"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-12-2018, 02:15 AM   #1
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,666
Now this is old school tomato sauce...

I stumbled onto this guy on YouTube, and he's awesome. Here is his VERY old school way of making tomato sauce.



CD

__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 09-12-2018, 06:16 AM   #2
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,661
That's a big operation for a pot of sauce..I guess that's the retired procedure..thanks to immersion blenders I just carve some of the stem, then grind the whole tomatoes before adding them to the pot. Nice to see other methods, though..can always learn a thing or two..
Rocklobster is offline   Reply With Quote
Old 09-12-2018, 09:40 AM   #3
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,972
I do the ' in the kitchen' version of this.
Although, it would be kinda cool to set up a fire pit on the driveway.

I dont strain the liquid out because Sometimes I used the finished product for sauces and other times for soups ( which id have to add water anyway).
larry_stewart is offline   Reply With Quote
Old 09-12-2018, 09:57 AM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,373
This reminds me of a YouTube channel I found recently called Pasta Grannies. A British food writer makes videos of Italian nonnas making pasta by hand - not just the ones most of us are familiar with, but shapes and fillings that are specific to a place. Here's an article about it: https://www.foodandwine.com/news/pasta-grannies-youtube

The shaping tools and the rolling board are pretty cool. The boards seem to be a built-in part of the kitchen.

And here is the video on making passata (basic tomato sauce): https://youtu.be/bJCKetu94XY
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 09-12-2018, 09:59 AM   #5
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,666
Quote:
Originally Posted by Rocklobster View Post
That's a big operation for a pot of sauce..I guess that's the retired procedure..thanks to immersion blenders I just carve some of the stem, then grind the whole tomatoes before adding them to the pot. Nice to see other methods, though..can always learn a thing or two..
I just thought it was really cool to watch someone who is obviously quite old do this sauce in a way that very few people would do it today. It is actually something I'd like to do once... probably only once. It is way too much work, but might be fun to do that one time.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 09-12-2018, 10:17 AM   #6
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,972
I have an old Italian acquaintance who described to me ( in great detail ) how he cures his green olives. Sure, I can go online and find hundreds of ways to do it that are probably easier, more efficient and less time consuming , but it is so cool to hear how he did it back in the day. Its great listening to him give the instructions , because he is so specific and adamant about the way to do it. This video so reminds me of him.

I see hime once or twice a year , and the only thing we talk about is the olives and if Im following his directions precisely.
larry_stewart is offline   Reply With Quote
Old 09-12-2018, 11:46 AM   #7
Executive Chef
 
Join Date: Mar 2008
Posts: 3,834
I make ketchup and thick tomato sauce, about how he does it with some changes.


First it takes about 7 gallon buckets of tomatoes to fill a 4 gallon electric roaster. The first 5 buckets go in, cleaned, cored, get hot, give off water, then I put a strainer in it and then by the cup measure, remove quarts of water (sometimes we drink it, can it, or throw it out).

Then add the remaining 2 gallons of tomatoes. I get all that hot and remove a few more quarts of tomato water.


Sometimes I run it all through a food mill (by oxo) and sometimes I don't and use a hand blender to chop all the peels and seeds. I cook it down to 2-3 inches below the top edge, that makes about 9-11 quarts of thick tomato sauce. Then for the sauce, I can them in a water bath, with 2 T lemon juice and 1 t. salt per quart.


I've done at least 9 batches so far this year, tomato sauce or ketchup. It takes pretty much all day for the sauce, and it takes 2-3 days to cook down the ketchup to a thickness we like.
blissful is offline   Reply With Quote
Old 09-12-2018, 02:58 PM   #8
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
Reminds me of many of my neighbors when I was a kid.

I did that every year as well when I had a garden, up until we moved.
Although, not quite 100 lbs., and I did mine indoors.

Every year I'd plant 4 to 6 Roma tomato bushes, and when I was able to collect enough to fill almost 2 stock pots, it was a time-a to make-a the gravy.

You needed 2 stock pots worth of fresh tomatoes to make about 1/2 to 3/4 of one stock pot of sauce after it was reduced.

The makeshift cinderblock firepit by the driveway cracks me up. My fil had one in our old backyard, as well did many of the neighbors.

After he passed, my wife wanted it gone, so I busted it up and repurposed the bricks and blocks into a compost pile.

