One year I took the skins and roasted them in the oven with salt and pepper (kind of like how we would make kale chips) and they came out great. Good tips here my friend 🙏
@@OldSchoolPrepper i’m straight up out of maters for the season 😞 We also got two hard frosts this week so i will be surprised if my peppers make it. I did cover them and prayed since they were being super productive last week
Ever tried using an instant pot instead of a roaster? any idea what settings it should be on/how long it should cook? Love this idea--my freezer is also overflowing with frozen tomatoes at the moment and I'm definitely going to be making a lot of sauce in the next couple of months!
hi! one could use an Insta-Pot on the slow cooker setting (or a crock pot) I don't because it's just too small. I start with 20 pounds (yup pounds) of tomatoes in the roaster and after it cooks down I start adding more ...I can usually get in 40 pounds (pre-frozen.. two 5 gallon buckets full) once most of the water is removed, which is why I like using the frozen tomato method... when I first started making sauce I used a crock pot but quickly outgrew it..using a crock pot I used the high setting with the lid off to the side to let the steam escape so the sauce would reduce and thicken up.
Saving the water is a great tip Martha The tomato powder from the skins is an interesting idea but we only have so much time in a day eh :-) 6:46 text "sweat" should be 'sweet' I think? Looks great but a ton of work. Can you defrost and use a blendtex and then boil off the excess water?
yes you can! it takes quite a long time to get rid of the water but it is the way many people do it. I suspect the flavour would be deeper and richer that way. thanks for letting me know about the typo...any ideas on how to fix it via YT editor? unless I take down and repost I can't seem to do it....thoughts? I did update the DX tho.
@@OldSchoolPrepper I think you could reload it via Filmora and cut out and redo that segment but honestly itr is cool martha. I never have any luck with YT editor
Hi again I have 2 more questions do you can your sauce and how many jars do you get? Do you season the sauce before canning? I love this video am watching it again for 5th time.💜
I always home can my sauce....but I don't add much seasoning for flavor since I like to keep it versatile, but I can even reduce into a tomato paste and then I can that as well. So I really just add a bit of salt (if I feel like it) a clove or two of garlic and some thyme (if I have fresh in the garden)... I'm sorry I have no idea how much each batch turns out in jars. a rule of thumb is about a pound of tomato sauce will fill a pint jar....so two pound in a quart. Of course if you start with 25 pounds of tomatoes you only end up with 12 or so pounds of sauce to can. The only thing i would caution is that if you use the stick blender (like I do) you should continue to let the sauce sit (or simmer) for several hours to get all the tiny blender air bubble out of the sauce. I had some sauce push off the top of the jars lids (during home canning) because I canned immediately after blending and there was too much air in the jars.
prepper hello and thanks for your reply and good suggestions this really helps as I have no one who cares about good sauce like you and me it's been a super blessing considering all that is going on in the world may God continue to bless you richly.
@@OldSchoolPrepper If everything goes according to plan ,I want to produce year round veggies, I can trade anything extra with people who grow other types of food. If I can achieve to grow 30% of my food ill consider it a victory. I already put together my irrigation pump and got some more materials for my shed build. Tomorrow the plumbing going to the shed should be done.
yes! that is very similar to the roaster....turn it up to high and make sure the lid is askance so the steam can escape to thicken your sauce. You'll need to run it for hours and hours but it's more cost effective than using gas or a regular stove top. good luck and let me know if you run into any issues...I try and answer all messages fairly quickly
@@OldSchoolPrepper hi, thank you so much am planning on using my neighbor roaster like yours how many hours is it in the roaster or could I use the oven ? What temperature do you use on the roaster? Am very excited to try this I have bags of frozen tomatoes, many are not roma but who cares I love tomatoes and well JESUS loves us because He gave us them to thrive. Thank you again 💜
@@sheepseven7588 i use any and all tomatoes...so I say use them all! I ran the roaster for 24 hours to get a really thick sauce and a bit longer for a paste...each roaster varies so just look for a little bubbling on the sides, mine was around 325F..... yes you can use an oven but you'd really need to baby sit it (because it could easily burn) and you'd have to constantly pull out to stir AND it's not as cost effective. Oven takes more power than the roaster...and the roaster doesn't take much money to run at all (neither does the crock pot as you know)
hi Slam, no stupid questions here.... I tend to freeze my tomatoes and save them all up and make my sauce all at once (I grow the tomatoes at home and they ripen at different times)... plus then I can make my sauce and can during the winter so i'm not sweating to death. You are right I put them in the roaster which is like a huge crock pot. They actual do cook inside the roaster...I will cook the tomatoes down until they are thick (I want them really thick more like paste than sauce) and then I can it. I usually cook it for 24 hrs more or less and the temp changes...I keep the outside of the roaster barely simmering (not sure of the exact temp) around 210F - ish since boiling is 212F.
