How Tomato Sauce Is Made In Italy | Regional Eats | Food Insider

I live in western WA state in the USA--we have a climate similar to the Mediterranean during the summer, and so our garden and activities look remarkably similar. I just spent the whole second half of the summer doing basically this exact same thing with a few variations. I grew mostly Roma tomatoes, I think they are the best all around tomato. Not too much water, lots of pulp, split resistant in case it rains, doesn't fall off the plant easily. A very durable fruit with desirable properties. Not the best tasting tomato out there---that prize goes to "Brandywine" IMO, but still good.

😍BEAUTIFUL❤️!

wasnt it an aluminum pot?

Interesting video. I wonder though, why the traditional method involves boiling, instead of roasting the tomatoes? I personally have made tomato sauce from my garden tomatoes both ways, and much prefer the result after roasting. When roasting, you develop a depth of flavor that is caused by a couple of factors. First, you are evaporating water (I generally remove slightly more than half of the tomatoes' weight in water during roasting - anywhere between 50-60%, though I aim for somewhere in the middle), and therefore significantly concentrating the natural sugars, glutamates and less volatile aroma molecules native to tomatoes in the material that remains behind (some of the more volatile aroma molecules are lost, however the tradeoff is worth it). You are also inducing roasted flavors to the tomato flesh itself, as once the water levels drop and some of the flesh can experience temperatures in excess of 100°C, the sugars start to caramelize while Maillard reactions eventually take place. Boiling, on the other hand, causes water from the tomatoes to leave and join the liquid in which the tomatoes are boiled, taking some of the tomatoes' aforementioned sugars, glutamates and aroma molecules with them (as when you scoop the tomatoes out of the liquid, you leave behind a great deal of potential flavor - indeed, some of the volatile aroma chemicals that you would lose in the roasting method are lost in the boiling method anyway). And you will not get any deep roasted flavors - the sauce will be fresher and more acid. I suppose some people prefer that kind of tomato sauce, but to my palate, the roasted version is far superior.

I should mention though that I have a similar device to the mechanized sieve depicted in this video, that I use to make my own sauce. Mine is hand-cranked, not motorized, but otherwise the principle remains the same - tomato pulp, juice, skin and seeds go in, and only the pulp and juice make it into the sauce (as they can be forced through the sieve by the corkscrew). Everything else is separated, and generally goes to my dog, as a part of his meals (along with other, more normal dog foods)...he devours his meals in the autumn with exceptional relish because of this extra component, called by some "tomato pomace" (and actually, I'm not the only one to feed it to dogs - it is actually a component of some commercially-available dog foods).

So just salt, sugar, and a basil leaf? That sounds kinda…bland… right?

They're making tomato PUREE, not sauce.

Imagine what would be of modern Italian cuisine if the Spanish hadn't brought tomatoes for Mesoamerica in the 1500s

So all I need is that special machine that seperates the skins and seeds :O

Do somebody knows for gow long this tomato sauce can stay in the jar?

We put in Bulgaria only straight bottles not in horizontal. We scare of cracking of jars.

You have no hygiene. We dry ends of jars with clean towel and end of bottles and boil caps in hot water. Put dry got water drops and then put caps. And boil.

I love Italy but i put the tomato on same table. Not down.

Wow! Pretty similar my own recipe, although we're all Mediterraneans so it's no so rare.... Very nice :)

Want to get a closer look inbbetween her legs? As for grandma goes y'all need to include her in.
This film gets 3 jalapenos 👎👎👎

I am impressed how the tomato, a fruit from the Americas, became a brand in Italy

What do you call the large metal strainer that they used to take the tomatoes out of the boiling water? I've been trying to find one like it in London, Ontario, Canada to no avail.

Pretty sure that wasn't a tea spoon of sugar. 😅😂

You could put the sauce bowl up a bit higher to stop all that unessasary splashing sexy Momma Mia you sausey thing you 🍅🫒

So no other seasoning or herbs are added? Or is this put in the pan before adding the sauce.

That motor that separated the seeds and pulp is a game changer

My nonna was the same way... great video

No garlic?

Im from philippines and I love tomato sauce pasta, how do we in touch with them ?

they dont really do this

I want to speak Italian now

Fascists always have the best tomatoes

As someone who cans tomatoes, this is fabulous! Cook first! For those who do not know, the skins on tomatoes are terrible in sauce. Like onion skins they don't break down. Also, no one likes seeds in their sauce either. Doing it their way saves an entire step. I put my raw tomatoes through a similiar machine then cook it down. No more, this is the way to go. removes the extra water at the same as you cook them! BRILLIANT

It's hilarious that tomatoes are so heavily associated with Italy considering they are native to the Americas.

Can we imagine Italian cuisine without the colonization of the Americas? Tomatoes, chilies, potatoes, corn was only found in the Americas. The real fortune found here

Why do they boil the tomato first why not put the tomato as it is?

Italians really think we dont know how to make tomato sauce... Laughable

Do they make that separator as an attachment for a KitchenAid mixer? Asking for a friend.

Conclusion:… if you want United with love families, make tomato sauce ‼️❤️
Thank you

looking at this video,makes me just want to drink the sauce..

There is nothing like eating food that has been prepared just like it was by your mom or grandma. It goes way beyond the taste.

Nice cutting, but the subtitles could've been better to follow.
Thanks though.

The men in mafia and the women in cottege business. Lovely Italian family.

Reminds me of the care and love required to make a good mexican salsa with roma tomatoes. Italian cuisine would not exist as we know it without the contribution of the Americas!

So electric machines is the traditional way of making tomato sauce?

I'm growing San Marzano tomatoes this year in the US because of this video. Thank you!!

All Stores Please lower the price of all Military and Local for all brands of Tomato Juice Products and Accessories and Production Cost Now That's too much $$ The Whole World Now Pray

italian cuisine is boring and overrated, bland.

I'm so sick of this Italian cooking supremacy crap being rammed down our throats all the time :-(

Now thats pretentious.
Using "Antique terracota bowl" because it wont "change" the taste of the sauce, but put the tomato through a machine then put them in coke bottle.

Smash! Smash! SUHMASH!

You use a 60 years old recipient so it doesn't alter the tomatoes flavour but then you use any container you can find to fill them with tomato. Like God, I have used those bottles and everybody knows they keep their own flavour for so longgg

All Stores Please lower the price of all Military and Local for all brands of Tomato Sauce Products and Production Cost Now That's too much $$ The Whole World Now Pray

intresting fact, tomatos or Tomatl originates from mexico and is the ofspring of 2 difrent gins in south of mexico, moste if not all mesopotecan civilatation have been cultiving it for around 700BC and iven older is the pottato for around 1000BC AND WAY OLD THE BLOODY TAMAL THAT WAS FOUND PETIRIFID 8000BC

This is the pomodoro I've been searching for 🙂