our freshly harvested tomatoes.
I found this video a year ago and I loved how the sauce came out. We made about 6 gallons before drying it down some then canned it. Ran out in March/April. I just harvested my gardens tomatos. Doing it again!
😍
what temp and how long did you cook your paste?
did you add salt? (if yes, how much?)
@@annedwards358 overnight in crock pots set on low and filled every casserole I had in the oven overnight with oven set to 170 deg F.
@@annedwards358 I use 1/4 tsp canning salt per pint jar along with 1/4 tsp citric acid. Add that prior to filling jar to 1/2" headspace. I pressure can at 11 psi for 25 minutes. Always turns out perfect for me.
Just remember to never rush the canner cool down.
Wow - that I have to try. I've been looking for a really good sauce ever since I was a kid and Italian ladies at church made the best I've ever tried.
I've never seen anyone be this passionate about tomato sauce
Hi
@@muthuvinayagam8470 simp
I used the tomato paste technique that I learned here for tomato cream cheese. I can't wait to make sauce like this! I'm a slacker though so I use my Vitamix and keep the skins and seeds in.
I love how you made a paste and sauce really good work bud keep it up ! Def gonna try this method!
This was the best tasting tomato sauce ever. Thank you for sharing this recipe!
THANK YOU SO MUCH FOR THE BEAUTIFUL RECIPE . IT LOOKS DELICIOUS . DEFINITELY ONE OF THE BEST I HAVE EVER COME ACROSS ON THE INTERNET 💙❤🖤
Great vid. Love the tomato passion. If you use fresh tomatoes, it's almost always a combo because that's what's available, unless you live on a farm or have a tomato forest. Baking the paste down is a great technique. I've added that to my sauce making and it really boosts the final product. I pressure can the rest of mine and only use them as needed. Who can really use 12 quarts at a time? Bravo. Great job. "Grandma style" or not, do get some sharper knives before you accidentally add a finger to your next batch.
phenomenal video, really like this format
I was gonna skip on this video because it's minutes long but changed my idea when I saw your comment
In the beginning I thought this was a commercial, that’s how high quality, the content is.
WOW! Excellent info! I would never have thought to use multiple types of tomatoes to make tomato sauce. Great info, I don't have to peel tomatoes first. That's going to save me a ton of time!
**I'm going to edit my response about not having to peel tomatoes. I have the same food mill as what you showed mid-way through your video. It was a pain in the butt trying to feed those peelings through the food mill..even after running them through a food processor first. I will still be scoring the bottoms of tomatoes, blanching them for 10-15 seconds, then dropping them into an ice-cold water bath & hand peel them, then running them through a food processor.
I use a Tomato Miller to remove skin and reduce to sauce. It's from 1920 but works great. Once it's a sauce i put it into a huge pan and cover with plastic. I leave it out for 12 hours and in the morning I use a small hose to remove the water in the bottom. It should go into the fridge but there is never enough space. This will take 80% of the water out of the sauce.T turn up the fire and cook on low for about 1 hour with fresh basil and garlic I pull from the garden. Do think I'm crazy for removing the water this way? I find you can cook for way less time and get the tomato zing I'm looking for.
I loved this video. How can you go wrong when you start your day with a farmers market. How long did you cook your sauce? Thanks
Oh man, I just made the bulk tomato sauce today it was like omg so delicious, it is summer here and we have nice tomatoes, I cant wait to make the tomato paste and the quick cooked and impress everybody.
Taking a bite of food and then putting it back in your plate for another bite is double dipping. He's a single guy making sauce for himself. I can't believe out of such an amazing video this is all that people are getting out of it. What a shame. This sauce looks amazing and if I ever get the chance to make my own this will certainly be following this video! Taste tests and all!
That is just ignorant. How do you know he is only cooking for himself? Have respect for your guests. I guarantee that if your guests, if you ever have any, knew that you double dipped because you were too lazy to use a separate spoon for each taste, would have a diminished view of your cooking and probably not accept a second invitation. It is crude and amateurish.
But why should we assume the worst in people like you do and think that he didn't just cook for himself?
Do you really think he's gonna eat that entire pot full of sauce by himself? Be realistic.
Double dipping is not only unhygienic but introduces saliva which will break down the food and cause it to spoil faster. Imagine if everybody kept re-dipping. In no time it is just the transfer of saliva rather than the taste of sauce.
