What is your favourite dish to enjoy a beautiful homemade tomato sauce with?
@RoyShouriMustango
3 жыл бұрын
Spaghetti!
@danielteo6863
3 жыл бұрын
Pizza and Spaghetti
@shinuizabusa2180
3 жыл бұрын
There is so much....Spaghetti, Tagliatelle, Gnocchi, Farfalle and my favorite Orecchiette. I love all of them.
@joanneborelli7586
3 жыл бұрын
Love to put on your pizza dough recipe & ravioli❤️❤️❤️
@yankeejade
3 жыл бұрын
Ravioli base, Spaghetti, Lasagna, Gnocchi, Meatballs and also a Pizza base that has added tomato paste.
@margheritahooi1266
3 жыл бұрын
I'm 65 and you're triggering childhood memories of the annual, exhausting Sauce Day, when my parents slaved making 200+ bottles of the stuff out in the tin garden shed - and it always turned out to be the absolutely hottest day of our Australian summer. My job as a little kid was to poke basil leaves through the narrow neck of the large brown beer bottles we used. The bottles were boiled in an old copper under the almond tree. Years later, my widowed mum relaxed the whole process by just making half a dozen bottles at a time in the comfort of her cool kitchen. I've still got cases of those empty bottles dad used. And the copper. Maybe I should start making passata again.
@dlehgus0909
3 жыл бұрын
Thanx for sharing beautiful memories. I'm only 28 but good memories with good parents from childhood is always nostalgic. Your memory makes me both sad and happy at the same time.
@vincenzosplate
3 жыл бұрын
this is proof of how food can bring back wonderful memories, thank you for sharing it with us! ❤️ I would tell you to take those bottles and make Passata again!
@Jbwyatt
3 жыл бұрын
The tomatoes in Australia don’t have taste …they nothing like the ones in italia. Same with the meat. I figured is the dirt and the water, that gives or take flavour out food.
@margheritahooi1266
3 жыл бұрын
@@Jbwyatt I know what you mean. Home grown "heirloom tomatoes" picked fully ripened when you want to use them come pretty close. But they still don't quite have that luscious smell and depth of flavour. Australia is home, but I wish I were back in the village sometimes.
@lbarbato6425
3 жыл бұрын
Yeah, same here, anual event, long day making pasada, I just use mutti now, that’s very good. There’s a few other very good brands, must be from Italy, can try diced tomatoes in cans as well with the pasada.
@gabybaranes999
3 жыл бұрын
After I cooked some of your recipes my girlfriend does not want to cook anymore I'm in trouble 😭
@vincenzosplate
3 жыл бұрын
Oooops! these are the side effects of Italian cuisine
@jansukids567
3 жыл бұрын
Funny stay blessed
@60frederick
3 жыл бұрын
You have to tell your girlfriend to watch with you together Vincenzo's Plate video. Then you two will be cooking together.
@gabybaranes999
3 жыл бұрын
@@60frederick She watches with me and then chooses a menu for the whole week 😂
@pattydukes5772
3 жыл бұрын
@@gabybaranes999 good boyfriend right there !
@weddingtable3501
7 ай бұрын
Here’s a quick tip if you don’t have a vegetable mill, you can use a blender to blend the tomatoes; then strain the seeds out with a colander. I know it isn’t the exact same but it’ll do the job and the sauce will still come out great!
@amberduffield9618
Жыл бұрын
My husband inteoduced me to your videos with your bolognese recipe back in February. You inspired me to make my own passata so i can have as much of a home made meal as possible. Grew 12 roma plants and am (not so) patiently waiting for them to ripen up.
@RESEPINSPIRASIDEBM
Жыл бұрын
Thanks! this is great, i used to buy tomato sauce, but i think i will just make it next time, thx for great recipe
@vincenzosplate
Жыл бұрын
You are welcome and too kind, thank you!
@RESEPINSPIRASIDEBM
Жыл бұрын
@@vincenzosplate
@tonypalladini7462
3 ай бұрын
@vincenzosplate so I followed the recipe except I used an electric auger juicer since I did not have a vegetable mill. There was not as much pulp that got through, is there any way to salvage since it is a bit on the liquid side besides adding corn starch?
