Our apologies for the echoey sound, guys! The new place is still pretty empty as we move in and our old mic wasn't up to the task. New sound gear incoming :)
I noticed it, honstly doesn't matter to everyone trying to get information. Please, please make a video on a diy brick oven sense you don't have the wood oven in house now. Please, please build a wood fired oven for Eva and "chef can't cook" so harper doesn't have to step in and do some manual labor (think "chef can't cook" is going to steal Eva if harper can't prove himself to be a badazz!). Luv the videos and ty for all the knowledge.
I’m an American that has always been so fascinated by cooking pizzas and pasta sauces from scratch, it’s not the usual way in America! Thank you so much Eva for sharing the Italian culture with Americans!! I love learning from you!
I love cooking from scratch. I do have a few cans of pasta sauce in the cupboards for when I have had a long day. Most of the time I cook my own pasta sauce, Indain Currys. For me I try to cook everything from strach as much as I can.
I know this video was posted a few months ago. I finally got around last night to make your scarpariello. I followed your directions exactly. My wife and I are both second generation Italian of Sicilian roots. We live in NYC so we have access to many Italian foods. however, this dish was so simple to make and was so amazing that I felt compelled to thank you.
My mother told me that when she was a child she would taste (test) my grandmother’s sauce with a piece of bread too! I love you, Eva. You bring back a lot of great memories of my mother and my Nonna! I love your voice and especially your accent! (My grandmother was Barese, so I know it’s a little different but I love it!)
I am addicted to the simple pasta sauce you made!!!!!! Olive oil, garlic clove, cherry tomatoes cut up , pasta water and fresh basil and fresh grated Parmesan !!!!!! I add some salt and a pinch of sugar!!!! OMG it is amazing!!!! I put it in pasta but I have also used it as a dip for my freshly made taco chips!!!! Thank you Ava😘😘 Dianna
In my youth in New Jersey, my family would make several hundred jars of tomatoes and passata for the year. Today, I only purchase “Made in Italy” and not “Italian Style” tomatoes. Thanks for the tip on the nduja…Buon Appetito!
You make me wanna cry, I miss home so much when I hear things like this. I learned about the caring for tomatoes as a kid at Nick Fiorentino’s farm in Blue Anchor. And Nick would make the most delicious hot ketchup - more like a salsa - that he’d bottle in coke bottles. We’d gobble up every bottle we got in a few days. Jersey tomatoes. My.My.My. So good! But yeh, the San Marzanos - liquid gold in a can.
@@southjerseyjim5049 The Cento canning plant is across the street from Amazon off of Route 295 in South Jersey. But Jersey Beef Steak tomatoes are the best in season Yummy🍅South Jersey White corn 🌽 Too ❤️💜💕🧑🏻🍳
There are a lot of great and terrible tomatoes in america, it's where tomato's began after all, but the first time I bought real san marzano tomatoes to make sauce they were the best tomatoes I had ever had in my 34 years.
Caprese salad is one of my favorite salads of Italy. This is the perfect salad to indulge: perfectly ripe tomatoes, superb fresh mozzarella, and the best olive oil money can buy. Eva is correct, I have never had caprese salad in Italy that features balsamic, or any vinegar. However, if you like vinegar in your salad, this is the perfect time to sprinkle a few drops. Another version of pure heaven. Just don't call the vinegar salad caprese if there are Italians around. Be sure to have a nice slice of bread handy at the end. NEVER throw away the leftovers of a great olive oil.
Ha! We've been cutting pizza with scissors in my family forever, and I thought it was just a weird Swedish thing my family did, but now I feel vindicated! Thanks Eva!
Eva should make a cookbook with recipes featured in their you tube videos. My mouth is watering as I watch her cook in this video. Tomatoes are my favourite food!!
Because of this channel and Eva's wonderful cooking and her many different suggestions on how to cook authentic Italian food I have completely upped my game in making pasta sauces and pasta. In the last 6 months they started carrying Mutti Pasata here in Canada and I was overjoyed to be able to buy it and use it in my pasta sauces. You know you're addicted to this channel when your bf says "I'm cooking the pasta and I am NOT going to make Eva cry" :)
I discovered passata Mutti about 3 years ago. When we were in mandatory quarantine (my country totally closed for 3 months) the first thing my dad said was, "buy the Mutti" 😂 Peruvian regular tomatos just don't taste the same.
@@Remo_lu i wonder if mutti abroad is the exact same one in italy or they use different tomatoes in other countries. Like nutella does. Do you know if they write on the jar "italian tomatoes"?
Its easy but not cheap to make your own. Just make a good vinegaret add some chopped hard salami good cheese and anythi g else you like. Roasted peppers olives. Good stuff.
We have a big Garden every year and grow all types of tomatoes I particularly like that dish with red and the yellow Sunkissed cherry tomatoes. Plus the red in the yellow together makes it look really nice.
As someone who has seeds from over 100 heirloom tomato varieties and grows around 70 each year, I cringe really hard when people say that tomatoes are all the same. I personally love the green when ripe varieties, as well as the orange ones. After that come red tomatoes. Fun fact, the first tomatoes in Europe were yellow and that's also the origin of the italian word for tomato.
and now I know why Harper supported this channel. he gets lots of fresh made food. lol love this channel. I can learn so many things I never thought about.
I needed this in my life... The days of going to the store and just throwin whatever round and red looking tomatoish thing I could find to use is over. Also I possibly see a Ooni in your future if you like making pizza that much.
@@radianttadpole6363 yes, you are right I used to think our fruits and vegetables were good until I ate my first peach overseas. The products are so much better and cheaper here in Budapest, too.
@@radianttadpole6363 Oh my God. At the moment I envy all of you. i am Italian and live in japan. I mean: Japan is a wonderful country with a delicious cuisine. BUT tomatoes... (and oil... and cheese... and vegetables and fruits in general...) nope!!!
