How to Make the Freshest Tomato Sauce | Jacques Pépin Cooking at Home | KQED
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- Опубліковано 28 вер 2024
- Jacques Pépin's techniques help preserve the flavor of tomato in this fresh pasta sauce . He starts by demonstrating how to cut the tomato before blanching to make tomato concassé. Blanching helps the tomato skin peel easier. Some recipes will suggest submerging in ice water after blanching, but Jacques recommends skipping this step as it changes the taste. Fresh tomatoes are one of summertime's best gifts. Happy cooking!
What you'll need:
3 ripe tomatoes, olive oil, 1/4 cup onion, 1 garlic clove, fresh thyme, salt, sugar, pepper, butter
Jacques Pépin Cooking At Home: Tomato Techniques
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
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Skin-off I can understand - it's an irregular shape and the rule of all ingredients is that they should be the same size as each other. But I've never understood why to discard the seeds. Would love to know.
That's because it would most likely make the sauce watery.
Seeds can add bitterness to the sauce but if you don’t notice it personally then don’t worry about it
@@JasonCust Thanks - good to know. May have something to do with the species of tomato, mine seem to have sweet seeds.
IMO seeds have no flavor and it's not a nice texture. I don't mind them in a tomato sandwich but don't want them in a sauce. The important thing is that you enjoy your own food.
Your questioning a Msster Chef? This man is not Bobby Flay or Gordon Ramsey.
This man is a culinary treasure.
When the crazy world gets me down, I watch Jacques cook. What a treasure he is!
The man simply can’t be beat. Forget public health, if these videos were mandatory for all adults a majority of health problems would disappear within a generation or two.
I have been a Jacques Pepin Deciple since the early 90s. He is a legend. THANK YOU JACQUES!
Master Chef learned all the most complicated recipes and techniques, but understanding that they are all built upon the basics. Here we get the foundation towards anything you might want to create.
Merci Chef.
And that he can enjoy these very simple things. He really seems to really appreciate them in their simplicity.
Some cooked tomato is the foundation toward *anything* you might want to create?
I quite often want to create pies.
An absolute legend. Jacques is class.
That all knowing look that Jacques flashes at the end when he tastes the sauce is all one needs to know. That’s his supreme confidence in his ability to execute- he KNEW it would be good. A true professional. Yes!
Of course he knew. It's not possible to make that taste bad.
I never thought of adding butter. I always learn something!
And not a lot of herbs. Just thyme. No seeds?
........... I'm Italian and was raised cooking Italian food. This is not the first time I have seen him add butter to a tomato sauce. After I saw him add the butter, I just had to try it on our family recipe sauce. WOW..! It does something wonderful to the sauce. Been adding the butter ever since. Besides,.......... who doesn't like butter..? Been watching him for a long time. He's fantastic.
I'm considered by my friends and family as a pretty good cook. When they describe me that's one of they things they inevitably mention...I owe it all to this man. Thank you and God bless!
Love, love, love me some Pepin
THIS GUY REALLY IS A PRO!
I love this man. So pleasant and truly one of the great chefs. God bless him.
I grew up on pbs with this guy
Just love to watch these Jacque Pepin cooking shorts. Butter is something I like to add to tomato sauce so he makes me feel good about that 😅 I've made sauce from fresh plum tomatoes but Jacque Pepin just made it ten times easier 🥰
I love this man too. Reminds me of my father. Glad to see he is still cooking my Dad cannot anymore!
Съвършено в простотата си. Благодаря, Шеф Пепен.
I always added onion. My girls wouldn't eat them. So I put the onion in blender with a small amount of sauce. Added it back to the pot. And of course lots of garlic.
Who wishes that this is what would be on the food network....I need recipes not scary cake competotions
I agree, recipes and techniques are very important and entertaining.
What ever. Just don’t watch those channels.
I agree! Wayyyy too many competitions, and not enough culinary instruction.