@mickaelzeni7658
Жыл бұрын
Ciao Vincenzo ! I see you discard the water of the tomatoes ! A great idea is to use it for a risotto : Start with vegetable stock, finish with the tomato water with 2 fresh rushed tomatoes, add stracchino or caciotta di capra. Finish the risotto with lemon zest on top. =D
@vincenzosplate
Жыл бұрын
Ciao! 🍅🍚 That's an excellent idea! Using the tomato water for a risotto is a great way to infuse flavor. The combination of fresh tomatoes, cheese, and lemon zest sounds delicious. Thanks for sharing! 😊👨🍳
@joehook145
11 ай бұрын
Why would you throw away that tomato “water”? Save it. Also never use green bell pepper for Anything! There’s no such thing. Green bell peppers are just unripe red, yellow or other color pepper. Ask any true grower, or ask google…. All that work, or I can buy some whole imported canned San Marzano tomatoes. Delicious. I eat them straight from the can. I love your recipes, but this is too much work and cost for me. JMHO
@sO_RoNerY
9 ай бұрын
@@joehook145dude they’re not that expensive. You’re just a cheapskate and lazy.
@gilleschercuitte4255
3 жыл бұрын
Love the call to your Nonna.
@vincenzosplate
3 жыл бұрын
❤❤
@TrishasMusic
3 жыл бұрын
I just made your puttanesca recipe for lunch 30 minutes ago and it's sooo good! Maybe when I get the time to make passata I can use it puttanesca too :)
@vincenzosplate
3 жыл бұрын
Faaantastic! I'm super glad you loved my Arrabbiata recipe 😍 yum
@pauliepaul3408
3 жыл бұрын
This brings me back so many great memories of my grandmother making it very similar. 🇮🇹🇺🇸
@vincenzosplate
3 жыл бұрын
That's awesome ❤
@michaelvonhaven105
2 жыл бұрын
It's like slavery
@Ramyapad19
3 жыл бұрын
Will be making this soon i love italian food soooooooooooooooo much perfect for my pizzas love your recipes making me hungry Thanks Ramya
@vincenzosplate
3 жыл бұрын
oh Ramya, you will LOVE this one! Perfect for pasta recipes 😋
@janetcarson6034
3 жыл бұрын
I am so glad I found this channel. Thank you so much 😋
@vincenzosplate
3 жыл бұрын
oh, welcome aboard 🙏🏻 thank you a lot Janet ❤
@metgirl5429
6 ай бұрын
Ahhh Vincenzo …. I think I’m in love🍅 First year from our own garden tomato’s Basil and chillies ….. 🌶chill jam🍅 tomato relish🍅 tomato sauce🍅 It’s the best ♥️ Now your tomato Passata🍎
@BubbaVegas
3 жыл бұрын
You can taste the flavor in the video great job chef
@vincenzosplate
3 жыл бұрын
oh wow, I appreciate that 🙏🏻❤
@hansdampf4055
3 жыл бұрын
Great idea and really good explained step by step. I use a pressure cooker to sterilize. This works 100% reliably.
@vincenzosplate
3 жыл бұрын
thank you, I'm glad you liked the video!
@Isaiah--vj2xu
3 жыл бұрын
I'll do that, thanks
@azure6392
2 жыл бұрын
Hot water bath is sufficient since tomatoes are so acidic.
@Z4U3398
3 жыл бұрын
Look at how beautiful that sauce looks in those bottles. Too pretty to eat.
@vincenzosplate
3 жыл бұрын
oh this looks delicious and it tastes amazing 😍
@viktorijam4249
Жыл бұрын
Today I'm gonna make passata with this recipe, with organic Roma tomatoes form my garden. Thank you 😊
@vincenzosplate
Жыл бұрын
Sounds amazing! Using fresh organic tomatoes from your garden is the best way to make a delicious passata. Can't wait for you to try this recipe and let me know how it goes! 🍅👨🍳
@viktorijam4249
Жыл бұрын
The passata is ready and is perfect. Today I've learnd another recipe from the best chef Vincenzo. Thank you 😊🍅🥫
@5a5ko
Жыл бұрын
It was tasty
@greglee1585
2 жыл бұрын
I made this sauce today. It turned out delicious
@vincenzosplate
2 жыл бұрын
Great to hear! 😍 well done Greg!
@parcydwr
Жыл бұрын
We do our own passata from our own grown tomatoes. I have just done three batches in one day and filled 21 of those larger 720ml jars, about 30kg tomatoes. I will do another day of passata sauce making in a few weeks when more tomatoes are ready. I want about 50 jars in the cupboard for meals for the year. I don't pour away the water, instead I keep the tomatoes on the heat in a big pan with a fan blowing. This evaporates off the water until there is about half the original volume and the sauce is thicker. We use a French Tellier Mouli to 'mill' the tomatoes into a sauce. If you put the tomato sauce through the mouli twice you get more to go through and you get a bit more of the skin chopped and a bit more sauce. I also do all the batches I can in one day without washing out the mouli so I don't loose sauce washing out each time. We add a little citric acid to ensure the tomatoes are acidic enough for long storage too. A stainless steel jam funnel helps to get the sauce into the bottles.... no mess. We heat our bottles in boiling water for 30 minutes but we have the bottles stood upright. A little air escapes when upright but when they cool the lids get a strong vacuum for storage. We have previously put peppers and herbs in the passata but with long storage times the flavour can go strange so we just have tomato. I do like your idea of adding a little extra virgin olive oil as this might protect the top of the tomato sauce. It can get a bit discoloured after a year of storage so maybe the oil is a good idea.
