@@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.
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 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!!
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
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.
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
@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
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!
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.
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
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
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 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.
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.
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.
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.
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.
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.
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.
@@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
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.
Me: Lets make a quick homemade tomato sauce. RU-vid: 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........
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.
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!
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.
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 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!😊
@@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
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?
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
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.
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.
@@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.
