Homemade Italian Tomato Sauce

Nonno making homemade tomato sauce just like he did back in Italy. Enjoy!

[@PixieTrailSprite]

The USDA would have a fit over this canning method. I have no problem with it given certain conditions such as the pH of the tomatoes to begin with. If they are acidic enough, this would eliminate the first and most serious canning issue. Our grandmothers canned this way and we all survived but people have to judge for themselves how much risk they are willing to take. Sauce looks absolutely yummy.

[@coffeebean6636]

Lovely video, it's great to see you guys keeping the cultures and traditions alive.

[@Copat87]

The tomatoes will always taste better in Italy, but yes we can grow very nice tomatoes here in Canada too. We have really hot summers in Toronto and the GTA so we have to utilize that time to grow the tomatoes during that time. I agree with you, we have become a society of convenience and processed foods... not good! Glad to see some people out there that still appreciate the homemade old fashioned traditions! Thanks!

[@Copat87]

I agree, it's the same issue here in Canada. Yes this is traditional Italian tomato sauce from the Puglia region. The thickness comes when you boil it for your pasta. Make sure you boil it on low heat for a few hours and it will get thicker over time. Adding meat will add to the flavor too. Some nice sausage will do the trick. And of course some garlic and even a whole onion. Buon appetito!

[@bittyboo52]

love your video! great music and the people were wonderful! and that sauce looks delicious!

[@xXEmilyXxification]

i love this video. I am trying to make my own sauce as we speak. I one day want to teach my kids how to make the sauce like this, as I am worried once my Nonna and my aunts go, there will be no one left to make the sauce. and I.. LOVE the traditional italian sauce. So much better then the store bought sauce made in factories..

[@iaof2012]

You are most welcome. Southern Ontario has probably the best growing season in the country, NB where I am is similar, very hot summers, but only long enough to grow a limited variety of grapes. Other produce grows easily here though. But not near enough tomatoes! Well, most Canadian meals originate from our European ancestors, but, most of it done for us today(dried pasta, frozen battered fish etc...). So it's nice to see how it was done before the large factories did it for us.

[@Copat87]

Thank you so much! The sauce is good in the jars for about 1-2 years DEPENDING on how you store them! Once you've sealed them and left them upside down (like you've seen ion the video) store them in a dark, cold room (like a cold cellar/cantina) for best results! Think of them like homemade wine: the less light and heat near them, the better!

[@44haimlot]

Of course Napolitani song Catari Aumm Aumm

[@MrJamesonKurt]

The love and care is incredible. I wish kids in America were brought up this way instead of eating pop tarts. Is traditional Italian tomato sauce really that thin?? Of course I imagine it varies greatly from one region to another.

[@ocarinadeitytapion2602]

that's beautiful man

[@lettermansgirl90]

That's the best!!

[@Copat87]

The cooking process time over the burner depends on how ripe the tomatoes are. ALWAYS use low-medium heat. Slower is better, otherwise you will burn the tomatoes. If they are red, it takes about 2 hours. If they are red but with some yellow/greenish colour, it takes about 3 hours (you do this to get rid of the bitterness).

[@cosimoagostino5519]

Great video we make it the same way god bless.

[@ranbutch7544]

thanks for sharing.

[@noname54]

Love your videos, Keep them coming. I wanted to know how long can you keep the sauce in the mason jars for. Also do you know approx how long you cook the tomatoes before straining them, and how long to you cook after you strain them.

[@ricardocabeza9309]

Great vid. What is the contraption used to squeeze the tomatoes? It looks like a juicer

[@iaof2012]

I was raised on home cooking, which tastes better and is better for health; and I remember a time when only an extremely small percent of school children were heavier than average.

[@karie0114]

Dude, I loved the video and the music, don't listen to the brainless talking heads out there!!

[@TheSomervilleKid]

Great video... just a couple of questions when he was getting rid of all of the skins and basil did he leave heat on for the first pot? Second, did he add more basil leaves to the second pot? Lastly I remember my Nonna adding lemon at the end... Do you do that or just screw it leave it the way it is? Thanks so much!

[@sissaboolives2012]

ok, the machine makes unnecessary to blanch and peel the tomatoes in the beginning... Can you grow tomatoes in Canadian climate, as tasty as in Italy? Of course, roma are the sweetest. Sheep manure does wonders for mine. And, using mason jars means no BPAs, I wish Canada would start using tetra boxes for all canned goods. We have become a nation dependent on fast food, 2 income house holds. Kids not learning how to cook! Wonderful video!

[@pooperpuffin75]

Bellissimo!!

[@84oldsmobilecut]

hey hows it going? i love the video but i was wondering if you can give me the names of the songs you play. i would really appreciate it.

[@farhananyc1963]

love the video but why does it look like tomato juice?

[@1948tedebear]

why are you processing in aluminium tomatoes react with the same.

[@natesepnefski]

What kind of leaves were they?

[@PixieTrailSprite]

I assume you mean those that went in together with the whole tomatoes, which was fresh basil leaves.

[@Tampamikesplayground]

whatza the name of this song? i like.

[@gingermay6271]

the tomatoes were skinned no?

[@saetjosie66]

NO PRESERVATIVES? THAT'S GREAT..

[@hypnos2794]

Jessy Saet Botulism is for the weak.