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.
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.
Excellent video for perfect preserved tomatoes, I use the identical process. I use citric acid instead of lemon juice, (same purpose) and I also add white vinegar to the water in the canner to keep jars crystal clear. Nice job..😊
Thank you for teaching this. Simple here and retired from the Infantry and learning to eat something with m ore than one color. You people are worth anything I did and thank you very much
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 blend 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).
I LOVE tomato and basil ~ so delicious and smells so good! Garlic makes it even better! I barely cook the tomatoes as to not kill off too much of the enzymes.
😊 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
@@Rust-g7y 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.
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!
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.
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!
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.
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….
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.
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
The one step you might add. Remove lid from canner. Turn off heat. Give it 6 minutes to cool down before removing jars. Helps prevent the jars from having seal failures from boiling over in jar if to hot
Thank you so much. I ove your video out of many. I saw my first batch, and I forgot to add the lemon. What would happen if I didn't put the lemon? I'm new at this, but thank you
I grew up with those old Foley food mills and they are great. But I bought a Sauce Master and in my opinion it does a much better job. My mother and grandmother worked me like a rented mule during canning season. Just kidding. It was fun working with them. We put up a few hundred quarts for the winter. Thanks for your video.
Thank you for the video the recipe and the tips I like everything except put lemon juice insight the jars I don't like the sauce to be sour🤷♀️ I will try it without lemon juice thanks😊
I went out and bought a food mill to follow this method, and it made perfect sauce! However, i have tried 2 batches since, and the mill now completely liquifies the tomatoes! Any suggestions?!
I’m not sure. Are you saying the skins and seeds are going through it? Maybe you are cooking it too much at first? Are you draining off the water first?
@ThePotThickens No, the skins and seeds are not going through. After running the tomatoes through the mill, I end up with liquid and no pulp whatsoever. I don't think I am cooking them any more than the first time. Do you think this could happen from over cooking?
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.
Take chopped fresh tomatoes, purée them with an immersion blender, cook down to desired thickness, season and you are done. Don’t worry about seeds or skins, they will not be a problem plus they add fiber. Eat fresh or freeze or can as you which. This can also be done with frozen tomatoes.
I made tomato sauce from fresh tomatoes and put it in jar and the jar in the fridge , after a mother it got mold on the top and taste not good 😢can you tell me why it happened? The jar led has 2 small hole on it ! Could that be the reason ?
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.
Sometimes I'll add basil. But I generally make my sauce pure tomato when I can it. That was I can use it as a base for many different recipes that might have different herbs added when it is prepared.
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
This is just a simple passata sauce that I preserve. When I use them from the jar, the onion and garlic go into olive oil first and then I add the sauce to that.
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..
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.
@@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.
@@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.
Ohh I never throw away the skins.. I dehydrate them and then grind them up for a tomato powder .. I use it in chili, soups.. and reconstitute it with water for tomato paste..
Just made this from the San Marzano tomatoes and basil I grew from seed this year! It’s delicious. I added half of an onion and a little butter with the basil, a la Marcella Hazan. Delectable. Thanks so much!
Looks great! I add and fish out 4 garlic cloves, 3 stalks celery, 2 onions and 1 carrot and cook 2 hours but that's to make about 20 jars of that size. Basil gets a half hour and also comes out. About the same amount yes. I use cheese cloth for the veggies but not the basil. But yes trust this recipe ✝️
I find it easier to blanch the tomatoes for a minute and peel the skins off before making the sauce. It’s much faster to run through the mill after cooking them down.
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.
I dehydrate the skin/ seeds, turn it into a powder to use as a spice, I love it!
Great idea. Thanks.
I love my hand crank mill, passed on from my grandmother, it makes the best applesauce texture as well!!!
Oh yes!
My mum did the same way we call it in Italy salsa di pomodoro, the best.
Thanks.
Excellent video for perfect preserved tomatoes, I use the identical process. I use citric acid instead of lemon juice, (same purpose) and I also add white vinegar to the water in the canner to keep jars crystal clear.
Nice job..😊
Thanks.
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!
Thank you for teaching this. Simple here and retired from the Infantry and learning to eat something with m ore than one color. You people are worth anything I did and thank you very much
Glad it was helpful! Thanks for watching.