I have cento San marzano tomatoes in my cupboard right now. Every time they are on sale I grab several cans.... and treat them like gold! It's the only real ones I can get! Thank you guys for your videos, info and basic human kindness. I wish you all the best and look forward to your videos. Been subscribed for a few years now. Salute e chin chin!!!
Fantastic video! ❤️ I am from San Marzano and I took pride in seeing how a typical product of my area is so appreciated even in the US. San Marzano tomatoes are perfect for a tomato sauce or on pizza. They are sweeter than other tomatoes and have very few seeds. You should all try them at least once in your life!
Honestly, I don’t many folks of Italian descent who don’t use San Marzano tomatoes. I’m 56, and I have always remembered it this way. The ones that don’t, well, we don’t want to talk about them.
Wow! I just made spaghetti with that amazing cherry tomato sauce! Best pasta I’ve ever made in my life! I cannot wait to try more of your fantastic recipes! Thank you, Eva and Harper!! ❤️✨
Nato cresciuto in Italia e ancora ci vivo, percui mangio tutti i giorni così, ma vedertelo fare ogni volta è bello e fa sorridere pensare che per molti certe cose siano nuove o da imparare, e voi lo fate con simpatia e spero continuiate così 👍
When I lived in NJ I had huge gardens and grew little hot peppers and dried them. I strung them on fishing line to use in the winter. When I grabbed one to use in a pot of soup a million little moths flew out of the batch. I moved them to my porch and let them find a new home or freeze over the winter.
Eva, I’ve made your simple sauce three times in the past few weeks with very local farm tomatoes, once with “Early Girl” & twice with Roma tomatoes. Had to be patient to let them ripen more, but BOOM, I have never ever tasted such delicious sauce. Thank you sooooo much for sharing your recipe. Exceptional! Love you guys & hope you’re enjoying Tucson. We love Tucson & have traveled there for the past 20+- years for the annual Gem & Mineral Show which takes over the city.
I made the pasta Allo scarpariello tonight and it's my new favourite dish. Funny that I had inadvertently made a similar dish once to use up extra tomatoes, but it wasn't nearly as good. (I had used way less olive and too much garlic) But the right technique shown here makes all the difference!! And if course I stopped at the Italian store and bought really good parmagiano reggiano.
My grandmother Mary Barbieri was born in Sicily and came to America when she was still a little girl. I just stumbled across your channel and I am learning so much. My grandmother passed away when I was 14 so I really don't remember her recipes. I want to embrace my Italian heritage and I am so enjoying your channel.
Omg dipping bread in the Sauce is da best . My grandparents had a huge garden and every summer was time to restock on fresh tomato sauce . Omg pick the best tomatoes cook them and boil mason jars to preserve the sauce . I'm glad I watched everything my Grandparents did and I'm a professional cook/chef fine dinning for 27 years helps . But I keep the old traditions alive and try and pass down to my nieces and nephews.
A few years ago, I had a lot of cherry tomatoes that I knew I wouldn’t be able to eat before they’d go bad, so I decided to crush and sauté them, and add them to pasta. I never realized I basically made Pasta allo Scarpariello. Btw, on the website, you spelled it “Sacarpariello.” Love your videos! Hope you’re enjoying Arizona!
I have tried to grow San Marzano from seed over the years. Success has not been good. We have heat in southern Illinois but too much humidity. Have had a lot of success with a seed for Napoli! Excellent !
I just discovered you today !!! I am not a chef but I have worked for several chefs in the Pittsburgh area over the years, and I operated a small pizza shop for 5 years, and I am in the process of starting another after 23 years. You both are quite informative and even technical, which I find fascinating ! You confirmed many points, and showed me many new points !!! I will keep watching and MILLE GRAZIE ‼️
Very honest and accurate, this is what I love about the two of you. I have found two other Italian tomatoes you should try, La Squisita certified and Bionaturae. Pastene and Stanislaus from California are also contenders for the best in the world.
an italian explaining to americans tomatoes is just amazing, they came from america lol e io sono italiano tanto per mi fa veramente straridere che eva spiega i pomodori dovrebbero saperli a memoria come il tacchino ahahaha
Thank you for the brake down on the can tomatoes! I live in Newfoundland, Canada - the furtherest easterly province in Canada. It can be hard to get good, fresh produce here due to the transportation time. It can also be a bit expensive. I like using the San Marzano tomatoes, but it's $5 here just for the small can! I will try the Mutti one next :)
These pasta sauces looks so good and simple to make. It blows my mind that tomatoes are a new world food when they are almost synonymous with Italian cuisine. PS: I use scissors to cut pizza too. Thank you Eva & Harper.
Summers are way too hot there. 100 degrees F for months are a problem. Must use an overhead mesh screen to soften the sunrays to succeed. Watering/irrigation and good soil are necessary. Fall and spring are okay to grow.. Spiders, scorpions, snakes etc are a problem though. Good luck, Eva
@@carson5196 i live in Arizona and i am growing tomatoes as of now. You gotta put them in the shade. Use a five gallon bucket, potting soil with compost and fertilizer. Your tomatoes will fruit a lot.
I have grown and canned my own home-grown tomatoes for at least 25 years. On occasion, I've purchased locally-grown plum tomatoes from local growers when my garden failed to produce enough tomatoes for a full year's supply. This video got me curious about how my own tomatoes would compare to the canned variety. If I happen to see one of your recommended products, I think I'll do my own comparison test. Thanks for posting.
I always thought it was hype but this year we grew San Marzano tomatoes and picked them ripe off the vine. Unbelievable tomato sauce, after simering down for 2 hours and putting through the same foley mixer as shown here--- tangy, nothing I ever tasted before. Froze a bunch away but I doubt it will make it into winter. I grew Romas last year and they were absolutely tasteless and did not improve with cooking.
