Ciao Maria, this is an excellent educational video, the steps are clear and you offer alternatives along the way. How do you cook your sauce so that you can preserve it for the shelf? I have a superabundance of tomatoes and we use plenty of passata but want to save some sauce for winter. How would I bottle that sauce?
Hello and thank you for your kind words. I'm glad you found my video educational, that is a great compliment, much appreciated! I have another video that shows how to make the passata from scratch complete with how to process the jars th-cam.com/video/sdxBhP79bsA/w-d-xo.html it may help you. Basically once the passata is ready all you do is put it in mason jars as directed on the boxes, use only new lids every time they cannot be re-used once processed or they won't seal. I usually wash and sanitize the jars before using, even though they have been put away clean, this can be done one day in advance. Once the jars are filled they must be processed in a hot water bath as I explain in the video. They will last up to 2 years on the shelf of a cantina or cold cellar. Hope this helps. Maria
Thank you. I have the exact hand mill (what a coincident). Back in the day, everyone had a hand mill. I am thinking to summer it for 10 minutes or so and dice the garlic to use it in my pizza. It looks great. Thanks again.
It's basically identical to a traditional sauce for a Neapolitan pizza. I started making that sauce when I started making Neapolitan pizza and I haven't gone back to the standard pizza sauce yet. So good!
Thank you so so much, now I finally learned how to use my food mill correctly. There were no instructions to it (got it for Christmas) so when I tried it the first time I use fresh tomatoes without boiling then first, so it was so bad 🤣🤣🤣. I also have problems with the metal scraping against each other, but will see if I can fix it somehow. I have just harvestet the last tomatoes today from our green house, so I am making tomato sauce and ragu now.
So glad I could help! Everything to be out through a food mill should be cooked... Some food mills have this problem, not sure how to fix it... Good luck with your fresh batch of tomatoes!! 👍👍💕
Lovely video! You sound so calm and kind, it's very soothing. I'll definitely buy a mill, I peel my tomatoes and take the seeds out with my hand, which takes me quite some minutes, and I make the puree with a blender, which always turns the sauce orange. It still tastes great, it's just not very pretty on the eyes.
So you did see the other video! 😂 let me know how you make out with this sauce please. I also use a strainer in place of a food mill if that will make it easier for you to try it. 🙏💝👏
Yup you are correct. I use a spoon to push down the tomato peels that like to climb up the sides to get every last bit of pulp out of them. The pulp next to the peel is the thickest and sweetest you can get. I’m a bit of a miser when it comes to food, don’t like to waste... 😁👍
Great video, very educational. Can't wait to try to create tomato sauce manually :D. Pasta tomato sauce is very expensive here since its import product and pasta is not our common menu.
Thank you for your kind words. Please let me know how it turns out. You may find using fresh tomatoes will be much more reasonable for you. Especially if you can grow your own. Cheers
Thank you so much for this video Maria. It's wonderful. But how do I keep my hand operated machine still? And also, I'm using it on the smallest filter and seeds are still coming through😢. Thanks again Maria.
That’s a good mill, it will crush the tomatoes but some of the seeds still do get through to the holes. It removes the peels very well. The tomato crusher is the one that separates both seeds and peels.
Ciao Maria, great video. I have the same OMAC mill, did you find that when milling, the action against the dome gouged small metal shavings into the bowl? The bottom of mine has slight grooves where there is too much grating against the dome. Apart from that, lovely sauce! :)
Oh dear. I actually inherited mine from my aunt who brought from Italy waaaayyyy back in the 1960s. Now I’m dating myself 😂 Anyway I didn’t have that issue. Not sure what suggest to you to fix the issue; perhaps put a nut in the centre to keep the dome slightly above the bottom part? 🤷♀️ Let me know if this helps please.
@@MariaCalauttimtpm Hey thanks for the quick reply. I haven't long bought it so I will try the retailer. Appreciate the advice. I'm not much into sewing, but I'm having a watch of some of your other cooking videos. Thanks 😀
Should I add tomato paste before I jar it up if I think it's too thin? Do you have another video for making tomato paste? I have a bumper crop of tomatoes this year and will be using the ball jars to save it. Should I put the basil and garlic before I preserve it or just jar up the puree and add the other ingredients when I'm ready to cook the sauce? Thank you.
I don’t add tomato paste to sauce. Just the tomato purée. Yes the basil goes into the purée before the jars are sealed. I don’t add garlic until I make the sauce not in the purée but that’s a matter of preference… Thank you for your comment. 😄
Thank you for your question. If there is any bitterness in the sauce I usually add a bit of sugar, like 1/2 tsp. A little goes a long way. Usually simmering the sauce longer will eliminate any bitterness. Hope this helps.
