how to make PASTA SAUCE from scratch (fresh tomato passata)

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Summer Sauce is a fresh tomato puree made from ripe in season plum tomatoes. I'm looking for a source of tomatoes for large batch canning down the road and this allows us to enjoy fresh tomato sauce without the automatic food mills and giant pots with an army of people help that large scale tomato canning usually requires. We are working towards that. But this is an approachable introduction to fresh tomato puree or tomato passata.
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[@abdulsalamaldabagh7760]

Steve just give me positivity ...he truly have the spirit of an Italian grandma💙

[@TheBeefTrain]

He's got the mustache of one too

[@louisalexisvargas5381]

11:10 "forget about it." My favorite. 😂

[@moni4peace]

Hello from Vienna, Austria. My son and I are Big Fans of your channel.

[@ZackariahGG]

You can tell Steve has become a popular KZbinr because his comments are full of know-it-alls that think they need to tell him what to do nowadays. That's always a sign that you've made it.

[@ZackariahGG]

@B Massaro looks like you're one of the people I was talking about. Weirdo

[@privatecitizen5264]

Calm down there rizzo. Sounding like a bit of a keyboard warrior yourself. You got nothing 🤣

[@vicarofrevelwood]

I never claim to know it all, I just know a few things.

[@pointdexter5215]

I've seen similar videos from folks like Vincenzo's Plate, and they put a couple basil leaves into the jar before adding the sauce for storage, so you add the basil flavor to the sauce.

[@suzanm1751]

I also wanted to say thank you for sharing all your recipes with us. I fell ill last year and literally wasn't able to leave my house or do anything for months. I found cooking as a way to pass the time because it was something I knew nothing about yet, so I looked to youtube to help me learn, and your recipes looked very doable. I've made quite a few of them, and I've gained a lot of confidence as a cook. Still not better but getting there.

[@nicksnow5606]

Dude you're a godsend! Video's like this have made me some much more knowledgeable and confident in the kitchen- this schmuck cannot thank you enough.

[@katemcdonough4744]

I just finished canning 4 pints of your Summer Sauce working in my small NYC kitchen and it was a huge success. I am going to do it again this weekend after I buy more tomatoes at our weekly farmers’ market and I anticipate that these precious jars of puréed local plum tomatoes will be a gift come this winter. Thank you for your talent and your channel. I just love what you do for us home cooks.

[@royaljatti]

Is there still time to find seasonal tomatoes? Like whats the deadline?

[@rodri_geez1390]

Love the vid. You have helped me expand my cooking, mostly Mexican. Always thought making Italian was so difficult but you make it way easier. My family loves iy and thanks you! 👍

[@jeffward1106]

You absolutely are one of the best channels on KZbin, bar none.

[@fgraziani]

Big fan from Tokyo ... I remembering doing this with my Italian grandmother and Japanese mother on Long Island when I was a kid. Those memories soothe me now ... like your show does. Thank you.

[@thomasrider8221]

Love this method! I'm used to the blanching, peeling, staining, old fashion way. I will definitely give this a try. Thanks for posting this.

[@kevingirard4897]

You change my life with that foodmill, thanks my man💪

[@guysevedz3581]

Thanks for the prior suggestion to hone the knife before and after use, it really helps

[@jenniferanderson8050]

I'm new to your channel and I'm addicted! I came across a video you did and now all my extra time I'm watching and learning from you. I find myself wanting to make so much more now and it's exciting 😃 not to mention my family is beyond ok with me having them do some extra chores that I do so I can learn more from you and that makes all of them happy. Everything I have made they all loved and looking forward to much more now. I'm from Hammonton NJ and I grow all my own tomatoes and save them in the freezer until I need to make a sauce. Much love from Jersey 🍅🍷

[@TristansMom10]

You look like you thoroughly enjoyed that bread dipped in the sauce! I cant wait to try this! Thank you for sharing your journey with us!

[@imdanhoover]

been canning my tomatoes over 20 years+..sam marzano's/romas and cherry's..just like this..no salt, no oil, no sugar...i did stop the food mill and pulse low in the vita-mix..that's been the greatest savior for me...the vita-mix!..good show man

[@staceystrukel1917]

That's how I do it. Very simple!

[@nysavvy9241]

Hey..Steven...I use a food mill too. This is a great tool when making homemade sauce. Don't have to peel and keeps the seeds out. I don't use the mill when I make a plum tomato or marinara but with tomato or Sunday gravy I like the smooth consistency. Oh I made the broccoli with spaghetti yesterday and followed your instrction. Best Ever. Thx.