I put the caprese ingredients between a slice of focaccia all the time. Just recently we recieved a bottle of homemade olive oil straight from Sant'Onofrio, Calabria. Which was made by my coworkers Zio on his farm. I have never tasted olive oil as good as this, took the sandwich to another level. Next is aglio olio. Always enjoy your videos, thank you!
As a mexican it has always confused me that italian and internationally grown tomatoes are shaped like a pumpkin in media (the first one Eva showed us, the heirloom) whereas in Mexico I have always seen the "pomodoro roma / plum tomatoes" kind as the regular one in every tianguis (street markek). It's hard to find the other kinds. Now I'm wondering how did this beautiful fruit made its voyage through the ocean and started new families and thus variations influenced by the warm italian soils and their peculiarities, as well as the different human hands behind it...
Native Americans grew hundreds of varieties of tomatoes. Europeans just took a few of those varieties and bred them into a few other cultivars.Native crops were destroyed so we no longer have so many varieties. Italians get reference for creating tomatoes that really aren't that special.
Congratulations,you have given birth to an Italian true food show that’s well thought of, well balanced non biased. A special word fo Eva.....Brava!.......Never!.....Never change!
Love your show. You’re both so much fun to watch. Eva, I visited Roma many years ago, and almost didn’t return to US. The simplicity and presentation of the food was incredibly delicious. Since I knew real Italians that lived there, I got great lessons in cooking and eating. Watching your show reminds me of the wonderful time I had and all of the delicioso recipes. Mille Grazie 🍝‼️❤️❤️ love your hair!!
I've been cooking all of my life and I never knew this about tomatos. Thankyou Eva for your cooking skills and sharing them with us. You are beautiful.
@@PastaGrammar Sweet that you-guys are already on it!! Thank you for continuing the channel, from your new home in the desert southwest!! How fun is THIS gonna be?!
In my years of living I’ve found that “simplicity” is the extreme form of chaos” because things such as Ava’s recipes for the simply humble tomato for simple natural ingredients produce the BEST gourmet results that seasonal ingredients have to offer when they are fresh can fool the taster into thinking it took the most complicated recipe to produce that flavor …when in fact it was the “ simplest “…. Tomato,Garlic ,salt ,olive oil ,basil .. voilà perfection ❤️❤️❤️❤️
Pastene Tomatoes 'Kitchen Ready' second to none for cooking. I have tried ever San Marzano out there but none can compete. Not an easy find, and not inexpensive though.
My grandma used to tell us that the secret to avoid acidity in the tomato sauce is to get rid of the seeds of the tomatoes before cooking them, we never had to use sugar!
The issue with removing tomato seeds is that you are also thereby removing most of the pectin of the tomato, and sometimes you really want and need the viscosity and thickening power that the pectin provides.
the way Eva was holding the first tomato is very cute :> edit: (I smash tomatoes with a hammer, is that normal?) edit 2: (notification gang!) edit 3: You deserve more subscribers!
Awe, you didn't mention what you use the paste for. I love that they've started putting tomato paste in a tube now because nobody ever uses the entire can, even though it's put into the tiniest can
Wow! Finally, finally, a great recipe for cherry tomatoes. Here in Texas the only tomato plants that bear fruit from early June till September are cherry tomatoes. I thought they were only good for salads and would dehydrate them when they were in surplus. I'm looking forward to making pasta allo scarpariello next season.
I never knew before that allo Scarpariello is existing before Eva showed it. And I'm 50. Now I surprise my mom and my friends with Scarpariello simply genius natural taste... Thank you Eva!!!
Touch, sniff , look. That's it. You touch it and you have to get a firm, consistent body under your fingers - if it's just hard it's underripe, if it's soft it's overripe. You sniff it and you get the full tomato flavour with a hint of herbal scent - if it's overwhelmigly herbal it's underripe, if it's overwhelmingly tomatoey with a hint of sweetnes it's overipe. You look at it and you must get a solid red (or yellow-orange for some varieties) all over the tomato - if you have spots where the color is less intense with a shade of green it's underripe, if you have spots where the color is more intense with a shade of burgundy/brown it's overripe.
@@marioguidotomasone1265 yes ,yes,yes …you tell ‘em … truth made simple ..this technique will NEVER fail the user …thank you for posting this VALUABLE information my friend!
@@marioguidotomasone1265 I've grown Black Hungarian tomatoes in N Calif. They do,. Not. Get. Solid. Red. They really cracked, but I've found that if you grow them under trees. Less bubs. Less cracking. Better ripening. Ripen faster.
@@bradroon5538 you're absolutely right, there are some varieties that do not get solid colourd 0 your Black Hungarian or our Cuore di Bue to name just a caouple, but these are justs ome very special ones that you normally don't get into untile you dont't reach pomodoro class 201- and the touch+smell thing is always the same anyway. Hope you'll agree that my hints are good enough for pomodro class 101
@@marioguidotomasone1265 I just love heirloom gardening. We raise enough San Marzano, orange, and black AND red cherry tomatoes to can up a year plus worth of salsa for Mexican dishes, pasta sauce, and I'm slowly depleting the tomato juice that is a byproduct of that.
This makes me cry, why because I was just diagnosed with Type 2 Diabetes and can't have pasta, bread, rice etc., but I can use some vegetables to put the sauce on, but no pasta 😣. Yes I've done the tomato & mozzarella salad, which I can have yum. Love the new kitchen. Be Blessed. 😊🇺🇸
I happened upon Pasta Grammar by accident and BOY am I SO HAPPY. You two make me FLY!!! I cant get tired of watching and I do…over and over... I ADORE Chef Alfredo-he’s an absolute character lol - woukd love to see more of him. Watched the How To re: tomatoes: Got the courage to make Pasta allo Scarpariello and it was a raving success! Cant wait for your cookbook Eva! Love you two❤️❤️
Thanks for sharing guys! One thing I've found is that it's worth it to spend a little extra on the Mutti and Pastene whole peeled tomatoes. You'll notice, the ingredients will have no added citric acid and calcium chloride. Lots of store brand and national brands have these. The reduced acid really helps my insides due to my love for Italian food! :)
I am so happy that you share your recipes with us. I wasn't able to get 99% of my grandmother's recipes before she passed. I was able to get her tomato sauce recipe though. I'm thankful for all the great Italian recipes you share with us. I will be making the Carbonara recipe very soon.
