Cherry Tomato Pasta Recipe: Ingredients: - 1 bag of pasta - 3 tablespoons of olive oil - 1 onion, chopped - 2 cloves of garlic, minced - 2 pint of cherry tomatoes - 1/4 cup of grated palm - 1/4 cup of chopped parsley Instructions: 1. Start by cooking your pasta according to the directions on the bag. 2. To another pot, drizzle in 3 tablespoons of olive oil and 1 chopped onion. Cook until soft (about 2 minutes). 3. Add in a pinch of salt and minced garlic. Cook for another minute. 4. Add in the cherry tomatoes. Cover with a lid and cook for another 2-3 minutes or until the tomato skin splits. 5. Get a potato masher and mash the tomatoes until they break down and release their juices. 6. Let the sauce reduce for a minute before you add in your cooked pasta. 7. Toss to coat the pasta in the sauce, then add in the grated parm and parsley. Give it one more mix and enjoy while hot!
Using that specific pastas entire bag equals out the the entire family meal to around 2100 calories. Without pasta, sauce equals out to around 600 calories. Honestly not bad for something that looks that good. I'll give this a go!
Yeah I just used good tinned tomatoes and make my own sauce with seasoning that way as is the cheapest. A full bag of cherry tomatoes costs a lot more than a pasta sauce jar and tinned tomatoes sadly.
As a classicly train chef I was taught not to not use fresh tomatoes. Canned tomatoes are the only choice because the flavor in canned has developed in such a way that makes the sauce taste the way tomatoe sauce tastes and fresh can never compare. I honestly want to try to see the difference.
I've heard European pasta is made with the ancient grain they grow there so it takes longer to cook and is a bit better for us anyways. Europe doesn't grow US grain because it's been altered so much. Smart.
He just forgot to mention to prep everything ahead of time.. Similar concept to reading a while paragraph in your head before you have to read it out loud or reading all the instructions to a game before reading them to a group.
That's why you prep while the water boils, then start the onions 3 minutes before you throw the pasta into the water. Then your sauce and pasta will be done at the same time. Pasta takes 8-11 minutes to cook.
@@skaterdave03 We don't allow so much genetical manipulation. Also, some pasta does not fit with some sauces. Like bolognaise does not go with spaghetti. Ask any Italian. You need fresh egg pasta for that (it soaks up the sauce much better). The better Italian pasta costs a bit more, takes longer to cook, but it's worth the price. Eg. your pasta should look white in the box, not yellow.
For those looking to save some $ just use canned peeled tomatoes. Also don't forget to add pasta water when adding the pasta to the sauce, the starch in the water will help make it lil thicker and saucier
Exactly ,pasta water is what I heard from every Italian Grandmother I've ever known lol and many used a nice brand of canned tomatoes too .If you'll lucky enough to be able to grow your own tomatoes ,that's wonderful but if U can't r want to make sauce during a season where U don't have any ,canned r wonderful too
I've basically doing that lately. Except I put them in my food processor for a couple of minutes, and then push the resulting mush through a strainer with a silicone spatula that allows the pulp and fluid through, but separates out the seeds. Takes a few extra minutes, but the results are nice :)
@@aleisaetheridge8682 pasta water is good. It's not good because it thickens -it's an insignificant difference unless you pack the pasta in and stir lots to keep it from gluing. It's good because it saves energy/time.
The thing is, a jar of pasta sauce is $1-2 and the amount of cherry tomatoes needed is like $8. It's not usually about time. Edit: we all live in different places. I can totally get pasta sauce for $2, I did it yesterday. You may not be able to do so where you live. When I originally made this comment, fresh produce was quite expensive due to flooding in my country, it's more reasonable now but still not cheaper that pre-made stuff made somewhere else.
I made this two times already. This was absolutely delicious. The first time I made it I only made pasta. The second time I made this I added chicken. I also added mozzarella and Parmesan cheese. This recipe is now one of my favorites. Absolutely delicious 😋🤤🩷🩷🩷
having done this, it doesnt look like much but it tastes amazing. nobody ever believes me when i say it either, so i feel his frustration at these comments.
Still better thay store-bought shit loaded with sugar and artificial food additives. I got so many allergic reactions from these "good looking" sauces I cannot even see them as food anymore.
I work full time in retail. I definitely don't have time or energy to cut garlic, smash tomatoes, clean the 5 different items I get dirty doing this. No. A jar is a product of capitalism, not laziness.
@@jasondeutschbein8102yep & Italians love capitalism just leave through the Rome Airport & it’s a capitalist experience I wish I could forget😳 We were paraded through expensive perfumes & products like cattle before getting to our flight ✈️ 😅
I have been a chef since 2010. When i went to culinary school i was taught canned whole tomatoes are the best choice for a tomatoe sauce, i was taught the canning process develops the flavor in such a way that fresh tomatoes can't compare in a pasta sauce but if you use a #10 can of whole peeled tomatoes that would be too much sauce so if this works for you great but the flavor would be better with canned. Maybe compare using canned oved fresh tomatoes and we will see if my chefs were full of it or not.
Canned tomatoes are picked riper whereas store tomatoes are picked unripe and artificially ripened using some gas. Ripe tomatoes can't be transported cause they are too soft usually hence canned tomatoes have better flavour a lot of the time
I just made sauce from a can of whole and a can of crushed San Marzano tomatoes. It was delicious! I just added salt, fresh basil, and dried Italian Seasoning.
@raymondrichards452 the soil in the valley is supposedly extremely rich and italians swear by these. They are kind if specialized though so not the easiest to find locally sometimes if you dont have italian delis and whatnof
Quick tip: Cook the pasta one minute less than the packages instructions and finish cooking it on the sauce, and use a bit of the pasta cooking water because its full of starch to thicken the sauce. Garnish with basil and nutmeg
I would also add some butter along with the pasta water to emulsify. This will help the sauce be a bit more creamier and will stick to the pasta better 😊
It’s much easier to just put in crushed and diced tomatoes from a can along with some tomato paste and spices and you get more flavor and a much better sauce texture
Diced canned tomatoes will never have the same consistency, since they have calcium chloride added, which prevents the dice from breaking down and getting mushy in the can. Unfortunately the calcium chloride also prevents them from breaking down as you cook them. This could possibly be and advantage in a rice dish, if you want to retain a bit of texture and shape, but not for a tomato sauce. Best bet is to use whole peeled tomatoes in a can, and just crush them by hand. Just make sure to poke holes in them with your fingertips before squeezing them in the palm of your hand, unless you enjoy squirting all over the place, though I suppose, some people are into that sort of thing.
@@highdadd6526 Yes, as long as you check for calcium chloride.Some crushed tomatoes, but not all, will have it. Some US grown and processed whole canned tomatoes will also have calcium chloride, but it will have less effect on texture than on the diced ones. Crushed tomatoes, can have very different texture, fro brand to brand. Whole peeled tomatoes can be diced, chopped, crushed, or pureed to whatever size or texture you desire, and thus is amore versatile product to stock your pantry with. But you are right, it ain't rocket science, it is food. Do what you like. I personally like to keep peeled whole, tomato paste, and mild diced Rotel in my pantry. I like the pate n the tube, because almost every time I open a can of tomato paste, i forget the rest in the fridge for too long.
Yes! Exactly what I do! I do Not add Any salt to the Sauce, (just to the pasta water), and I Do Add a smidge of sugar, because tomatoes and tomato sauce are quite sour. Sautéed onions, sautéed ground beef, tons of herbs, (steeped), and of course, more garlic than this gentleman used. Finish off with a little bit of the pasta Water added at the end. 🙃 delicious!
Glad that works for you. Up here where I live, it’s either a $1 can of pasta sauce, or $10 for the ingredients to make a pasta sauce from scratch. So…. yknow. In b4 I get shamed for not having a lot of money 😆
Nah no shame man. It's real gross how other people are hating on others in this comment section. If you can't afford it you simply can't afford it. You struggle to make rent but these guys giving you hate for buying a 1$ can of sauce vs 10$ of ingredients where if you were to reuse the leftovers you'd be a poor because "only the fresh is best" I've been broke before. A can of sauce and a bag of pasta for $3 CAD makes a couple meals (more if I ate proper healthy portions and was half my size lmao) is really just making the best out of a crappy situation. feel no shame brother/sister
@@atletisaxonia Alaska. Veggies and fruits are super expensive up here, especially in the winter, and especially with food cost inflation. Plus the quality is usually pretty shit, so you end up throwing shit out if you buy in any kind of bulk. The shipping woes have hit us pretty hard.
