This is a nice recipe, what I did in order no to end it up with a runny sauce was, after roasting the tomatoes I drained the juice and cook only the juice until reduce a lot then I added the tomatoes , the spices cook for the required 20' and then canned , the sauce was thick and tasty, please keep the videos coming, thank you for the time and dedication, they are a lot of us how need help in the canning section, God bless you
Love watching your interesting videos. Easy to follow, your very nice to listen to. Watching your videos makes me want to jump up and get going to my canning. You have a amazing channel. Thanks! Wishing you a great day. Thanks for everything you’ve showed us.
I enjoy your videos. I think you would like this recipe for Oven Roasted Tomato Sauce. After roasting the tomatoes, I poured off the liquid before I ran them through the food mill. I saved the liquid to use in soup)
Awesome can’t wait to try this!! Oh boo I can’t find the 2 Nd video to this one. I’ll go to your site and see if I can find it!! Thanks for such a great idea!!
Can we do all of this in an electric roaster? Like one of the giant Nesco ones? Set to 375-400 degrees? That way my tomatoes can cook down and I don't have to babysit it. Then add my spices and onions last. Same recipe, just different oven. hmm
We grow Opalka tomatoes, and it's the only tomato I'll use for sauces now - they're HUGE tomatoes (up to 16 oz tomatoes!) and they are VERY meaty - you're lucky to get one or two seeds in the whole tomato if you're saving your seeds for next year. Because we save our seeds, we cut our tomatoes in half first, dig out the seeds then throw the whole tomato through a food processor. I found I didn't have to stop to clean the skins out from my food mill as frequently - what a HUGE time saver for us! :) Thanks, can't wait to try the oven roasted version!
@@carol-thriftychichousewife6231 Oh you'll never go back - Opalkas are indeterminate like San Marzanos but tend to get REALLY tall - up to 9 feet in my garden - and give a VERY high yield!
I just found your videos and just love them I was wondering this sauce sounds amazing but I was wondering can I had zucchini peppers and carrots too I have lots growing in the garden thanks for your help
Melissa Carpenter hi! Absolutely! You can add whatever veggies you wish. However, if you’re planning on canning it you CANNOT use the water bath method. The other veggies are considered low acid foods and must be pressure canned. Alternately, you could freeze it instead. Hope that helps. Thanks for watching 💕Carol
Thrifty Chic Housewife wow thank you for such quick response that’s amazing so as long as I pressure can I can add what I like how do I find how long to pressure can for
Melissa Carpenter I like to use a tested recipe as a guide. Here is one from Ball I think you’ll like with instructions www.freshpreserving.com/vegerific--pasta-sauce-br4028.html. Good luck 😍
Misskiminpink it was just an inexpensive one I picked up at my Meijer. Walmart would have something similar. I’m not sure of the brand. Since then I’ve invested in this one amzn.to/3lu1Lo4 😊
A Vitamix or similar high-powered blender will totally pulverize the skin and seeds so they aren’t recognizable in the final sauce. A handheld immersion blender does not work as well.
Thank you for your videos. Alot other youtubers skip steps and aren't safe. Much help.
I love watching your videos!!! Thanks for your safety practices.
This is a nice recipe, what I did in order no to end it up with a runny sauce was, after roasting the tomatoes I drained the juice and cook only the juice until reduce a lot then I added the tomatoes , the spices cook for the required 20' and then canned , the sauce was thick and tasty, please keep the videos coming, thank you for the time and dedication, they are a lot of us how need help in the canning section, God bless you
Rosa Ravelo 💕🙏🏻
Such a great recipe, will never do it the hard way again
This video is soothing and calming lol thanks for the info
Is there a printed recipe somewhere?
