Yep, I used the handheld blender too! But your method is simpler still so i reckon im going to give it a go if i can grow enough to sauce. Cool video, and super to see Melbourne content. Thanks. 🙂
Totally agree I do similar but roast the tomatoes whole with some onion and carrot and pumpkin to add thickness, blend when cooked, and jar. Makes a delicious sauce. I tend to make it in smaller batches as tomatoes become available, just part of my routine now. Loved the video too We are on the Gold Coast
Hi from the SE Suburbs - thanks for another fun video. Totally agree with using the blender - Don't tell Nonna, but sometimes if I'm in a rush, I reverse the process & pulp the whole tomats in a processor first, then cook afterwards - no need for added water that way. Then put into jars & water bath just like you do. More videos please when you get time, they're great 👍
That’s a good idea about blitzing them first , I’ll have to try that :). Thanks for the encouraging words! I’m making videos as fast as I can, it’s a labour of love.
As a German I have to like that video even just because you use 😍 Weck glasses 😍. Awesome! 🥰 And that sauce-making recipe looks easy enough for me to try! What is the cooking equivalent of having a black thump... 😂
Hi Ben, this is such a my kind of process . Easy and time saving 👌🏼. How long do you need to water bath? Can you please do a detail video. Thank you ,Anja
Hi Anja, I water bath can by bringing it to the boil and then holding it at a boil for about 10mins. This seems to work pretty well for me, but this can differ depending on your elevation, I'm pretty close to sea level, so if youre high up you might need to boil for longer :)
So I guess Down Under what we call butternut squash in the US you call pumpkin. Looks delish. I don't mess with complicated tomato sauce methods either. Grow, smash, cook seeds & skins all. Can't wait to try this
Another awesome video fella, thanks! Great editing as always, and absolute tops throwback to Looking for Alibrandi 😂 Really interested to see where you want to take the channel in the future, but I think your enthusiasm will make me hang around regardless. Whether it's more recipes with homegrown produce (as a vego, I loved this), or even the seasonal rotations of your crops, can't wait!
YO! Professional sauce maker chiming in. Awesome video dude. I discovered if you freeze the toms first then let them defrost you can strain a significant amount of the water out before cooking, radically decreasing reduction time without sacrificing flavour. Anyway keep up the good work man, much love from South Australia.
I've just come across your channel! Love it!! Looking forward to watching some more today. It's great to see what the other side of the world is doing right now. I make tomato sauces too. We are heading into autumn now. Danny (Uk) GrowUp 🌱
I freeze the toms as they ripen, as well, and I never remove the skins. There’s some much flavour in the skins. I roast my tomatoes, blend and freeze. Easy peasy. I like canning, but too much work for me at this time 🤷🏼♀️😁
Great video. I thought canning would be too difficult for one person, but I might try this. Looking forward to growing (then canning) some tomatoes this year.
Thanks! Yeah Moonee Valley transfer station is where I get mine from, but you have to show that you live in the area. If you search for Moreland city council operations centre on google maps though, that’s a place in Hadfield where they have big piles of mulch out the from that I’ve helped myself to in the past.
When you reuse commercial glass jars are the lids still airtight or do you need to order new ones? You don't mention sealing.. If using old ones you'd need to sterilise them and if already used presume they would be worn and wouldn't hold a seal .
Good question! I didn't go into all the details about canning in this video as it wouldve been too long. Short answer is, I do reuse the lids but I know it's not best practice. Sometimes when I can them they don't hold a seal, and so I'll have to redo them with a different lid. If they hold a seal then I haven't had any issues. I'm slowly transitioning to only Weck jars, as I buy more each year.
Glad to see the tip about freezing them. I spent yesterday processing about two glass jars full 🫠 It was my first go at preserving them, so I know it'll get quicker and better over time. Lovely to see all those gorgeous Weck jars! I adore mine. Absolutely not necessary, but they're an absolute pleasure to use!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I like the way you roll. Fan from Brazil.
Thanks!
The Nonna 😂😂😂👍🏼
Tidak sabar untuk mencobanya
Thanks for watching!
thanks for sharing. beautiful tomatoes
Thanks for watching!
Yep, I used the handheld blender too! But your method is simpler still so i reckon im going to give it a go if i can grow enough to sauce. Cool video, and super to see Melbourne content. Thanks. 🙂
Cool! Glad to hear I’m not the only one who does it this way! Thanks for watching!
Great tips thank you. Love the cannelloni made from your own produce. Thanks for the video
Thanks Terry! You’re welcome
Totally agree I do similar but roast the tomatoes whole with some onion and carrot and pumpkin to add thickness, blend when cooked, and jar. Makes a delicious sauce. I tend to make it in smaller batches as tomatoes become available, just part of my routine now. Loved the video too
We are on the Gold Coast
Nice, roasting the tomatoes makes for an amazing sauce! Thanks for watching glad you enjoyed it :)
Hi from the SE Suburbs - thanks for another fun video. Totally agree with using the blender - Don't tell Nonna, but sometimes if I'm in a rush, I reverse the process & pulp the whole tomats in a processor first, then cook afterwards - no need for added water that way. Then put into jars & water bath just like you do. More videos please when you get time, they're great 👍
That’s a good idea about blitzing them first , I’ll have to try that :). Thanks for the encouraging words! I’m making videos as fast as I can, it’s a labour of love.