Great video I have a healthy crop of San Manzano in the garden I'm going to give this a try .
Thanks so much.
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.
Wow this tomato sauce very good yemmy
Thank you so much
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 blend 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.
THIS video was SO well informed! Thank you so much for the time you took to “give me an edge” on some basic canning skills
Glad it was helpful!
WHYYYYY has it taken this long to find your channel! love it
Awe, thanks so much.
I LOVE tomato and basil ~ so delicious and smells so good! Garlic makes it even better! I barely cook the tomatoes as to not kill off too much of the enzymes.
Yes, I love basil too. Thanks.
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.
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.
😊 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
@@Rust-g7y 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
@@Rust-g7y I don't understand.
I really like your 'style,' like the music in the background!
Thank you!
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.
Great vid! Thanks for making.
You bet!
Such an amazing recipe✨ thank you so much ✨❤
You are welcome. Thanks for watching.
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.
Nice way to preserve tomatoes! Than you.😊
Most welcome 😊
Wow that's awesome very delicious yummy recipe good sharing my friend appreciate you sending support you stay connected
Thanks for watching.
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.
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!
Very thorough, thank you!
Thanks.
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...
Thanks for this. Just made a few quarts. I have the same vintage enamel canner too!
Glad it was helpful!
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.
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 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!
Just made the sauce but I blended everything including the skin
A blender works!
Thank you 🎉
You’re welcome 😊
Thank you
You're welcome
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.
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.
The one step you might add. Remove lid from canner. Turn off heat. Give it 6 minutes to cool down before removing jars. Helps prevent the jars from having seal failures from boiling over in jar if to hot
Yes, this is a good tip. Thanks.
Nona approved 😁👍
Thank you.
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.
Kindly can you pit the name of the piece you hold the jars to soak in the water. Thank you
Are you talking about the Jar Lifter?
Thanks sir 🙏
Most welcome
Thank you so much. I ove your video out of many. I saw my first batch, and I forgot to add the lemon. What would happen if I didn't put the lemon? I'm new at this, but thank you
It’s probably fine. I just like to ensure the tomatoes have enough acid to preserve them if they are low acid tomatoes.
I grew up with those old Foley food mills and they are great. But I bought a Sauce Master and in my opinion it does a much better job. My mother and grandmother worked me like a rented mule during canning season. Just kidding. It was fun working with them. We put up a few hundred quarts for the winter. Thanks for your video.
Thanks. I want one!
Thank you for the video the recipe and the tips I like everything except put lemon juice insight the jars I don't like the sauce to be sour🤷♀️ I will try it without lemon juice thanks😊
Thanks. Use a high acid tomato if you leave out the lemon.
I went out and bought a food mill to follow this method, and it made perfect sauce! However, i have tried 2 batches since, and the mill now completely liquifies the tomatoes! Any suggestions?!
I’m not sure. Are you saying the skins and seeds are going through it? Maybe you are cooking it too much at first? Are you draining off the water first?
@ThePotThickens No, the skins and seeds are not going through. After running the tomatoes through the mill, I end up with liquid and no pulp whatsoever. I don't think I am cooking them any more than the first time. Do you think this could happen from over cooking?
@@mikerehan7425 no. Maybe under cooking. Or the grate in your mill is too fine. Try one with bigger holes?
can you add other things like ground up garlic chunks or chili peppers?
Yes. No peoblem.
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.
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!
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 like Roma tomatoes!
I like all tomatoes!
Waoooo
Thanks.
How do you make a “Light tomato Sauce?”… not too thick??!🤗🙌🍅🍅
I would not drain the water off if I wanted it lighter.
Can vinegar be used instead of lemon juice?
Certainly. Any acid will help. If you have acidic tomatoes, you probably don't need it.
Take chopped fresh tomatoes, purée them with an immersion blender, cook down to desired thickness, season and you are done. Don’t worry about seeds or skins, they will not be a problem plus they add fiber. Eat fresh or freeze or can as you which. This can also be done with frozen tomatoes.
Yes. You can do that.
I made tomato sauce from fresh tomatoes and put it in jar and the jar in the fridge , after a mother it got mold on the top and taste not good 😢can you tell me why it happened? The jar led has 2 small hole on it ! Could that be the reason ?