I am learning so much about Italian quisine just watching your videos and trying things. The biggest hurdle is, I am from India and some of the ingredients are hard to source or very expensive here. Thanks for making this videos. They are highly entertaining and educational.
I love the tour of tomatoes. I enjoy the San Marzano from Italy. The clean and rich tomato flavor is good without much help from additions. State side, the Roma is a great go-to for it's low moisture and fleshy structure that delivers a tomato flavor that stands up to cooking and added ingredients.
Our apologies for the echoey sound, guys! The new place is still pretty empty as we move in and our old mic wasn't up to the task. New sound gear incoming :)
Its fine love the channel
I noticed it, honstly doesn't matter to everyone trying to get information.
Please, please make a video on a diy brick oven sense you don't have the wood oven in house now.
Please, please build a wood fired oven for Eva and "chef can't cook" so harper doesn't have to step in and do some manual labor (think "chef can't cook" is going to steal Eva if harper can't prove himself to be a badazz!).
Luv the videos and ty for all the knowledge.
its not the problem with your mic, its the room.you'll need room treatment i can suggest a link that would help. www.primacoustic.com
Have you not unpacked the sharp knives yet? You shouldn’t need to saw through fresh tomatoes like that.
No need to apologize. Video is great. And as always made me hungry and envy you, Harper. 😏
Dipping the end of a loaf of Italian bread into the sauce is a Sunday tradition for every Italian child. Thank you, Eva and Harper.
We also do it in Spain. One of the most wonderful pleasures in life! 😌
In ex Yugoslavia, too🙂
Screw the children... us big kids are first in line!!!
Yes! When I had an older couple living next door, I would make extra sauce and take them some home made bread and sauce.
@@judoloro home made bread is the best. I buy big home made loafs from a small bakery close town. Is wonderful.
You could tell that she just loves him so much. The way she looks at him when he talks is so adorable. They are the cutest couple.
I was thinking the same thing when he was talking about the cherry tomato dish 😚 Italian cooking is soo good =] I might give that recipe a go ❤️
Yes, and you can see how he loves her just the same. 😊♥️😊
We NEED more Eva reacting to people doing italian iconic recipies
Eva: “Can you buy some tomatoes?”
Harper: **sweating intensifies**
Lol!
The meme is **profusely sweating** ,
**thing intensifies** has another meaning
Yes I know I'm being pedantic
I’m an American that has always been so fascinated by cooking pizzas and pasta sauces from scratch, it’s not the usual way in America! Thank you so much Eva for sharing the Italian culture with Americans!! I love learning from you!
I love cooking from scratch. I do have a few cans of pasta sauce in the cupboards for when I have had a long day.
Most of the time I cook my own pasta sauce, Indain Currys. For me I try to cook everything from strach as much as I can.
Calling it now: Harper is going to build Eva a brick oven in the future :)
I was surprised there wasn't one already at the new house.
They are in AZ now just throw the bread on the sidewalk it will cook.lol
@@toecutterjenkins A built-in, open-style tandoori oven at every home!! 😅🤣
@@toecutterjenkins Loved your comment and so true!
Can't wait to see the new oven!
I know this video was posted a few months ago. I finally got around last night to make your scarpariello. I followed your directions exactly. My wife and I are both second generation Italian of Sicilian roots. We live in NYC so we have access to many Italian foods. however, this dish was so simple to make and was so amazing that I felt compelled to thank you.
❤️❤️❤️❤️
My mother told me that when she was a child she would taste (test) my grandmother’s sauce with a piece of bread too! I love you, Eva. You bring back a lot of great memories of my mother and my Nonna! I love your voice and especially your accent! (My grandmother was Barese, so I know it’s a little different but I love it!)
We did the same. After church on sundays.
I am addicted to the simple pasta sauce you made!!!!!! Olive oil, garlic clove, cherry tomatoes cut up , pasta water and fresh basil and fresh grated Parmesan !!!!!! I add some salt and a pinch of sugar!!!! OMG it is amazing!!!! I put it in pasta but I have also used it as a dip for my freshly made taco chips!!!! Thank you Ava😘😘 Dianna
lots of great tips here! thanks for sharing Italian Culture!
In my youth in New Jersey, my family would make several hundred jars of tomatoes and passata for the year. Today, I only purchase “Made in Italy” and not “Italian Style” tomatoes. Thanks for the tip on the nduja…Buon Appetito!
You make me wanna cry, I miss home so much when I hear things like this. I learned about the caring for tomatoes as a kid at Nick Fiorentino’s farm in Blue Anchor. And Nick would make the most delicious hot ketchup - more like a salsa - that he’d bottle in coke bottles. We’d gobble up every bottle we got in a few days. Jersey tomatoes. My.My.My. So good! But yeh, the San Marzanos - liquid gold in a can.
@@southjerseyjim5049
The Cento canning plant is across the street from Amazon off of Route 295 in South Jersey. But Jersey Beef Steak tomatoes are the best in season Yummy🍅South Jersey White corn 🌽 Too ❤️💜💕🧑🏻🍳
There are a lot of great and terrible tomatoes in america, it's where tomato's began after all, but the first time I bought real san marzano tomatoes to make sauce they were the best tomatoes I had ever had in my 34 years.
