#1  
Old 01-31-2010, 04:26 AM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,167
Default Tomato Sauce from Home Grown Tomatoes

I have been growing San Marzano tomatoes, plus a few other roma types for a while now and today decided to have a go at maikng sauce. Using the nice and easy FB recipe, I poured boiling water over the tomatoes before putting them in iced water to loosen their skins. After removing the skins I blended them with a hand blender and added some salt and olive oil. The mix looked good but I don't think the tomatoes were ripe enough as they stayed quite firm even after blending. The main concern however was the amount of water in the sauce. I didn't want to cook the sauce so left it standing on the counter for a few hours in the hope that some of the water would evaporate but it didn't.

So, this sauce was not a success so I won't be making any more with garden tomatoes. I wil however keep my crop going and use the tomatoes for toppings. Still can't beat the shop bough roma tomatoes that often go on special for 69c for a 410 gram can.

I was not overly impressed with the canned San Marzano tomatoes I bought recently and whilst they were good - the local canned ones are perfect for the job!

Rossco
Attached Thumbnails
Tomato Sauce from Home Grown Tomatoes-cimg3514.jpg   Tomato Sauce from Home Grown Tomatoes-cimg3516.jpg   Tomato Sauce from Home Grown Tomatoes-cimg3517.jpg  
Reply With Quote
  #2  
Old 02-01-2010, 01:41 AM
KiwiPete's Avatar
Apprentice
 
Join Date: Sep 2005
Location: Auckland, New Zealand
Posts: 108
Default Re: Tomato Sauce from Home Grown Tomatoes

Hi Rossco,

I think the FB recipe you're referring to, uses a can of San Marzano tomatoes to start off with; being canned, that means they have been cooked, so that will give you a different end product.

You're probably right about your tomatoes not being ripe enough: I've made tomato passata from home grown san marzanos before and they were lovely and red and very tasty without any seasoning.
Attached Thumbnails
Tomato Sauce from Home Grown Tomatoes-passata-mill3.jpg   Tomato Sauce from Home Grown Tomatoes-passata.jpg  
Reply With Quote
  #3  
Old 02-01-2010, 01:57 AM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,167
Default Re: Tomato Sauce from Home Grown Tomatoes

Hi Pete ... now that looks amazing...nothing like my meagre offering. I am very envious ... must be the Kiwi weather/soil that allow you to produce such nice tomatoes. You in the north or south island??

BTW I should have clarified that I was referring to the FB method - i.e. the process, not so much the ingredients...

Rossco
Reply With Quote
  #4  
Old 02-01-2010, 02:22 AM
KiwiPete's Avatar
Apprentice
 
Join Date: Sep 2005
Location: Auckland, New Zealand
Posts: 108
Default Re: Tomato Sauce from Home Grown Tomatoes

Hi Rossco,

I'm in Auckland, so North Island.

Just a small residential section with a few bins with tomatoes.

Used some for "fresh sauce" i.e. not cooked and the rest for for cooked/preserved sauce. Got about 25-30 (500ml) jars of sauce out of it.

Cheers

Peter
Attached Thumbnails
Tomato Sauce from Home Grown Tomatoes-tomato1.jpg   Tomato Sauce from Home Grown Tomatoes-pic3.jpg   Tomato Sauce from Home Grown Tomatoes-san_marzano1.jpg  
Reply With Quote
  #5  
Old 02-01-2010, 02:55 AM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,167
Default Re: Tomato Sauce from Home Grown Tomatoes

AMAZING!!! Incredible looking tomatoes. Mine are 1/4 the size of those. Do you use some special fertilizer to get them so good?

I am sure the weather must be a positive factor too - I seem to recall it being quite wet when visiting my cousin in Auckland in the past. Also, the soil could be similar to the original San Marzano - i.e. volcanic so this could also play a part in the success story.

I think I will have to resign myself to having to buy my tomatoes in cans...

Rossco
Reply With Quote
  #6  
Old 02-02-2010, 05:55 AM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,167
Default Re: Tomato Sauce from Home Grown Tomatoes

Round 2
======

I found some well ripe, supermarket bought tomatoes this evening so decided to make some sauce out of them. Again, I followed the boiling water, ice water process to remove the skins then into a container and hand blended. This time round they were less watery but they were a very pale red - even though the skins themselves were bright red like yours. Not sure how they will turn out taste wise but they don't look too exciting as a sauce.