@@andrewscheelar9656 bless you bruv! We’re doing what we need to survive. I’m kinda glad that so many people don’t know the struggle, but I wish that more people would be able to empathize more easily.
No shame at all. I grew up in a third world country where the price of cherry tomatoes was so prohibitive that they were treated as a delicacy. Whenever someone whipped out a pack of cherry tomatoes for lunch, others would jokingly call them bougie. "Fresh is best" really ought to be followed by a "when you can afford it." So many places and so many people in the world can't. And that's not even getting into food deserts and fresh produce accessibility issues.
A quick tip if you don't want tomato's skin in your dish: Make a cut on the surface of every tomato. Boil em for 3 / 5 minutes. Take em out from the hot water and easy pinch em. Sorry for my bad English.. I'm from Italy. 😢
@@simongorer9570 i don't think they're saying that because they don't like tomato sauce, but rather the composition of items that went into making this particular recipe of tomato sauce. it would definitely be extremely acidic.
Yes, expecially since the time that it takes to cook the pasta (usually around 10/12 mins is not enough for those ingredients to blend and sweeten. The onions will still feel raw in texture and taste and the tomatoes will taste acid until it's the absolute peak of the season.
Do the exact same thing with a can of San Marzano (legit Italian) tomatoes, and you have literally the most perfect pasta sauce possible in the time it takes to boil the pasta.
I love how every “quick and easy” recipe starts off with pre chopped onions and diced garlic - getting their skins off and chopping and dicing is a chunk of time too
I love how the comments make it clear that you people are completely fucking inept to the point where chopping a fucking onion is a lot of work to you.
I think this is a great video. I would like to share my personal go to tomato sauce for pasta (I am Italian) - I do onion and oil like you do, but leave the garlic out -I use cherry tomatoes like you do, but add in basil with them - I do not add parsley and Parmesan , but once sauce and pasta are combined I add Pecorino. This is my Sicilian nonna recipe and I love it immensely. Thanks again
@@napalm17 yeah this definitely needs sugar and basil to balance the acid and add flavor. The tomato paste is a good idea, my wife is greek but her mom was Italian so she is well versed in this kind of stuff. I think the sauce just needed some body.
Actually, canned tomatoes work a lot better for sauce. Most fresh tomatoes, if not harvested in the perfect season while being in full sun, will be too acidic, not sweet enough and not have enough flavor. Canned are good quality and consistent. Also a lot cheaper.
@@makisp.1428 Please excuse the length of this post, but this is a factual explanation regarding the fascination with grape/cherry tomatoes and fruits/vegetables in general. Its highly likely you may not be in the high taster category or you may be too young to know what a tomato should taste like. The results of a massive study regarding human taste buds was released in the late 90's. It covered various races, ethnicities and all types of standard and ethnic foods. Across the board, the results were as follows: 25% of humans have poor quality taste buds. They can taste salt, sweet, sour and a few other things and that's it. 50% of humans have mediocre taste buds, they can taste some things but not others and the upper 25% of the population is what is called "super tasters" or "high tasters". We can pretty much taste anything, though we may taste them differently. What this means is that approximately 75% of human beings eat with their eyes first - if it looks good, to them, it tastes good. Many restaurant chains and food manufacturers/producers now operate under this knowledge - which sux for those of us in the high taster category. So, as to tomatoes, I grew up almost exclusively on homegrown tomatoes. Mom even canned tomatoes for winter sauces and I could make red sauce from whole, fresh tomatoes by the time I was 12. In season, we would have "tomato steaks" for dinner, sliced 1" thick, 5" in diameter, salt and pepper, knife and fork, and as kids, we loved it! I haven't bought a full sized, commercially grown tomato in any supermarket that tastes like an actual tomato in over 30 years. Plum tomatoes were good at first, 25 to 30 years ago, but even they have had their flavor destroyed with genetic modification. Grape/cherry tomatoes are the only ones that have anything like a true tomato flavor. I buy mine at Costco. Some are large enough to slice for a sandwich. (Sort of like pickle chips.) I didn't realize how often I complained of poor quality fruit when my neice was growing up, until her uni class took a trip to Japan. When she returned, first thing she told me was that she finally understood what I had been talking about regarding fruit. The Japanese do not allow genetic modification of their fruit. As a result the flavors are true, but they are very expensive and come wrapped like a gift. When niece went back to Japan a couple of years later she grinned at me and said, "This time, I have a fruit budget!" Basically most people today under the age of 40, raised in the U.S., in an inner city or suburbia, probably have no idea how most fruits and vegetables are supposed to taste. It's a shame.
@@tinamcnalley2575 Thank you for taking the time to write this response. I didn't know about the taste study. I certainly qualify for a low taster. However I have lived in southern Europe and know fully well how fruits and vegetables taste. The description that our current vegetables taste like cardboard is accurate. However, I would go a long way before I use cherry tomatoes in my recipe. My local Walmart has pasta and tomato sauce imported from Italy. If your niece ever gets to Southern Europe she will not need a fruit budget. As long as she tastes within the seasons.
@@dingfeldersmurfalot4560What part of "quick and low effort" did you not understand? Making your own burgers for example is almost always cheaper, healthier, and taste better than fast food, so why do people buy fast food? It's quick and low effort. Some people don't have the time or patience to make food. They pay for convenience.
Been doing this for years. There's so many easy pasta recipes you can make. Also don't forget to add a bit of pasta water when you stir the pasta into the sauce.
@@Tyronebigggumsbelieve it or not but some pasta sauces are already thickened, like a béchamel is thicker with a roux, plus the cheese thickens it more. You don’t also need or have to add the pasta water
Literally, this dude is delusional and theres like no sauce there. Stuff some of your personal dignity away and juat stretch it out with some tomato sauce bro. 😂🎉
I froze so many cherry tomatoes last summer. A few varieties I grew in my garden. Ive been stewing them with basil served over hot pasta. Next summer, I hope to can.
@@natashaletourneau5368 you can also freeze peppers. Having these available throughout the winter is awesome. Literally adding the heat of summer to a stew in the middle of winter 🥶
Trust me,,, just stick with the pear San Marzano's n keep the cherry tomatoes in your salad,, n for best results, semi fry your meatballs first in evoo n then take that leftover grease n drippings n spoon some of it into your sauce n let the meatballs finish cooking in the sauce as well..Can be cooked down n ready inside of 2.5hrs
I do a very similar sauce. Only difference is I half my cherry tomatoes, stir occasionally, and let the entire thing simmer until the tomatoes simply break down into a nice sauce. I’ve found the longer I let the tomatoes go, the better flavor I get out of the sauce!
My family tip is always add a TINY ( not enough to taste it) bit of sugar to any tomato based dish. It neutralizes the acidity & rounds out the flavors. It works & kicks it up a notch
I think why most people don't make their own, they don't want to have to buy extra ingredients, extra prep work, and more dishes. You can open the jar and put the sauce in.
definitely. the only extra prep i've ever put in for a meal so far is for egg fried rice. the only extra effort i am willing to put in for pasta is warming up the sauce on the stove with the pastas. tends to achieve a pretty good result if you already like the sauce. i also don't have to worry about my odd diet restriction around tomatoes if i just go store bought because I can trust a sauce that i've been able to eat.
I tried this and it was delicious! I blended it with a handblender and added some feta cheese and whipped cream for extra flavor. Also a neck chop on the side, it was great ☺️ Thank you for the tip, had a big pack of cherry tomatoes that was going old, I got a good use from them.
The problem with this is the cost of the canned sauce is the same as an onion, nevermind the other ingredients. So it doesn't really matter if it tastes better if the premade stuff is so much cheaper.