I bought a food mill like that and the metal on metal when turning to separate the skin and seeds released a ton of metal powder. Just be aware, that’s the last thing you would want in a delicious homemade sauce 😢
It shouldn't be metal on metal. The blade should hover slightly over the bottom. I think you may have had the bottom metal plate with the holes, flipped the wrong side up.
In Ontario, Canada when tomatoes are in season or on special. At the time the video was made that was the regular price. Thank you for your question. 😁🤗❤️
@@MariaCalauttimtpm Thank you for your response. Your accent did seem a little different. I was thinking the Mid/North West. I have bought a tomato press and now I'm contemplating getting a food mill because I want a smoother sauce. Now I believe I'm just gonna go ahead and get that food mill. Your sauce looked pretty good! You should keep making more videos!😉😊❤
Thank you for your kind words. I am in the process of putting my pattern making program online so I’ve had to put the cooking videos on hold for now but will resume them after the online school has launched. Let me know how you make out with the sauce please. 👍👍😍
@@MariaCalauttimtpm That's great! I will definitely let you know how it turns out. I don't know if you're into canning/jarring your sauce, but if you are I would definitely love to see that because I have questions about that!😃
How to make tomato sauce Italian style! Check this video out, it’s all about canning your own tomato purée! If you have more questions please go to my website www.cynchitpants.com and contact me directly. Thanks 🙏 M
Ciao Maria, this is an excellent educational video, the steps are clear and you offer alternatives along the way. How do you cook your sauce so that you can preserve it for the shelf? I have a superabundance of tomatoes and we use plenty of passata but want to save some sauce for winter. How would I bottle that sauce?
Hello and thank you for your kind words. I'm glad you found my video educational, that is a great compliment, much appreciated!
I have another video that shows how to make the passata from scratch complete with how to process the jars th-cam.com/video/sdxBhP79bsA/w-d-xo.html
it may help you. Basically once the passata is ready all you do is put it in mason jars as directed on the boxes, use only new lids every time they cannot be re-used once processed or they won't seal.
I usually wash and sanitize the jars before using, even though they have been put away clean, this can be done one day in advance. Once the jars are filled they must be processed in a hot water bath as I explain in the video. They will last up to 2 years on the shelf of a cantina or cold cellar. Hope this helps.
Maria
@@MariaCalauttimtpm Grazie mille
Thank you. I have the exact hand mill (what a coincident). Back in the day, everyone had a hand mill. I am thinking to summer it for 10 minutes or so and dice the garlic to use it in my pizza. It looks great. Thanks again.
Thank you for your kind words ❤️
@@MariaCalauttimtpm you are welcome
Thank you especially the description of the food mill.
You are very welcome! 😁🙏
It's basically identical to a traditional sauce for a Neapolitan pizza. I started making that sauce when I started making Neapolitan pizza and I haven't gone back to the standard pizza sauce yet. So good!
Absolutely correct! This is my go-to sauce 😋😋🥰
Thank you so so much, now I finally learned how to use my food mill correctly. There were no instructions to it (got it for Christmas) so when I tried it the first time I use fresh tomatoes without boiling then first, so it was so bad 🤣🤣🤣. I also have problems with the metal scraping against each other, but will see if I can fix it somehow. I have just harvestet the last tomatoes today from our green house, so I am making tomato sauce and ragu now.
So glad I could help! Everything to be out through a food mill should be cooked...
Some food mills have this problem, not sure how to fix it...
Good luck with your fresh batch of tomatoes!! 👍👍💕
@@MariaCalauttimtpm Thank you. I went amazing this time using the food mill. Merry Christmas 🎅🤶🌲🌲🌲
@@frktoft1979 same to you! Happy cooking! 💕
Thanks for documenting your process
Excellent, enjoyable, educational video. Thank you.
Thank you, great video
My pleasure! ☺️
fantastic. i just got a food mill. thanks for showing how to make that sauce you made :)
My pleasure! 🙏👍
Perfect.Thank you !
Lovely video! You sound so calm and kind, it's very soothing. I'll definitely buy a mill, I peel my tomatoes and take the seeds out with my hand, which takes me quite some minutes, and I make the puree with a blender, which always turns the sauce orange. It still tastes great, it's just not very pretty on the eyes.
So you did see the other video! 😂 let me know how you make out with this sauce please.
I also use a strainer in place of a food mill if that will make it easier for you to try it. 🙏💝👏
Interesting! You don't simmer your sauce first to bring out the aromatic garlic?
For this particular tomato sauce the garlic is supposed to taste fresh along with the basil and oil. Thank you for your comment. 😁
simply the best!
Thank you so much! 🙏❤️💝
Spinning your food mill counterclockwise works as a scraper. You don't need to use the spoon when it clumps.