[@astro2191]

I remember watching this video last year fall, but it was bit too late to try as the farmers markets were already out of tomatoes. I remembered it this year though...I just did this with a bunch of plum tomatoes and heirloom cherry tomatoes I got at an NJ farmers market and oh. my. god. the results are amazing. It's so simple, like even without any salt, it's just downright incredible. I only bought enough to yield just over 2 quarts, but I'm gonna go back and get more this weekend. I know some friends that would love this! P.s. I don't own a food mill, so instead I took the time to blanche and peel all my plum tomatoes and processed everything with an immersion blender after the cherry tomatoes started bursting and it worked out wonderfully!

[@martindicaire9213]

Love listening to this dude. Amazing passionfor food

[@robertblake7002]

Great vid man. Reminds me of where I grew up in Toronto. Hockey sticks holding up the tomatoes in the garden all summer, and then in the fall the whole hood smelled like the sauce

[@paulgreenlee7123]

Always great to see you! Don’t overthink it -just enjoy putting up some tomatoes 🍅

[@daviddale6056]

I am fairly new to your channel and I love your style. No silly over the top s**t, just good food that is hearty and wholesome made with good ingredients. What I love most about your food is that I would not class it as healthy nor would I class it as unhealthy, it is just good food for a good lifestyle with a good balance.

[@giovannaalvaro8132]

I love your version, it's brilliant and takes up less space :)

[@coniff3]

best cooking channel on the tube! love it!

[@hamvjones]

Was just thinking about this, your videos are great thanks heaps, keep it up

[@nataliraee]

I love watching your videos! Keep going.

[@DanWebster]

This is exactly what I was looking for so glad I subbed to you long ago

[@philiprish5801]

Steve,ya killin it. Love the info

[@timsherman8701]

Your channel is fun and very informative. Love it

[@havinleung1928]

My man is getting sponsors!! I'm happy for you

[@lennartmakkink7427]

Can't wait to try this with some local tomatoes. Keep it up, Steve. Much love from the Netherlands

[@jasonscott9551]

Can’t wait to try

[@gabagool7542]

Love u bro best channel for cooking

[@299meena]

This is the first year my family and I were successful in our San Marzano tomato crop! And Lord we were not expecting the amount of tomatoes! Can't wait to try this process

[@lindagrey9816]

I am so glad your San Marzano tomato’s were a success this year my Romas were limited and I have to use my beefsteak and slicing tomatoes. They are still beautiful tomatoes.

[@IAMBIGSPOON09]

“They’ll pop on their own while cooking. SO NOW WE GOT” Had me rolling like a tomato

[@zilzal89]

Love the Video's, Steve. Waiting for Pasta Con La Sarde.

[@uthrasriram9386]

Here in India, we're at the onset of summer & I can't WAIT to try this. Thanks Steve 🙏 Also, we use glass marbles to keep the bottom of the pan from burning... metal coins work too, though be sure to WASH them thoroughly before using. In case you're using the glass marbles, make sure you add them in the beginning of the cooking process.

[@wendywendy7016]

I have never heard of glass marbles used in cooking! Are they a special type? What other meals would you use these for? Thank you🦘

[@reedmao]

4:54 is too relatable 😭 love you steve

[@rozalinashehu7766]

You are just amazing!! ❤️

[@earlystrings1]

Great tutorial. Doing this right now. I leave the extra liquid because I’m pan finishing the sauces and they reduce quickly. But for canning, yeah, make sense to get the extra water out.

[@ItsOkToDaance]

As usual it's a great video man

[@markkristynichols845]

I love your videos that celebrate the in season garden foods! Thanks and making the hubs (Mark) your cherry tomato sauce tonight! Kristy in Missouri 😎🇺🇸

[@lindagrey9816]

Very informative. I freeze I don’t can. This was perfect. I look forward to more recipes.

[@gcbwoods]

Thinking of the recipes you will be doing with these.

[@steve22996]

Really cool video

[@marselbicentennial5159]

Nice method.

[@19Ter67]

Ready to see how to make this sauce 😋

[@msxciejhello]

Hey, congratulations on your sponsorship!

[@ginox4884]

Thank you.

[@kylesanders5999]

I love this on a weekend all day Saturday wine and make a sauce

[@hotsauce7709]

Saw your video the other day and liked seeing you dipping the bread right into the sauce! I go to farmers' markets and produce stores a lot and they all have a "scratch & dent" section of slightly damaged or past prime produce for very little. Went by today and they had plum tomatoes. So...as we speak my "summer sauce" is in the final reduction. And I had to strain it through a sieve with a wooden spoon! Amazon just got my order for a food mill! I added some dried oregano and parsley from my garden during the last stage. Made some Turkish bread (something between naan and pita) and I'm waiting "patiently" for it to finish! Thank you!