@@OldSchoolPrepper Thanks so much making the effort to make such a comprehensive answer to my question. I was just thinking that maybe I missed something there. I was pretty sure you cooked them down but you didn't actually say and I know better then to make assumptions. Why do you want it so thick? Is there some reason you don't add any onions or spices at that point? Really enjoyed the video. My tomatoes are just starting to ripen. Bring on the canning!
hiya @@slamdunk58 ... I use all types of tomatoes to make my sauce even cherry tomatoes and making it super thick is kind of like condensed, more punch in a smaller jar...so if I want pasta sauce I can open a small jar and add some pasta water to it or if i'm doing pizza I can just spread it on...if I want to make gazpatcho I can use it for that...long answer to say I'm trying to be flexible with it. When i'm actually making the pizza or pasta i'll add whatever I have on hand in (onion, garlic, peppers, whatever), but it's soooo sweet and wonderful as is, I don't often do that...i'll just use it plain.
I've got 30 jars sitting on my shelves now....made chili the other night and making tacos tonight. I'll put in some tomato sauce as well as topping the finished product with my Sala Verde. Don't you love it when you grew and saved most of the food you cook? such a good feeling.
I'm going to put my tomatoes in a 3 (or 5) gallon food grade bucket with holes drilled in the bottom and then put it in the freezer. Those buckets fit one inside another. When it comes time I'll just pull the bucket out of the freezer and slip it into another bucket and let the water run thru as the tomatoes thaw at room temperature. Might take 24 hours but who cares. It'll be winter time and I'll have nothing else to do. Lol
make sure to save that water...it is wonderful and you can astound people if you serve it hot (or cold), they think they are having some water something but it's really the flavor of the tomato. I can't remember if I talk about saving that water (and reducing it) in this video. I reduce it and add some back to the sauce and i'll can up any extra to give tomato flavor when I don't want the color. I could swim in the stuff!
I don't mind seeds in my sauce and i don't mind skin so I leave them in....if you don't tell people they won't even notice. The are not bitter and are so tiny i leave them in. SAves a lot of work.
because i'm often too lazy....I really should remove it before I freeze. I get so many tomatoes that by the end of the season i'm tired of handling them and get lazy. Good problem to have tho. :)
once I blend up the skin, seed and pulp you never really know they are there....you can see some of the seeds but the skin/pulp are mixed in.....but i never mind about the seeds, they don't bother me at all. I get soooo many complements on my sauce and people ask me for jars of the sauce every year. I will always make them this way...BTW I just started freezing some for this winter's sauce making!
I got mine at a Restaurant Supply Store...it is now called US Chef Mart though I'm not sure they still carry this huge size but there are several large online restaurant supply companies which may. I also just found it on Amazon and put the link below: amzn.to/3Yi3zVg
@@OldSchoolPrepper Yes and replying now the next night. Mega crazy here but a lot of my work is pager response and software moving with a large dose of phone heckling. So i get to watch in bits a lot of ivds :-0
One year I took the skins and roasted them in the oven with salt and pepper (kind of like how we would make kale chips) and they came out great. Good tips here my friend 🙏
that is a great idea, I know some people dehydrate the skin and pulverize to make tomato powder....that would make a great vid Sarge.
@@OldSchoolPrepper i’m straight up out of maters for the season 😞
We also got two hard frosts this week so i will be surprised if my peppers make it. I did cover them and prayed since they were being super productive last week
Tomato skins to dehydrate makes powder which makes paste when water is added! It’s great. Maybe add some saved/frozen reduced tomato water!
I've heard that before...i'm going to have to try it soon.
Ever tried using an instant pot instead of a roaster? any idea what settings it should be on/how long it should cook? Love this idea--my freezer is also overflowing with frozen tomatoes at the moment and I'm definitely going to be making a lot of sauce in the next couple of months!
hi! one could use an Insta-Pot on the slow cooker setting (or a crock pot) I don't because it's just too small. I start with 20 pounds (yup pounds) of tomatoes in the roaster and after it cooks down I start adding more ...I can usually get in 40 pounds (pre-frozen.. two 5 gallon buckets full) once most of the water is removed, which is why I like using the frozen tomato method... when I first started making sauce I used a crock pot but quickly outgrew it..using a crock pot I used the high setting with the lid off to the side to let the steam escape so the sauce would reduce and thicken up.
