hi everybody welcome back to tips for you today I want to share with you how you can make a homemade tomato sauce from fresh tomatoes you can make a homemade sauce from Karen Tomatoes as well but once a year I go to a farm and I pick fresh tomatoes from the garden handpicked fresh and I make a delicious homemade tomato sauce or gravy as the Italians call it so first I want to show you how you go about doing the sauce with fresh tomatoes and then we'll be making the sauce so the first thing you want to do is to and I have two types of tomatoes here these are butt tomatoes and these are beefsteak tomatoes these plum tomatoes are more the ones that you use for making a sauce but I like a variety because I think it really makes the sauce come out nice and you have a variety of different tomatoes tomato sauce it's very healthy for you it's something you should all consider making as much as you can in your family it's loaded with vitamins antioxidants like a peanut sure you all know about that which is excellent for fighting cancer prostate cancer in particular so keep that in mind when you are going through all of the work because it's worth it so the first thing you're going to do is you're going to grab one of your little tomatoes and you're going to make a cross across the stem end and across across the bottom so you've got to cut into it a little bit like this and you're going to make a cross okay I'll show you another one this one you just brought right across like that and right across like that and the reason we do that is if an ordinary tomato sauce it's best if you for me it remove the outer skins so I've got a pipe water boiling here on my so I turn me that's my spare when it comes to a full boil I'm going to start dropping the tomatoes in one by one and I'm going to probably let them walk for about two minutes or so two to three minutes I launch it and when I see that the skin starts to become loose off of the tomato and so I can easily peel it right off that's when I'll start taking them out of the hot water with a slicer and that's the best thing to use that you know is going to just kind of scoop them out and you put them on a plate let them cool and when they're cool enough you start to peel off all of the skin and that's a good time to use your latex or vinyl bucks as I spoke about in my last video so you don't get all advanced up all over your hands really does start to itch so what are you waiting for your water to boil I've now scored all of my tomatoes given them across on the top and across on the bottom what you can work on is the other things that you're going to be doing how to put things you've been putting into your sauce and you'll kill your garlic and that's to take I like to cook with a lot of garlic my family loves garlic garlic is very healthy for you if you kill garlic and let it sit for about 15 minutes you actually get the same nutritional value from the cont garlic that you would for the raw garlic as far as a new immune fighting benefits okay our larder boiling hopefully compared to this pan so I'm going to bring first the fuss of my plum tomatoes over and I'm going to gently in the beginning since it's a big pot of water lower them in on the spoon so that they don't splash up and hit me with boiling water so just lower them in like this and I usually will put enough and to cover the surface of the water when they burst but when they're going to sink and then they're going to come back to this to the surface and you just watch them again make enough sauce that you can handle sometimes I make so much that I actually freeze some and have it for several months this year didn't do that it was the crop was a little light so I had to really search to find some really good ones which one come in closer and see what they look like they're just floating in the water and we're going to leave them there like that the water is going to come up to another boil and then slowly but surely the outer skin is going to start to cook off than to peel off and some more interesting facts about tomatoes when you cook tomatoes the cancer-fighting an immune fighting lycopene that I talked about earlier actually gets released when the tomatoes are cooked so cook tomatoes are much more beneficial to you health-wise then law Tomatoes we all love watch me as I look ma I'm going to cut up some of those put a little apple cider vinegar a little salt maybe a little onion some fresh basil which I pick in my garden and you can do that too just get a basil plant by the sunny spot plant it and it will grow up this time for you and you can break off leaves and stalks and you can store it in the freezer that's what I done so a little bit we're going to go to my freezer we're going to get the fresh basil that I'm going to put into the sauce and when you cook the sauce the sauce is one in his half times higher in lycopene than heating just a plain tomato so you should have at least two meals a week if you can which which have tomato sauce in it especially if your children don't like to eat vegetables having them to eat something with tomato sauce is a great way to sneak the vegetable lid benefits and these are still boiling so we're going to come back when they're when they're ready to be taken off the board and I'll show you what that looks like okay so I've taken some out of the boiling water using my slotted spoon Bob and then I put some more in so you know you have to kind of go back and