YOU ARE THE MANNNNN!!!! I made this tonight. I even made my own fish paste because I could find any & I'm glad that I didn't. It's very easy to make, plus 0 preservatives. I used all fresh tomatoes (cans defeat my purpose so I avoid when I can). I used this recipe w/a Morrocan dish here on youtube by cookingwithalia. OMG!!! My husband went through the roof. It was just that good & the only thing I had to do to finish that recipe after this sauce was add paprika & calmari & serve with rice! 5 ★s
@jedmaster111 Are you saying you don't like garlic? Or did you miss the fact that this recipe asks for 4 cloves of garlic? If you don't like garlic, just don't use it. It should have a fairly nice taste because there is enough of a blend of flavors to do without it. Although, for garlic lovers, something will be missing. Just saying. Happy eating!
i find if you don't have time to simmer the sauce for an hour (like when i was making it for my friends birthday 30 mins away) just throw it piping hot into a glass jar (stays hot for a long time!) and wait a couple days to eat it. it'll be better than when than fresh. note: this was spaghetti sauce, but is there that much difference?
@ivangrozny27 i think it is caused by the acidity in the tomatoes reacting with the heat. if you've ever seen a roasted tomato before you'll notice the same reaction going on there. also, if you have a recipe that calls for carrots, it will turn out more orange in color than a recipe without them. hope this helps!
@Chaya8 thanks, cos i didnt know why it was happening. I guess like he says keep stirring, simmer for 90 mins, and add water and you should get a good sauce. Can't wait to try it tbh.
@ivangrozny27 I didn't add any water, but I used all fresh tomatoes which provided all the water I needed I guess. It came out perfect and I simmered for 2 1/2 hrs.
@dresnor anchovy is a fish...not a shellfish......it still seems gross though, and girls are usually "allergic" to gross so a good idea not to include it!
@orlendatube lol i know what you mean, but i made the mistake of making ceaser dressing with some anchovy paste and she broke out in hives and swelled up. it was a legit allergic reation. she also can't eat squid or octopus. though not shellfish, all those evoke a very real, very negative reaction.
@Chlozerz he calls anchovy "itialian MSG"-it enhances the natural flavors of foods (makes tomatoes more tomatoe-y for example....) I still thiunk its gross....
@0asian1nvasion0 On the uber-safe side, <one week. I guess you could freeze it and it would keep for 6 months. Just do NOT freeze the sauce with the macaroni. Oh, and label it well and more than once. I have no idea what half the stuff in my freezer is anymore.
@0asian1nvasion0 All I remember is people in south Italy cooking giant batches all day outside their houses and putting the sauce in glass bottles, filled almost to the top and topped with a little oil to avoid having air in it before putting a metal cap to it with the proper tool. keep in the refrigerator and then I am pretty sure they use those until the next tomato season. TBH I dont know if they add anything to it to make it last that long.
Is it better to use these kind of canned tomatoes? Rather than canned tomatoes that are already shredded? Sorry my english, couldnt remember the correct words.
I grew up in Italy, I can confirm those are the tomatos used there. I remember my mom sending me to the store to buy a few cans of 'pomodori pelati' (literally it means peeled tomatoes), that's how they are commonly called because they are canned without skin.
When we got a garden my brother went to the store tasking for peeled tomatoes seeds and the clerk laughed at him. (I guess your supposed to ask for S.Marzano)
Silly question- would the seeds still in the canned tomatoes grow if planted? Or have they been heat processed too long? Also, our store sells tomatoes labeled "from the San Marzano region." Is that what I should be buying? They were pretty pricey but if you think they are better than home-grown, I'll give it a shot. Thanks for all your wonderful videos!
@abuelita23xxx No, they wouldn't grow. You can buy seeds for growing your own, but I think it's a combination of the San Marzano plum variety grown in that volcanic-enriched soil that makes them heavenly. (It's the only canned tomato my Nonna would use.)