You just gave me inspiration to roast my peppers and garlic for my pasta sauce with onions and the tomato. I am truly drooling. Yumm.
missy t I’m so glad I’ve inspired you! Roasting them takes your sauce to another level and so worth the effort. Thanks for watching 😊
Love watching your interesting videos. Easy to follow, your very nice to listen to. Watching your videos makes me want to jump up and get going to my canning. You have a amazing channel. Thanks! Wishing you a great day. Thanks for everything you’ve showed us.
I’m wondering what page in the ball book this recipe is I have the book but can’t find it ?
I enjoy your videos. I think you would like this recipe for Oven Roasted Tomato Sauce. After roasting the tomatoes, I poured off the liquid before I ran them through the food mill. I saved the liquid to use in soup)
Linda P great idea! 💕
Awesome can’t wait to try this!! Oh boo I can’t find the 2 Nd video to this one. I’ll go to your site and see if I can find it!!
Thanks for such a great idea!!
Do you discard the juice post roasting to thicken?
No
@@carol-thriftychichousewife6231 how many onions did you use for the 20 pounds of tomatoes?
Can we do all of this in an electric roaster? Like one of the giant Nesco ones? Set to 375-400 degrees? That way my tomatoes can cook down and I don't have to babysit it. Then add my spices and onions last. Same recipe, just different oven. hmm
What Ball book did you use please ?
The all new ball book
We grow Opalka tomatoes, and it's the only tomato I'll use for sauces now - they're HUGE tomatoes (up to 16 oz tomatoes!) and they are VERY meaty - you're lucky to get one or two seeds in the whole tomato if you're saving your seeds for next year. Because we save our seeds, we cut our tomatoes in half first, dig out the seeds then throw the whole tomato through a food processor. I found I didn't have to stop to clean the skins out from my food mill as frequently - what a HUGE time saver for us! :) Thanks, can't wait to try the oven roasted version!
TessaG those sound amazing!. 😊 We grow San Marzano. I’ll have to look into that variety. Thanks for sharing 😍
@@carol-thriftychichousewife6231 Oh you'll never go back - Opalkas are indeterminate like San Marzanos but tend to get REALLY tall - up to 9 feet in my garden - and give a VERY high yield!
TessaG wow! 😂
How are Opalkas with disease resistance? I live in a hot humid climate and diseases are rampant.
What is summer savory seasoning ?
Debra Slack it’s a dried herb that tastes kind of peppery. Not necessary but adds a nice flavor. Thanks for watching 😊
I wonder if you could roast some sweet peppers with the oinions to add in?
I just found your videos and just love them I was wondering this sauce sounds amazing but I was wondering can I had zucchini peppers and carrots too I have lots growing in the garden thanks for your help
Melissa Carpenter hi! Absolutely! You can add whatever veggies you wish. However, if you’re planning on canning it you CANNOT use the water bath method. The other veggies are considered low acid foods and must be pressure canned. Alternately, you could freeze it instead. Hope that helps. Thanks for watching 💕Carol
Thrifty Chic Housewife wow thank you for such quick response that’s amazing so as long as I pressure can I can add what I like how do I find how long to pressure can for
Melissa Carpenter I like to use a tested recipe as a guide. Here is one from Ball I think you’ll like with instructions www.freshpreserving.com/vegerific--pasta-sauce-br4028.html. Good luck 😍
can you tell me what brand of food mill you have?
Misskiminpink it was just an inexpensive one I picked up at my Meijer. Walmart would have something similar. I’m not sure of the brand. Since then I’ve invested in this one amzn.to/3lu1Lo4 😊
could you use a juicer instead of a mill ?
sandrasinclair01 Only if the juicer allows some pulp to come through. A mill allows some pulp to come through. You need the pulp to thicken the sauce.
I’m wondering if you can just purée and not remove skin.
rebekah leskiw I’m pretty sure you should remove the skin. I’ve never seen a canning recipe with skins left on
A Vitamix or similar high-powered blender will totally pulverize the skin and seeds so they aren’t recognizable in the final sauce. A handheld immersion blender does not work as well.