@@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!
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 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
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 ;)
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
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!
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.
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.
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.
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
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 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 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.
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
@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 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 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.
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
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!😊
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.
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
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.
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.
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.
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.
made it this summer 2021. no plum tomatoes but still the best sauce ever. We froze small portions so we can do a quick pasta side dish or light lunch. Excellent recipe
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.
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?
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
@@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
Do like he would make the base sauce. I guess you can make a bit of puree with it to add, but I don't know if it'd be much different than the store bought ones. And while winter tomatoes aren't as flavorful, they still have some of that fresh tomato taste, so why not make a "high note" sauce from a few of those, if you want to go the extra mile.
DL V I think something like red balsamico vinegar would be plausible for high notes. Ketchup, no, that's good for the sugary bottom, though. However, i would like to hear the OP ;).
Definitely not canned tomato SAUCE or Ketchup, those are ready made and usually contain a lot of stuff you don't want (like white sugar and too much salt) Buy cans of sieved tomatoes, those are more pure.
Buy whole canned tomatoes, usually these are plucked when perfectly ripe and don't taste as watered down as a lot of chopped tomato cans do. Or add tomato puree for intensity and sugar for sweetness, and a splash of vinegar. Impossible to get fresh tomatoes where I live, so you have to make do with canned ones. Tomatoes are also supposed to be savory, but you need good tomatoes to get that taste, instead you can add Anchovies or a splash of fish oil (made from anchovies).
Guys... Dont make me sound like i never heard about canned tomatoes, let alone k*tchup. I was just intrigued by the meticulousness of the original recipe, which i will probably never even attempt to reproduce myself. So I wondered if Mr. Gritzer had some particular insightful things to share about how he makes a sauce without fresh tomatoes. I can make a tasty sauce both ways just fine and i wasn't looking for well-intended but basic tips, thanks ;)
Me: Lets make a quick homemade tomato sauce. TH-cam: 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........
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.
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.
SeriousEats. I've been searching for recipes/methods for canning my tomato harvest and found your video. do you ever do it right ! I was salivating the whole time. Anyone, Does this sauce can well?
@@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.
I can cut this down: simply halve your fresh tomatoes, put them on a baking sheet, cut off the tops of two heads of garlic, put in baking sheet, cover with olive oil and balsamic vinegar, and sprinkle with dried thyme, salt and pepper. Bake at 400 for 35-40 minutes. When done, put tomatoes, and garlic (you can literally squeeze the cloves out as almost pureed garlic) into a blender with some roughly chopped basil and blend. Into a pre-heated pot with olive oil. The sweetness of the tomatoes with this method cannot be described.
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
I tried this recipe and this guy is not joking on the tomato paste. The paste is incredibly sweet and it was a fascinating find!
How much tomato paste and both tomato sauces did you make/use? I would LOVE to make it!
@@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!
Baking pans I think are known as jelly roll pans.
@@dianasouthard9952 yes they have deeper sides vs cookie sheets
Very true, this is epic extra addition. Actually making this right now.
When your mom asks you why you're making tomato sauce at 3 am: "2:43"
2:44
😂
Making some sauce right now at 3am
😂😂
Gonna take a year off work to try and make this
LOL
TG 💀😀
A year, huh.. :)
Ha ha ha
Been a year my dude, have you made it yet? How's it?
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!!
Seriously my favourite way of making tomato sauce, the complexity of flavour from a simple tomato sauce is just amazing.
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
What is the oven temp you use for the paste?
I love his enthusiasm about tomatoes and the sauce looks delicious! Learned a lot. Great video!
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 ;)
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
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!
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.
Cow Farts Bear how long does it keep for?
That is a proper tomato sauce. Nothing like farm fresh produce to make great dishes and sauces.
i got a biscuit for dinner
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.
Chocolate Face g
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.
Canned whole tomato’s will make a better tasting more consistent sauce with a fraction of the effort this guy went to
This has been my go to recipe for the last year and I promise everyone - he is not joking when he says this is THE best way to make it!
Jessica Johnson hey, if you have extra what’s the best way to keep it? Frozen?
Perhaps one of the finest and most significant cooking-oriented videos on TH-cam. Nothing beats a perfectly-executed tomato sauce. Nicely done, folks.
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.
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.
Brilliant. I've considered making something like this, and I'm glad to see that somebody's actually done it. Looks awesome.
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
I found this video both entertaining and informative. Thank you! I love when someone goes to the nth degree to attain perfection!
me too, too many times sloppy work is put out but when someone put pride in it, it will clearly show
Thank you because I think nobody mentions that.