@irenejennings3747
8 ай бұрын
Thank you for all this information. I found it helpful.
@Rsama60
3 жыл бұрын
Thanks for the video. Can‘t wait for the tomatoes in the garden get ripe.
@vincenzosplate
3 жыл бұрын
Can't wait 😍 you will love making Tomato Passata!
@Gdwmartin
Ай бұрын
Here in Canada that would be called a "Food Mill". The oil forms a protective barrier, similar in the way a fat cap seals a portion of potted meat in Older English recipes. Used in pre-refrigeration days.
@GayleGibson-w6x
7 ай бұрын
I am so glad I found this channel. Thank you so much
@cesarpizarro552
3 жыл бұрын
Beautiful. I will try it. Thx for sharing it 😃
@vincenzosplate
3 жыл бұрын
my pleasure! 🙏🏻 Please try this recipe and let me know!
@almahernandez2922
2 жыл бұрын
Hi, I followed your recipe and I’m so happy and excited. Thank you!!!!😋💙
@vincenzosplate
2 жыл бұрын
You are so welcome!
@GrowCookPreserveWithKellyDawn
Жыл бұрын
Homemade tomato sauce truly is the best!
@vincenzosplate
Жыл бұрын
Absolutely! 🍅👨🍳 Homemade tomato sauce adds a special touch to so many Italian dishes. Enjoy your cooking adventures! 🇮🇹😊
@TheMNWolf
Жыл бұрын
I happen to really enjoy knifework so I'm looking forward to the whole process.
@vincenzosplate
Жыл бұрын
Let me know if you'll try it out soon!
@ThePotThickens
3 жыл бұрын
I also save the water to make soups with. It is delicious too.
@vincenzosplate
3 жыл бұрын
Isn't that acidic?
@ThePotThickens
3 жыл бұрын
@@vincenzosplate it’s not too acidic depending on the variety.
@Nephilim-81
3 жыл бұрын
Thank you, Vincenzo!! Looks amazing. You do everything right. ;)
@vincenzosplate
3 жыл бұрын
wow, glad you think so 🙏🏻 grazie!
@Nephilim-81
3 жыл бұрын
@@vincenzosplate all I need to do is buy the Vegetable Mill. ;)
@foodjazz
2 жыл бұрын
I love this recipe, Vincenzo!
@vincenzosplate
2 жыл бұрын
So glad!
@MichaelColey-n4m
8 ай бұрын
Thanks for the tips. I'm an Australian and growing my own tomatoes but they are only cherry tomatoes. Instead of going to the the supermarket (Coles and Woolworths in Australia) I'm going to the local fresh food market and buying a box as I have basil growing in my garden
@irenejennings3747
8 ай бұрын
I don't know if you live in Sydney or not, but I used to buy boxes of tomatoes from around Mangrove Mountain, near the Central Coast, and use them for my sauce.
@EricJMJ-ln9dx
Жыл бұрын
Bravo, thank you very much from America.. love your show God bless
@vincenzosplate
Жыл бұрын
Thank you so much my friend!
@bfelten1
Жыл бұрын
I love your channel, and I have many of your episodes saved. But when I returned to this episode, I remembered how you in the Pizza Sauce episode pointed out that we should *NOT* boil that sauce. A Swedish chef like me, we are very much aligned with the French cuisine -- low temperature cooking. When it smells like heaven in the kitchen, that means that the aromatics are leaving. What we in Swedish cuisine call "Cooking For The Chef". Nothing left for the dinner guests. So, why not simply sun dry the tomatoes before making the tomato paste? That way all the aromatics are still there, and all that red water will not need to be discarded, with all its flavours. Just asking... Lots of Swedish love to you, for educating me more than all the other YT-cooks combined! 🥰
@vincenzosplate
Жыл бұрын
Tack så mycket! 🇸🇪🥰 Your culinary wisdom shines! Sun drying tomatoes maintains aromatics and flavors, reducing waste. "Cooking For The Chef" is the secret, just like a symphony for the senses 🎵👨🍳. Keep infusing dishes with your Swedish love and expertise! 💕🍅👌
@vBDKv
Жыл бұрын
Passata is a fantastic base for any sauce! I'm talking spaghetti sauce, pizza sauce or in lasagna etc. Good stuff :))
@vincenzosplate
Жыл бұрын
It is an amazing dish! Unfortunately it's not so easy to find a good one in supermarkets, hope this recipe helped
@valenesco45
3 жыл бұрын
was nice to see nonna again
@vincenzosplate
3 жыл бұрын
I really miss making videos with her ❤
@arnavnair9628
3 жыл бұрын
Baby bottle: Yay, I'm so happy to meet Vincenzo :) Vincenzo: I can't wait to eat you XD Baby bottle: Oh
@vincenzosplate
3 жыл бұрын
🤣🤣🤣 omg
@brylidan
2 жыл бұрын
Thanks I will try this! Greetings From south América
@vincenzosplate
2 жыл бұрын
My pleasure! 🙏🏻
@TheMissMaths
3 жыл бұрын
That was amazing!!!! Thank you.
