OK, so its a little bit off the subject, but there are fig trees in the background. This is the way you REALLY make sauce (gravy!) the old Italian way! Click on the link:

that how my family well my dad and his mother made sause. my dad was born in italy and came to usa in new your tgen moved to Pennsylvania nana made everything from scratch. Sause bread wine they hung there own salted ham in basement. Thanks for video.

Great video Joe!

My Grandmother and my oldest aunt made sauce like that.  Unfortunately my Grandmother died when I was a toddler and never learned from her.  My aunt moved when I was a teen, so I never learned from her either.  I did start my love of baking with my aunt and Mom, so I guess that makes up for it;)

I do make my sauce the way my Mom did - canned puree, paste, and I ad crushed tomatoes and herbs from the garden.

I like the whistling. Most important question, what variety of figs is he growing?

Thank you for sharing this.  I never heard of the gentleman but I now think I'll be reading/seeing a lot more of what he has to say.  I grow different types of tomatoes and this year some of the new ones are Japanese Trifle Black which was developed in Russia and Costoluto Fiorentino.  I still have Stupice frozen whole to cook down.  A very prolific plant but maybe not the most flavorful.  I love the smell of the tomato plants when I brush by a plant. 

What kind of machine is that? I'm used to seeing that machine being used for grinding meat but what attachment presses the Tomato like that? I make my own sauce but this is from Scratch..

Here's more of his trees 

Sal, that is a "tomato machine".  It doesn't grind meat, it is a hand cranked augur that screens out the seeds and skins and sends the pulp and juice one way (in that big pan) and the seeds and skin the other way.  The seeds and skins were the pile on his left side that he said he puts through two or three times.  When I use mine, I use cut up raw tomatoes from the yard.  I don't add anything to it when I make the "passata".  I also use the water bath canner on those filled jars...

Joe_Athens, thanks for sharing the tomato video!  And thanks, Dave, for the marmellata video!

He makes me feel right at home.could be part of my family

Amazing fig trees!
Thank you Dave for posting that video. I am impressed!

Thanks Joann1536 for explaining. It looks like  I have  another summer project. I'll check amazon to see if they sell them.

Fantastic videos! Tomato sauce is one canning recipe I haven't mastered yet - getting better with the burning.

Question, though: the tomato sauce is shelf stable after he jars it? It cooks enough in the jars with the covers so you don't need to put it in a water bath?

That's pretty much how we do it. We have big milling machine though.

I loved his homemade fire pit!  The whole thing was really great!  Thanks for sharing!  I'm a little too lazy to do all that work, but Mario Batalli's sauce works for me.

BASIC TOMATO SAUCE

• 1 Spanish onion, cut into 1/4-inch dice
• 4 cloves garlic, thinly sliced
• 3 ounces virgin olive oil
• 4 tablespoons fresh thyme leaves (or 2 tablespoons dried leaves)
• 1/2 carrot, shredded finely
• 2 28-ounce cans of tomatoes, crushed and mixed
• Salt to taste

To Make Tomato Sauce: Saute onion and garlic in olive oil over medium heat for about 10 minutes, or until translucent but not browned. Add thyme and carrot, cook 5 minutes over medium heat and add tomatoes. Bring to boil, lower heat to just bubbling and simmer 30 minutes, stirring occasionally. Season with salt to taste and set aside.

Sal, Amazon has the tomato machines.  I don't remember whether they had the motorized ones or just the hand cranked ones.  Hand cranked are maybe $40 or $50 if I remember correctly.  The neighbors in Abruzzo attached a little motor to theirs.  They brought maybe 10 milk crates of tomatoes up from their vegetable plot one morning, and were done before noon.  They put their passata into liter-sized wine bottles and capped them with a bottle capper like you'd use for capping home brew.  The canner was a metal drum turned sideways, hole cut and filled with water.  Once the bottles were cooled, down in the cantina they went!
You can also use the tomato machine for making applesauce.  It's kind of like a food mill.

Arne, I wondered the same thing.  It looks like he is counting on the heat of the cooked tomatoes to seal those jars.  Some people just turn the jars upside down when they make jam.  It's not a recommended method, but it must seal the lids.  I put mine in a water bath canner.

Just watched the fig marmalade video.  Pretty sweet!!  This year I may actually have a big harvest from my in-ground trees.  Might have to try that!  And the info about the Tomato machine was good too!  We have two apple trees, and I am overwhelmed when they are ripe.  Applesauce... Hmmmmmmmm

Suzi

I plan on ordering one soon.. I always use the cans also.

Here's my recipe

BASIC TOMATO SAUCE

• 2 Onions diced
• 2 cloves garlic, crushed
• Bottom of pan coated with virgin olive oil( Never Extra Virgin) To easy to burn and will cause the sauce to taste bitter
• 4 cans Tuttorosso sauce 2 crushed 2 puree
• Fresh Basil maybe 20-30 leaves never the stalk
• Pinch of salt
• 2 tablespoons sugar
• 2 Glass's of My Homemade red Sangiovese  Wine
• pinch of baking soda to kill the acid.. It will foam a little don't get scared.
• Cook 3-4 hours adding a little more wine as you go

What is Tuttorosso sauce?  I don't think Stater Bros carries it.

Suz

It's just the brand my Grandmother always used so I use the same.

Here's my tomato machine. The motor is for my meat grinder, the tomato attachment is from a different manufacturer but both are Italian made. I did a lot of phone calls to get the information I needed to decide it would probably fit. It was still a gamble, but it did fit. Sauce making got soooo much easier. I still do at least 1/3 of the tomatoes by hand so my sauce has good texture, or I should say the texture I like.

OMG. Love this guy!

"You no sweat...  no sauce."