Are you talking about this video or the general idea of double dipping? Do you know how much saliva it takes to break down food? Food in general? This tomato sauce? Are you watching how much sauce it is? How many times did he do it? Will it be re-heated and to what temperature? What happens to bacteria at certain temperatures in food?
I can go on and on with these questions, but having a mother who's been working with food safety and food microbiology for over 25 years, this is a subject that often based on too many myths and assumptions. As a general rule of thumb I would say: properly cooked food (as we've seen in the video here) dipped by someone who isn't ill (which he probably isn't), won't be a problem -- unless you suffer from mysophobia.
I made this out of 100 lbs of misc garden tomatoes and that special roma tomato paste. Cooking in the over- brilliant idea! Wow! It is the best i ever made! I highly recommend it. Added a punch of sugar and some kosher salt.
I actually like his enthusiasm and if the sauce is worth it why not aight
Awesome video, thanks for posting. One thing to be considered is the pan used to dry out the plum tomato paste. Acidic foods like tomato being cooked/stored in reactive metal vessels like aluminum is not a good idea.
love his enthusiasm...
I love to see people cooking with devotion!
could I get some times and temperatures on the paste and the sauce??
It relates is all up to you but for the paste i would just look up temps online
@@thedestroyer3879 Why? The oven temperature should have been stated in the video!
@@M_Ladd becuse each oven is different
@@thedestroyer3879 Maybe where you are from that may be the case but in my country three hundred and fifty degrees F is the same no matter the brand of oven used!
@@M_Ladd you dont need an oven you just need a way to evaporate most of the liqued from the tomato juice but what i mean is that yes 350 degress is 350 degress but the way the oven heats up how it mantains the heat, how it pushes the heat out and if you are using gas or electeic are all factors
I came across this video looking for a way to save lots of fresh tomatoes produce. I learned more than just how to make tomato sauce! Take note, THE BEST WAY TO MAKE! Big thanks!😊
I just had lunch. And now i'm starving again🍝
Same
Italian sauce is best. Lived there for 2.5 years. Tomato sauce here in the US just doesn’t add up. I’ve tried in many areas of the US, even trying sauce from our non-chain Italian eateries, the legit authentic, yet American, kind. Just wasn’t the same. Too acidic and not as flavorful. Every time. The cheeses used aren’t the same, either, even if they use the same name.
For all the trolls and possible haters, it is the ingredients and the processes of making whatever that make same foods taste different. Every country I visited I’d try their french fries, sometimes fries from McDonalds. They all tasted different because they use a different type of potato and fat to fry them in. This is exactly why at its base level sauce from Italy is different than other countries. Doesn’t help that the US dumps tons of salt in our prepared foods and recipes to keep us addicted to food. Profit over health, but that is a different story. Cut down on the salt, people. Your heart will thank you.
Bravo Dan, I really like your approach to making tomato sauce. Can you tell us what temp you use to evap the tomatoes in the oven?
And how long.
I like your passion for something so tasty and simple like tomatosauce!
Food porn, right here. Thank you so much for sharing your passion!
I really appreciate finally finding a recipe again that uses real tomatoes... now adays its all canned which doesn't help me use my garden, but I'm a little frustrated with the lack of amounts mentioned- can anyone tell me what amounts they did? thanks!
So on a video about sauce, all anyone can do is complain about some spoons
Well there’s bacteria in your mouth and when you use the same spoon from one dish to the other or back into the same dish you were putting bacteria from your mouth into the ditch. I will try his recipe but I will have plenty of spoons to taste. It looks awesome to me
@@suzieq6493 Ppl fail to understand this basic reality. Ppl have become too complacent with modern technology, vaccines, etc. Well there ARE still those who get things n die, but they won't take it seriously til they're the 1s n a hospital bed with Death lingering nearby.
About to make a huge pot of sauce from fresh tomatoes. So happy I came across your video. Good stuff. Thank you.
Me: Lets make a quick homemade tomato sauce.
CZcams: You need 1 day, special grinding equipment, 3 types of sauce, and can only be done once per year at exactly the right time with specialist italian tomato.
Me........
you can use normal tomatoes but plum tomatoes are the best , if you don't have , grow then
You can spend less time on a shitty recipe if you'd like. It never said it would be quick.
So glad I come across this you help me I just put in about 50 tomato plants in my garden I'm going to follow your recipe thank you now just got a hope we have a decent weather for growing Garden
Wow
I'm totally gonna make this
Thanks
Really want to get that tomato paste recipe. It's a dream come true to add to my basic tomato sauce for thickness!! Great Presentation!!!
What temperature do you bake the paste at and for how long?
275* about 2 hours
That looks amazing. I usually skip proper tomato sauce but next summer I'm gonna have to hit up the farmers market and dedicate a day to giving this a try.
salt?
that's right! he didn't add any and that is a MUST
Brilliant recipe, chef! Awesome technique! Just beautiful.
was that an aluminum sheet tray?? i've been well warned about cooking on aluminum with tomatoes
Once you know how it comes together. . . it isn't brilliant until then. Well done!
Thoroughly enjoyed the video and I truly learned a lot. Forget the cans.
Thanks,
Darryl
Hi, that looked great but I have a few questions. How much weight of tomatoes did you use and how much sauce did you end up with? Did you can the extra sauce and if so does it develop in taste while stored?
It took me 2 or 3 years to refind this video... So satisfying to finally find this recipe!!!
0:52
Shoutout to that guy on the right
Wow nothing beats a great tomato 🍅 sauce on pasta or pizza 🍕. Yummy 😋
cooking time? Temps? great video though :)
I tried this. It works a treat! Thanks for the idea! My daughter just likes to dip bread in it. LOL No pasta nothing else.
Did I miss something, I don't find where he gives you all the cooking times nor the oven temperature for making the tomato paste. He did say the first time was just ten minutes.
Anyone who knows anything about cooking knows that you really dont need time or temperature. You go by look and smell and obiously consistancy for the paste...slow and low for that paste
@@jrt1776 That is true if one is in a specific cooking class that is at such-and-such level or doing a series of videos starting with the basics. Not true if one is making a video that will be viewed by a general audience. Plus, as he said, his process is unique. It wouldn't have hurt to say 275 at 2 hours (as someone above) or some general range from his experience.
@@jeffreybender2451
Practice makes perfect when it comes to any food technique?
What question do you have. I would be happy to help. I'm an excellent cook.
I used to grow cherry tomatoes with my mother and we would make a tomato sauce out of that with some canned sauce to balance the flavor. Good stuff :)
What a wonderful video. I would love to see more SeriousEats videos in this format!
made it this summer 2021. no plum tomatoes but still the best sauce ever. We froze small portions so we can do a quick pasta side dish or light lunch. Excellent recipe
Looks amazing! Let me know what time dinner is 🍝!! I'll bring the wine 🍷
I'm fasting now, and i drooled over a tomato sauce recipe
2:44 "I love refrigerators"
Thank you so much.. this is what I will do late summer vacation.
I was wondering if it would be better to do the paste step in hotel pans instead of sheet pans due to the aluminum reacting to the acidity?
The plum/San Marzano tomato has low acidity and would be in relatively short contact time with the metal. Good idea though, might be something worth doing.
Robert M, I do not agree. My experience has been that tomatoes do attack aluminum cookware. Take a look at the aluminum tray in this video when the paste is being spooned out. The grey colour you see is freshly etched aluminum. If you were to slide your finger across it it would rub off leaving your finger dark grey. Because of this I will only cook tomatoes in glass or stainless steel. Otherwise I really like this recipe and I am looking forward to trying it out myself.
Cheers.
I looked at the video again and the pan looked just like the ones I have at home and at work. The tomatoes he is using are not very high in acidity so they won't do much in the relatively short time they are in the pan. I do agree that aluminum is not the best material to cook tomatoes in, but this particular use and tomato variety will not react much.
I was wondering the same thing!
I am canning tomato sauce for the rest of the year, even though it's a hot summer in Florida. I will be using your recipe. Thank you!
What you used for the onions: butter?, olive oil?, the fat of your enemies??? Complete recipe plz!
olive oil
whatever you want
I can cut this down: simply halve your fresh tomatoes, put them on a baking sheet, cut off the tops of two heads of garlic, put in baking sheet, cover with olive oil and balsamic vinegar, and sprinkle with dried thyme, salt and pepper. Bake at 400 for 35-40 minutes. When done, put tomatoes, and garlic (you can literally squeeze the cloves out as almost pureed garlic) into a blender with some roughly chopped basil and blend. Into a pre-heated pot with olive oil.