forth watching these are still I'm working with the Roma tomatoes the plum tomatoes I've got my gloves on because now what I'm going to show you is how you peel them and what you just do is you see how loose the skin is now it was boiled and it just kind of comes right off just peels right off see that it peels right off you want to wait till they cool a little bit because you can't burn your hands and then you just kind of start from one end a little bottom end go to the blossom end for the stem end and just peel it right off and that's what they'll look like they looked like a skinless tomato and I'm still continuing to watch these as I'm doing that I just fish out of the water some that I think have done and let them cool okay so while I was peeling the skin off the tomatoes I also chopped up an onion I have a little tiny chopper here and I just cut it in fourths put it in here chopped it up pretty fine only one onion because I'm not making a garden vegetable type sauce if I had peppers I was adding to sweeten it up I would have put more onions in than on the peppers and onions but because I'm not doing that I just want to make a plain tomato sauce that I can use to make lasagnas or just to put up with meatballs or just to make a tomato soup I love just putting a little orzo in or a little ng PAP little puppies and and having it just plain like that because I love it so much so I just use one chopped onion I have about six or seven I think seven cloves of garlic here some of them I crushed with my garlic crush you just put a garlic in there and you crush it and it comes through the sides and it's it's all mashed up and some I chopped and sliced up but I love having those big chunks of garlic in my sauce uh now the next step and you know you can wear your gloves look at how red my gloves of God and just from peeling the tomatoes I'm protecting my hands the whole way the next step is now once they've cooled off a little because some some of them were really quite hot is to squish them up to make your tomato puree and here's what you do kind of just get down and dirty in there and you go down and deep into them and you just squeeze them together between your hands the juices come out but then you just crush up the actual tomato itself okay and it's good to just for the beefsteak tomatoes they have a pretty big little blossom end I usually just pull that out but the Roma tomatoes which are really the sauce tomatoes are so soft that you can use those so see I'm just squishing them up and really cleaning them up with my hands really squishing them together so yeah I'm squeezing them when all the sauce come out and then I'm breaking up the tomato meat between my fingers like that then I'm letting it all fall in here seeds and all and I'll show you how you can get those seeds out of there at the end so you don't have them in your tomato sauce just keep doing that with all your Tomatoes swish it down to a puree now I want to show you how you can remove some of the seeds I like my tomato sauce chunky with the pieces of tomato in it I like it that way so does my if I were going to make just a sauce without the chunky tomatoes in you would use a tomato seed and skin remover and you just put the tomatoes in it you turn the crank and it presses it down and and takes all the sauce and the liquids out and what you're left with is the skin if there's any skin and seeds and you just throw them away but since I'm not doing that and I don't have my tomato strainer my mom has it I'm going to show you a different way I'm just using a regular colander and I've already started this process which you know you'd used to drain pasta this was by hardware just put it in a pot I'm going to take some of my press squash this tomato sauce and I'm going to put it in there I'm going to take my big slotted spoon and I'm going to press you can see that I'm pressing it into the hole doesn't take very long you're mashing down the tomato and what's coming out on the other end eventually mostly is all the liquids and mostly the seeds most the seeds will drop through these little holes and then there's one last step that I do to make it so that you get the seeds out so just keep pressing it pressing it like this mashing it up take it takes all the fluids out and the seeds most of the seeds most of them I would say you know 90% of the seeds are falling tonight press it down down to about this much I'm putting it in my finished bowl because I'm going to use this there aren't many seeds in there just a few the majority of them that's loaded down into this liquid so I want to remove the seeds from this liquid juice tomato sauce because I want to use this okay so what I'm going to do is I'm going to get my fine strainer and I've already used it before so you can see I've got tomato sauce in it I'm going to put it in my finish bowl and I'm going to pour that mixture into the fine strainer okay then I'm going to use my spoon again and just stir it around the liquid sauce is going to go through the fine strainer and eventually what's going to be left over are all the seeds and then you just discard this you okay I see how little seeds look at all those seeds get rid of a lot of seeds that way just pressing through every last little bit of sauce I don't want to waste my sauce I only want to have seeds left over you can always be your own strainer here I did this with flour see when I bake it comes out nice then you just throw them away