@@anothercheryladventure9387 silver queen!!!
I watch a lot of America's Test Kitchen and American canned tomatoes consistently beat out Italian ones in their taste tests.
9:50 In Bari we make a type of frisella with tomato sauce, in oil lampascioni (tassel hyacinth), in oil artichokes, olive oil and a splash a wine 😁
Caprese salad is one of my favorite salads of Italy. This is the perfect salad to indulge: perfectly ripe tomatoes, superb fresh mozzarella, and the best olive oil money can buy. Eva is correct, I have never had caprese salad in Italy that features balsamic, or any vinegar. However, if you like vinegar in your salad, this is the perfect time to sprinkle a few drops. Another version of pure heaven. Just don't call the vinegar salad caprese if there are Italians around. Be sure to have a nice slice of bread handy at the end. NEVER throw away the leftovers of a great olive oil.
Ha! We've been cutting pizza with scissors in my family forever, and I thought it was just a weird Swedish thing my family did, but now I feel vindicated! Thanks Eva!
I live in Scotland and do it too! My partner always gives me hassle for it, but it just makes sense.
We cut pizza with scissors and a wheel growing up. The wheel would ruin a pan, so we used scissors. A wheel on a cutting board.
I spent time in Apulia, it was common for pizza to be cut with scissors ✂️
I'm of Polish descent and we made homemade pizzas. We used scissors to cut pieces. Just makes sense.
Eva should make a cookbook with recipes featured in their you tube videos. My mouth is watering as I watch her cook in this video. Tomatoes are my favourite food!!
I used to make a Caprese for breakfast every morning, with home-grown heirlooms and basil.
Because of this channel and Eva's wonderful cooking and her many different suggestions on how to cook authentic Italian food I have completely upped my game in making pasta sauces and pasta. In the last 6 months they started carrying Mutti Pasata here in Canada and I was overjoyed to be able to buy it and use it in my pasta sauces. You know you're addicted to this channel when your bf says "I'm cooking the pasta and I am NOT going to make Eva cry" :)
😂😂😂❤️❤️❤️❤️
I discovered passata Mutti about 3 years ago. When we were in mandatory quarantine (my country totally closed for 3 months) the first thing my dad said was, "buy the Mutti" 😂 Peruvian regular tomatos just don't taste the same.
@@Remo_lu i wonder if mutti abroad is the exact same one in italy or they use different tomatoes in other countries. Like nutella does. Do you know if they write on the jar "italian tomatoes"?
Please share Eva's view on Pasta Salads for summer!
I can't wait for her cringing
Awesome idea!
I want to see the disappointment on her face 😂
That’s because 9 times out of 10, they’re AWFUL 🤣
Yes, but then afterward, she will innovate and teach us something amazing and delicious!
Its easy but not cheap to make your own. Just make a good vinegaret add some chopped hard salami good cheese and anythi g else you like. Roasted peppers olives. Good stuff.
We have a big Garden every year and grow all types of tomatoes I particularly like that dish with red and the yellow Sunkissed cherry tomatoes. Plus the red in the yellow together makes it look really nice.
As someone who has seeds from over 100 heirloom tomato varieties and grows around 70 each year, I cringe really hard when people say that tomatoes are all the same. I personally love the green when ripe varieties, as well as the orange ones. After that come red tomatoes. Fun fact, the first tomatoes in Europe were yellow and that's also the origin of the italian word for tomato.
Black Prince?
@@gregoryschmidt1233 tried it. Good taste, but cracked often in rain.
Pomodoro = pomo d'oro! Never thought of that
@@fusadiluna apple of gold... golden apple.
Orange tomatoes are a new discovery for me. They are worth their weight in gold.
Oh my gosh, you just brought back a childhood memory. My mother would make sauce. I could never wait until dinner, and I always put some on bread. 😋
Which country?
Eva made the pizza. She can slice it any way she wants.
Word.
I have been cutting pizza with scissors for years and yes people laugh when I tell them but it works
and now I know why Harper supported this channel. he gets lots of fresh made food. lol love this channel. I can learn so many things I never thought about.
I needed this in my life... The days of going to the store and just throwin whatever round and red looking tomatoish thing I could find to use is over. Also I possibly see a Ooni in your future if you like making pizza that much.
Lucky, Eva, I can get Mutti products here in Budapest. And our fresh tomatoes are sooo good. Thanks for all the tips! Nice day to you and Harper.
Igaz, hogy a magyar paradicsom kiválóan alkalmas az ilyen ételekre, csak ne helyettesítjük kecsuppal! :)
You are fortunate! Terrible tomatoes in America unless you grow them yourself or find a good farmer’s stand.
@@radianttadpole6363 yes, you are right
I used to think our fruits and vegetables were good until I ate my first peach overseas. The products are so much better and cheaper here in Budapest, too.
@@radianttadpole6363 Oh my God. At the moment I envy all of you. i am Italian and live in japan. I mean: Japan is a wonderful country with a delicious cuisine. BUT tomatoes... (and oil... and cheese... and vegetables and fruits in general...) nope!!!
@@lorenzoamato953 R.I.P.
I have cento San marzano tomatoes in my cupboard right now. Every time they are on sale I grab several cans.... and treat them like gold! It's the only real ones I can get! Thank you guys for your videos, info and basic human kindness. I wish you all the best and look forward to your videos. Been subscribed for a few years now. Salute e chin chin!!!
I do too! But definitely going to try whatever others Ava recommends.
Costco sells San Marzano tomatoes and passata.
Omg! Dipping Italian bread in the sauce! One of my favorite memories from childhood!
Fantastic video! ❤️
I am from San Marzano and I took pride in seeing how a typical product of my area is so appreciated even in the US.
San Marzano tomatoes are perfect for a tomato sauce or on pizza. They are sweeter than other tomatoes and have very few seeds. You should all try them at least once in your life!