@@brendaharrup6693 Used to be cooking shows were much like this. Emeril ("Bam!"; shout-out to Elzar as well), Mario Batali, even Martha Stewart...Just a cook, a countertop, a stovetop/oven, and the talking through the cookery...I miss that style. The only cooking contest show I really liked was Cutthroat Kitchen. Although the UA-cam channel Sorted Food, couple of chefs and a couple of very-skilled-not-chefs, is a nice blend of competition (good-sported, of course) and instruction.
Eh… I’m not going to get TV subscription even if they had this on the food network. I’ll just watch on UA-cam.
My favorite Chef. Always a winner and makes everything so easy and understandable.
I love his kitchen! It looks comfortable.
I made his spaghetti with anchovies and garlic for dinner. Delicious and easy 😊
............... A great dish. I love it. Some have complained about the smell. I tell them not to eat this. I'll eat your portion....!! Ha ha. Every dish he makes is good. And for me, I always seem to learn some small lesson.
Wow, simple but complex, I Will remember this master class
Similar to Marcella Hazan's 3 ingredient sauce, which I find is an excellent starting point. Always enjoy Jacque's Pepin
...................... I have her books. She was very good at cooking. She explained everything.
Hi Jacques thanks for all the recipes🙂
I have 25 tomato plants of all different varieties growing in my backyard. I'll definitely be making this one a lot this year.
Fantasztikusan egyszerű és nagyszerű vagy. E receptről jut eszem, főzhetnél egy magyar lecsót.
Everything he does, done with love!
I made this, and it is delicious. Simple, full of flavor, and so fresh. Thank you, Jacques.
My very first cook book was his book.i enjoy all you share with all of us here.thank you
Master at work, excellent and simple
world treasure, this man is
So quick to make. Looks delicious! Can't wait to try it. Thank you Chef! 👍
What a genius.
Wonderful with a nice piece of grilled fish.
Merci Chef Pépin !!!
I make this a lot… I never knew it had a proper name… I just call it fresh sauce! 😊
One of my all time favorites ❤
I can't thank you enough for sharing this episode. Appreciated.
Most of all,
my admiration and respect for M.pepin for sharing his knowledge/experiences. As always.
We wish him good health. A happiness.
Jacques Pepin - Still doing it like a boss!
Thank you Chef !! I will try it this today !!
Simple and delicious. That's how I make mine. I need to try the thyme and butter
I love this man!
Delicious. Thank you Chef.
Like many others have said. I would happily watch him boil water.
Add a bit of anchovy paste to give the tomato sauce a boost of flavor.
No. Way. This is a tomato🍅sauce
@@sianwarwick633 try a little squirt of anchovy paste and then tell me no way;)
Hey, I say you’ll be swayed to say “way!”
Love and respect Sir 🙌 ❤. From you I over the years have learned a happy life is ,Good friends, Good Wines 🍷 and Amazingly good Food. Thank you so much for the memories ❤ 😊
This was delicious, simple, and easy. Thanks for airing the video!
I wanna cook with this Gentleman.
See those sponges?! I use the same! Never felt more like a pro
The Master!
Love this gentleman❤
great quick recipe make it most weeks I add pasata to bulk it up a bit.
I do this same thing all the time
Ship the thyme and use basil instead. Then add a small piece of beef bullion. Yum.
I was waiting for the butter to make an entrance 😂
.................. He's French...! I now add butter to my family sauce. It really makes a difference.
I love his videos because he makes small mistakes - like not enough water on the blanch - and just gives a good “anyways” and moves on.
Nice! Maybe I’m a little bit surprised that M. Pépin doesn't use an old-fashioned Mouli but hey - he knows best 😊
I love him too!
Great recipe! Girls, only cook like this!
Love your cooking
That is good. Now, if you want more deep in the sauce you have to cook it covered at low heat for 30 minutes, and also in my restaurant for more freshness taste we prefer to add a branch of minced celery with the onion, and we add 10 leafs of Basilic 5 minutes prior to the end of cooking time. Enjoy 😊
Even this guy could be our president
Hi Tima Salter! My name is Mel Salter from Colorado.
