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Traditional, Authentic, Italian Homemade Tomato sauce (Passata) from scratch

November 11, 2023

Traditional, Authentic, Italian Homemade Tomato sauce (Passata) from scratch

November 11, 2023

Traditional, Authentic, Italian Homemade Tomato sauce (Passata) from scratch

Making (i.e. Passata, or stained tomatoes), is an Italian tradition and yields fantastic results! The method I show in this episode is our authentic method used in Abbruzzo for generations, and then brought here to North America. We hope to keep this tradition alive for years to come – enjoy 🙂


CAN:
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0:00 Introduction
0:37 Prepping the tomatoes
7:48 Setting up the machine
10:42 Making the passata
14:47 Jarring the passata

Traditional, Authentic, Italian Homemade tomato sauce – passata from scratch

Equipment required:
(hand-crank model is fine)
• Canning Jars with lids and rings
• Pots for cooking, strainers, and bowls
• Jar filler funnel
• Ladle

Ingredients:
tomatoes
• Salt (1/2 TSP per jar)
• Fresh Basil

Process:
• Wash and dry all tomatoes
• Cut tomatoes into quarters, removing the stem and any parts
• Put cut tomatoes in a , and cook on medium heat, stirring regularly, so as to not burn them
• Water will begin to naturally occur in the pot, but just continue cooking tomatoes until such point that they are all soft and hot – this way, they will be able to be processed easier 😊
• Remove tomatoes from the pot and strain out the water (capture the strained water in a bowl and you can let it cool and freeze it, or you can also jar it as well, for future use)
• Process the stained tomatoes through the tomato machine. Once completed, take the processed skins which came out of the machine, and feed them through again (you can actually feed them through twice in order to ensure you got all the pulp off the skins)
• Take your sauce (i.e. passata) and put it in a pot, bring to a boil, and let boil on low for a minimum of 15 minutes.
• Place jar filler/funnel in jar and using a ladle, begin to remove the hot boiling sauce (passata) and fill jar half full – add ½ tsp salt and 1 basil leaf, then continue to fill jar to fill line on the jar filler/funnel (or just fill to about ¾ inch from the top of the jar, usually, this will be to the bottom of the jar neck)
• Immediately put the lid on jar and then with the ring, seal till just snug
• Cover jar with a towel and let stand – jars will seal within 12 – 24 hours, latest. (You will have some jars start to seal within an or so, but give them at least 12 hours to be certain they all seal.
• You can now store your jarred passata, and suggest using it within a year or 2.
• Enjoy

My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.

“My Bread Book” by Jim Lahey
► USA
► Canada

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada
► USA (similar)

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier to find the product. Hope these links help.

Thank you!

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20 Comments

  1. Eliz says:

    Hi, how are you? What a lovely video thank you, love from sister island of Malta xx

  2. Great demonstration! You showed thee very most important ingredient during the labor of love, canning tomatoes. A forgiving and great sense of humor. Great video, thank you.

  3. Jon D says:

    A STEWNODE 🍅🍅🍅🍅

  4. I freeze my sauce. So many Italians have the authentic way to do this sauce. Different regions have different authentic ways.

  5. Joseph Emidy says:

    Bare foot cooking, wow.

  6. Sue Darrow says:

    Thankyou for this video I have a machine just like yours i didn't know how to use it because My deerely dad passed away so thankyou for showing this video it helped me a lot and i made twelve jars 😊

  7. Work Injury says:

    Where to get that mashine ?

  8. Love your kitchen area and that range. WOW, where did you find that gem? I did some kitchen renows. and started looking for anything similar. It seems you can't get anything like yours in from the modern manufacturers. Thay all have that flat disk forcing the flame outwards to the outside and up the side of the pots and your skillet. I couldn't seem to find one that reminded me of the type that so many kitchens had from my grand parents' time. I settled for a Capital. With what looks like a doughnut with gas holes randomly spaced around the the burner. I don't like the oven it has an igniter that is like a large glow plug. They burn out and are expensive and inconvenient to replace.Quite expensive for a 36 in with 4 burners. Yes, I do my sauce quite similar to the way you do yours. I wrap my jars up with a tea towel so no cool draft can cause a hot jar to crack. Have a great day canning your tomato sauce

  9. Why do you plop the skins n seeds on the counter twice? Does it help pulverize them? 😮 lol nice work man.. i love my squeezo machine

  10. Marlene Kane says:

    😅This is the BEST I HAVE EVER MADE . THANK YOU SO MUCH. I LOVE IT.😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

  11. Where I can get this machine please

  12. I loved it …. 😍

  13. Ann Macbride says:

    Where in Abuzzi is your family from…my family is from Celano.

  14. I bought 2 jars of passata. I know but no choice they are 24oz ea. do you have a ketchup recipe

  15. Eric Gerber says:

    Looks delicious! I add one more step, capturing all that sweetness and acidity remaining in the liquid. I quickly reduce the juice to about a tenth and add it back to the sauce. I use a flat, non-corrosive pan on high head to do the reduction. You’ll notice that such a reduction actually thickens from the solids suspended in the drained juice. Makes a noticeable difference in the richness of the sauce.

  16. Would these be shelf stable?

  17. Thank you. You have the best tutorial on making passata that I have seen. You are a genuine person.

  18. Fred Fable says:

    I like to seee this. Good job Ivo!!!!

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