Honestly, I don’t many folks of Italian descent who don’t use San Marzano tomatoes. I’m 56, and I have always remembered it this way. The ones that don’t, well, we don’t want to talk about them.
@@southjerseyjim5049 nice
I'm American, not of any Italian descent, but I love good food and always have several cans of San Marzano tomatoes in my pantry.
Awww baby Ava is so cute! Adorable as she is beautiful today!
Eva baby pics: Bella, Bella, Bella
Wow! I just made spaghetti with that amazing cherry tomato sauce! Best pasta I’ve ever made in my life! I cannot wait to try more of your fantastic recipes! Thank you, Eva and Harper!! ❤️✨
Nato cresciuto in Italia e ancora ci vivo, percui mangio tutti i giorni così, ma vedertelo fare ogni volta è bello e fa sorridere pensare che per molti certe cose siano nuove o da imparare, e voi lo fate con simpatia e spero continuiate così 👍
Every single Calabrian kitchen I've ever been in has those same strings of peppers hanging on one wall. Lol. A bit of Calabria away from Calabria.
or any Cajun home in Louisiana, lol but yeah youre right
They bought those in Hatch, NM
The ristra of chiles is also a Mexican and Southwestern American thing.
@@e.urbach7780 it's part of my
Hispanic heritage here in NM!!
When I lived in NJ I had huge gardens and grew little hot peppers and dried them. I strung them on fishing line to use in the winter. When I grabbed one to use in a pot of soup a million little moths flew out of the batch. I moved them to my porch and let them find a new home or freeze over the winter.
Eva, I’ve made your simple sauce three times in the past few weeks with very local farm tomatoes, once with “Early Girl” & twice with Roma tomatoes. Had to be patient to let them ripen more, but BOOM, I have never ever tasted such delicious sauce. Thank you sooooo much for sharing your recipe. Exceptional! Love you guys & hope you’re enjoying Tucson. We love Tucson & have traveled there for the past 20+- years for the annual Gem & Mineral Show which takes over the city.
I truly love these instructive videos showing what Italians do or use with each product. No one else does this. You two are gems.
I love the Italian minimalist approach to cooking. I will try to make Eva's tomato sauce.
Those chillis hanging at the corner.... a true calabrian kitchen ❤️
Italian cuisine comes directly from the heart. There’s no other one just like it.
I made the pasta Allo scarpariello tonight and it's my new favourite dish. Funny that I had inadvertently made a similar dish once to use up extra tomatoes, but it wasn't nearly as good. (I had used way less olive and too much garlic) But the right technique shown here makes all the difference!! And if course I stopped at the Italian store and bought really good parmagiano reggiano.
My grandmother Mary Barbieri was born in Sicily and came to America when she was still a little girl. I just stumbled across your channel and I am learning so much. My grandmother passed away when I was 14 so I really don't remember her recipes. I want to embrace my Italian heritage and I am so enjoying your channel.
This.has definitely become a Sunday morning tradition for me
Me too! And they drop it so early for me that I can watch it with my morning coffee❤️
Omg dipping bread in the Sauce is da best . My grandparents had a huge garden and every summer was time to restock on fresh tomato sauce . Omg pick the best tomatoes cook them and boil mason jars to preserve the sauce . I'm glad I watched everything my Grandparents did and I'm a professional cook/chef fine dinning for 27 years helps . But I keep the old traditions alive and try and pass down to my nieces and nephews.
A few years ago, I had a lot of cherry tomatoes that I knew I wouldn’t be able to eat before they’d go bad, so I decided to crush and sauté them, and add them to pasta. I never realized I basically made Pasta allo Scarpariello. Btw, on the website, you spelled it “Sacarpariello.” Love your videos! Hope you’re enjoying Arizona!
I have tried to grow San Marzano from seed over the years. Success has not been good. We have heat in southern Illinois but too much humidity. Have had a lot of success with a seed for Napoli! Excellent !
The pasta allo Scarpariello looks like such a delicious and easy recipe (and accidentally vegan 💚) can’t wait to try it :)
I just discovered you today !!! I am not a chef but I have worked for several chefs in the Pittsburgh area over the years, and I operated a small pizza shop for 5 years, and I am in the process of starting another after 23 years. You both are quite informative and even technical, which I find fascinating ! You confirmed many points, and showed me many new points !!! I will keep watching and
MILLE GRAZIE ‼️
Very honest and accurate, this is what I love about the two of you. I have found two other Italian tomatoes you should try, La Squisita certified and Bionaturae. Pastene and Stanislaus from California are also contenders for the best in the world.
Thanks to Eva I buy Cento tomato products and pasta. Eva and America's Test Kitchen are my mentors!
That salad used to be on the side of my tractor trailer when I drove for Saputo they make the best mozzarella cheese in Canada.
an italian explaining to americans tomatoes is just amazing, they came from america lol e io sono italiano tanto per mi fa veramente straridere che eva spiega i pomodori dovrebbero saperli a memoria come il tacchino ahahaha
Thank you for the brake down on the can tomatoes! I live in Newfoundland, Canada - the furtherest easterly province in Canada. It can be hard to get good, fresh produce here due to the transportation time. It can also be a bit expensive. I like using the San Marzano tomatoes, but it's $5 here just for the small can! I will try the Mutti one next :)
Grow your own fresh tomatoes in the summer. Start them inside in early spring.
Pasta Grammar for me is the most practical guide for Italian dishes. 👌
These pasta sauces looks so good and simple to make. It blows my mind that tomatoes are a new world food when they are almost synonymous with Italian cuisine. PS: I use scissors to cut pizza too. Thank you Eva & Harper.
This fella never ever NEVER EVER criticizes her cooking !!! Smart man
You are now in a single family home in Arizona. Get some big flower pots, potting soil, and climbing cages and grow your own.