Great video mate I've saved this one to my playlist 👍🏼
Awesome thank you! I always like doing hot work in the winter!
Saving the water is a great tip Martha
The tomato powder from the skins is an interesting idea but we only have so much time in a day eh :-)
6:46 text "sweat" should be 'sweet' I think?
Looks great but a ton of work. Can you defrost and use a blendtex and then boil off the excess water?
Huples, your not ready to make sauce in a SHTF lol
yes you can! it takes quite a long time to get rid of the water but it is the way many people do it. I suspect the flavour would be deeper and richer that way. thanks for letting me know about the typo...any ideas on how to fix it via YT editor? unless I take down and repost I can't seem to do it....thoughts? I did update the DX tho.
@@OldSchoolPrepper yes... other people, not Huples lol
@@MosaicHomestead 🤣
@@OldSchoolPrepper I think you could reload it via Filmora and cut out and redo that segment but honestly itr is cool martha. I never have any luck with YT editor
Hi again I have 2 more questions do you can your sauce and how many jars do you get? Do you season the sauce before canning? I love this video am watching it again for 5th time.💜
I always home can my sauce....but I don't add much seasoning for flavor since I like to keep it versatile, but I can even reduce into a tomato paste and then I can that as well. So I really just add a bit of salt (if I feel like it) a clove or two of garlic and some thyme (if I have fresh in the garden)... I'm sorry I have no idea how much each batch turns out in jars. a rule of thumb is about a pound of tomato sauce will fill a pint jar....so two pound in a quart. Of course if you start with 25 pounds of tomatoes you only end up with 12 or so pounds of sauce to can. The only thing i would caution is that if you use the stick blender (like I do) you should continue to let the sauce sit (or simmer) for several hours to get all the tiny blender air bubble out of the sauce. I had some sauce push off the top of the jars lids (during home canning) because I canned immediately after blending and there was too much air in the jars.
prepper hello and thanks for your reply and good suggestions this really helps as I have no one who cares about good sauce like you and me it's been a super blessing considering all that is going on in the world may God continue to bless you richly.
@@sheepseven7588 ☮️
Can you freeze the finished product (sauce) when it’s done instead of canning?
yes you can!
Great video on how to make sauce.
thanks, I love to make the sauce in the winter....lot cooler!
@@OldSchoolPrepper Sauce up that dark winter lol.
@@MosaicHomestead yea and not can in 100 degree heat! well YOU know what I mean plus humidity ugh
@@OldSchoolPrepper If everything goes according to plan ,I want to produce year round veggies, I can trade anything extra with people who grow other types of food. If I can achieve to grow 30% of my food ill consider it a victory. I already put together my irrigation pump and got some more materials for my shed build. Tomorrow the plumbing going to the shed should be done.
Could I use a crock pot? Thank you
yes! that is very similar to the roaster....turn it up to high and make sure the lid is askance so the steam can escape to thicken your sauce. You'll need to run it for hours and hours but it's more cost effective than using gas or a regular stove top. good luck and let me know if you run into any issues...I try and answer all messages fairly quickly
@@OldSchoolPrepper hi, thank you so much am planning on using my neighbor roaster like yours how many hours is it in the roaster or could I use the oven ? What temperature do you use on the roaster? Am very excited to try this I have bags of frozen tomatoes, many are not roma but who cares I love tomatoes and well JESUS loves us because He gave us them to thrive. Thank you again 💜
@@sheepseven7588 i use any and all tomatoes...so I say use them all! I ran the roaster for 24 hours to get a really thick sauce and a bit longer for a paste...each roaster varies so just look for a little bubbling on the sides, mine was around 325F..... yes you can use an oven but you'd really need to baby sit it (because it could easily burn) and you'd have to constantly pull out to stir AND it's not as cost effective. Oven takes more power than the roaster...and the roaster doesn't take much money to run at all (neither does the crock pot as you know)
Yes. I love my crockpot.
I know this is stupid question but you put the tomatoes in the roaster... did you cook them? If so for how long and at what temperature? Thanks
hi Slam, no stupid questions here.... I tend to freeze my tomatoes and save them all up and make my sauce all at once (I grow the tomatoes at home and they ripen at different times)... plus then I can make my sauce and can during the winter so i'm not sweating to death. You are right I put them in the roaster which is like a huge crock pot. They actual do cook inside the roaster...I will cook the tomatoes down until they are thick (I want them really thick more like paste than sauce) and then I can it. I usually cook it for 24 hrs more or less and the temp changes...I keep the outside of the roaster barely simmering (not sure of the exact temp) around 210F - ish since boiling is 212F.