@vincenzosplate
3 жыл бұрын
You're so welcome! Have you ever made tomato passata? 😋
@TheMissMaths
3 жыл бұрын
@@vincenzosplate No! I only ever buy from the shops, but I really enjoyed your video and will definitely try it this summer with the kids. Thank you! And thanks to Uncle Roger for sending me here.
@darcielanthier4846
7 ай бұрын
It's a good idea to wipe the top of the bottle before putting on the caps. Just tighten fingertip tight before boiling the jars.
@TheoneCallahan
2 жыл бұрын
Is it a must that you add salt. We are very salt sensitive. My Husband and I thank God for you and your channel. 🇨🇦❤️
@Metatarsus0
3 жыл бұрын
I want to try this right away! I'm dying to use fresh passata for my Bolognese instead of store-bought.
@vincenzosplate
3 жыл бұрын
oh please make passata as soon as possible 😍
@littleonion7171
3 жыл бұрын
Che nonna carina che c'hai ❤️❤️
@vincenzosplate
3 жыл бұрын
è un amore! Non vedo l'ora di rivederla 🥰
@anitalobo9201
8 ай бұрын
Hi. Thank you for the amazing recipe. Do we need to fridge it, or just store it out.
@steinetrinder696
7 ай бұрын
My lovely lady has been growing beautiful Roma tomatoes this summer. I believe we will have about 30 kg at the end. Probably an Italian sin but we have had to freeze a lot of the tomatoes. But I am hoping that my own Passata tastes beautiful. It will be made with love I can assure you. Thanks Vincenzo!
@ttth4039
3 жыл бұрын
grazie mille Vincenzo adoro la tua ricetta ... mia nonna mi dice che devi aggiungere anche un po' di zucchero per evitare l'acidità del pomodoro, non ne vedo nella tua ricetta, che ne dici ? tu che sei uno specialista 😉
@vincenzosplate
3 жыл бұрын
Io elimino l’acqua che contiene tutta l’acidità
@TNothingFree
Жыл бұрын
I never knew a thing called Passata existed, thank you!
@vincenzosplate
Жыл бұрын
It's so good! It is best for recipes that need tomato sauce or passata in them, you should give this a try!
@gurilatifaj923
Жыл бұрын
Love you Vincenzo man, im choosing now better pasta, better sauce and every other thing. Will try to do this soon. Thanks for passion.
@vincenzosplate
Жыл бұрын
I appreciate the love and passion for Italian cuisine! 🍝🇮🇹 Keep cooking with heart, and I'm here to help anytime. Buon appetito! 😊👨🍳👍
@stevej.longariello3384
2 жыл бұрын
Thank you so much. I learned a great deal.
@vincenzosplate
2 жыл бұрын
I'm so glad! Are you going to try making this recipe?
@stevej.longariello3384
2 жыл бұрын
@@vincenzosplate Yes hopefully soon
@DanielpaulZ
2 жыл бұрын
Great video. Exactly what I was looking for!
@vincenzosplate
2 жыл бұрын
Amazing! Have you tried it? 😋
@WendyB555
3 жыл бұрын
Love your sense of humour. I always giggle lol
@vincenzosplate
3 жыл бұрын
Hahahaha thaaaanks
@brandonlyngdoh6330
6 ай бұрын
Lovely recipe Vincenzo!! May I know how long and where do you store home made pissata?
@joAnna102911
3 жыл бұрын
Love it thank you 😍
@vincenzosplate
3 жыл бұрын
You’re welcome 🙏🏻 Are you going to make homemade passata? 😋
@abottiglieri1448
3 жыл бұрын
My entire family has a huge tradition, where everyone gets up at 5 and make tomato passata
@vincenzosplate
3 жыл бұрын
oh I love that tradition! My family does exactly the same!