Eva knows that tomatoes grown in Arizona will not taste like tomatoes grown in Calabria.
Summers are way too hot there. 100 degrees F for months are a problem. Must use an overhead mesh screen to soften the sunrays to succeed. Watering/irrigation and good soil are necessary. Fall and spring are okay to grow.. Spiders, scorpions, snakes etc are a problem though. Good luck, Eva
@@carson5196 i live in Arizona and i am growing tomatoes as of now. You gotta put them in the shade. Use a five gallon bucket, potting soil with compost and fertilizer. Your tomatoes will fruit a lot.
It depends where in AZ. High altitudes aren't so hot.
They indicated Tempe as their location.
I have grown and canned my own home-grown tomatoes for at least 25 years. On occasion, I've purchased locally-grown plum tomatoes from local growers when my garden failed to produce enough tomatoes for a full year's supply.
This video got me curious about how my own tomatoes would compare to the canned variety. If I happen to see one of your recommended products, I think I'll do my own comparison test.
Thanks for posting.
I always thought it was hype but this year we grew San Marzano tomatoes and picked them ripe off the vine. Unbelievable tomato sauce, after simering down for 2 hours and putting through the same foley mixer as shown here--- tangy, nothing I ever tasted before. Froze a bunch away but I doubt it will make it into winter. I grew Romas last year and they were absolutely tasteless and did not improve with cooking.
I put the caprese ingredients between a slice of focaccia all the time. Just recently we recieved a bottle of homemade olive oil straight from Sant'Onofrio, Calabria. Which was made by my coworkers Zio on his farm. I have never tasted olive oil as good as this, took the sandwich to another level. Next is aglio olio. Always enjoy your videos, thank you!
As a mexican it has always confused me that italian and internationally grown tomatoes are shaped like a pumpkin in media (the first one Eva showed us, the heirloom) whereas in Mexico I have always seen the "pomodoro roma / plum tomatoes" kind as the regular one in every tianguis (street markek). It's hard to find the other kinds. Now I'm wondering how did this beautiful fruit made its voyage through the ocean and started new families and thus variations influenced by the warm italian soils and their peculiarities, as well as the different human hands behind it...
Native Americans grew hundreds of varieties of tomatoes. Europeans just took a few of those varieties and bred them into a few other cultivars.Native crops were destroyed so we no longer have so many varieties. Italians get reference for creating tomatoes that really aren't that special.
Congratulations,you have given birth to an Italian true food show that’s well thought of, well balanced non biased.
A special word fo Eva.....Brava!.......Never!.....Never change!
13:25. Un piccolo particolare (ma con grande effetto) fa capire che in quella casa ci abita una calabrese. 😉
I love these two especially ava! Scissors to cut pizza? YES!!
The right tomatoes are always the ones you grow yourself.
Okay, the ones I grow for myself!
Love your show. You’re both so much fun to watch. Eva, I visited Roma many years ago, and almost didn’t return to US. The simplicity and presentation of the food was incredibly delicious. Since I knew real Italians that lived there, I got great lessons in cooking and eating. Watching your show reminds me of the wonderful time I had and all of the delicioso recipes. Mille Grazie 🍝‼️❤️❤️ love your hair!!
so not used to the new kitchen. lol. I miss the old rustic looking kitchen. but the new kitchen is beautiful though. :)
I've been cooking all of my life and I never knew this about tomatos. Thankyou Eva for your cooking skills and sharing them with us. You are beautiful.
The thing I miss most about your old kitchen is the acoustics. The new kitchen sounds like you are in a big, empty rental hall. 😕
We are fixing it, sorry!
@@PastaGrammar Sweet that you-guys are already on it!! Thank you for continuing the channel, from your new home in the desert southwest!! How fun is THIS gonna be?!
I agree
Nice piece of decorative tin behind the stove, hanging pots and pans, plants I think can help with acoustics...but don't quote me.
In my years of living I’ve found that “simplicity” is the extreme form of chaos” because things such as Ava’s recipes for the simply humble tomato for simple natural ingredients produce the BEST gourmet results that seasonal ingredients have to offer when they are fresh can fool the taster into thinking it took the most complicated recipe to produce that flavor …when in fact it was the “ simplest “…. Tomato,Garlic ,salt ,olive oil ,basil .. voilà perfection ❤️❤️❤️❤️
We LOVE Eva’s absolutely gorgeous hair!
Thank you!!! ❤️❤️❤️
I love Eva's "Bon Appetito", like a delighted child🤗
I want Eva to do a blind taste test of canned tomatoes. I want her reaction to Muir Glen.
That would be a good vid!
The only tomato I use is cento for my sauce and even for my pizza sauce. They are expensive but that’s all I use.
Pastene Tomatoes 'Kitchen Ready' second to none for cooking. I have tried ever San Marzano out there but none can compete. Not an easy find, and not inexpensive though.
That's what I use!!
Caprese is my most favorite of all time! It means summer to me.
Dude, man. You’re gonna have to do a video especially on Eva’s hair!
While it's true that she rocks that hair particularly well, I'm sure she'll tell you: the truth is, in Calabria they call that type/style "hair".
Mammamia, quanti ricordi delle estati passate con nonna a fare le bottiglie di pomodoro (e inzuppare il pane nella salsa, un MUST)!
My grandma used to tell us that the secret to avoid acidity in the tomato sauce is to get rid of the seeds of the tomatoes before cooking them, we never had to use sugar!
I also have family members that throw in the skin of a red bell pepper, it adds natural sweetness.
My mother used baking soda!
I hate tomato seeds. What is the best way to remove them?
The issue with removing tomato seeds is that you are also thereby removing most of the pectin of the tomato, and sometimes you really want and need the viscosity and thickening power that the pectin provides.