That realy is the right way from fresh tomatoes. Ged rid of the skin, the seeds.
That's a cool way to do it when you are making a small batch.
lmao dudes in the comments talking like they know better than Jaques Fucking Pepin
I like how the seeds were removed.
Yummmmm
i have a salsa tomato and need to save the seeds anyway: a neighbour gave the seeds to my brother........forty years ago. they are almost like a persimmon and reg. size but remind me of cherry tomatoes: tangy. so saving the seeds is a no brainer pour moi.
Used to watch his cooking shows on TV. Eventually they stopped airing them. A very sad day 😢
Anybody know what is this awesome pan Mr Pépin is using? 🙏
Yoh!!!
❤
After a short blanching, l always put the tomatoes into an ice bath.
How do I get rid of the brutal acid reflux from the tomato slice turning 38?
Damn it Jacques. You've inspired me unexpectedly to cook more and alongside my lovely wife!
And happy cooking it shall be! To your health sir...
My brother adds carrots to his tomato sauce. I can't use tomato pieces in mine or the guys won't eat it.😊
"A little piece of butter"
My Mother put some sugar ....huuummm
Imo it helps a lot, but my theory is it's because I typically use lower quality tomatoes. Italians freak out when someone adds sugar but they have higher quality tomatoes.
@@user61920 I didn't know how Italians feel about it, but I know I don't like to add sugar. I love the acidic taste. I like to make entomatadas!
🙂👍
Butter huh? Didn’t know
🤝🤝
Why would someone add butter in a Tomato sauce? Why?
No need for butter. Rest is ok, traditional tomato sauce.
book buk
Johnson Kevin Rodriguez Eric Lee Linda
! ! !
:)
why does the tomato sauce look like water with tomato pieces in it?
pare
Quit the sugar. No no no!
You guys could be making A LOT more money off his vids if you would post them more often during the week. Why wouldn't you do that?
Meh!
Rubbish, the inside of a Tommy is seeds and water which I can understand if you discard it but the skin is full of flavour as it's been in the sun for months..it all depends on the quality of the tomatoes.
What Pepin forgot, you still don't know
I hope you are not feeding that sauce to other people.
😮
And why not? You could learn a lot from Chef.
@@davidbarnett8617
Putting your hand in food and sauce when you are presenting it to your whoever like that ( not hygienic) not good enough for me ,
maybe you can eat s*^% from chef like that but I can’t .
@@aemiliadelroba4022 You clearly have no idea how a kitchen works.
@@davidbarnett8617
and you clearly mix your germs and your food 🥘 but you don’t care .
People forget how we get COVID and Salmonella food poisoning.
I love this man. Ive met him! Total and complete class act and gentleman. These videos were my introduction into cooking and awoken a passion in me I didnt know I had. He knows how to make the most complicated dishes and sauces in the world yet has no quarrels about using a hot dog or slice of processed chesse in a dish. I could watch him boil water all day in awe.
I'm envious that you've met J.P. Have had a healthy crush on Chef for over 20 years. Love everything about him....looks, voice, mannerisms, his great love he had for his late wife, sense of humor and how he interacts with his family & friends....not to mention his vast expertise of preparing, cooking and serving food and his art work.❤❤
Me too! 😊
So lucky you got to meet him! 😊❤
Sounds a bit like me 👍🏼
I love him he’s amazing I have watched him on pbs my hole life I’ve always wanted to meet him❤
Perfect! Just In Time little video for the new summer tomatoes! Love from Bulgaria! I have no other words to express how I feel watching and listening to this man preparing food!
You can see a beautiful lifetime of work in his hands. The spirit of the joie de vivre.
I also have met him! The fastest 27 minutes and 34 seconds of my life, he is most definitely as humble as they came. He is great full for every one of his fans! Or as he calls us his students!!.
Take that fresh tomato sauce, add lots of fresh basil and dump in a pound of bay scallops. Pour over thin spaghetti or linguini and it's an amazing quick dinner.