The sweetness of the tomatoes with this method cannot be described.
Dare you to take a shot every time he says 'tomato'. See you in the ER.
I use beef stock and add mince red chilli I use it for everything thanks for the up load and sharing recipe
How long did you cook the paste in the oven and what temp
Pretty awesome. Our garden gave us tons of cherry tomatoes. Not sure if I can do this whole ensemble but good to know about.
I just watched this whole video, and chances are I’m never going to make this anyway lol.
Lol!
Do it it is worth it
@@thedestroyer3879 nah I’m to busy and ketchup is kinda over hyped
@@hlevin7419 its not ketchup but ok
@@thedestroyer3879 lmfao, I haven’t watched this video in over a year, whoops. I for some reason recalled this was regarding turning tomatoes to ketchup
I made this last year and it was so good! Though this year to save time, I will cook out a bit of the water of the tomato paste before putting in the oven. I don't think it will affect the flavor too much.
Just waiting for my tomatoes to ripen 😁
how long did it take in the oven to turn into paste? what temp did you use? did you can it? and if you did was it still really good?
@@annedwards358
I used the temperature from the recipe, 275°F, but I didn't keep track of how long it took to make the tomato paste, maybe a couple of hours? Really depends on how watery it is to start with.
I did not can the paste or the sauce as I thought it would defeat the purpose of having the fresh taste from the lightly cooked portion of tomatoes.
I do know that it is unsafe to can paste in a home canner, or sauces that are not made with an officially tested recipe.
@@lorr.jones8887 thank you so much!!
Love it. Any insight on how you work with the canned ones? Winter is coming.
Do like he would make the base sauce. I guess you can make a bit of puree with it to add, but I don't know if it'd be much different than the store bought ones. And while winter tomatoes aren't as flavorful, they still have some of that fresh tomato taste, so why not make a "high note" sauce from a few of those, if you want to go the extra mile.
DL V I think something like red balsamico vinegar would be plausible for high notes. Ketchup, no, that's good for the sugary bottom, though. However, i would like to hear the OP ;).
Definitely not canned tomato SAUCE or Ketchup, those are ready made and usually contain a lot of stuff you don't want (like white sugar and too much salt) Buy cans of sieved tomatoes, those are more pure.
Buy whole canned tomatoes, usually these are plucked when perfectly ripe and don't taste as watered down as a lot of chopped tomato cans do. Or add tomato puree for intensity and sugar for sweetness, and a splash of vinegar. Impossible to get fresh tomatoes where I live, so you have to make do with canned ones. Tomatoes are also supposed to be savory, but you need good tomatoes to get that taste, instead you can add Anchovies or a splash of fish oil (made from anchovies).
Guys... Dont make me sound like i never heard about canned tomatoes, let alone k*tchup. I was just intrigued by the meticulousness of the original recipe, which i will probably never even attempt to reproduce myself. So I wondered if Mr. Gritzer had some particular insightful things to share about how he makes a sauce without fresh tomatoes. I can make a tasty sauce both ways just fine and i wasn't looking for well-intended but basic tips, thanks ;)
A splash or two of red wine wont hurt if its going to be used for pasta. Best tomato sauce i have seen so far.
Using the same spoon to taste everything ...contaminated !
Wow I love the passion that went into this!
Take a shot every time he says tomato
Radmilo Tomic lmaoooooo
are you trying to kill us?!!!! lol
Do so and you will be sauced (drum roll). But, seriously you would be messed up by the end lol.
termaydo
*take a shot of tomato sauce
I will definitely try this recipe. Looks so delicious. Thank you for the inspiration!
Any issues cooking down the plum tomatoes on an aluminum sheet pan? I thought that was a no-no?
I had the same idea.
The baking sheet looks anodized, which I heard is safe for acidic foods.
@@adamgm84 But why risk it? In terms of toxicity..... cast-iron and stainless steel are less harmful than anodized aluminum, non-anodized aluminum, and copper cookware. I mean, once that hard-anodized, outer layer wears off, you'll start getting some of the underlying non-anodized metal, leeching into your food. Better to invest in a stainless steel sheet pan which will last a lifetime. Actually, you can also get away with just buying a shallow, pyrex glass baking dish that is wide enough, and make the tomato paste in that.
This video is amazing. That sauce looks super fun to make!