@@b1k2q34 cut the tomato in half and wash it under running water or in a cup using your fingers to scoop out the seeds
Wow that vegetable mill is something I will have to get! I don't like lump tomato sauce and this looks like it is the answer!
the way Eva was holding the first tomato is very cute :>
edit: (I smash tomatoes with a hammer, is that normal?)
edit 2: (notification gang!)
edit 3: You deserve more subscribers!
I made Pasta allo Scarpariello last week with some 'nduja. It was out of this world.
My mother would have to intervene in my "bread in sauce" shenanigans as I was like a heroin addict chasing a hit. A repeat dunk offender. 👍
Awe, you didn't mention what you use the paste for. I love that they've started putting tomato paste in a tube now because nobody ever uses the entire can, even though it's put into the tiniest can
I was waiting for that also. Sigh
Wow! Finally, finally, a great recipe for cherry tomatoes. Here in Texas the only tomato plants that bear fruit from early June till September are cherry tomatoes. I thought they were only good for salads and would dehydrate them when they were in surplus. I'm looking forward to making pasta allo scarpariello next season.
Scarpariello is better with linguine or spaghetti 🍝
I agree (gli spaghetti vanno meglio).
Hard disagree. Rigatoni or paccheri - this sauce needs ridges and surface area.
I never knew before that allo Scarpariello is existing before Eva showed it. And I'm 50. Now I surprise my mom and my friends with Scarpariello simply genius natural taste... Thank you Eva!!!
I would think the hardest thing is to know when a tomato is underripe, overripe, lacking flavor, whatever before you start to use them.
Touch, sniff , look.
That's it.
You touch it and you have to get a firm, consistent body under your fingers - if it's just hard it's underripe, if it's soft it's overripe.
You sniff it and you get the full tomato flavour with a hint of herbal scent - if it's overwhelmigly herbal it's underripe, if it's overwhelmingly tomatoey with a hint of sweetnes it's overipe.
You look at it and you must get a solid red (or yellow-orange for some varieties) all over the tomato - if you have spots where the color is less intense with a shade of green it's underripe, if you have spots where the color is more intense with a shade of burgundy/brown it's overripe.
@@marioguidotomasone1265 yes ,yes,yes …you tell ‘em … truth made simple ..this technique will NEVER fail the user …thank you for posting this VALUABLE information my friend!
@@marioguidotomasone1265 I've grown Black Hungarian tomatoes in N Calif. They do,. Not. Get. Solid. Red.
They really cracked, but I've found that if you grow them under trees. Less bubs. Less cracking. Better ripening. Ripen faster.
@@bradroon5538 you're absolutely right, there are some varieties that do not get solid colourd 0 your Black Hungarian or our Cuore di Bue to name just a caouple, but these are justs ome very special ones that you normally don't get into untile you dont't reach pomodoro class 201- and the touch+smell thing is always the same anyway.
Hope you'll agree that my hints are good enough for pomodro class 101
@@marioguidotomasone1265 I just love heirloom gardening. We raise enough San Marzano, orange, and black AND red cherry tomatoes to can up a year plus worth of salsa for Mexican dishes, pasta sauce, and I'm slowly depleting the tomato juice that is a byproduct of that.
This makes me cry, why because I was just diagnosed with Type 2 Diabetes and can't have pasta, bread, rice etc., but I can use some vegetables to put the sauce on, but no pasta 😣. Yes I've done the tomato & mozzarella salad, which I can have yum. Love the new kitchen. Be Blessed. 😊🇺🇸
I never noticed the colours of Caprese are the same as the Italian flag 😂😂
Just like pizza margherita
I happened upon Pasta Grammar by accident and BOY am I SO HAPPY. You two make me FLY!!! I cant get tired of watching and I do…over and over... I ADORE Chef Alfredo-he’s an absolute character lol - woukd love to see more of him. Watched the How To re: tomatoes: Got the courage to make Pasta allo Scarpariello and it was a raving success! Cant wait for your cookbook Eva! Love you two❤️❤️
Thanks for sharing guys! One thing I've found is that it's worth it to spend a little extra on the Mutti and Pastene whole peeled tomatoes. You'll notice, the ingredients will have no added citric acid and calcium chloride. Lots of store brand and national brands have these. The reduced acid really helps my insides due to my love for Italian food! :)
Just did a good quick tomato sauce with cherry tomatoes. Linguine Rummo, olio evo ligure e basilico. Il pomodoro è una ricchezza. Grande Eva!
This woman can even make pouring water look delicious 21:37! My pizza is going in the oven in an hour. Wish me luck.
Good luck!
If you ever see Scalfani canned tomatoes, you need to try them. They are made from Jersey Tomatoes, your cherry tomatoes recipe is our GO TO!❤️
I am so happy that you share your recipes with us. I wasn't able to get 99% of my grandmother's recipes before she passed. I was able to get her tomato sauce recipe though. I'm thankful for all the great Italian recipes you share with us. I will be making the Carbonara recipe very soon.
I am learning so much about Italian quisine just watching your videos and trying things. The biggest hurdle is, I am from India and some of the ingredients are hard to source or very expensive here. Thanks for making this videos. They are highly entertaining and educational.
I live in a farm and when tomatoes are nice for making souce... Its the best time ever. I also love dipping bread in the souce 😁😁😁😁
I love the tour of tomatoes. I enjoy the San Marzano from Italy. The clean and rich tomato flavor is good without much help from additions. State side, the Roma is a great go-to for it's low moisture and fleshy structure that delivers a tomato flavor that stands up to cooking and added ingredients.
I use whole peeled San Marzano tomatoes for everything. They are a little more expensive but they make a big difference!
Thank you for the great video.
I love Greek and Spanish as well. 🙏🏻🍅🦊🍁Olives green black. Martini 🍸Just a spray of Vermouth. Dry not sweet.