This seems like the best tomato sauce recipe I've seen! I'll try it soon with our freshly harvested tomatoes.
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!
Next-level voice break at 2:43
He sounds like he doesn't love tomatoes...
it reminded me of joey from friends...
LOL
Sounded intentional to me.
oh the good ol' days of puberty.....
It took me 2 or 3 years to refind this video... So satisfying to finally find this recipe!!!
This is amazing! I've been looking for a tomato sauce recipe made of fresh tomatoes and I finally found it!
This was the best tasting tomato sauce ever. Thank you for sharing this recipe!
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!
😍
what temp and how long did you cook your paste?
did you add salt? (if yes, how much?)
@@annedwards358 overnight in crock pots set on low and filled every casserole I had in the oven overnight with oven set to 170 deg F.
@@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 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.
No ketchup. Just sauce. Raw sauce.
1337fraggzb00N
Aight. Boom.
1337fraggzb00N why would you use ketchup?
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
Lol.... google mans not hot.
Two plus two is four minus one that’s three quick maths
Maffs*
Wow - that I have to try. I've been looking for a really good sauce ever since I was a kid and Italian ladies at church made the best I've ever tried.
I haven't bought tomato sauce in years... I make like 50 vases in the summer and use them the whole year
Protein
How do you store em?????
@Only Solo store bought sauces probably have cockroaches in with the tomato! at least she knows what she's putting in the jar!
@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 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.
This is brilliant! Bookmarking this, because this is exactly how I want to process my garden tomatoes this year. Thanks! :)
I love to see people cooking with devotion!
I love how you made a paste and sauce really good work bud keep it up ! Def gonna try this method!
Wow nothing beats a great tomato 🍅 sauce on pasta or pizza 🍕. Yummy 😋
love his enthusiasm...
I like your passion for something so tasty and simple like tomatosauce!
I loved this video. How can you go wrong when you start your day with a farmers market. How long did you cook your sauce? Thanks
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.
THANK YOU SO MUCH FOR THE BEAUTIFUL RECIPE . IT LOOKS DELICIOUS . DEFINITELY ONE OF THE BEST I HAVE EVER COME ACROSS ON THE INTERNET 💙❤🖤
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.
Love this method!? I will have to try.! Everything I too look for in a sauce and the texture and thickness is perfect!
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
I've never seen anyone be this passionate about tomato sauce
Hi
@@muthuvinayagam8470 simp
About to make a huge pot of sauce from fresh tomatoes. So happy I came across your video. Good stuff. Thank you.
phenomenal video, really like this format
I was gonna skip on this video because it's minutes long but changed my idea when I saw your comment
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!😊
I actually like his enthusiasm and if the sauce is worth it why not aight
Really want to get that tomato paste recipe. It's a dream come true to add to my basic tomato sauce for thickness!! Great Presentation!!!
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.
I'm fasting now, and i drooled over a tomato sauce recipe
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
"will burn the skin of your roof of your mouth"
count me in!
How long did your sauce last?
Brilliant recipe, chef! Awesome technique! Just beautiful.
What a wonderful video. I would love to see more SeriousEats videos in this format!
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.
So on a video about sauce, all anyone can do is complain about some spoons
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.
In the beginning I thought this was a commercial, that’s how high quality, the content is.
Bravo Dan, I really like your approach to making tomato sauce. Can you tell us what temp you use to evap the tomatoes in the oven?
And how long.
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 just had lunch. And now i'm starving again🍝
Same
Really glad you took lessons on sauce from the right culture. ☺🇮🇹
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.
But why should we assume the worst in people like you do and think that he didn't just cook for himself?
Do you really think he's gonna eat that entire pot full of sauce by himself? Be realistic.
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.
made it this summer 2021. no plum tomatoes but still the best sauce ever. We froze small portions so we can do a quick pasta side dish or light lunch. Excellent recipe
Looks amazing! Let me know what time dinner is 🍝!! I'll bring the wine 🍷
This looks like it’s going to be a great sauce! I am saving this vid for next summer when I grow some San Marzano tomatoes and basil.
0:52
Shoutout to that guy on the right
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.
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?
I never wanted to jump into a video more. This looks amazing!
cooking time? Temps? great video though :)
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
could I get some times and temperatures on the paste and the sauce??
It relates is all up to you but for the paste i would just look up temps online
@@thedestroyer3879 Why? The oven temperature should have been stated in the video!
@@M_Ladd becuse each oven is different
@@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
Pretty awesome. Our garden gave us tons of cherry tomatoes. Not sure if I can do this whole ensemble but good to know about.