@no3ggs4u depends on what tomatoes you use. I used Roma tomatoes. (Which worked excellently considering they were from the garden). I would rate the sauce an 8/10.
Never mind what the front label says...if there is no authentic San Marzano code on the back then they are fake ones...do not pay that price for the fakes.
This is awesome. Instead of the anchov paste, I poured in a Filipino patis sauce. Awesome. Cannot even taste it. You definitely have to use the Marz tomatoes, they make all the difference in the world. Thanks Chef for this one!!!!!
@xoxo249o olive oil is not poisonous unless you get stupid with it. all oils are toxic if they are heated high enough to start smoking. this is because the fat chains in the oil begin breaking down, and the resulting smoke releases free radicals, which can be toxic if you breathe it in. olive oil is as safe as any other oil (and healthier than most), even under high heat, but does have a slightly lower flash point than some other oils, so you have to be careful not to start a fire.
It needs some meat. Meatballs, Pork Chops, Sausage and Braciole. Really makes the sauce incredible. Great simple sauce though. Nice easy instruction., Good Work! Cheers!
It is interesting, Being Italian/Sicilian, this is entirely different than how my family makes it, but - look at it. It is amazing looking. The texture, the TASTE the video brings. Really great. Not to mention the choreography and commentary. Second to none.
@coopiero1 - Your comment is interesting since you don't even "know" me. You are a racist little boy. Try to go through live happy - hate never helped anyone. Oh, and learn how to make a tomato sauce inferior human.
@neurocosm being italian is not a race there for i am not racist my comment was a touch xenophobic but i don't really care get your head out of your garlic crusted asshole.oh yeh and nice job helping the nazi's out in WW2
@coopiero1 - you are a racist. disgusting pig of a person. not even human. you are a disgrace to your family. how does hating everything every day of your life feel? you must be a lonely stupid fool. your brain is a disease and your thoughts are what will ultimately be what consumes you. pathetic sad and disturbed. voicing out to someone you don't even know because of something you read somewhere about a war you did not participate in. how ridiculous. something must have happened to you as a kid
@dvdfrnzwbr chef usually grows his own San Marzano tomatoes in his farm at italy, but this time he didn't have the time to go. Excuse him on that. Dumbass.
Could you do more vegetable recipes? kale? spinach? beans? you know...the really challenging foods? I'd love to have the same food porn for vegetarians.
Please do a tomato sauce video using fresh picked tomatos that is suitable for home canning. Yea, I know those vids are out there, but I would like to see how you would do it.
People let the guy make the sauce that he likes... Be thankful he put it up for you jerk offs.. If you don't like the sauce then why the fuck are you watching this. Btw I'm Italian and my family makes it a lil bit different but i think u did a very good job. As for smart asses fuck off u wanna be Italians..
im Italian and my whole family cooks really well..and that doesn't even look close to the real thing...im sorry..u didnt even spice it....that's not good they u seem to make it
I have a couple problems with your recipe, but its just a nitpicky thing. Sure, those tomatoes maybe good, but they are canned. Not fresh from my garden or fresh from the market. I'd rather puree and deseed my own fresh tomatoes. As for adding water, is that necessary? It seems as if water is supposed to be evaporated in order for the sauce to thicken...?
@punkmusicmetal Why are people so self-righteous when it comes to cooking, especially Italian food? Don't act like you don't go to Walmart and by a jar of Ragu.
1. Simmering the sauce makes it delicious and thick.
2. In Italy, parsley is called "prezzemolo", but Chef John was clearly making a funny joke about how they just say parsley rather than Italian parsley.
i have never seen someone make sauce quite like this before. anchovie paste? sugar? and there really isn't a need in cooking it for an hour and a half. You only cook it that long for meat sauces, and the reason for that is to let the meat tenderize and aquire flavor from the sauce. interesting....
@iownupianoandcooking I guess you haven't watched very many people make sauce before then. I've seen plenty of chefs add water or sugar to their sauces. The sauce is a slow cooking sauce (completely untrue that you only do this with meat sauces), so water needs to be added to prevent the sauce from thickening too much and too quickly. My grandmother, an Italian woman, always slow cooked her tomato sauces and added water.
@Smartass8504 hey smartass, i never said anything about the water, it is commonly put into sauces to thin it out. so your argueing against something i didnt say, and once again, there really is no reason to cook a sauce down so much that doesnt have any meat in it.
this guy is fun to watch
13vafanculo 3 days ago
I use a plastic spoon.. It's still good, but does that mean that i will get bad luck? :O
MajaF93 1 week ago
@MajaF93 No, it means you'll get cancer from BPA.
vinbvideos 4 days ago
YOU ARE THE MANNNNN!!!! I made this tonight. I even made my own fish paste because I could find any & I'm glad that I didn't. It's very easy to make, plus 0 preservatives. I used all fresh tomatoes (cans defeat my purpose so I avoid when I can). I used this recipe w/a Morrocan dish here on youtube by cookingwithalia. OMG!!! My husband went through the roof. It was just that good & the only thing I had to do to finish that recipe after this sauce was add paprika & calmari & serve with rice! 5 ★s
TheEthericOne 3 weeks ago
No garlic...
jedmaster111 3 weeks ago
@jedmaster111 Are you saying you don't like garlic? Or did you miss the fact that this recipe asks for 4 cloves of garlic? If you don't like garlic, just don't use it. It should have a fairly nice taste because there is enough of a blend of flavors to do without it. Although, for garlic lovers, something will be missing. Just saying. Happy eating!
TheEthericOne 3 weeks ago
Could you add some white wine?
Stevoukos 3 weeks ago
i find if you don't have time to simmer the sauce for an hour (like when i was making it for my friends birthday 30 mins away) just throw it piping hot into a glass jar (stays hot for a long time!) and wait a couple days to eat it. it'll be better than when than fresh. note: this was spaghetti sauce, but is there that much difference?
picabo889 1 month ago
Easily one of the best tomato sauces I have ever had.
kornkid8600 1 month ago
I want to make them own with my own.....can....don't think so. Give me a recipe with fresh tomatoes? Puleeeeeeze??
Gaho2Many 1 month ago
@Gaho2Many I used 6 large roma tomatoes (washed thoroughly and juiced them, then added the pulp back in to add texture to the sauce. It was amazing.
TheEthericOne 3 weeks ago
most chefs use this canned tomato though since they are the best..
RockyBalboa211 1 month ago
Real chiefs don't use cans.
3li0NS 1 month ago
@3li0NS Says the person who can't even SPELL chef, and obviously has no experience working in ANY real kitchen.
azdgariarada 1 month ago
@3li0NS >_0 (eye figit)x3... u stoopid
AlbinoBlueSquirrel 1 month ago
italian parsley doesn't look like parsley...
rosenscharf 1 month ago
whats the sort of orange stuff that comes up when you simmer the sauce?
ivangrozny27 2 months ago
@ivangrozny27 i think it is caused by the acidity in the tomatoes reacting with the heat. if you've ever seen a roasted tomato before you'll notice the same reaction going on there. also, if you have a recipe that calls for carrots, it will turn out more orange in color than a recipe without them. hope this helps!
Chaya8 1 month ago
@Chaya8 thanks, cos i didnt know why it was happening. I guess like he says keep stirring, simmer for 90 mins, and add water and you should get a good sauce. Can't wait to try it tbh.
ivangrozny27 1 month ago
@ivangrozny27 I didn't add any water, but I used all fresh tomatoes which provided all the water I needed I guess. It came out perfect and I simmered for 2 1/2 hrs.
TheEthericOne 3 weeks ago
@TheEthericOne do they have to be plum tomatoes or do the vine ones give same result?
ivangrozny27 3 days ago
chef john why wud you add onions and sugur if you are using san marzano tomatoe's? I have learned to only use garlic, basil, and olive oil?
underpedz818 2 months ago in playlist Favorite videos
Comment removed
Litawyn 2 months ago
fuucckk I cant find san marzano tomatoes @ my grocery store :P
Nerflover10097 2 months ago
looks like those tomatoes have so much red dye in them. but i would like to try this with fresh tomotoes thanks for the video
heckler171 2 months ago
@heckler171
I think that's just the lighting and that the tomatoes were very ripe when canned.
kageryuu1208 2 months ago
One question, how long does this sauce lasts in the fridge?
ICV1408 2 months ago
look at "my tomato sauce" for a good alternative if you want....this sauce is good though..cook cook cook.
ellsibob 2 months ago
so... has anyone made this? I want a second opinion :)
daasianboi 2 months ago
my girlfriend is allergic to anchovies (and other shellfish:( ) can i use something instead of anchovy paste?
dresnor 3 months ago
@dresnor just use salt. I'm assuming he just wants that salty sea taste rather than the fish taste so salt should be fine.
andrewfyip 3 months ago in playlist Season 3
@dresnor anchovy is a fish...not a shellfish......it still seems gross though, and girls are usually "allergic" to gross so a good idea not to include it!
orlendatube 2 months ago
@orlendatube lol i know what you mean, but i made the mistake of making ceaser dressing with some anchovy paste and she broke out in hives and swelled up. it was a legit allergic reation. she also can't eat squid or octopus. though not shellfish, all those evoke a very real, very negative reaction.
dresnor 2 months ago
Magnificent and weird tomatoes . :)
Zxc1011123 3 months ago
I love your recipes! I just checked out your website and can't wait to try some of the recipes. Thanks for sharing!!
1lovemocha 3 months ago
what's the yellow stuff, please?
askadetra 4 months ago
Why anchovie paste? Is it really needed?
Chlozerz 4 months ago
@Chlozerz its probably in there as a seasoning (for the salt) and a slight thickening agent
Strom63 4 months ago
@Chlozerz he calls anchovy "itialian MSG"-it enhances the natural flavors of foods (makes tomatoes more tomatoe-y for example....) I still thiunk its gross....
orlendatube 2 months ago
Did you really just use a ceramic pot on a range? Tsp tsk tsk
cheesynerd117 4 months ago
Great sauce and video. Just did a homemade tomato sauce on my cook show "cook with adam" recently.
cookwithadam 4 months ago
Sehr , sehr gutes Rezept. Ich bin begeistert.
Christian
raredumplings 4 months ago
Too delicious ;^9
Thx
MrHeiwa07 4 months ago
why add the paste if u added the tomatos?
rsdewd 4 months ago
you...are... THE KING!!!
SpankRamen2 5 months ago 19
@SpankRamen2 would this sauce go well with some spaghetti and meat balls/?
Mykonos900 3 days ago
If i kept this in the fridge, how long would it last? Planning on pre-making a big batch, anyone know?
0asian1nvasion0 5 months ago
@0asian1nvasion0 On the uber-safe side, <one week. I guess you could freeze it and it would keep for 6 months. Just do NOT freeze the sauce with the macaroni. Oh, and label it well and more than once. I have no idea what half the stuff in my freezer is anymore.
Beeguiling 4 months ago
@0asian1nvasion0 All I remember is people in south Italy cooking giant batches all day outside their houses and putting the sauce in glass bottles, filled almost to the top and topped with a little oil to avoid having air in it before putting a metal cap to it with the proper tool. keep in the refrigerator and then I am pretty sure they use those until the next tomato season. TBH I dont know if they add anything to it to make it last that long.
Stanco1919 4 months ago
Is it better to use these kind of canned tomatoes? Rather than canned tomatoes that are already shredded? Sorry my english, couldnt remember the correct words.
zeizee 5 months ago
I grew up in Italy, I can confirm those are the tomatos used there. I remember my mom sending me to the store to buy a few cans of 'pomodori pelati' (literally it means peeled tomatoes), that's how they are commonly called because they are canned without skin.
When we got a garden my brother went to the store tasking for peeled tomatoes seeds and the clerk laughed at him. (I guess your supposed to ask for S.Marzano)
Stanco1919 5 months ago in playlist Foodwishes
@Stanco1919 Ha ha ha. That's funny!
neffada53 4 months ago
Anchovy paste no thanks
CheapCrap12311 5 months ago
@CheapCrap12311 He said it wouldn't effect the sauce with a fishy taste or aroma, it actually gives it a smoky sweet taste =D
ThePuppetMuffin 4 months ago 11
Excellent video thanks for the recipe.
Bitagui 5 months ago
yummy :|
TnTJoE1 5 months ago
you might as well buy it from a jar if your going to use tinned tomatoes.
stellaCURRYsorted 5 months ago
dude I could use that for chilli!!!
MAPG888 5 months ago
OMG!!I'm so hungry now!
fehr783 5 months ago
Comment removed
abuelita23xxx 5 months ago
Silly question- would the seeds still in the canned tomatoes grow if planted? Or have they been heat processed too long? Also, our store sells tomatoes labeled "from the San Marzano region." Is that what I should be buying? They were pretty pricey but if you think they are better than home-grown, I'll give it a shot. Thanks for all your wonderful videos!
abuelita23xxx 5 months ago
@abuelita23xxx No, they wouldn't grow. You can buy seeds for growing your own, but I think it's a combination of the San Marzano plum variety grown in that volcanic-enriched soil that makes them heavenly. (It's the only canned tomato my Nonna would use.)
Beeguiling 5 months ago
k...why is this guy adding tomato paste? really! you don't need the extra step! wtf? really...sugar? its a sauce not a cake!
Lemon020202 6 months ago
Chef John, do you freeze batches of your tomato sauce? If so, does it thaw well?
hu11aba100 6 months ago
This is an awesome recipe. I added a whole carrot while it was simmering, and it added a nice extra flavor to it.
mandofandable 6 months ago
The true sawce baws.
TheFlyingDaywalker 6 months ago
@no3ggs4u depends on what tomatoes you use. I used Roma tomatoes. (Which worked excellently considering they were from the garden). I would rate the sauce an 8/10.
LunaAumento 6 months ago
Would you care to get all Alton Brown on us and tell us how the "Italian MSG" works?
dvinb12345 6 months ago
Did anyone try this? If so how would u rate it on a scale of 1-10. Thanks :)
no3ggs4u 6 months ago
I am the one thousandth person to like this video! All hail Chef John!
scythe747 6 months ago
great recipe.. if you have 3 hours to make it that is >.>
muschio 6 months ago
Great video! Wish every instructional video was done as well as this one! Thanks for sharing! :)
jusdafide 7 months ago
Lol....I Love the wooden spoon......
ChocolateBluberry 7 months ago
I usually just chop up six or so roma tomatoes + other veggies to make red sauce. Though usually it's more orange.
syn010110 7 months ago
Never mind what the front label says...if there is no authentic San Marzano code on the back then they are fake ones...do not pay that price for the fakes.
tjbollman1 7 months ago
This is awesome. Instead of the anchov paste, I poured in a Filipino patis sauce. Awesome. Cannot even taste it. You definitely have to use the Marz tomatoes, they make all the difference in the world. Thanks Chef for this one!!!!!
matsui1974 7 months ago
Awsome looks yummi
mckayinayiah 7 months ago
great recipe :) btw wats th song u sued lol :)
keda96 7 months ago
0:51 describes my penis
FocusedMatt 8 months ago
@FocusedMatt let's fuck.
muncher541 8 months ago
@FocusedMatt "Almost seedless" is not a good thing.
GMGvanS 8 months ago
@GMGvanS - Er, seeds mess with the texture and give the sauce a bitter taste.
Shezmu 7 months ago
@Shezmu He was talking about his penis being almost seedless.
GMGvanS 7 months ago
@GMGvanS - I know. ;p
Actually, I was talking about sauses but it's funnier the other way.
Shezmu 7 months ago
Dude ur like the best!!!!
Is it possible 2 put it on pizza doe??
cabmen1 8 months ago
@cabmen1 no you cant, sorry.
kekejojo1212 8 months ago
@cabmen1 he says it's all purpose so yeah u can
BennyIsip 7 months ago
I hope you washed your hands first you sick bastard.
MrCoal11 8 months ago in playlist Food Wishes Recepies
@MrCoal11 why would u call him a sick bastard?
BennyIsip 7 months ago
Don't splash your camera people.
Sweetsoul133579 8 months ago
Hi, my father's alergic to fish, is there a way that I can omit the anchovy paste?
EvilValenStrife 8 months ago
but your pan is metal?
TheOxnic 9 months ago
put less salt in and follow the recipe then
karl100u 9 months ago
I made this it was so salty and I used carrots instead of celery it was so bad...
Aceinthehole7269 9 months ago
@Aceinthehole7269 this is what i needed to know thank you...next video
dyeballa04 7 months ago
Splash My Camera? O_O
nmw1304 9 months ago 30
@nmw1304 you don't film every time you cook?
vivianqiu 6 months ago
@nmw1304 I read your comment before I watched the video and couldn't figure out what you meant. Then I heard him say it and started laughing. lol
DoveOfFlames 4 months ago
could you do one with fresh tomatoes?
versatilechicken 10 months ago
i tried to make my own sauce T.T didnt turn out well..sighs...
greenappleiceblended 10 months ago
This has been flagged as spam show
i love the looks of this sause! x3
i wanna try it on my pizzas! :D
15cocopuffs 10 months ago 2
A little bit of a little bit
SlashvsAdamSadler 10 months ago
Why do you cook with olive oil? It's poisonous.
xoxo249o 10 months ago
@xoxo249o olive oil is not poisonous unless you get stupid with it. all oils are toxic if they are heated high enough to start smoking. this is because the fat chains in the oil begin breaking down, and the resulting smoke releases free radicals, which can be toxic if you breathe it in. olive oil is as safe as any other oil (and healthier than most), even under high heat, but does have a slightly lower flash point than some other oils, so you have to be careful not to start a fire.
deficitcrew 10 months ago
Looks like a plan in itself!!! I was looking for something to merge with my standard sauce for all purpose..Thanks..
pete0969wi 11 months ago
It needs some meat. Meatballs, Pork Chops, Sausage and Braciole. Really makes the sauce incredible. Great simple sauce though. Nice easy instruction., Good Work! Cheers!
anthonysitalianfood 11 months ago
This has been flagged as spam show
you put in some sperm, don't be afraid and don't tell anyone.
You know what that's called? A secret ingredient
RamboBramb0 11 months ago 46
@RamboBramb0 boss
choforito4000 10 months ago
@RamboBramb0 What lol ?
lovedog49507 10 months ago
@RamboBramb0 dude ur comment brightened up my day! HAHAHA XD
xKJx25 10 months ago
@xKJx25 thanks man, I thought it was quite apropriate
but im just kidding, i love this show
RamboBramb0 10 months ago
@RamboBramb0 lololololol
gregm20072007 10 months ago
@RamboBramb0 0.o
manlazy602 8 months ago
It is interesting, Being Italian/Sicilian, this is entirely different than how my family makes it, but - look at it. It is amazing looking. The texture, the TASTE the video brings. Really great. Not to mention the choreography and commentary. Second to none.
neurocosm 11 months ago
@neurocosm no1 cares if ur italian jack ass no1 is impressed
coopiero1 10 months ago
@coopiero1 - It was a compliment to the chef, you idiot. Stop acting like a deformed adopted orphaned baby.
neurocosm 10 months ago
@neurocosm i h8 italians like you thinking that you own the world of food your mother needs 2 bath more reguarly
coopiero1 10 months ago
@coopiero1 - Your comment is interesting since you don't even "know" me. You are a racist little boy. Try to go through live happy - hate never helped anyone. Oh, and learn how to make a tomato sauce inferior human.
neurocosm 10 months ago
@neurocosm being italian is not a race there for i am not racist my comment was a touch xenophobic but i don't really care get your head out of your garlic crusted asshole.oh yeh and nice job helping the nazi's out in WW2
coopiero1 10 months ago
@coopiero1 - you are a racist. disgusting pig of a person. not even human. you are a disgrace to your family. how does hating everything every day of your life feel? you must be a lonely stupid fool. your brain is a disease and your thoughts are what will ultimately be what consumes you. pathetic sad and disturbed. voicing out to someone you don't even know because of something you read somewhere about a war you did not participate in. how ridiculous. something must have happened to you as a kid
neurocosm 10 months ago 19
@neurocosm lol, what did he say?
TomValedro 5 months ago in playlist fewd
@coopiero1 you apparently haven't gone to italy and met a real italian , not those jersey shores idiots
juicy8956 4 months ago
how long can this keep in fridge?
Qjemuse 11 months ago
fu ck u
TheMhd99 11 months ago
Perfect.
Matsutom 11 months ago
This comment has received too many negative votes show
and I forgot to add how annoying your voice is, why does everything you say sound like a question ? go back to school bitch.
XTINASDISCIPLE 11 months ago
@XTINASDISCIPLE "everything you say sound like a question ?" that's badly written. you should go back to school
darkbreeze9009 10 months ago
celery in tomato sauce ? fail.
XTINASDISCIPLE 11 months ago
i hope u washed your hands
moewishaw 11 months ago
Only a McDonalds chef cooks from a can.
dvdfrnzwbr 1 year ago
@dvdfrnzwbr i dont see anything from a can here apart from the san marzano tomatoes....
moewishaw 11 months ago
@dvdfrnzwbr chef usually grows his own San Marzano tomatoes in his farm at italy, but this time he didn't have the time to go. Excuse him on that. Dumbass.
PeteBeast 11 months ago
@PeteBeast You and chef should meet togeter at McDonalds for Super Sized Gay Sex.
dvdfrnzwbr 11 months ago
@PeteBeast awwww mister pete needs to protect his butt-buddy mr -cocksucking chef faggot... amirite?
choforito4000 10 months ago
made this today -Thank U
Cathy Starr*
3girlscathy 1 year ago
Tomato sauce from a jar. Now that sounds fresh.
blondecat666 1 year ago
needs stock.
kinc1967 1 year ago
In Norway we add sausage and macaroni. Fantastic !
EndreBjorgo 1 year ago
Makes perfect sense to me Chef John.
epbski 1 year ago
i hope youre making money off of all these advertisements. Cuz if not, a lot of my time is being wasted for nothing.
Love the channel
BONEKILL666 1 year ago
@BONEKILL666 he makes millions of dollars :D
heyheyolek 1 year ago
Be careful not to splash your camera xDDD
456inthemix 1 year ago
Could you do more vegetable recipes? kale? spinach? beans? you know...the really challenging foods? I'd love to have the same food porn for vegetarians.
franweng 1 year ago
@franweng
Vegetarians are like the gay market for "food porn". They're not exactly the majority is what I'm getting at.
rocksage2 1 year ago
Please do a tomato sauce video using fresh picked tomatos that is suitable for home canning. Yea, I know those vids are out there, but I would like to see how you would do it.
Badboy7357 1 year ago
that looks pretty tasty!
jensmenu 1 year ago
you are awesome : )
hickup7 1 year ago
People let the guy make the sauce that he likes... Be thankful he put it up for you jerk offs.. If you don't like the sauce then why the fuck are you watching this. Btw I'm Italian and my family makes it a lil bit different but i think u did a very good job. As for smart asses fuck off u wanna be Italians..
RunyLuny 1 year ago
im Italian and my whole family cooks really well..and that doesn't even look close to the real thing...im sorry..u didnt even spice it....that's not good they u seem to make it
babygirl75078 1 year ago
can you make a recipe with a smooth sauce?
Juberoos 1 year ago
so if i make this i can jsut add the sauce with some cooked spagehetti? and its ready to eat..oh with some grated parmesan ofcourse?
MJanddaftpunkfan25 1 year ago
Nice!
googo151 1 year ago
Con le mani?? ma che.. mica siamo primitivi!
Lapinkymendy 1 year ago
Can I store this in the fridge for a few months like I can for commercial pasta sauce?
irbenson 1 year ago
I have a couple problems with your recipe, but its just a nitpicky thing. Sure, those tomatoes maybe good, but they are canned. Not fresh from my garden or fresh from the market. I'd rather puree and deseed my own fresh tomatoes. As for adding water, is that necessary? It seems as if water is supposed to be evaporated in order for the sauce to thicken...?
punkmusicmetal 1 year ago
@punkmusicmetal
Why don't you make a sauce video Master Chef?
barsa527 1 year ago
@punkmusicmetal Why are people so self-righteous when it comes to cooking, especially Italian food? Don't act like you don't go to Walmart and by a jar of Ragu.
jimmychauv 1 year ago 50
@jimmychauv
my dad really doesn't...
rocksage2 1 year ago
@jimmychauv some people like to make things by hand not store bought. gives some people self pride knowing they made it.
brayden123456789olly 7 months ago
@jimmychauv ragu is the nastiest stuff. Just don't do it!
christschool 7 months ago in playlist Recipes
@jimmychauv please tell me you didn't just spell buy wrong
LFSproductions 5 months ago
@punkmusicmetal Sure...fresh would be nice but we can't get fresh San Marzano Tomatoes in the US :)
Radjehuty 7 months ago
1. Simmering the sauce makes it delicious and thick.
2. In Italy, parsley is called "prezzemolo", but Chef John was clearly making a funny joke about how they just say parsley rather than Italian parsley.
cdadabo724 1 year ago
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shanitaunal 1 year ago
i have never seen someone make sauce quite like this before. anchovie paste? sugar? and there really isn't a need in cooking it for an hour and a half. You only cook it that long for meat sauces, and the reason for that is to let the meat tenderize and aquire flavor from the sauce. interesting....
iownupianoandcooking 1 year ago
@iownupianoandcooking I guess you haven't watched very many people make sauce before then. I've seen plenty of chefs add water or sugar to their sauces. The sauce is a slow cooking sauce (completely untrue that you only do this with meat sauces), so water needs to be added to prevent the sauce from thickening too much and too quickly. My grandmother, an Italian woman, always slow cooked her tomato sauces and added water.
Smartass8504 1 year ago
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@Smartass8504 hey smartass, i never said anything about the water, it is commonly put into sauces to thin it out. so your argueing against something i didnt say, and once again, there really is no reason to cook a sauce down so much that doesnt have any meat in it.
iownupianoandcooking 1 year ago
For crushing the tomato, i found a way to crush it, just a potato presser
munak992 1 year ago
i cook my sauce for like... a day and then refrigerate over night, then simmer on low for an hour the next day.
just a little olive oil
bout one clove garlic minced... saute just until soft
fill the pot with well crushed or liquefied tomatoes
add bout a tsp or two of basil oregano and parsley
bout half cup grated Romano
and a BONE! any bone, like you are making soup, sometimes i just use a couple chicken legs or ribs... anything
cook like i said above taking the bones out after 2 to 4 hours
Aprilshowersss 1 year ago
Why is it bad luck to use a wooden spoon?
p0k3r143 1 year ago
thanks for the video :)
CaribbeanBabe08 1 year ago
you have a very good voice.
RollingAroundDaWorld 1 year ago
The sound that a flat tire makes. What do they call that in Italy??
Orangesunshine1 1 year ago