@tonidantonio9877
2 жыл бұрын
This is awesome, thank you. ❤️
@vincenzosplate
2 жыл бұрын
I’m glad you think so! Are you going to make it? 😍
@tonidantonio9877
2 жыл бұрын
@@vincenzosplate yes I made some passata the other night and it was great. I actually cooked if for 30 minutes and put it into hot sterilised passata bottles and then heated the bottles in saucepan and left overnight. Tonight I am cooking some tomatoes and will put through the passata machine and out in the fridge in big pots. Tomorrow I will make pasta pronto and put into jars. I have been making lots of chutneys, relish etc. the tomatoes were good this year. Grazie for the videos, I love your shows. A presto.
@tonidantonio9877
2 жыл бұрын
@@vincenzosplate ps that water trick on the bottom worked a treat. A lot of the times Italians don’t share their recipes, at least that’s been my experience with my relatives. Me I share any recipe you want because then it gets used and appreciated and loved. ❤️
@kevinbeatty5030
10 ай бұрын
Random tip when pouring thick sauce s like that put some space between your containers while you pour. Not only does it look cool but gravity and surface tension thin it out to hit the small hole of the new container. Tricky to aim but better the a funnel. Also a zip lock with corner cut after filling, or ditch effort try to catch and roll it into plastic wrap or piping bag. Funnels clog easily and kind of suck once you've figured the rest out
@JReuland
Жыл бұрын
Vincenzo, I will try your recipe but I will put the passata into bags and freeze them rather than filling bottles and cook the tomatoes a second time. What you think?
@vincenzosplate
Жыл бұрын
That sounds like a practical and convenient approach! Freezing passata in bags is a great way to preserve it for future use without the need to bottle and cook the tomatoes again. It can save you time and effort while still allowing you to enjoy the delicious flavor of homemade passata in your recipes. Give it a try, and I hope it works well for you! 👨🍳🍅🇮🇹😊
@charlenegarcia5144
Жыл бұрын
I'm going to try this on my Christmas break
@vincenzosplate
Жыл бұрын
did you try it?
@charlenegarcia5144
Жыл бұрын
@@vincenzosplate No, I ended up getting really sick on my two weeks off. I went back to work on January 4th, and just this week starting to feel better.... But I'm going to make it... I bought my jars and vegetable mill. 😁
@ApexCalibre
3 жыл бұрын
Came here straight after Uncle Roger’s reaction of your egg fried rice! You should do more challenges with other youtubers who specialize in different cuisines Vincenzo. 👍🏻
@vincenzosplate
3 жыл бұрын
Hiii, welcome aboard! I'm super glad you enjoyed our collaboration, I hope to be able to do more in the future!
@alvaraguayobarroso3537
3 жыл бұрын
Same here……. Now I can’t stop seeing and making this recipes!!! . Great Channel And recipes Vicenzo!!!.
@AnthonyHartley-b5c
8 ай бұрын
I made this today with half of the Tomatoes I bought in bulk. While I was pleased with the result I ended up with lots of pulp in the mouli which I had to clear several times. With the rest of them I will peel them first although it will be a bit more trouble but I won't mind.
@milkaforrichespinosa6824
3 жыл бұрын
I love u .... U dont know how much i want to learn this, u are the best, love from Chile
@vincenzosplate
3 жыл бұрын
wow, you're so kind! Thank you a lot 🙏🏻
@sandy-mr5gj
Жыл бұрын
Question about making passata small batch. Wondering if instead if running through the food mill if I could just almost puree the cooked and drained tomatoes in a food processor and then strain the sauce through a fine sieve to catch seeds and peels and THEN water bath/boil the jars? I don't have a mill or patience.