@@nicomastrangelo2004 USA. Where I'm at I can get a can of premade sauce for $0.98 and an onion for $1.35. Tomatoes are about $3 right now. So just getting the sauce and a box of pasta for $1 is cheaper than the tomatoes and onion.
@@nicomastrangelo2004 Idk where they are, because I'm also in the US and I pay $6-8 per jar of sauce (that doesn't taste like straight garbage). Onion and garlic are extremely cheap and a 28oz can of whole San Marzano tomatoes probably runs $2-3.
@@nicomastrangelo2004 DFW Texas, United States. one 24 oz jar of pasta sauce from Walmart: $1.24 USD One white onion at Walmart: $1.36 USD each (or $1.54/lb) -- so if you buy just one onion, you're *going* to pay that 1.36, even though it doesn't likely weigh a full pound (a really large one is maybe 10 oz). 10 oz of cherry tomatoes at Walmart (this is the least expensive produce store in my area, barring small local markets/friends' gardens): $3.48 USD .... If it helps you understand...a HUGE part of the problem in the continental US is *geography*. It's MUCH more expensive to truck and travel various foods all around the United States, while trying to keep it fresh enough to sell, even with refrigerated trucks. We *do* have a ton of farmland, but it's mostly in the middle of the nation...and the vast majority of our heavier populations are in cities closer to the coasts where there *isn't* any farmland..at all really. Most of our cities would be 100% out of all food and water resources if somehow put under a true siege for just 72 hours. Even our water reservoirs would be emptied.... Anyway...that's why the canned/processed stuff is so much cheaper in the US. Companies make it in *mega* bulk and then truck and travel it around to all the cities.
This is actually a really good way to make pasta and I've been doing it for close to year now. It's extremely good, flavorful, and easy to modify. Only critique is he should of left the tomatoes in longer until they burst.
If a person is a high taster/super taster "any" fresh tomato will not work. Most supermarket tomatoes have a cardboard flavor. Grape tomatoes have the truest tomato flavor and even they vary in flavor. Plum tomatoes at the supermarket 20 to 30 years ago used to work, but they taste like cardboard now also.
@@tinamcnalley2575depends on where you live and the tomato used If your grocery store tomatoes taste like cardboard, shop elsewhere or hit the farmers markets around you
Fantastic, just newbies should be advised to add it at the end to preserve the aromatic oils. Otherwise a huge proportion of that fantastic basil flavor will simply vanish.
This is how I use up all my excess cherry tomatoes in the summer. At the end of the season I turn them all into sauce and can it for the winter. It definitely has tons of flavor!
@@quincyquincy4764you can freeze the sauce after you make it or you can stew the tomatoes and freeze them alone, then make sauce later or use them for whatever. Will be happy to give you further tips if needed 😊
@@Icerosegaming you'll need to put it in some good containers made for freezing and it will last up to a year in the freezer. Make sure it is cooled down to room temp before adding it to containers and freezing. It will only last a week in the fridge.
If you don’t like the crunch of white onion, a red onion will cook down really well and still taste good. I’ve replaced white onions in my recipes cause I hate white onion crunch
The point of this method is to provide an easy alternative to most homemade sauce recipes. On that front, it's a tasty shortcut that I use all the time.
you can literally sweat onions, add garlic basil, oregano, tomato paste and either crushed canned tomatoes or tomato puree, a and then cook for 10 minute s in the pan, and get a quick pan sauce. better than this abomination, no italian sauce would be without oregano and basil.
Remembered your video and just made this tonight for my family! I cooked ground beef first, removed to cook the tomatoes and then added the beef back with all spices / onions . Was amazing!
Thought I was the only one using cherry tomatoes for tomato sauce. But I slice them in half, sprinkle with sugar and fry them in the pan first thing, take them out again once they're nicely caramelized and then do the onions, etc. Also, for the ultimate kick, add some instant tomate soup powerder in the end. It ain't cheating if it's delicious 🤤
Yeah i usually like this guys videos but I feel like this would be bland. It also wouldn’t add the same texture to the sauce as a jarred sauce would plus would have tomato skins and seeds which aren’t a good texture imo
What do you mean with "it's not seasoned?"... This is actually how me make tomato sauce in Italy 😂 we only use tomatoes, salt, garlic (or onion), olive oil, and basil. That's it. And I can guarantee you that if tomatoes are sweet enough (cherry tomatoes usually are) the sauce will be super flavorful and no more seasoning will be needed. Try to believe!
A few years ago I did this with cherry tomatoes growing in my garden. My husband wasn’t sure about it. He loved it when everything was done. This recipe is even better if you add baby spinach, peppers, & basil. I mix & match different ingredients from the garden. The newest tomato type in the garden this year is Brandywine. They’re a beautiful color; even better flavor I think.
Even though cherry tomatoes are usually really good, it can still suck sometimes. It's definitely not something that's gonna consistently be better than the canned stuff
Look for canned cherry tomatoes. I reckon they are almost as good and 1-2 dollars. No way I'm dropping 10-15 bucks on that many fresh cherry tomatoes for a sauce.
@@rudranshsharma7064 nope..not Bolognese.. then again, what's Bolognese.. Which are you referring to? American style or actual ragu from Bologna? So I take that back.. might be bolognese
Then you have a sauce full of tough chewy tomato skins. I use no salt can whole tomatoes. They also keep for weeks on the shelf, whereas fresh cherry tomatoes do not.
This isn’t better than canned/jar pasta sauce, just a different take. A good sauce takes time to develop rich and complex flavors , simmer, uses basil, uses a carrot celery onion base. This is a cute little tomato concoction but nothing close to as good as a real sauce, or canned
If you cook it long enough (like hours) the acidity cooks out, it’s a pain in the ass with so many other convenient alternatives exist but you can do it
it won't if you cook it at low flame for about 15-20 min, which is the time for water to boil and pasta to cook, so definitely not hours. do not add sugar as someone else suggested please. the problem here is the ungodly amount of onion he put
@@chelseajackman7730 if you don't want to do that cause sugar or whatever concerns I use carrots, does the same thing, I grate them really fine and add them in and it adds sweetness to the sauce that has other nutrition as well.
Hey as a chef, the trick is multiple types of tomatoes, red wine and complementing flavors. Use whole peeled, tinned, in season romas, maybe fresh grape or cherry tomatoes in season, some sun dried tomatoes, maybe fresh red pepper, or cheat it w sauteing the baby peppers whole. Use a mirepoix any aromatics like white onion, vidalia, garlic, dried or fresh; carrot, celery... Then pull out your scrap veggies, about 2c throw them in and let it simmer. 1 can whole, 1 can diced tomatoes, 1 can tomato paste *use to your liking, freeze the rest in a baggie, sectioned so you can portion it.* This will make a 4q pitcher or more in pasta sauce, (one jar costing 6$ is 1quart) its got fresh vegetables instead of heartburn, but its closer to a pomadora, its an easy way to clean the fridge out. It makes more than your quart jars, and has less flavoring and food coloring. But it takes time, an immersion blender, a pantry and cooking; not everyone has that luxury. In that case, use mirepoix sauteed in olive oil *not extra virgin, its not to be cooked* deglaze w red wine or vodka, anything cheap or stale will do, add in dried herbs after the mirepoix is sauteed and deglazed, or fresh garlic and an herb paste near the end of cooking, salt and light white pepper, black pepper to your taste, and a dash of sugar depending on your flavor profile. *To clarify this is stuff that I do, not a recipe, I'm not an italian either, just find this convenient. Italians don't give out spaghetti recipes. :o
i completely agree with everything you said, bar one thing! these techniques are a fantastic way to get variety in your sauce, just by changing a couple of things each time! however, heartburn is acid reflux, therefore the dish/dishes you’re describing will always exacerbate it, as the acid in tomatoes, vinegar, wine, etc, will always cause heartburn. but other than that, top notch advice!! just goes to show that you don’t need to break the bank with top shelf ingredients to get a really delicious meal 😁
Hey sir, sounds delicious. We have similar regional recipes actually, where the tomatoes wont be the main character of the sauce like the one said by you. I didnt really get the olive oil part tho. Personally here we use extra virgin for everything except deep frying. Its oil smoke point is lower than other kind of oils but you wont burn it unless you go above 180 degrees. Only other thing i wanted to ask you, wont result slightly too sweet and sour deglazing the mirepoix in a recipe where you gonna add the tomatoes right after? Saluti from Milano
Sidenote, when you pour out your pasta, don't rinse it, because the remaining gluten will help make a silkier sauce when you pour the pasta into it while it's still hot. Also, I like to take half of whichever cooked tomatoes I'm using and blend it, and then put it back in to the finished sauce since I prefer my sauce to be somewhat chunky, but also more blended at the same time, kind of a half and half situation. I also add basalmic vinegar sometimes and a little tomato paste. final tip, I love to add more garlic and fresh basil, like 8 cloves and a big fat bunch of basil leaves which I grow at home. its worth the time and ingredients because you can make extra, put it in freezer friendly jars or containers, then freeze it until you want some and it only tastes better over time. I can't eat pasta today but I will try this recipe later, making me hungry
The problem with these sentences is that it ignores the fact that i need to not only have to have the fresh ingredients at hand, but i also need to find fresh and good versions of them. Taking a good quality glass of premade tomtato sauce and pimping it with some extra spices is way faster, less hassle, and it make the sauce a long shelf-live ingredient i can bust out whenever I need. The same does not hold for cherry tomatoes, which are generally a super annoying ingredient.
