Comments on: Homemade – Tomato Sauce

By: Flyaway Cafe’s Travel Favorites 10-18-09 : Fly Away Cafe - Travel Tips and Destination Suggestions from a Flight Attendant

Sun, 18 Oct 2009 19:52:00 +0000

[...] Itallyville provides a recipe and instruction for make homemade tomato sauce. It’s a lot of work, but can’t you just taste that delicious freshness?! [...]

By: Shirley

Shirley — Tue, 13 Oct 2009 15:52:06 +0000

This sounds a little easier than the way we did it… I will try it. We use to boil water and put in in one sink, cold in the other sink. Dump tomatoes in the hot water, to loosen skins, then in the cold water to peel and squeeze out extra water. From there, we put them in a huge kettle to cook.

We also altered some of the batches to have more herbs or different herbs than others, for different types of sauces.

Depending on which relative we worked with, the cooked tomatoes were put into sterilized jars with sterilized lids and bands and set to cool, the heat vacuum sealed them. The other relative would put them in jars and put them in a hot bath described as above with the rest of the procedures the same.

Either way, can’t beat the flavor.

We have made grape jelly, syrup, etc., from our grapevines here in Minnesota. Also a lot of work, but worth it.

By: Michele

Michele — Tue, 13 Oct 2009 14:43:51 +0000

This is exactly how we do it although we haven’t done it in a while. My grandmother used to do it outside but now me and my cousin’s wife have started doing it and we do it on the stovetop.

By: Scintilla

Scintilla — Tue, 30 Sep 2008 17:45:00 +0000

This is all so familiar to me. I grew up doing this big style with my family of eight in Australia.
My job – wash out the beer bottles;wash the tomatoes and then squeeze each one (this juice dripping down to the elbows). We do it MB’s way and don’t cook it first. My Dad, used to use an electric drill to turn the machine and broke a few bits that way. It was all boiled outside in a big metal drum- I told you, it was an industrial scale. It was dark by the time we had those bottles in the drum and loses were counted the next day, but an old blanket helped. Oh, they roasted peppers on the fire too!

By: joe@italyville.com

joe@italyville.com — Sat, 27 Sep 2008 16:25:00 +0000

thanks Amanda!

Chris… well worth it. Hope all is well is eternal city.

Lorraine… I would but they might break:) I’m sure with your skills and multiple trips to Italy each month (ok, I exagerate) you’ll be ok.

By: joe@italyville.com

joe@italyville.com — Sat, 27 Sep 2008 16:20:00 +0000

Maria, I missed your comment…. 50 bushels!?? That’s crazzzzzyy. Good for you guys though. The best part is getting everyone together isn’t it? By the way, we’re doing the red pepper sauce today! 8 bushels…. can’t wait for the sopressata!

By: lorraine@italianfoodies

lorraine@italianfoodies — Fri, 26 Sep 2008 20:32:00 +0000

WOW!!! send a couple of jars over this way:)

By: Chris

Chris — Fri, 26 Sep 2008 08:44:00 +0000

When’s dinner?? That’s a fantastic tradition and I’m sure one that’s worth all the hard work.

By: YankeeSoaper

YankeeSoaper — Thu, 25 Sep 2008 17:49:00 +0000

Oh, that looks so good!! A lot of work, yes, but yum come the chillier months! Great post, Joe!

By: 'A Tuscan view.....from Umbria'

'A Tuscan view.....from Umbria' — Thu, 25 Sep 2008 14:32:00 +0000

What a sight!!

Joe, those scarlet jars of sauce look so good.

I have never made it from scratch though there are plenty of folk around here that do. I love your burner thing and that huge old pan.

Looks like lots of hard work to me, respect is due yet again 'recipe guy':)amanda