What sort of machine were you using to make your sauce? Perhaps my hand blender is a bit too powerful to produce a smooth sauce (seems to work fine on canned tomatoes though). Do you cook your tamatoes at all before blending??

Rossco
Reply With Quote
  #7  
Old 02-02-2010, 12:16 PM
KiwiPete's Avatar
Apprentice
 
Join Date: Sep 2005
Location: Auckland, New Zealand
Posts: 108
Default Re: Tomato Sauce from Home Grown Tomatoes

Hi Rossco,

I use a passata mill which I bought in Sydney some time ago (found it gathering dust on the shelves of a deli in the suburbs) Its very handy because all you have to do is cut your tomatoes in halves or quarters (depending on size) and chuck in the mill and crank the handle. It automatically separates the skins and the pips (which come out on one side) from the flesh. (no removing skins beforehand etc. required)

I have used store bought tomatoes before (vine ripened), and put them through the mill, but they do contain more water than San Marzanos, so you will need to boil the sauce in order to reduce to an acceptable consistency. Nevertheless I have had good results with them. Last summer my wife found a large box of tomatoes in the local fruit and vege shop which were over ripe, and was able to buy the whole box for next to nothing. I milled them, reduced and bottled the sauce and ended up with about 25 jars, so that was fine.

The San Marzanos do have much less water (and seeds) in them than other tomatoes, so when I put those through the mill, the sauce comes out beautiful, red and creamy as in the pics of my previous post. So when I process a batch, I use some to put fresh on pizza and the rest I preserve and bottle.

I found my tomato mill on some web site in Australia as well. Misc Food Equipment. Scroll about halfway down that page and you'll see it. Its called "Tomato Press Rigamonti".

Cheers

Peter
Reply With Quote
  #8  
Old 02-02-2010, 05:34 PM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,167
Default Re: Tomato Sauce from Home Grown Tomatoes

Thanks very much for that info Peter - I'm just about to chase it up and buy one of these gadgets. I checked price and shipping and it will be about $80 delivered to Perth which is quite reasonable.

Quick question though - do the San Marzanos naturally produce the bright red sauce or do you add something to bring out the colour?

Rossco
Reply With Quote
  #9  
Old 02-02-2010, 06:18 PM
egalecki's Avatar
Il Pizzaiolo
 
Join Date: Mar 2008
Location: Virginia
Posts: 1,049
Default Re: Tomato Sauce from Home Grown Tomatoes

Some tomatoes have a redder interior flesh than others. It's a varietal thing. I've grown some that made a deep red sauce and some that made one more like what you see in your photo. I never use the store ones (unless it's the produce stand) because they're grown for transporting, and they have a thicker skin and are bred to look ripe even if they aren't fully, really ripe.

Bottom line is, even if you take the skins off your sauce will be better if the seeds are out too. They can get sort of bitter. That said, I routinely leave them in because I am too lazy to take them all out, but my mom considers that heresy.

And really, it shouldn't matter too much what it looks like if it tastes good. If it bothers you that much, use food coloring. But I wouldn't bother if it's tasty...
__________________
Elizabeth


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #10  
Old 02-02-2010, 09:18 PM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,167
Default Re: Tomato Sauce from Home Grown Tomatoes

Just been doing some research on these juice extractors/puree makers and found that there is one offered by Kitchenaid as an attachment to the mixer. I have the grinder attachment that this item fits on to so will only need the veg strainer itself. It is fairly pricey at $114 but given that it is "motor driven" it is a lot cheaper that others in that category.

I would be keen to hear from the experts as to its suitability and particularly if someone has owned or currently owns one, their thoughts on the product.

This is what it looks like: Peter Mcinnes: KitchenAid Commercial Product Info Sheet

Details here: KitchenAid Fruit and Vegetable Strainer - Free Shipping

Rossco
Reply With Quote
Reply

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 On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
San Marzano Tomatoes ... and visit to Naples KiwiPete Artisan Ingredients 20 04-17-2013 10:03 AM
Tomato sliced whole or sauced on Pizza? Dino_Pizza Pizza 17 11-24-2009 01:17 PM
sauce from home-grown tomatoes TasunkaWitko Artisan Ingredients 3 10-22-2009 04:32 PM
Acoma's (aka Robert's Wife) Excellent Sauce Recipe asudavew Pizza 1 04-07-2008 08:31 AM
Too much sauce? stuart Artisan Ingredients 7 09-18-2007 05:24 PM


All times are GMT -7. The time now is 08:51 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC