San Marzano Tomato Sauce

[187ALZ]

Keep it up man, beautiful traditional recipes. You should show us how to make more pasta

[GianniNorthBeach]

@187ALZ

Thanks. I've got more pasta recipes on the agenda for the next time we shoot episodes in my kitchen.

[stufado1]

Great job Gianni. Tried the recipe last night fantastic!!

[krisp235]

yum yum im so hungry

[krisp235]

yum yum im so hungry.

[kristopher081]

I loved your line about rolling the joint. Best videos on youtube

[GianniNorthBeach]

@kristopher081

Ciao. Well you know this is San Francisco after all. Some of my friends with medical marijuana cards even get home delivery!

[PC160]

Great recipe. My San Marzanos are just about ready to pick! I'll be making your recipe tomorrow for dinner!

Grazie!

[GianniNorthBeach]

@PC160

Buona fortuna--I hope your sauce turns out well. Let me know. Your tomatoes ripen early. We won't have them in the San Francisco Bay Area for another month or so.

[rbnn]

Very good sauce. I added some carrots and cloves too.

Anyway, at the end I felt either the sauce was not liquidy enough or else not enough of it. The pasta was a bit dry.

How long should I simmer the sauce, how do I make it more liquid?

[GianniNorthBeach]

@rbnn

I simmer this sauce for 30 minutes or less. The shorter the simmer time the more liquid in the sauce. If you don't have enough sauce use another can of San Marzano tomatoes. Another way to loosen the sauce is to add a half cup or so of the pasta cooking water.

[lovemadenow]

so simple & divine..merci.



[GianniNorthBeach]

@lovemadenow

Grazie. Buon appetito.

[bunnyspangle]

You got it right, fresh, premium ingredients, simply, unpretentiously cooked.

[GianniNorthBeach]

@bunnyspangle

Grazie. Throw in seasonality and that's all it takes to make a fantastic dish.

[NakedVolgin]

Molto bene! great video, great recipe.

[GianniNorthBeach]

@NakedVolgin

Grazie. This is a great quick versatile sauce. Buon apetitto.

[GianniNorthBeach]

@NakedVolgin

Grazie. Let me know if you make this sugo. Buon apetitto.

[GianniNorthBeach]

David Molina a local musician composed and performed the music for us. It really evokes the spirit of traditional Neapolitan songs. He did a great job.

[raguila11]

What is the name of the song that you use in the beginning, with the church in the background? It is really great!

[GianniNorthBeach]

@raguila11

Forgot to mention that the church is Saints Peter and Paul on Washington Square, the Italian Cathedral of the West. We start my North Beach tour here at this important institution.

[GianniNorthBeach]

Grazie. Glad you like our episodes. I hope the recipes work for you. Buon apetitto!

[poison812]

You should have your own TV-show. The quality of your food and your show is just amazing.

[musclematttothemax]

hope you make good videos these are really nice looking traditional foods :)

[jofimar13]

Excellent! :)

[TheRamstoss]

Gianni, I made this with canned tomatoes. It was unbelievably good with such a simple ingredient list.. Thank you!

[fenix22fenix]

Best pecorino is from rome o from sardegna, not from campania, there make mozzarella very well . I'd like show you how to make fresh strozzapreti but i can't paste the web site for recipe :( sorry

[GianniNorthBeach]

@fenix22fenix Thanks. I was mistaken about the pecorino romano in the episode. Most is made in Lazio Roma's region. The pecorino from Sardegna is prized. And Campania, fiore di latte, mozzarella di bufala. Yes please send your recipe for fresh strozzapreti.

[fenix22fenix]

Capito capito paisà! your italian accent is great!!!

[Catetchi]

Yes! Pasta al pomodoro is the best! Oh how I miss it. My father though always told me not to cut the basil with the knife but to chop it on the dish with your fingers right before serving! Thank you

Caterina

[GianniNorthBeach]

@Catetchi Hi Caterina. You're father is right. Usually, I just rip the basil leaves and scatter them over the pasta. But here I made basil ribbons since I was using them right away. Sometimes when you use a knife the basil will get a little black at the edges but that didn't happen here. Buon appetito.

[808foodlover]

Amazing! I gotta try this. And love it that you added the story about "Choking the Priest." Can't wait to see more!

[paintballftw69]

lol for all you stoners out there its like rolling a joint

your the god of italian cooking

[GianniNorthBeach]

adudenamedrf, glad you like our site. I couldn't fit a FN crew in my kitchen! Thanks for watching our little show. Hope the recipes work for you.

[adudenamedrf]

Excellent videos. Great recipes. Why do you not have a show on the Food Network? I would much rather watch you than Rachel Ray. Lol.

[onehundredeleven]

I really like the way you talk, no nonsense. Keep up the good work!

[natenate566]

That was great!

"I dont like that so im just gunna cut that off."

[GianniNorthBeach]

@natenate566 You know what I say: Buy the best, keep the best of the best and you're 90% to making a good dish. I didn't like the look of that pulpy stem inside the tomato and had to cut it away. Schifozz’! [southern Italian-American slang: disgusting thing (schifosa) [shkee-VOATZ].

--Gianni

[shikengriuber]

Watched all the videos, great show! But please use less shallow depth of field, it looks cool and artsy, but it's hard to watch videos. After watching all 3 videos my eyes started to hurt.

[GianniNorthBeach]

@shikengriuber I think my producer would have an issue with downgrading the quality of the lens he uses! ;) and anyway, what are you doing watching 3 cooking videos in a row? Step away from the computer screen! (Then come back to it, we love those eyeballs.)

[alphabombdotcom]

Best cooking show ever. Easy to follow, has great tips and suggestions along the way. No filler content, no crap just useful recipes and techniques with a host that knows his stuff. 10/10

[GianniNorthBeach]

@alphabombdotcom

Thanks. Stay tuned for our next episode. The only filler in that one is the filling for the braciole.

--Gianni