Wow
I'm totally gonna make this
Thanks
Ah tomatoes. I love them too. I grew a bunch of them this summer in the garden. Beefsteakes and yellow pear tomatoes.
What temperature do you bake the paste at and for how long?
275* about 2 hours
This video is amazing. That sauce looks super fun to make!
Food porn, right here. Thank you so much for sharing your passion!
I always said that when you making things with love everything comes out the best.
Love it. Any insight on how you work with the canned ones? Winter is coming.
Do like he would make the base sauce. I guess you can make a bit of puree with it to add, but I don't know if it'd be much different than the store bought ones. And while winter tomatoes aren't as flavorful, they still have some of that fresh tomato taste, so why not make a "high note" sauce from a few of those, if you want to go the extra mile.
DL V I think something like red balsamico vinegar would be plausible for high notes. Ketchup, no, that's good for the sugary bottom, though. However, i would like to hear the OP ;).
Definitely not canned tomato SAUCE or Ketchup, those are ready made and usually contain a lot of stuff you don't want (like white sugar and too much salt) Buy cans of sieved tomatoes, those are more pure.
Buy whole canned tomatoes, usually these are plucked when perfectly ripe and don't taste as watered down as a lot of chopped tomato cans do. Or add tomato puree for intensity and sugar for sweetness, and a splash of vinegar. Impossible to get fresh tomatoes where I live, so you have to make do with canned ones. Tomatoes are also supposed to be savory, but you need good tomatoes to get that taste, instead you can add Anchovies or a splash of fish oil (made from anchovies).
Guys... Dont make me sound like i never heard about canned tomatoes, let alone k*tchup. I was just intrigued by the meticulousness of the original recipe, which i will probably never even attempt to reproduce myself. So I wondered if Mr. Gritzer had some particular insightful things to share about how he makes a sauce without fresh tomatoes. I can make a tasty sauce both ways just fine and i wasn't looking for well-intended but basic tips, thanks ;)
I tried this. It works a treat! Thanks for the idea! My daughter just likes to dip bread in it. LOL No pasta nothing else.
was that an aluminum sheet tray?? i've been well warned about cooking on aluminum with tomatoes
I am canning tomato sauce for the rest of the year, even though it's a hot summer in Florida. I will be using your recipe. Thank you!
salt?
that's right! he didn't add any and that is a MUST
it reminds me of the crushed tomatoes.... can't wait to try your technique. thanks for posting.
Using the same spoon to taste everything ...contaminated !
Wow I love the passion that went into this!
Me: Lets make a quick homemade tomato sauce.
TH-cam: 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........
you can use normal tomatoes but plum tomatoes are the best , if you don't have , grow then
You can spend less time on a shitty recipe if you'd like. It never said it would be quick.
I will definitely try this recipe. Looks so delicious. Thank you for the inspiration!
I was wondering if it would be better to do the paste step in hotel pans instead of sheet pans due to the aluminum reacting to the acidity?
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.
I was wondering the same thing!
A splash or two of red wine wont hurt if its going to be used for pasta. Best tomato sauce i have seen so far.
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.
SeriousEats.
I've been searching for recipes/methods for canning my tomato harvest and found your video. do you ever do it right ! I was salivating the whole time.
Anyone, Does this sauce can well?
Dare you to take a shot every time he says 'tomato'. See you in the ER.
Interesting approach to tomato sauce. Gotta try it out one day when I have the time and tomatoes on hand.
How long did you cook the paste in the oven and what temp
Oh yeah baby. Never thought of doing it that way. Fresh sauce has such different flavour to cooked.Great idea man!
Any issues cooking down the plum tomatoes on an aluminum sheet pan? I thought that was a no-no?
I had the same idea.
The baking sheet looks anodized, which I heard is safe for acidic foods.
@@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.
I can cut this down: simply halve your fresh tomatoes, put them on a baking sheet, cut off the tops of two heads of garlic, put in baking sheet, cover with olive oil and balsamic vinegar, and sprinkle with dried thyme, salt and pepper. Bake at 400 for 35-40 minutes. When done, put tomatoes, and garlic (you can literally squeeze the cloves out as almost pureed garlic) into a blender with some roughly chopped basil and blend. Into a pre-heated pot with olive oil.
The sweetness of the tomatoes with this method cannot be described.
Please scrape down the sides of the pot, there's a ton of tomato paste on it :(
Emma Or... wipe it down with some crusty bread chunks. Yum!
Thank you so much.. this is what I will do late summer vacation.
2:44 "I love refrigerators"