@vincenzosplate
Жыл бұрын
Absolutely! That's a great alternative method. Pureeing the cooked tomatoes and straining the sauce through a fine sieve will give you a similar result. Give it a try and let me know how it turns out! 🍅👍
@Karmah01
Жыл бұрын
Thanks you for sharing this Vincenzo! I'm definitely gonna make your passata recipe! 🤤 Now back to your shells and cheese video! 🤤🤭
@vincenzosplate
Жыл бұрын
I'm glad you're excited to try my passata recipe! It's a great choice. Enjoy making it, and don't forget to share your experience. By the way, I hope you have fun with the shells and cheese video too! 🧀😄
@joseangelurias3615
Жыл бұрын
Sr. Vincenzo, i live in Mexico and can't find Roman tomatoes nearby, any tips on the closest alternative? Thank you! Big fan
@vincenzosplate
Жыл бұрын
If you can't find Roma tomatoes in Mexico, a good alternative would be plum tomatoes. They have a similar texture and flavor. Give them a try and let me know how it turns out! 🍅👨🍳 #CookingTips
@cherilcooper289
3 жыл бұрын
Great timing V! I was just about to can some tomato sauce and salsa! Thanks!🥰🥰🥰😋😋😋😋😋
@vincenzosplate
3 жыл бұрын
Wooow 😍 this is amazing Cheril 😋
@maryamalhammadi588
3 жыл бұрын
That look soooo delicious
@vincenzosplate
3 жыл бұрын
It really is 😍
@southafricanrhino
8 ай бұрын
Nice video, thank you. Is there a reason why you don't cook until the tomato juice (water) is evaporated? I would imagine the juice contains lots of good nutrients too that you wouldn't want to get rid of...
@JennX63
7 ай бұрын
Put your bottle in a bowl so you can reclaim the sauce to top off bottles at the end. It's easier than wiping down the counter.
@tomsiema
2 жыл бұрын
Thats beautifull!!!!
@vincenzosplate
2 жыл бұрын
The real Italian homemade passata
@mostafamostafa-j3p
2 жыл бұрын
Thank you chef Please can we use this sauce for meatballs?
@vincenzosplate
2 жыл бұрын
Yes, absolutely
@devinsmusing
Жыл бұрын
This looks amazing, going to try tomorrow. How long will they last in the bottle?
@necrosiskoc9617
3 ай бұрын
Is it acceptable to use an immersion blender instead of the vegetable mill if you have one but not the other?
@mrtyvofficial2094
3 жыл бұрын
Love your Nonna..
@vincenzosplate
3 жыл бұрын
Love you too ❤ grazie
@nagashg60
9 ай бұрын
When you put the sealed bottles into the water and boil them, the expanding air within the bottles do not blow them to bits?
@richardkinsella4071
10 ай бұрын
Lools amazing!!! I dont have one of those fancy gagets 😂 can i use a hand blender if i removed the skin first?
@brantsfgds
Жыл бұрын
I have a question about the basil you put in the bottle. Do you remove the basil when you add the passata to a bolenguese or some other sauce, or do you just leave it in and cook it with the bolenguese? I ask because the basil is cooked by the hot sauce in the jar and by pasteurizing the jars in the boiling water. Would adding that cooked basil to another sauce and cooking it more produce some off flavors? Thank you!
@vincenzosplate
Жыл бұрын
You can either remove the basil or add it to the sauce; because the basil has fully emulsified with the sauce at this point, it does not transfer an off flavour but rather a really rich flavour that complements the crushed tomatoes. Please let me know if you tried this recipe and how it turned out for you. Continue to cook!
@jefflapitan2091
3 ай бұрын
Any alternative for vegetable mill if i dont have it at home? Thanks Vicenzo. :)
@juliesteffen1304
3 жыл бұрын
How long can you store the bottles with the passata in it?
@vincenzosplate
3 жыл бұрын
about one year!
@joypolk3093
2 жыл бұрын
Julie Steffens, you must process the tomatoes differently than shown, especially when adding low acid foods with them. Go to USDA FOOD PRESERVATION and follow safety guidelines. The way shown by Vicenzo is yummy and ok for refrigerator but not safe for long term storage.
@ChuckFerguson-s5j
3 ай бұрын
after you boil bottles how long does that Sause stay good for ?
@Sniperboy5551
6 ай бұрын
For any fellow Americans who are wondering, 5 kilogram is roughly 11 pounds. It’s a lot of tomatoes, but it seems worth it to me!
@momof372
Жыл бұрын
I wonder if you could use a meat grinder for this, instead of a vegetable mixer?
@vincenzosplate
Жыл бұрын
Definitely not, you can crush mortar and pestle if the vegetable mixer isn't available.
@sandrechristianbarbon3909
Жыл бұрын
I have a question. What will u recommend if you will stored it after the whole process making to prevent the dead smell & foul taste of the sauce? Because I want to avoid the sauce to have a foul smell as possible.
@vincenzosplate
Жыл бұрын
The odour is caused by bacteria that has accumulated in your bottle. First, properly clean the bottle, sterilise it in hot water, and ensure that there is no direct contact between our skin and the bottle. Next, make certain that the bottle is airtight. When you pour the sauce into the bottle, you can store it at room temperature for 7 days before it spoils, in the fridge for 4 - 7 weeks, and in the freezer for 3 months.
@tracymanianglung1158
3 жыл бұрын
Wowwwww yummy tomato sauce!