It's really about letting the flavor of everything be able to come through. People are more used to sauces with a consistency more like marinara sauce- and thats fine. The problem there is you get tomato flavor but everything else doesn't come through. With this one you'd be able to taste the individual ingredients better. If the pasta was homemade you'd be really talking an experience.
I'm sorry, I can understand cost, but if this is inconvenient for you, you're not made to survive. And before y'all come at me with your working single parent bullshit, my parents worked two jobs when I was growing up. This is fucking easy
This is great! I use the same method with the tomatoes except just a couple slight changes if you like a more rich and creamy sauce that you can also use for so many other meals: do this same method, add basil, thyme, oregano, little bit of cumin, some Cajun seasoning, green onion or even red onion (or both if that’s what you like), one jalapeño, blend all of it together, pour sauce back into pan, add a LITTLE bit of heavy creamer, and boom. Amazing!!😍 You can also alter the recipe to your liking, like removing the jalapeño for a more tomato-focused flavor OR replacing the mildly spicy jalapeño flavor with a red bell pepper which has a more sweet/spicy flavor. I don’t even measure my amounts, I’ve just got the feel of it but I should measure them next time I cook this. Just season it to your liking and don’t be afraid to fail, just keep on trying until you get it right and then keep doing it that same way every time 😁
When I want to maximize flavor while minimizing time I do this: While you wait for the water to boil, chop the onions first and start cooking them first. Chop everything else. Stir the onions then walk away. Comeback when it is time to cook everything else, the water boils, or you just feel like storing them again. Which ever is first. A traditional caramelization takes a long time but the longer the onions cook the more natural sugars will be released into the dish. You don’t have to worry about bits getting stuck to the pan because the liquid in the sauce will release those bits and add to the flavor of the dish.
I also add pumpkin, carrots, beetroot, turnip,broad beans, runner beans, peas, sweetcorn and anything else I can think off. Great way to get lots of veggies into my family.
Ignore the haters, i’ve done this mad times and it’s fresh and definitely better than most jar sauce (rao’s or victoria’s are really good but mad expensive) . You can use grape tomatoes as well and maybe add a little sugar, and i like to do a little red wine after sautéing the onions and garlic
Yeah, I hate skins, cannot eat those. In this scenario at the "once those skins start to split" point I would be picking skins out. Alternatively put tomatoes in boiling water until same happens pick them out, peel the skin off and then split them in halves cutting remainings of the stem out and in the pan they go. That's what I would do, store bought sauce does not feel as bad compared to that much more trouble. But it is more expensive and contains at least some kind of preservatives. Hard to choose either way.
@@curlymike When cooked run the pasta sauce through a fairly fine strainer - not only it will remove the skins but also seeds and other possibly offensive particles and you will end up with beautiful silky smooth pasta sauce with all of the flavors from the entire tomatoes. Cheers!
If you don't like the skins, use a blender (immersion or standing) and blend it smooth, back in pan, add noodles. It will be soooo silky from the skins being blended in.
Even better is to use homegrown tomatoes, either from your own garden or from a small gardener in the farmers' market. Most farms pick tomatoes super early to look attractive on the shelf, but they're way less sweet than if you let it ripen on the vine.
I make this at home a lot. It works even better if you put the onion/garlic in the oil while it’s cold (I typically only use garlic and a basil stem, but I use a lot of garlic) and heat up to the point where the garlic begins to turn brown. Then cut the heat, add a splash of white wine to stop the cooking and then add the tomatoes while covered until they start popping. Once enough of them pop so that there’s a decent amount of sauce I remove the lid, let the rest pop and reduce. Sometimes I cook the pasta straight in the sauce and add water as needed to make it a one pan pasta
the sauce you make tastes much much better than the store bought sauce so it's definitely worth it. i can feel summer vibes just eating pasta with hommemade cherry tomato sauce 😭 it just hits different
A huge variety of pasta sauces are made in the time the pasta cooks. Believe me, I'm an italian who spent decades cooking pasta dishes for italians. If you want a real ragu, that's obviously not the case, but you could eat a different pasta dish a day for a year and never have the same, more or less in the time you boil it. The simpler the better ❤
I add a little heavy cream and pasta water after mashing the tomatoes, and I also fry mushrooms with the onion, then at the very end i add a little bit of spinach
If you don’t want the tomato skins or seeds in your sauce for texture purposes, you can use three bigger tomatoes that you’ve grated with a cheese grater. It’s super easy. Cut them in half, then plunge your thumbs into them like your gouging eyes out, get all the seeds in the trash; then, chopped side down, grate the tomatoes in a bowl. That gives you a tomato mush without any skins or seeds. The skin will collapse in your hand and separate as you grate them.
Hey thanks, this is a great tip I'll definitely try! I really, really hate the loose skins in tomato sauce, it's texture is weird and it kinda feels groce, idk. I see it in so many videos all the time though
Cherry Tomato Pasta Recipe:
Ingredients:
- 1 bag of pasta
- 3 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 pint of cherry tomatoes
- 1/4 cup of grated palm
- 1/4 cup of chopped parsley
Instructions:
1. Start by cooking your pasta according to the directions on the bag.
2. To another pot, drizzle in 3 tablespoons of olive oil and 1 chopped onion. Cook until soft (about 2 minutes).
3. Add in a pinch of salt and minced garlic. Cook for another minute.
4. Add in the cherry tomatoes. Cover with a lid and cook for another 2-3 minutes or until the tomato skin splits.
5. Get a potato masher and mash the tomatoes until they break down and release their juices.
6. Let the sauce reduce for a minute before you add in your cooked pasta.
7. Toss to coat the pasta in the sauce, then add in the grated parm and parsley. Give it one more mix and enjoy while hot!
Using that specific pastas entire bag equals out the the entire family meal to around 2100 calories. Without pasta, sauce equals out to around 600 calories.
Honestly not bad for something that looks that good. I'll give this a go!
Can I add milk instead of the cheese?
@@leobuscaglia5576 You add the cheese for flavor, not because it needs liquid. Don't add milk, just leave out the cheese if you don't like it.
@@christinef7739 How about some cream instead of cheese?
@@leobuscaglia5576 I think a little heavy cream added when cooking the tomatoes would add a nice flavor, but this isn't my recipe.
Yeah I just used good tinned tomatoes and make my own sauce with seasoning that way as is the cheapest. A full bag of cherry tomatoes costs a lot more than a pasta sauce jar and tinned tomatoes sadly.
Yep, I do the same, tastes great!
And if you make in bulk you can freeze the abundance for later
As a classicly train chef I was taught not to not use fresh tomatoes. Canned tomatoes are the only choice because the flavor in canned has developed in such a way that makes the sauce taste the way tomatoe sauce tastes and fresh can never compare. I honestly want to try to see the difference.