I miss gardening so much. Can't grow anything here or it'll just be eaten up by one of the many critters with whom we share our woods. From chipmunks, squirrels, and groundhogs, to turkey, deer, and bear.

Damn squirrels ate all of the flower buds off my twisted hibiscus that I put out after keeping alive over the winter in my TV room. I got 1 flower all year.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 09-12-2018, 07:45 PM   #9
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,661
Quote:
Originally Posted by caseydog View Post
I just thought it was really cool to watch someone who is obviously quite old do this sauce in a way that very few people would do it today. It is actually something I'd like to do once... probably only once. It is way too much work, but might be fun to do that one time.

CD
A lost art, for sure..thanks for sharing
Rocklobster is offline   Reply With Quote
Old 09-12-2018, 10:35 PM   #10
Head Chef
 
Rascal's Avatar
 
Join Date: Jun 2018
Location: Christchurch nz
Posts: 1,383
I make from scratch with tomatoes from our garden. About 30 litres a year. I bottle that amount and also make pasta sauce for the freezer. About 10 litres per year. Herbs are all grown here as well.

Russ
Rascal is offline   Reply With Quote
Old 09-13-2018, 12:05 AM   #11
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,442
He whistles just like my Dad did! Most people who whistle, shouldn't. But Pasquale can come over to my kitchen and whistle whenever he wants.
__________________
"The essence of America - that which really unites us - is not ethnicity, or nationality or religion - it is an an idea - and what an idea it is: That you can come from humble circumstances and do great things. That it doesn't matter where you came from but where you are going."~ Condoleezza Rice
Cooking Goddess is offline   Reply With Quote
Old 09-13-2018, 12:09 AM   #12
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,181
OhMyGAWD!!!

That man looks, sounds and even his yard and "outdoor kitchen"
is JUST like my DH's youngest Uncle (my Father-in-law had 12 siblings )!

I'm watching that video and DH comes in the room
DH: HEH! Where'd ya get a video of my Uncle Jun?
Moi: It's from You Tube and no it's not Uncle Jun

That's how they made sauce,
I'll stick to my version though

Oh OH!!
AND that man has on a WHITE SHIRT!!!
SPOTLESS!
I'd be covered!
Kaneohegirlinaz is offline   Reply With Quote
Old 09-13-2018, 12:52 AM   #13
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,442
It looks like the man's name is Pasquale Sciarappa, from Long Branch, NJ. Doesn't some of your DH's family live in NJ, K-Girl?

His shirt might be spotless, but how many wardrobe changes did he go through?
__________________
"The essence of America - that which really unites us - is not ethnicity, or nationality or religion - it is an an idea - and what an idea it is: That you can come from humble circumstances and do great things. That it doesn't matter where you came from but where you are going."~ Condoleezza Rice
Cooking Goddess is offline   Reply With Quote
Old 09-13-2018, 12:19 PM   #14
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,874
Quote:
Originally Posted by caseydog View Post
I stumbled onto this guy on YouTube, and he's awesome. Here is his VERY old school way of making tomato sauce.
Interesting and fun. Thanks for sharing but it's worth noting that the canning process used isn't safe. These should be processed in a water bath for about 35 - 40 minutes.

https://nchfp.uga.edu/how/can_03/tomato_sauce.html
__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 09-13-2018, 01:26 PM   #15
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,972
does cooking it on an open wood burning fire add anything to the flavor of the final product ?

Just curious
larry_stewart is offline   Reply With Quote
Old 09-14-2018, 01:09 AM   #16
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,666
Quote:
Originally Posted by larry_stewart View Post
does cooking it on an open wood burning fire add anything to the flavor of the final product ?

Just curious
I doubt it. It seems like that is how it was done when he was a kid in Italy, when the whole town got together to make sauce. I assume he is just following tradition -- and sharing a bit of history with us.


CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 09-14-2018, 08:40 AM   #17
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,373
Quote:
Originally Posted by caseydog View Post
I doubt it. It seems like that is how it was done when he was a kid in Italy, when the whole town got together to make sauce. I assume he is just following tradition -- and sharing a bit of history with us.


CD
The video I posted above shows three families in Italy doing the same thing.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Reply

Tags
sauce, tomato, tomato sauce

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 12:52 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.