[@AhmadIzzJ]

So how was the end product?

[@donaldbelzowski2225]

@@AhmadIzzJ It was awesome. But I opened a can of worms. Let some friends try it and they want gallons of it.

[@RonLeblanc]

Love it! I think I have my weekend project. Where do you get those quart containers from?

[@jendyson6729]

Also leave a little head space in the top of whatever container you are freezing in. It expands. I leave about an inch in mason jars. I don't use a food mill, I take skins off via a quick plunge in boiling water and then let them cook way down, when the water is gone to what I want I use a potato masher or immersion blender to finish breaking up any big chunks. I liked your video though, its the end of tomato season and everyone is scrambling to learn different ways to preserve the garden tomatoes :) You can also freeze the whole tomatoes in freezer bags and deal with them in the winter when you feel like standing around the stove. I prefer the fresh method but both work :)

[@janlukaseyer2477]

This has been a nice and constructive comment, which is genuinely interested in sharing knowledge and not someone who thinks they know everything better. Thank you :)

[@danybarbosa2563]

You deserve much more buzz

[@MrShanek71]

Hey thanks mate I really enjoy watching your channel! Hey just a question. Do you live in nyc? Anyway stay safe mate and keep these vids coming! 👌

[@k.fischer7652]

now I know what i was missing while watching your videos 💡how about a smile every now and then? 😊

[@TheJohn132132]

as always, great video! How long can you keep the summer sauce in the freezer? can i still use it for winter?

[@lindalove7193]

Funny and delicious!

[@jimbopetrella]

I’m looking to make this a tradition in my family!!!!

[@integrityinus5018]

very nice!

[@sherry866]

Today's the day to cook my garden tomatoes down 😁👍👍👍

[@lweetman86]

My Grandma is German and has always made her own tomato sauces this way. She’s never been able to understand why others don’t do it!

[@howward4071]

Read my comment above...🙁

[@lweetman86]

How Ward above comment?

[@howward4071]

@@lweetman86 look for a comment I posted about my experience making sauce from fresh tomatoes.

[@tylerburge1469]

Well looks like its time to go to the farmers market. Also Yay my names up there now!

[@Stubbs58]

LOL ~ I like the long-ass wooden spoon.

[@barbaracarbone4658]

Mmmmm I can smell and taste it!!

[@joycewible8816]

STEVE. That looks amazing! Also, maybe now I'll finally have some to use my oregano plant for 😅

[@philipferrato]

Well done! If i can make a suggestion- run the tomatoes a second time, through the second blade of the food mill to remove all the seeds. It goes quickly and worth the extra work and the texture is amazing. Plus no seeds.

[@whatsmarkcooking4905]

I'll have to give it a try but on a much smaller scale.

[@howward4071]

I just tried making my very first batch of tomato sauce from ripe plums and cherry tomatoes. I am blown away with how the cherry toms sweetened the batch. I started with approximately 10 lbs and it's yielding about two quarts. The only problem is that I guess I paid a premium because I didn't buy quantity so my two quarts cost approximately $38 when you factor gas to the farm. I may stick with Cento for $2.50 a can of whole plums or even less when on sale.

[@samalbanese464]

Bravo

[@xpatsteve]

Now I know what I'm going to do with all of the tomatoes that suddenly seem to be ripening all at once in my garden. Thanks!

[@jpmortician]

I love your show, and I get alot of helpful information from your skills. What kind of food mill do you use ? I'm going to start making my own sauce just like my Nonna used to make. Greetings and blessings from Toronto, Canada 🇨🇦

[@Joseph1NJ]

I have tomato envy!!

[@denifilipovic4968]

R.E.S.P.E.C.T. like always ❤️

[@paulgreenlee7123]

I am smiling. Thank you

[@andrewmartins1602]

Hey, great video. Do you add water to the pot while you're breaking down/cooking the tomatoes?

[@joc9128]

You’re back on track now

[@destes2384]

I would love to see if you've updated your process? I'm starting this same tradition myself and would love to hear how your journey is going.

[@talegunrdav]

Easy Peezy tomato squeezy

[@hylander9105]

great video. do you think adding more cherry tomatoes is a good idea if your tomatoes turn out to be too acidic or bland?

[@growinglongisland]

I can my own tomatoes every year this year someone told me to put the cut tomatoes in a colander with lightly sprinkle them with salt for an hour or two so much more water comes out before you start cooking it and cuts the cooking time significantly. I’ll be doing that from now on

[@rickbachman993]

Well done! I bet you ate a whole loaf of bread while making your sauce! I know I would have! That’s gonna make an Awesome Sunday sauce some day.✌️ Thanks.