Good point! I like a good peeled canned tomato.
@@MikeTheBFG the idea is the same with a can of whole pealed tomato though.
The pasta is ready before I even diced my onions LMAO 😂
Take a good pasta, like papardelli, stuff like that has to cook +- 12 minutes + your prepared sauce that has cooked 4-5 hours. THAT is food.
I've heard European pasta is made with the ancient grain they grow there so it takes longer to cook and is a bit better for us anyways. Europe doesn't grow US grain because it's been altered so much. Smart.
He just forgot to mention to prep everything ahead of time..
Similar concept to reading a while paragraph in your head before you have to read it out loud or reading all the instructions to a game before reading them to a group.
That's why you prep while the water boils, then start the onions 3 minutes before you throw the pasta into the water. Then your sauce and pasta will be done at the same time. Pasta takes 8-11 minutes to cook.
@@skaterdave03 We don't allow so much genetical manipulation. Also, some pasta does not fit with some sauces. Like bolognaise does not go with spaghetti. Ask any Italian. You need fresh egg pasta for that (it soaks up the sauce much better). The better Italian pasta costs a bit more, takes longer to cook, but it's worth the price. Eg. your pasta should look white in the box, not yellow.
For those looking to save some $ just use canned peeled tomatoes. Also don't forget to add pasta water when adding the pasta to the sauce, the starch in the water will help make it lil thicker and saucier
Nah just use a mix of I think flour and water as your pasta water wont nearly has as much starch content
Exactly ,pasta water is what I heard from every Italian Grandmother I've ever known lol and many used a nice brand of canned tomatoes too .If you'll lucky enough to be able to grow your own tomatoes ,that's wonderful but if U can't r want to make sauce during a season where U don't have any ,canned r wonderful too
I've basically doing that lately.
Except I put them in my food processor for a couple of minutes, and then push the resulting mush through a strainer with a silicone spatula that allows the pulp and fluid through, but separates out the seeds.
Takes a few extra minutes, but the results are nice :)
@@aleisaetheridge8682 pasta water is good.
It's not good because it thickens -it's an insignificant difference unless you pack the pasta in and stir lots to keep it from gluing.
It's good because it saves energy/time.
Thb the Best advise i did this yesterday and It come out really good and it had it unique taste
The thing is, a jar of pasta sauce is $1-2 and the amount of cherry tomatoes needed is like $8. It's not usually about time.
Edit: we all live in different places. I can totally get pasta sauce for $2, I did it yesterday. You may not be able to do so where you live. When I originally made this comment, fresh produce was quite expensive due to flooding in my country, it's more reasonable now but still not cheaper that pre-made stuff made somewhere else.
I belive he grows them himself
It's cheaper to buy tomatoes, how tf has this got so many likes you lazy cants 😂
I’ve also never seen pasta sauce for one of two dollars!
@@AndreiFantastic the store brand usually is, especially if you go the cheaper places like Aldi.
@@AndreiFantastic me either. I see cherry tomatoes for $3-4 and the bottled or canned tomatoes about the same.
Bro really put in 1/5th a clove of garlic 😂
In italy they dont even use garlic
@@BoxingFanCapoTito you live in italy?
@@BoxingFanCapoTito Blasphemy! Garlic is a yes!
@@corneliusmarents yes in Napoli.
it's an american thing to use 16 cloves of garlic in every single dish you cook. here in italy we use waaay less garlic, 2 cloves max
"in the time it takes to cook your pasta"
"diced onions"
Jeah and the cheese grated itself and the parsley chopped itself xD
It takes less than a minute to dice an onion. You could easily make the sauce twice in the time you boil the water and cook the pasta.
Thats how every “15 min” recipe works and I hate it
Watch an onion dicing tutorial, there are very fast ways to get it done
@@Oatskii And garlic as well. Crush them with the side of your knife to have the skins fall right off.
I made this two times already. This was absolutely delicious. The first time I made it I only made pasta. The second time I made this I added chicken. I also added mozzarella and Parmesan cheese. This recipe is now one of my favorites. Absolutely delicious 😋🤤🩷🩷🩷
That's gotta be the saddest looking tomato sauce I have ever seen
having done this, it doesnt look like much but it tastes amazing. nobody ever believes me when i say it either, so i feel his frustration at these comments.
I think it just needs less pasta so the sauce is so diluted
Still better thay store-bought shit loaded with sugar and artificial food additives. I got so many allergic reactions from these "good looking" sauces I cannot even see them as food anymore.
Exactly what I was thinking😂
😂
The whole point of using store bought is not to have to cut anything.
no it's not, it's out of connivence aka being lazy.
@@Nhxn_ yea, out of the convenience of not having to cut anything or being too lazy to cut anything.
@@JOYBOY-1115 laziness. A little extra effort is way worth it when it comes to Italian food
I work full time in retail. I definitely don't have time or energy to cut garlic, smash tomatoes, clean the 5 different items I get dirty doing this. No. A jar is a product of capitalism, not laziness.
@@jasondeutschbein8102yep & Italians love capitalism just leave through the Rome Airport & it’s a capitalist experience I wish I could forget😳 We were paraded through expensive perfumes & products like cattle before getting to our flight ✈️ 😅
I have been a chef since 2010. When i went to culinary school i was taught canned whole tomatoes are the best choice for a tomatoe sauce, i was taught the canning process develops the flavor in such a way that fresh tomatoes can't compare in a pasta sauce but if you use a #10 can of whole peeled tomatoes that would be too much sauce so if this works for you great but the flavor would be better with canned. Maybe compare using canned oved fresh tomatoes and we will see if my chefs were full of it or not.
I think they're right. I've done it both ways and the canned tomatoes taste fuller in flavor.
I prefer canned over fresh tomatoes for a rich, deep flavour.
Canned tomatoes are picked riper whereas store tomatoes are picked unripe and artificially ripened using some gas. Ripe tomatoes can't be transported cause they are too soft usually hence canned tomatoes have better flavour a lot of the time
You’ve obviously never had fresh, off the vine, home grown tomatoes.
and type of fresh tomatoes in the store is mainly chosen for easy transport and looking pretty as long as possible
I just made sauce from a can of whole and a can of crushed San Marzano tomatoes. It was delicious! I just added salt, fresh basil, and dried Italian Seasoning.
No
Why no? even italian people I know say if you have to use canned use san marzano the tomatoes in those cans actually come from Naples Italy
@raymondrichards452 the soil in the valley is supposedly extremely rich and italians swear by these. They are kind if specialized though so not the easiest to find locally sometimes if you dont have italian delis and whatnof
@@raymondrichards452 italians want to sell stuff, of course they tell you that lol
YUP!
Quick tip: Cook the pasta one minute less than the packages instructions and finish cooking it on the sauce, and use a bit of the pasta cooking water because its full of starch to thicken the sauce. Garnish with basil and nutmeg
Nutmeg, eh?
Son, are you high on nutmeg?
That's what al dente means
Nutmeg? Barf
I would also add some butter along with the pasta water to emulsify. This will help the sauce be a bit more creamier and will stick to the pasta better 😊
It’s much easier to just put in crushed and diced tomatoes from a can along with some tomato paste and spices and you get more flavor and a much better sauce texture
Diced canned tomatoes will never have the same consistency, since they have calcium chloride added, which prevents the dice from breaking down and getting mushy in the can. Unfortunately the calcium chloride also prevents them from breaking down as you cook them. This could possibly be and advantage in a rice dish, if you want to retain a bit of texture and shape, but not for a tomato sauce. Best bet is to use whole peeled tomatoes in a can, and just crush them by hand. Just make sure to poke holes in them with your fingertips before squeezing them in the palm of your hand, unless you enjoy squirting all over the place, though I suppose, some people are into that sort of thing.
@fordhouse Then used crushed tomatoes ffs, it's not rocket science.