@vincenzosplate
3 жыл бұрын
this is a must try recipe ❤
@marvadennis2395
3 жыл бұрын
Brilliant thanks for sharing
@vincenzosplate
3 жыл бұрын
My pleasure 🙏🏻❤
@a.humphries8678
3 жыл бұрын
How long does it stay good when you boil it like that? Do you store it in the refrigerator? Thanks, looks so good.
@vincenzosplate
3 жыл бұрын
you can store it in the pantry for at least 1 year
@Shauma_llama
2 жыл бұрын
When my grandma did home canning she boiled the bottles first. Does it matter?
@ryanj9943
2 жыл бұрын
Trying this for the first time as I type this!!
@vincenzosplate
2 жыл бұрын
Oh wow 🤩
@jamesmcgarity614
Жыл бұрын
Does frizzing it taste better than canning.
@fav4373
Жыл бұрын
How long it last? Can I eat them after a week? Put them on The fridge?
@vincenzosplate
Жыл бұрын
For the best taste and quality, it's recommended to consume within 2-3 days. You can store them in the fridge, but they are best enjoyed fresh! 🍝😊
@RandomKissFan0815
6 ай бұрын
Could you use a potato press if you dont have a vegetablemill?
@Lildoc911
Жыл бұрын
I'll never forget trying to explain what a Bloody Mary was to the bars in napoli. I couldn't speak any Italian, so using hand gestures we found a red can of juice, vodka, Tabasco, salt, pepper, olives, and the brine. Well, it was actually strawberries the first go around lol. It was absolutely disgusting, I drank it because I didn't wanna waste anything at the local bar. I pointed out the OTHER red can, and it was tomato juice. To the credit of the bartender, it tasted great! EVERYONE in the Cafe was absolutely disgusted! Ma perche?! Ma che cazzo! Che schiffo! Lolol drinking tomato juice, and vodka? It was sacrilege to them. A few curious italians tried it, and were repulsed. I always got a laugh everytime I went there. The bartender loved making my American drinks, and watching the reaction of the regulars. Watching this guy go nuts over raw tomato sauce is so funny to me (I know he's hamming it up for a video, but italians really do take their sauce seriously!)
@vincenzosplate
Жыл бұрын
This is a funny yet excellent story. Thank you for sharing this with me. I must say, we are indeed pretty serious not just in our sauces but also to the dishes we make. It is our pride and joy.
@amy-bethtaylor2656
3 жыл бұрын
I neeeeeeeeeded this
@vincenzosplate
3 жыл бұрын
oh yess!! Please make Passata soon 🤩
@amy-bethtaylor2656
3 жыл бұрын
@@vincenzosplate I will do, thank you!!!
@relyks5670
Жыл бұрын
How long can you store this for and where can you store it. Freezer? Fridge? Pantry?
@vincenzosplate
Жыл бұрын
You should store it in the fridge, usually lasts less than one week
@mariahelenatietjen5427
Жыл бұрын
@@vincenzosplate, very confusing ! You said one year ago you could store the passata in the pantry for at least one year ! Can you please explain why you say now " one week in the fridge " ?
@shanabodner8840
Жыл бұрын
What vegetable mill are you using here? i recently bought one to follow along with this video and im not sure how well its going to work! Maybe i got too cheap a brand tho it was almost 50$.
@vincenzosplate
Жыл бұрын
Although $50 is not cheap, you can find some tutorials for that specific type of vegetable mill in KZitem.
@sheilaalvarez804
Жыл бұрын
What cookware do you prefer for cooking sauces? Ty 😊
@vincenzosplate
Жыл бұрын
Hey there! I like using stainless steel pots and pans for making sauces, they're really reliable. Hope that helps! 🍴👨🍳
@sheilaalvarez804
Жыл бұрын
Thanks so much!!!
@FelipeAugusto-cg4ve
3 жыл бұрын
Gracias Vicente
@vincenzosplate
3 жыл бұрын
de nada 🙏🏻
@rand-san2095
Жыл бұрын
you can buy a juicer attachment for your kitchenaid stand mixer
@pauldeck4500
Жыл бұрын
When Americans think of canning tomatoes, they talk about putting up fifty quarts, not three pints! They buy bushels of vegetables and they go to their local County Cannery and they use the stainless steel kitchen and the giant autoclaves there. If you're going to invest a day putting up tomatoes, then it's a group effort with your whole family and maybe two or three families. Also -- regarding heat treatment for sterilization -- it is essential to follow the recommendations for time (and pressure, if you are using an autoclave) that are provided by the United States Department of Agriculture.
@mollyplutt9617
Жыл бұрын
Where did you buy your food mill?
@garyedwardgray7549
10 ай бұрын
I’ve watched hundreds of these videos. None of them are “easy”… like this guy with his mill. No one in America (where this is mostly being watched) has a mill. Ok, no “no one”. Obviously, it’s sold at culinary stores. SOMEONE has bought them… or they wouldn’t sell them. But I’m old and seriously into cooking. Never had a mill. Never known anyone who had one. For the record, this is one of the better recipes. I’ll give it a “like”. My criticism above I just posted here because it’s the most recent recipe I’ve seen using this equipment that no one has. Frustrating. I’ve also found that Italians don’t know as much about making tomato sauce as they claim. These supposed experts have a million different recipes. They can’t even agree on removing the skins and seeds (most remove the skins; most don’t remove the seeds… but neither is universal). I’ve seen some add dried basil and some appalled by it. Some insist on adding the basil early to give time for the flavor to bleed in. Some insist on adding late because the flavor changes. Some actually remove any garlic or onion after cooking it… merely using it to flavor the olive oil. Point is… The “professional” Italians don’t agree. They all make it differently. So, just make your sauce how you like it. Be creative. Experiment. Make it as you like it!!! Don’t try to mimic the Italians. They don’t even agree. Follow the recipe of one Italian, like this guy, and some other Italian will be appalled (although I personally like this recipe… aside from him saying it’s easy then proceeding to use kitchen tools which no one in the Western world owns). Do your own thing. Cooking is an art. Make the sauce that you and your loved ones like. Don’t listen to anyone who says “this is the RIGHT was to make” whatever. That’s just arrogance. Even more reason to NOT listen to them. Anyone who tells you the “right” way to make something is just closed minded… like the Italians’ horrific obsession with al dente pasta. Like eating glue? Like picking stuff out of your teeth for the next 10 hours? Fine. Make pasta like most Italians do. Cook it half way. Lol. Honestly, I say this partly in jest because, again, do it how you like it. If you actually DO like it that way, as appalling as it is to me, by all means, do it that way. Yes, I know that traditionally Italians are known for their pasta and tomato sauce. BUT… for one, they didn’t even invent pasta. Asians did. And Asians cook their noodles fully. You’ll never find al dente in Asia. And as for tomato sauce… sure, it’s s tradition in Italy, but other parts of Europe and America have been doing it for literally hundreds of years too. I think after a quarter of a millennia we’ve kinda got the hang of it. Make it how you like it. Don’t listen to stuffed shirt, arrogant Italians who pretend to have a monopoly on tomato sauce. The only two things of value I’ve ever taken from Italians on tomato sauce is… 1) Quality is better. Most bottled tomato sauce, especially the standard brands… Prego, Ragu, Classico, etc, are trash. Make it yourself. You won’t regret it. Store bought stuff is mainly garbage… except maybe the straight up puree, like Mutti. 2). Heavy on the tomatoes. It’s TOMATO sauce! If your garlic, basil or oregano overpowers, you’ve failed. Your tomato sauce should taste like tomatoes. In fact, this actually makes it EASIER to make. No need for tons of ingredients. Garlic and basil are really the only two things I’d deem necessary. I *prefer* some onion and oregano as well. Capsicum, as in this recipe, is a great idea or, if you want a bit of spice, a spicy pepper works as well. A bit of carrot pureed in isn’t horrible either, as it helps add some sweetness without adding sugar (but don’t go crazy… don’t want any real carrot flavor… I love carrots, but in tomato sauce? …yuck… not a flavor you’re going for… just add a bit). So, you can certainly get a little more elaborate. But it’s not necessary. Focus on the tomatoes. You want a good strong tomato flavor. I understand if you like the other flavors. I kinda like Classico, which most Italians despise, because it’s rich in other flavors. But if you really like those flavors THAT much, most can be sprinkled on after the fact. Let the sauce be what it is… tomato sauce. Don’t drown it in other flavors. Other than those two “rules” even the Italian pros can’t agree on how to make tomato sauce. There is no RIGHT way. Make it however you like it. Just make sure it’s tomato-forward. That’s the one rule they all agree on and I couldn’t agree more. It’s TOMATO sauce. Don’t overwhelm with other flavors.
@GeorgeB._
Ай бұрын
How long can i store it until i have to use it?
@stephanieyeminez89
2 жыл бұрын
Hi love your channel. Thank you. Munja
@vincenzosplate
2 жыл бұрын
Many thanks Stephanie
@adrianvannorsdall6441
Жыл бұрын
Beautiful passata
@vincenzosplate
Жыл бұрын
Ciao Adrian! Thank you, do you make your own passata?
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