Canned tomato sauce - recipe

Summer is the right time to buy fully ripe tomatoes and make a great tomato sauce to enjoy year round! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 *** July is the right month to buy fully ripe tomatoes and make a great tomato sauce to enjoy year round, let's make it together! • TOMATOES 4 ½ lbs (2 kg) • BASIL fresh First of all, remove the stems and wash the tomatoes under cold running water. Cut the tomatoes in half, remove the green core and the inner seeds; once cleaned, place the tomatoes in a large pot and cook on a low flame, stirring occasionally, until mushy. Now pass the tomatoes through a food mill into a stainless steel bowl. If your sauce is the desired consistency, you can transfer to the jars; otherwise, remove the excess water by straining through a fine sieve. Is it thick enough? Now bottle the tomato sauce: use sterilized bottles or jars and add a few fresh basil leaves, that have been washed and patted dry. Pour in the tomato sauce with the aid of a funnel; fill the jars to ¾-1 ¼ inches (2-3 cm) below the rim. Seal the jars or cap the bottles with the bottle capper, then place in a large pot, lining the bottom and wrapping each jar with clean cloths. Now fill the pot with enough hot water to cover the jars completely and let it boil for 30 minutes from the time the water starts to boil. After half an hour, turn off the heat and allow the jars to cool in the water, then pat them dry and store in a cool, dark and dry place. The tomato sauce can be stored for up to one year, after that it's time to make it again! See you next videorecipe!

Comments

Anstria Greenwood: Do correct for acidity by adding citric acid or lemon juice so they don't spoil? Or just do without?

Ben: Love this channel, so glad I found it

Game Forever: dat audio tho...

yellowsaffron: La bollitura viene fatta per sterilizzare i vasetti e creare il sottovuoto, in modo da poter conservare la passata per mesi. I pomodori che abbiamo usato sono i San Marzano!

luvtolaugh12343: Due domande Perche devo bollire? Quelli sono i pomodori San Marzano?

summ22: that was so professional

Sulkarnaen Wijayanto: Great i can make a good curry with it

RealItalianKitchen: You should check out my recipe, I use every part of the tomato and also add some yummy vegetables!

HMHero: Right now the tomatoes aren't very high quality, I suspect it's not in season which explains the prices. Shame because I love tomatoes!

yellowsaffron: You have to seal it tightly to prevent contamination from the air

yellowsaffron: Bottles are fine!

Juberoos: you need canning jars. You can get them at any grocery store.

atrinka rac: what do you think about bottles instead of jars? I had an italian neighbor in Venezuela and she used bottles and lids (like beer lids - crown lids). I would like to know your opinion on this matter. Here in Florida we have tomato farms nearby with heirloom tomatoes: great taste and color! I should go and get some!!!!!

atrinka rac: How does the fresh tomatoes compare to the canned tomatoes in Australia? That's the point! Maybe you have to wait till tomato season!

atrinka rac: if you live in the US you need to get mason jars with lids

GoldfishLight: you can't screw it too tightly, right?

yellowsaffron: If you like, you can process and add them to the tomato puree

yellowsaffron: To sterilize the jars and prevent food spoilage

HMHero: I'd like to make my own tomato sauce but they cost $9 AUD per kilo here in Perth :(

Henna Javed: i like when the host cooks :(

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