@@highdadd6526 Yes, as long as you check for calcium chloride.Some crushed tomatoes, but not all, will have it. Some US grown and processed whole canned tomatoes will also have calcium chloride, but it will have less effect on texture than on the diced ones. Crushed tomatoes, can have very different texture, fro brand to brand. Whole peeled tomatoes can be diced, chopped, crushed, or pureed to whatever size or texture you desire, and thus is amore versatile product to stock your pantry with. But you are right, it ain't rocket science, it is food. Do what you like. I personally like to keep peeled whole, tomato paste, and mild diced Rotel in my pantry. I like the pate n the tube, because almost every time I open a can of tomato paste, i forget the rest in the fridge for too long.
@@fordhouse8byep I mean it’s not that difficult to check the ingredients and the result is cheaper and superior…
Yes! Exactly what I do! I do Not add Any salt to the Sauce, (just to the pasta water), and I Do Add a smidge of sugar, because tomatoes and tomato sauce are quite sour. Sautéed onions, sautéed ground beef, tons of herbs, (steeped), and of course, more garlic than this gentleman used. Finish off with a little bit of the pasta Water added at the end. 🙃 delicious!
Glad that works for you. Up here where I live, it’s either a $1 can of pasta sauce, or $10 for the ingredients to make a pasta sauce from scratch. So…. yknow.
In b4 I get shamed for not having a lot of money 😆
Nah no shame man. It's real gross how other people are hating on others in this comment section. If you can't afford it you simply can't afford it. You struggle to make rent but these guys giving you hate for buying a 1$ can of sauce vs 10$ of ingredients where if you were to reuse the leftovers you'd be a poor because "only the fresh is best"
I've been broke before. A can of sauce and a bag of pasta for $3 CAD makes a couple meals (more if I ate proper healthy portions and was half my size lmao) is really just making the best out of a crappy situation.
feel no shame brother/sister
Wait that's 10$??? Are you from the US or sumn?
@@atletisaxonia Alaska. Veggies and fruits are super expensive up here, especially in the winter, and especially with food cost inflation. Plus the quality is usually pretty shit, so you end up throwing shit out if you buy in any kind of bulk. The shipping woes have hit us pretty hard.
@@andrewscheelar9656 bless you bruv! We’re doing what we need to survive. I’m kinda glad that so many people don’t know the struggle, but I wish that more people would be able to empathize more easily.
No shame at all. I grew up in a third world country where the price of cherry tomatoes was so prohibitive that they were treated as a delicacy. Whenever someone whipped out a pack of cherry tomatoes for lunch, others would jokingly call them bougie. "Fresh is best" really ought to be followed by a "when you can afford it." So many places and so many people in the world can't. And that's not even getting into food deserts and fresh produce accessibility issues.
A quick tip if you don't want tomato's skin in your dish:
Make a cut on the surface of every tomato. Boil em for 3 / 5 minutes. Take em out from the hot water and easy pinch em.
Sorry for my bad English.. I'm from Italy. 😢
I am wondering instead of smashing them, does a blender take away from anything if they are blended?
@@psalmingit if you blend it you eat the skin too.
Your english is great!!
@@JoeMauriyes but you can't feel the skin
@@emma_luce_0623 i didn't know anyone liked tomato skin.. 🤔
Dude just created the most acidic pasta sauce ever made.
Dude if you don’t like tomatoe based sauces it’s ok, just don’t comment on the video…
@@simongorer9570 i don't think they're saying that because they don't like tomato sauce, but rather the composition of items that went into making this particular recipe of tomato sauce. it would definitely be extremely acidic.
These are standard ingredients, aside from the parsley, which I don’t believe is very acidic
I've made sauce exactly this way several times, and it always tastes great. Cherry tomatoes are naturally sweet.
Yes, expecially since the time that it takes to cook the pasta (usually around 10/12 mins is not enough for those ingredients to blend and sweeten. The onions will still feel raw in texture and taste and the tomatoes will taste acid until it's the absolute peak of the season.
Do the exact same thing with a can of San Marzano (legit Italian) tomatoes, and you have literally the most perfect pasta sauce possible in the time it takes to boil the pasta.
My exact thought
I'm Italian and I approve the comment. 👍 👏 (besides, all those tiny tomatoes you're only eating peelings bleh)
Exactly
If you're from UK where did you buy them from?
Here's the real answer! 👌🏽
I love how every “quick and easy” recipe starts off with pre chopped onions and diced garlic - getting their skins off and chopping and dicing is a chunk of time too
If you’re trash with a knife just say it
Also tomatoes he grew himself lol
You really think chopping a single garlic clove is hard?
I love how the comments make it clear that you people are completely fucking inept to the point where chopping a fucking onion is a lot of work to you.
Buddy if chopping an onion and a clove of garlic is hard to you then that's just sad
I think this is a great video.
I would like to share my personal go to tomato sauce for pasta (I am Italian)
- I do onion and oil like you do, but leave the garlic out
-I use cherry tomatoes like you do, but add in basil with them
- I do not add parsley and Parmesan ,
but once sauce and pasta are combined I add Pecorino.
This is my Sicilian nonna recipe and I love it immensely.
Thanks again
When I made this it didn't turn out great but I think adding tomato paste and more seasoning would add enough flavor and acid to the mix to be good
Check out the serious eats recipe. Much better and provides some explanation on why this sauce works so well.
@@napalm17 yeah this definitely needs sugar and basil to balance the acid and add flavor. The tomato paste is a good idea, my wife is greek but her mom was Italian so she is well versed in this kind of stuff. I think the sauce just needed some body.
Some suitable spices help. But it took me a few times to realise some herbs really take it to the right spot
Actually, canned tomatoes work a lot better for sauce. Most fresh tomatoes, if not harvested in the perfect season while being in full sun, will be too acidic, not sweet enough and not have enough flavor.
Canned are good quality and consistent. Also a lot cheaper.
Long way to say "i didn't add enough salt"
My dad's trick for making jarred sauce better is to sautee it in olive oil and garlic before adding cooked pasta. Always improves the flavor!
Always
Cancer@@mozberg2191
If you don't have cherry tomatoes, use regular tomatoes and ADD tomato paste to enhance the flavors.
But this way the sauce has to simmer for a few hours, otherwise it will be sour
The cheapest of tinned tomatoes usually have a better tomato flavor than any large supermarket tomato, and they're much less expensive.
I don't get this fad with cherry tomatoes.
@@makisp.1428 Please excuse the length of this post, but this is a factual explanation regarding the fascination with grape/cherry tomatoes and fruits/vegetables in general.
Its highly likely you may not be in the high taster category or you may be too young to know what a tomato should taste like. The results of a massive study regarding human taste buds was released in the late 90's. It covered various races, ethnicities and all types of standard and ethnic foods. Across the board, the results were as follows: 25% of humans have poor quality taste buds. They can taste salt, sweet, sour and a few other things and that's it. 50% of humans have mediocre taste buds, they can taste some things but not others and the upper 25% of the population is what is called "super tasters" or "high tasters". We can pretty much taste anything, though we may taste them differently. What this means is that approximately 75% of human beings eat with their eyes first - if it looks good, to them, it tastes good. Many restaurant chains and food manufacturers/producers now operate under this knowledge - which sux for those of us in the high taster category.
So, as to tomatoes, I grew up almost exclusively on homegrown tomatoes. Mom even canned tomatoes for winter sauces and I could make red sauce from whole, fresh tomatoes by the time I was 12. In season, we would have "tomato steaks" for dinner, sliced 1" thick, 5" in diameter, salt and pepper, knife and fork, and as kids, we loved it! I haven't bought a full sized, commercially grown tomato in any supermarket that tastes like an actual tomato in over 30 years. Plum tomatoes were good at first, 25 to 30 years ago, but even they have had their flavor destroyed with genetic modification. Grape/cherry tomatoes are the only ones that have anything like a true tomato flavor. I buy mine at Costco. Some are large enough to slice for a sandwich. (Sort of like pickle chips.)
I didn't realize how often I complained of poor quality fruit when my neice was growing up, until her uni class took a trip to Japan. When she returned, first thing she told me was that she finally understood what I had been talking about regarding fruit. The Japanese do not allow genetic modification of their fruit. As a result the flavors are true, but they are very expensive and come wrapped like a gift. When niece went back to Japan a couple of years later she grinned at me and said, "This time, I have a fruit budget!"