Yup you are correct. I use a spoon to push down the tomato peels that like to climb up the sides to get every last bit of pulp out of them. The pulp next to the peel is the thickest and sweetest you can get.
I’m a bit of a miser when it comes to food, don’t like to waste... 😁👍
Great video, very educational. Can't wait to try to create tomato sauce manually :D. Pasta tomato sauce is very expensive here since its import product and pasta is not our common menu.
Thank you for your kind words. Please let me know how it turns out. You may find using fresh tomatoes will be much more reasonable for you. Especially if you can grow your own.
Cheers
Thank you so much for this video Maria. It's wonderful. But how do I keep my hand operated machine still? And also, I'm using it on the smallest filter and seeds are still coming through😢. Thanks again Maria.
That’s a good mill, it will crush the tomatoes but some of the seeds still do get through to the holes. It removes the peels very well. The tomato crusher is the one that separates both seeds and peels.
Ciao Maria, great video. I have the same OMAC mill, did you find that when milling, the action against the dome gouged small metal shavings into the bowl? The bottom of mine has slight grooves where there is too much grating against the dome. Apart from that, lovely sauce! :)
Oh dear. I actually inherited mine from my aunt who brought from Italy waaaayyyy back in the 1960s. Now I’m dating myself 😂
Anyway I didn’t have that issue. Not sure what suggest to you to fix the issue; perhaps put a nut in the centre to keep the dome slightly above the bottom part? 🤷♀️
Let me know if this helps please.
@@MariaCalauttimtpm Hey thanks for the quick reply. I haven't long bought it so I will try the retailer. Appreciate the advice. I'm not much into sewing, but I'm having a watch of some of your other cooking videos. Thanks 😀
It sounds like you have the bottom plate that goes in, with the holes, flipped the wrong side up
SO the food mill gets rid of the skin and seeds, or does it grind up the skin and seeds?
It separates the seeds and skins from the pulp. It does not grind… 😁
Should I add tomato paste before I jar it up if I think it's too thin? Do you have another video for making tomato paste? I have a bumper crop of tomatoes this year and will be using the ball jars to save it. Should I put the basil and garlic before I preserve it or just jar up the puree and add the other ingredients when I'm ready to cook the sauce? Thank you.
I was told to let it simmer longer, to steam off more liquid, if it's too thin. The longer it simmers, the thicker it gets.
I don’t add tomato paste to sauce. Just the tomato purée.
Yes the basil goes into the purée before the jars are sealed. I don’t add garlic until I make the sauce not in the purée but that’s a matter of preference…
Thank you for your comment. 😄
Thank you!
great
Thank you!
Doesn't it have a little tart taste or bitter id should say, and what do you do for that? Thanks
Thank you for your question.
If there is any bitterness in the sauce I usually add a bit of sugar, like 1/2 tsp. A little goes a long way.
Usually simmering the sauce longer will eliminate any bitterness. Hope this helps.
thank you!!!
What brand of food mill is that?
It’s a generic brand that’s readily available pretty much anywhere.
They work by hand so I don’t think the brand really matters as long as they work….
There are a number of them on Amazon for around $35. Don't go above that price, it's not needed.
Did I miss the sauce cooking part?
Probably she meant the boiling the Tomatoes first part.
Maybe, thank you.
I bought a food mill like that and the metal on metal when turning to separate the skin and seeds released a ton of metal powder. Just be aware, that’s the last thing you would want in a delicious homemade sauce 😢
It shouldn't be metal on metal. The blade should hover slightly over the bottom. I think you may have had the bottom metal plate with the holes, flipped the wrong side up.
I agree with the other comment. Double check how it is put together. If this persists please return the food mill, it is not safe…
Спасибо ! 👏👏👏
Home made tomato press mashine
In what state do you get a bunch of tomatoes for $5??😂
In Ontario, Canada when tomatoes are in season or on special. At the time the video was made that was the regular price. Thank you for your question. 😁🤗❤️
@@MariaCalauttimtpm Thank you for your response. Your accent did seem a little different. I was thinking the Mid/North West. I have bought a tomato press and now I'm contemplating getting a food mill because I want a smoother sauce. Now I believe I'm just gonna go ahead and get that food mill. Your sauce looked pretty good! You should keep making more videos!😉😊❤
Thank you for your kind words. I am in the process of putting my pattern making program online so I’ve had to put the cooking videos on hold for now but will resume them after the online school has launched.
Let me know how you make out with the sauce please. 👍👍😍
@@MariaCalauttimtpm That's great! I will definitely let you know how it turns out. I don't know if you're into canning/jarring your sauce, but if you are I would definitely love to see that because I have questions about that!😃
How to make tomato sauce Italian style!
Check this video out, it’s all about canning your own tomato purée! If you have more questions please go to my website www.cynchitpants.com and contact me directly.
Thanks 🙏 M