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Canned tomato sauce - recipe

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Published on Aug 31, 2012

Summer is the right time to buy fully ripe tomatoes and make a great tomato sauce to enjoy year round! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozaf...

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July is the right month to buy fully ripe tomatoes and make a great tomato sauce to enjoy year round, let's make it together!
• TOMATOES 4 ½ lbs (2 kg) • BASIL fresh
First of all, remove the stems and wash the tomatoes under cold running water.
Cut the tomatoes in half, remove the green core and the inner seeds; once cleaned, place the tomatoes in a large pot and cook on a low flame, stirring occasionally, until mushy.
Now pass the tomatoes through a food mill into a stainless steel bowl. If your sauce is the desired consistency, you can transfer to the jars; otherwise, remove the excess water by straining through a fine sieve. Is it thick enough?
Now bottle the tomato sauce: use sterilized bottles or jars and add a few fresh basil leaves, that have been washed and patted dry. Pour in the tomato sauce with the aid of a funnel; fill the jars to ¾-1 ¼ inches (2-3 cm) below the rim. Seal the jars or cap the bottles with the bottle capper, then place in a large pot, lining the bottom and wrapping each jar with clean cloths. Now fill the pot with enough hot water to cover the jars completely and let it boil for 30 minutes from the time the water starts to boil.
After half an hour, turn off the heat and allow the jars to cool in the water, then pat them dry and store in a cool, dark and dry place.
The tomato sauce can be stored for up to one year, after that it's time to make it again! See you next videorecipe!

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