@@OldSchoolPrepper Thanks so much making the effort to make such a comprehensive answer to my question. I was just thinking that maybe I missed something there. I was pretty sure you cooked them down but you didn't actually say and I know better then to make assumptions. Why do you want it so thick? Is there some reason you don't add any onions or spices at that point? Really enjoyed the video. My tomatoes are just starting to ripen. Bring on the canning!
hiya @@slamdunk58 ... I use all types of tomatoes to make my sauce even cherry tomatoes and making it super thick is kind of like condensed, more punch in a smaller jar...so if I want pasta sauce I can open a small jar and add some pasta water to it or if i'm doing pizza I can just spread it on...if I want to make gazpatcho I can use it for that...long answer to say I'm trying to be flexible with it. When i'm actually making the pizza or pasta i'll add whatever I have on hand in (onion, garlic, peppers, whatever), but it's soooo sweet and wonderful as is, I don't often do that...i'll just use it plain.
@@OldSchoolPrepper I like the way you're thinking.
Looks good!
I've got 30 jars sitting on my shelves now....made chili the other night and making tacos tonight. I'll put in some tomato sauce as well as topping the finished product with my Sala Verde. Don't you love it when you grew and saved most of the food you cook? such a good feeling.
The juice can be used for soups.
yummy!
I'm going to put my tomatoes in a 3 (or 5) gallon food grade bucket with holes drilled in the bottom and then put it in the freezer. Those buckets fit one inside another. When it comes time I'll just pull the bucket out of the freezer and slip it into another bucket and let the water run thru as the tomatoes thaw at room temperature. Might take 24 hours but who cares. It'll be winter time and I'll have nothing else to do. Lol
make sure to save that water...it is wonderful and you can astound people if you serve it hot (or cold), they think they are having some water something but it's really the flavor of the tomato. I can't remember if I talk about saving that water (and reducing it) in this video. I reduce it and add some back to the sauce and i'll can up any extra to give tomato flavor when I don't want the color. I could swim in the stuff!
Good informational video , thanks for sharing , stay safe , God bless !
thanks!
Wow how does it taste??
incredible...this is exactly how I will make tomato sauce (and paste) from now on....forever!
Do you have to strain the seeds out of it?
I don't mind seeds in my sauce and i don't mind skin so I leave them in....if you don't tell people they won't even notice. The are not bitter and are so tiny i leave them in. SAves a lot of work.
@@OldSchoolPrepper ok thanks!
Couldn’t you run the thawed tomatoes through a food mill?
sure you could. Sometimes I do that and sometimes I skip it because I feel it's an extra step...I have a Squeezo (old school food mill)
Wow you have so many tomatoes in the freezer..
and now i have 30 quarts on my shelves, all canned up! ;)
Why don’t you remove the greenery before freezing?
because i'm often too lazy....I really should remove it before I freeze. I get so many tomatoes that by the end of the season i'm tired of handling them and get lazy. Good problem to have tho. :)
I remove the greenery and any bad spots. Saves time.
I just found that out when I cooked my frozen tomatoes for sauce. Next time I pluck off greenery before freezing
What happens to the seeds and pulp ?
once I blend up the skin, seed and pulp you never really know they are there....you can see some of the seeds but the skin/pulp are mixed in.....but i never mind about the seeds, they don't bother me at all. I get soooo many complements on my sauce and people ask me for jars of the sauce every year. I will always make them this way...BTW I just started freezing some for this winter's sauce making!
Where can I find your big giant colander
I got mine at a Restaurant Supply Store...it is now called US Chef Mart though I'm not sure they still carry this huge size but there are several large online restaurant supply companies which may. I also just found it on Amazon and put the link below: amzn.to/3Yi3zVg
hey, I just found my same colander on Amazon! amzn.to/3Yi3zVg
First. Yeah on nights :-)
are you watching at work? good on you!
@@OldSchoolPrepper Yes and replying now the next night. Mega crazy here but a lot of my work is pager response and software moving with a large dose of phone heckling. So i get to watch in bits a lot of ivds :-0
@@HuplesCat keep fighting the good fight
I NEED TO MAKE A VIDEO SHOWING THE CORRECT WAY
hi Gene, yes there are so many ways to make sauce. I look forward to your video...
@@OldSchoolPrepper 😅😅😅