[@petterin1]

Did according to this a year ago, now must do it again.

[@cujoe31]

Used to help make 13 to 15 bushels of tomatoes with my parents. Bring back some memories.

[@hotsauce7709]

Memories for me, too. Back in the 50's (yeah, time goes back that far) I remember my parents slaving in the kitchen over bushels of tomatoes in the Indiana August heat over a gas stove with no A/C. They used a huge food mill but instead of a crank it had a large conical wooden pestle that had to be manually strain the tomatoes. A lot of work but we made sauce, canned tomatoes and tomato juice and had it all winter. The heat and the labor was pretty grueling while it lasted but the results were wonderful. Even in the sixties and seventies they still did this every season. I remember coming home from college and going down to the basement to pick a quart of tomato juice out of the cabinet and enjoying the fresh drink.

[@theearlybird365]

I just found your channel and I feel like I won the lottery!

[@KentoVlog]

@10:25 I thought you were going to make out with the sauce at that point. 😂 The expression and look says it all. Good sauce.

[@flo5531]

cool vidoe, just a little tip: Maybe you can adjust the volume when you are not talking live. You were much louder when talking live into the cam. Keep up mate and be well ;)

[@minemino2]

I can't begin to describe how sexy your tomatoes look in the pots. You are amazing man!

[@WOLFMOTHER1257]

This is mostly how my family does it. We will be canning this weekend about 50 jars. We usually do about 100 cans a year. Its a 2 or 3 person operation taking the whole day. The big difference is have 2 large pots to boil the tomatoes in a offset timing. You also need a great food mill. Ours is from a now defunct food company but it separates the skin automatically for us which makes life super easy. Really happy you scraped the pulp off the food mill, that is the best part! Glad to see a video on this stuff!

[@MothRatz]

Hey man, I love the sincerity in your work. Given your penchant for Italian cuisine, I'd be interested to see what you do with cannellini beans. There has to be more than just dips and chili. Maybe some classic Italian sides or one-pots you know of? I wound up with several pounds of dried organic beans, and I have a small pantry. Thanks!

[@privatecitizen5264]

Try cooking them until done, then sautee a puree of tomato, garlic, chili and sweet bell pepper (sofrito) until well cooked, sweet and pasty. Toss the beans into the cooked sofrito with a splash of white wine and a good hit of chicken stock. Simmer together for a minute, then hit it with pecorino romano and butter until the sauce is thick and creamy. Finish with a squeeze of fresh lemon. Serve as a side for Steak, Lamb Chops, Roasted Chicken. Pretty much anything. Or eat as a vegetarian meal.

[@privatecitizen5264]

And coarsely chopped parsley stirred in at the end. I prefer flat leaf. Blows my mind that if you don't actually say it, a lot of people will omit it, but it does make a difference.

[@Malsakalsa]

I'm still a novice, but I grow most of my own tomatoes and primarily use them for sauce. I'm trialing 4 new (to me) paste tomato varieties this year. 1. Some cherry tomatoes aren't just sweet, but also very acidic. The worst tomato sauce I've made was with nothing but red and yellow cherry tomatoes and it was acidic to the point of being inedible. 2. Floating tomatoes usually indicate low water content. A juicy beefsteak tomato will sink, while a meaty paste tomato will usually float. The ones you have are floating which is a great sign!

[@no2party]

when it comes to acidity I usually don't add sugar but baking soda instead. The baking soda neutralizes the acid and works well for any family members who are concerned about sugar content.

[@Malsakalsa]

@@no2party that's a good move.

[@MCsharp420]

@@no2party bleach is more effective

[@patf03]

@@no2party yes

[@kimmyklo7848]

Try San Marzano tomatoes - you will get an amazing sauce. We grew them for the first time this summer and they were better then any tomatoes we’ve ever grown before.

[@brainwashingdetergent4322]

I bought a food mill because of watching your videos! I got an All Clad for $50 bucks because of a damaged box!!! I’m awaiting its delivery as I type this!

[@colomblanco]

Nice scarf

[@picpic20021]

I don't think it would be summer if I didn't jar at least 8 bushels of tomatoes each and every year. It's nice to see somebody keeping tradition.

[@huntersonification]

long ass wooden spoon. love it.

[@charlievictor11]

Hi when replacing a can of tomatoes with the summer sauce, how much would you use?

[@NYCUptown1972]

What farm did you get the tomatoes from in New York or Jersey?