Can't wait to try this!!
Hahaha it looks delicious!!!
I totally follow my own , I bake tomatoes and capsicum with garlic, blend and store, taste awesome too!!! 😊🍅🍅
Nice that sounds great!
As a German I have to like that video even just because you use 😍 Weck glasses 😍. Awesome! 🥰
And that sauce-making recipe looks easy enough for me to try! What is the cooking equivalent of having a black thump... 😂
Yes I love my Weck jars! They’re the best. Awesome would love to know how you go if you give it a try. Thanks for watching!
Bro, a fellow left hander! Loving the videos, just working on my garden too. Looking forward to seeing more :)
Haha gotta rep the left handers!
Hi Ben, this is such a my kind of process . Easy and time saving 👌🏼. How long do you need to water bath? Can you please do a detail video. Thank you ,Anja
Hi Anja, I water bath can by bringing it to the boil and then holding it at a boil for about 10mins. This seems to work pretty well for me, but this can differ depending on your elevation, I'm pretty close to sea level, so if youre high up you might need to boil for longer :)
So I guess Down Under what we call butternut squash in the US you call pumpkin. Looks delish. I don't mess with complicated tomato sauce methods either. Grow, smash, cook seeds & skins all. Can't wait to try this
Yes, down here everything’s a pumpkin haha. Glad to hear I’m not the only one who does a simple method :) Thanks for watching!
Another awesome video fella, thanks! Great editing as always, and absolute tops throwback to Looking for Alibrandi 😂
Really interested to see where you want to take the channel in the future, but I think your enthusiasm will make me hang around regardless. Whether it's more recipes with homegrown produce (as a vego, I loved this), or even the seasonal rotations of your crops, can't wait!
Thanks for the lovely feedback and coming on the journey! More gardening and general homesteading videos are ahead for sure, so stay tuned!
YO! Professional sauce maker chiming in. Awesome video dude. I discovered if you freeze the toms first then let them defrost you can strain a significant amount of the water out before cooking, radically decreasing reduction time without sacrificing flavour. Anyway keep up the good work man, much love from South Australia.
Nice one thanks for the tip!
I've just come across your channel! Love it!! Looking forward to watching some more today. It's great to see what the other side of the world is doing right now. I make tomato sauces too. We are heading into autumn now. Danny (Uk) GrowUp 🌱
Thanks mate! Glad you enjoyed it :) I’ll check out your channel too!
I freeze the toms as they ripen, as well, and I never remove the skins. There’s some much flavour in the skins. I roast my tomatoes, blend and freeze. Easy peasy. I like canning, but too much work for me at this time 🤷🏼♀️😁
Nice roasted tomato sauce is soo good!! Fair enough canning is time consuming. Thanks for watching :)
@@ben.strong the roasting gives it a whole other level of flavour. Thanks for sharing your journey with the world👍🏻👏🏻
@@rosedoucet2188 my pleasure :)
Great video. I thought canning would be too difficult for one person, but I might try this. Looking forward to growing (then canning) some tomatoes this year.
Nice! Yeah the trick is to have a big pot, I manage to can a batch of sauce in a few hours. Thanks for watching!
Just a tip from an old that likes to cook, drop frozen tomatoes in hot water quick pinch skins are gone
Good tip thank you!
Hey Ben, congrats on another great video. I'm in Melbourne too, can I ask from which tip you source your mulch from? Cheers.
Thanks! Yeah Moonee Valley transfer station is where I get mine from, but you have to show that you live in the area. If you search for Moreland city council operations centre on google maps though, that’s a place in Hadfield where they have big piles of mulch out the from that I’ve helped myself to in the past.
best channel ever, those gold nuggets are such a sweet treat
Thanks so much!! Yes gold nuggets are the best :)
Do you just reuse the passata lids that come with the store bought jars?
I do… but I wouldn’t recommend it, better to buy replacement ones. They often don’t seal and I have to redo them.
@@ben.strong cheers! I didn't know you could get replacement lids for the supermarket passata jars.
Mine got bitter using the whole tomatoes, I added some baking soda to help but sometimes I still get a bitterness come through.
That’s interesting, I’ve never had that issue. I wonder whether it’s the variety or something else going on. Thanks for watching :)
Buon appetito 😊
When you reuse commercial glass jars are the lids still airtight or do you need to order new ones? You don't mention sealing.. If using old ones you'd need to sterilise them and if already used presume they would be worn and wouldn't hold a seal .
Good question! I didn't go into all the details about canning in this video as it wouldve been too long. Short answer is, I do reuse the lids but I know it's not best practice. Sometimes when I can them they don't hold a seal, and so I'll have to redo them with a different lid. If they hold a seal then I haven't had any issues. I'm slowly transitioning to only Weck jars, as I buy more each year.
My only complaint is it’s too long between videos. Make more quicker please. 😜
Haha that’s a good complaint to have. Doing my best to get more videos out as fast as possible!
You're sooooo handsome anyway!
Step 1 remove sleeves 😂
They just get in the way 😊
Glad to see the tip about freezing them. I spent yesterday processing about two glass jars full 🫠 It was my first go at preserving them, so I know it'll get quicker and better over time. Lovely to see all those gorgeous Weck jars! I adore mine. Absolutely not necessary, but they're an absolute pleasure to use!
Nice! Yeah Weck jars are the best! Worth the investment in my opinion. Thanks for watching :)