Basically most people today under the age of 40, raised in the U.S., in an inner city or suburbia, probably have no idea how most fruits and vegetables are supposed to taste. It's a shame.
@@tinamcnalley2575 Thank you for taking the time to write this response. I didn't know about the taste study. I certainly qualify for a low taster. However I have lived in southern Europe and know fully well how fruits and vegetables taste. The description that our current vegetables taste like cardboard is accurate. However, I would go a long way before I use cherry tomatoes in my recipe. My local Walmart has pasta and tomato sauce imported from Italy. If your niece ever gets to Southern Europe she will not need a fruit budget. As long as she tastes within the seasons.
Nothing beats the taste and texture of those cherry tomatoes ! Not even canned San Marzano tomatoes.
My Spanish ancestors are crying at the amount of garlic in this video
My Croatian ancestors lamenting haha
1/4 of a clove
@@forever12449 I use the whole bulb most of the time 😂
@@by_jenvier same! always!
I'm not Spanish or anything even close and I'M crying too!
The jar is cheaper. Especially if you use the cherry tomatoes
Yeah but it’s better? Seriously
@@clsieczka is that even a question? it's like 10 times better lol.
We all aren’t interested in the cheapest thing. Cherry tomatoes in season aren’t very expensive AND many people grow their own.
People don't want "quick" on it's own... They want quick and low effort. Making your own sauce is more effort, and usually more money as well
No way. It's vastly cheaper, and infinitely healthier. Unless you like lots of corn syrup and crazy amounts of salt, along with the unpronouncables.
@@dingfeldersmurfalot4560a bunch of cherry tomatoes costs more than a jar of tomato sauce
@@dingfeldersmurfalot4560What part of "quick and low effort" did you not understand?
Making your own burgers for example is almost always cheaper, healthier, and taste better than fast food, so why do people buy fast food? It's quick and low effort. Some people don't have the time or patience to make food. They pay for convenience.
@@dingfeldersmurfalot4560 Just no look at all the ingredients like 10 -12 bucks sauce vs a 5 dollar onion alone?
Effort doesn't bother me money does
Along with my home grown cherry tomatoes, onions garlic and Basil,, yummmmmm
Been doing this for years. There's so many easy pasta recipes you can make. Also don't forget to add a bit of pasta water when you stir the pasta into the sauce.
you dont have to use pasta water, you just use it whenever your sauce needs _moisture_
@@MCRuCrno.. u do need it the pasta water has starch that's the purpose of using pasta water rather then regular water
His tomatoes didn’t reduce enough and the liquid didn’t evaporate enough. It was already pretty watery if he added pasta water it’d be soup 😂
@@ryanmoffatt5032 because it's hard to do that in 15 minutes
@@Tyronebigggumsbelieve it or not but some pasta sauces are already thickened, like a béchamel is thicker with a roux, plus the cheese thickens it more.
You don’t also need or have to add the pasta water
The parmesan half rescued the end result.
?
@@LiberatedMind1That sauce had no body to it at all without the parm. It barely had any with it.
It was disgusting
Literally, this dude is delusional and theres like no sauce there. Stuff some of your personal dignity away and juat stretch it out with some tomato sauce bro. 😂🎉
lol
I froze so many cherry tomatoes last summer. A few varieties I grew in my garden. Ive been stewing them with basil served over hot pasta.
Next summer, I hope to can.
One of my favorite things is standing in the sweltering, Summer heat eating cherry tomatoes and basil leaves together right out of of the garden 😊
I did a homemade tomato bisque the one year I was over run with cherry tomatoes. It was delicious!
Great idea!!!
I didn’t know I could freeze my fresh cherry tomatoes… definitely ganna try!!!
@@natashaletourneau5368 you can also freeze peppers. Having these available throughout the winter is awesome. Literally adding the heat of summer to a stew in the middle of winter 🥶
YOU CAN CAN!
Good tip! If you want a pasta dish with a nice thick red sauce but don’t have time, just make a completely different dish!
I have made a much more simple sauce with a can of chopped tomatoes
I think you're missing it
Hahaha😂
Brutal
Only solves 33.33333% of your problems
Instructions unclear. I have now started growing my own pasta tree
I got you covered bro
ua-cam.com/video/tVo_wkxH9dU/v-deo.html
So it's YOU who pranked the british /j
🤣
LMFAO!!🤣🤣🤣
😂😂😂
I have a bunch of cherry tomatoes growing in my garden. Will make this for dinner tomorrow!!
Me too, they are so easy to grow 🤩
@@Ken_Jones seriously? They seem like they would be a pain.
Did it taste well?
Edit: how long took it
My garden always have more cherry tomatoes than I know what to with. This looks like a great option.
Trust me,,, just stick with the pear San Marzano's n keep the cherry tomatoes in your salad,, n for best results, semi fry your meatballs first in evoo n then take that leftover grease n drippings n spoon some of it into your sauce n let the meatballs finish cooking in the sauce as well..Can be cooked down n ready inside of 2.5hrs
This is like shredding cheese over hot macaroni noodles and calling it Mac and cheese
Nah
You honestly don’t even need that crusher thing, once you cook the tomatoes enough you can easily break it apart with just your spatula
BARE HANDS.
True, but it's also easier with a masher, the tomatoes are less likely to slip away
I do a very similar sauce. Only difference is I half my cherry tomatoes, stir occasionally, and let the entire thing simmer until the tomatoes simply break down into a nice sauce. I’ve found the longer I let the tomatoes go, the better flavor I get out of the sauce!
I do the same thing when I have lots of cherry tomatoes from our garden, no onion just garlic, herbs, and olive oil and it’s deliciouss
My family tip is always add a TINY ( not enough to taste it) bit of sugar to any tomato based dish. It neutralizes the acidity & rounds out the flavors. It works & kicks it up a notch
Or add carrots
interesting enough, we always add sugar to our spaghetti in my family
No...thats what parsley is for.
@@Saixah shhhh let people do what they want
@user-lg5ic1sb1x you right but it still hurts
I think why most people don't make their own, they don't want to have to buy extra ingredients, extra prep work, and more dishes. You can open the jar and put the sauce in.
No, most are just clueless and lazy.
definitely. the only extra prep i've ever put in for a meal so far is for egg fried rice. the only extra effort i am willing to put in for pasta is warming up the sauce on the stove with the pastas. tends to achieve a pretty good result if you already like the sauce. i also don't have to worry about my odd diet restriction around tomatoes if i just go store bought because I can trust a sauce that i've been able to eat.
Same, just like no need to make paata from scratch
I tried this and it was delicious! I blended it with a handblender and added some feta cheese and whipped cream for extra flavor. Also a neck chop on the side, it was great ☺️ Thank you for the tip, had a big pack of cherry tomatoes that was going old, I got a good use from them.
I do this all the time with one exception. I add a big spoonfull of pesto. Sometimes saute mushrooms with the onions. Sublime!
The problem with this is the cost of the canned sauce is the same as an onion, nevermind the other ingredients. So it doesn't really matter if it tastes better if the premade stuff is so much cheaper.
Fr? Where are you from, i’m very curious! Where I am canned tomatoes garlic + onions for about 1-3€, bottled stuff is about 6€.
@@nicomastrangelo2004 USA. Where I'm at I can get a can of premade sauce for $0.98 and an onion for $1.35. Tomatoes are about $3 right now. So just getting the sauce and a box of pasta for $1 is cheaper than the tomatoes and onion.
@@justalittlemad259 not to mention that the tomatoes available during the winter are terrible. They have no flavor.
@@nicomastrangelo2004 Idk where they are, because I'm also in the US and I pay $6-8 per jar of sauce (that doesn't taste like straight garbage). Onion and garlic are extremely cheap and a 28oz can of whole San Marzano tomatoes probably runs $2-3.