Did you can it or just put it in the fridge? Unless it’s processed and sealed, it won’t last that long.
You need to water bath the jars
Do you make sauce or gravy ?
This is just a simple tomato pasata sauce. I use it to make pasta sauces, in stews, or anywhere I need a little bit of tomato sauce.
What no ONION? I would of added a 1/2 onion and fished it out also.
I add onion when I open the jar to use the tomatoes.
I already know that
Great.
if you dry it you ll have instant tomato soup !!
Yes. That would be good.
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.
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 notice that most people don't add herbs or pretty mucj anything aside from the actual tomato... its there a reason for this?
Sometimes I'll add basil. But I generally make my sauce pure tomato when I can it. That was I can use it as a base for many different recipes that might have different herbs added when it is prepared.
@@ThePotThickens Thanks. Just wanted clarification on if it was a no no.
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.
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. ;)
I freeze my sauce
Freezing is a great option if you have freezer space.
You were supposed to sweat the onions and garlic in olive oil before you pour in the tomatoes.
This is just a simple passata sauce that I preserve. When I use them from the jar, the onion and garlic go into olive oil first and then I add the sauce to that.
Where is the garlic?
I don't like to can with garlic. I add fresh garlic when I open the jar and make a sauce.
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.
Something tells me there is a lot of flavour being drained from the tomatoes,I would personally leave the water with the sauce
There’s plenty of flavor in the sauce. I save and use the water.
I was raised to only cook tomatoes in a water bath canner because of the acid .I see you are using a stainless steel pot .
Sure. It works.
Looked good until you added the whole basil plant.
I love basil. You can leave it out.
Don't you skin them first
No need. The skins are removed when I pass it through the food mill.
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.
This does not look like quick xo
Well, you don’t have to cook it down for hours before using or canning.
You threw away at least 5 extra tomatoes in your "waste" pile
Maybe but I don’t take chances with the rotten parts.
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!
What???? There's actually tomato's, in tomato sauce??? I thought it was made with grapes!!
I know, right?
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.
Very offended by having to see a Kamala Harris campaign ad. Tried to skip it but was not allowed. I would never vote for her, so stop the BS ads
I think you need to talk to UA-cam. I don’t have any control of the ads.
Talk about $500 saved
I’m glad it helped.
Ohh I never throw away the skins.. I dehydrate them and then grind them up for a tomato powder .. I use it in chili, soups.. and reconstitute it with water for tomato paste..
Yes, that is a great tip. Sometimes I will save them but I usually have more than I can use.
What a Great idea!!🤗👍👍🙌🙌🍅🍅
What dehydrater do you use?
@@chevyblueangel just a small tabletop dehydrator..nothing special.. Nesco
Thank you
You're welcome
Dehydrate the skins and powder them. Great to add to any tomato dish to give oomph
Great tip! Thanks.
Homegrown tomatoes truly are the best!
Yes, they are.
Just made this from the San Marzano tomatoes and basil I grew from seed this year! It’s delicious. I added half of an onion and a little butter with the basil, a la Marcella Hazan. Delectable. Thanks so much!
Sounds great!
The perfect sauce for pizza. I love it 😊
Thank you 😋 I agree. I use this for lots of things.
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!
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.
Wow, such beautiful tomatoes!
Thank you so much! I loved the recipe💖💖
So nice of you. Thanks for watching.
A Champion juicer works great for this.
Sure. Use what you have.
Excellent. To the point, no bs, very well explained.
Glad you liked it
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.
Tomato sauce made simple thanks brother😁👌👌🌹
My pleasure 😊
Looks great! I add and fish out 4 garlic cloves, 3 stalks celery, 2 onions and 1 carrot and cook 2 hours but that's to make about 20 jars of that size. Basil gets a half hour and also comes out. About the same amount yes. I use cheese cloth for the veggies but not the basil.
But yes trust this recipe ✝️
Yes. That sounds wonderful. I usually can up a lot of this basic sauce that I flavor in many different ways when I use it for various dishes.
So satisfying to see.
Thanks.
I find it easier to blanch the tomatoes for a minute and peel the skins off before making the sauce. It’s much faster to run through the mill after cooking them down.
Yes. That works also. But I do like the mill because it also removes the seeds.
Finally, learned something
Thank you!