@@nicomastrangelo2004 DFW Texas, United States.
one 24 oz jar of pasta sauce from Walmart: $1.24 USD
One white onion at Walmart: $1.36 USD each (or $1.54/lb) -- so if you buy just one onion, you're *going* to pay that 1.36, even though it doesn't likely weigh a full pound (a really large one is maybe 10 oz).
10 oz of cherry tomatoes at Walmart (this is the least expensive produce store in my area, barring small local markets/friends' gardens): $3.48 USD
....
If it helps you understand...a HUGE part of the problem in the continental US is *geography*. It's MUCH more expensive to truck and travel various foods all around the United States, while trying to keep it fresh enough to sell, even with refrigerated trucks. We *do* have a ton of farmland, but it's mostly in the middle of the nation...and the vast majority of our heavier populations are in cities closer to the coasts where there *isn't* any farmland..at all really. Most of our cities would be 100% out of all food and water resources if somehow put under a true siege for just 72 hours. Even our water reservoirs would be emptied....
Anyway...that's why the canned/processed stuff is so much cheaper in the US. Companies make it in *mega* bulk and then truck and travel it around to all the cities.
I do this. This definitely takes longer than sauce from a glass.
Exactly. if you want it to taste good. it's going to take longer prob every single time, using fresh Ingredients
"Now that's a creamy transformation" 💀
The confidence in which you delivered that almost sold me 😂
I learned that you don't actually have to be right about what you're saying, you just have to be confident when you say it 😅
This is actually a really good way to make pasta and I've been doing it for close to year now. It's extremely good, flavorful, and easy to modify.
Only critique is he should of left the tomatoes in longer until they burst.
What's wrong with it?
it's literally an italian recipe brother
Lol, what the heck are you talking about
You can also use any tomato type that’s on sale and it tastes amazing w/ basil & oregano.
If a person is a high taster/super taster "any" fresh tomato will not work. Most supermarket tomatoes have a cardboard flavor. Grape tomatoes have the truest tomato flavor and even they vary in flavor. Plum tomatoes at the supermarket 20 to 30 years ago used to work, but they taste like cardboard now also.
@@tinamcnalley2575depends on where you live and the tomato used
If your grocery store tomatoes taste like cardboard, shop elsewhere or hit the farmers markets around you
I would advice to use basil leaves instead, we usually use basil for tomato sauce pasta in Italy, it gives such a delicious aroma ✨
Fantastic, just newbies should be advised to add it at the end to preserve the aromatic oils. Otherwise a huge proportion of that fantastic basil flavor will simply vanish.
Some people (like me) can’t stand the smell/taste of basil. It makes me want to vomit.
@@Whayshitney2000 There's something wrong with you, tomato sauce ain't even real sauce without basil.
@@bobbygetsbanned6049 or.. hear me out.. people have different taste buds and nobody is right or wrong on what’s good to them.
@@Whayshitney2000 a mama mia. What's a wrong with your life? No pesto, no margarita pizza for you? My condolences.😢
This is how I use up all my excess cherry tomatoes in the summer. At the end of the season I turn them all into sauce and can it for the winter. It definitely has tons of flavor!
Do you freeze them?
@@quincyquincy4764you can freeze the sauce after you make it or you can stew the tomatoes and freeze them alone, then make sauce later or use them for whatever. Will be happy to give you further tips if needed 😊
@@repentandturnfromsinhow long does it last ? Does it have to be in the freezer or refrigerator is fine ?
@@Icerosegaming you'll need to put it in some good containers made for freezing and it will last up to a year in the freezer. Make sure it is cooled down to room temp before adding it to containers and freezing.
It will only last a week in the fridge.
@@repentandturnfromsin okay thanks !
If you don’t like the crunch of white onion, a red onion will cook down really well and still taste good. I’ve replaced white onions in my recipes cause I hate white onion crunch
Woah I didnt realize red onions were better for that. I don’t like my onion chunks to be noticeable either. Thanks for sharing
Try sweet onions.
Lol you wouldn't be able to live in central slavic countries that's for sure
@@RavenLuna89 I’ll give them a shot! I’m not much of an expert yet!
The point of this method is to provide an easy alternative to most homemade sauce recipes. On that front, it's a tasty shortcut that I use all the time.
I do the same but with canned tomatoes. Fresh, especially cherry, tomatoes are too expensive.
you can literally sweat onions, add garlic basil, oregano, tomato paste and either crushed canned tomatoes or tomato puree, a and then cook for 10 minute s in the pan, and get a quick pan sauce. better than this abomination, no italian sauce would be without oregano and basil.
@@uncledeadhead3674 I'll have try that. I still like the method here though as I usually have cherry tomatoes on hand.
Remembered your video and just made this tonight for my family! I cooked ground beef first, removed to cook the tomatoes and then added the beef back with all spices / onions . Was amazing!
i like that this didnt end up being a "i didnt have tomatoes so i used (random ingredient)" like on every recipe i see online
Thought I was the only one using cherry tomatoes for tomato sauce. But I slice them in half, sprinkle with sugar and fry them in the pan first thing, take them out again once they're nicely caramelized and then do the onions, etc.
Also, for the ultimate kick, add some instant tomate soup powerder in the end. It ain't cheating if it's delicious 🤤
If you add a bit of the pasta water and reduce it, the consistency becomes even better
Yessss, it's 👌
Finally started doing this last summer when I had fresh Roma tomatoes coming out of my ears. Every day for weeks was like 🤌🏻
Bro i like cooking myself, but sometimes you come home from work around 8pm and i dont want to fcking do that, the store bought will be just fine
That's the thinnest, weakest pasta sauce I've ever seen. You didn't even season it
Yeah i usually like this guys videos but I feel like this would be bland. It also wouldn’t add the same texture to the sauce as a jarred sauce would plus would have tomato skins and seeds which aren’t a good texture imo
Yeah this looks absolutely tragic in terms of having any real flavor😂😭
What do you mean with "it's not seasoned?"... This is actually how me make tomato sauce in Italy 😂 we only use tomatoes, salt, garlic (or onion), olive oil, and basil. That's it. And I can guarantee you that if tomatoes are sweet enough (cherry tomatoes usually are) the sauce will be super flavorful and no more seasoning will be needed. Try to believe!
The flavors seem like they would be on point, if the texture is truly an issue you can always add some cream or flour/roux.
A few years ago I did this with cherry tomatoes growing in my garden. My husband wasn’t sure about it. He loved it when everything was done. This recipe is even better if you add baby spinach, peppers, & basil. I mix & match different ingredients from the garden. The newest tomato type in the garden this year is Brandywine. They’re a beautiful color; even better flavor I think.
Even though cherry tomatoes are usually really good, it can still suck sometimes. It's definitely not something that's gonna consistently be better than the canned stuff
they shouldn't be too fresh. let them ripe for a week or even a month.
I recommend using tomato paste for extra flavour
There is nothing wrong with sauce in a jar or can, there are some excellent ones out there!
making your own would be much healthier
@@sapphireritchie1144 Not necessarily true. People put all kinds of not so healthy things in homemade stuff
@@angeryrat so you use canned tomatoes and store-bought tomato paste?
@@snatcherofpeachs canned tomatoes are basically the same as regular tomatoes.
Y’all most of us get canned tomato sauce and add seasoning cause we’re broke and need to eat cheaply 💀
Too bad cherry tomatoes are triple the price of one store bought sauce from the bottom shelves.
Sad world we live in.
You can use Roma, they are a lot cheaper and a good tomato. If you don’t have time to boils the skins off (and peel) then throw them in a blender.
You can also buy canned tomatos. @@robertaylor9218
Look for canned cherry tomatoes. I reckon they are almost as good and 1-2 dollars. No way I'm dropping 10-15 bucks on that many fresh cherry tomatoes for a sauce.
Grow your own! Can even grown in apts! They are easy to grow
“Hey Vinny don’t use too many onions in that sauce”
"I didn't put too many onions in the sauce, I only used 3 small onions"
Made this( sort of) tonight. I did add ground beef and my Italian seasoning ( with home grown dried herbs). Was great, thanks for the inspiration.
Not an expert here, but isn't that bolognese ?
Probably, it was great!
@@rudranshsharma7064 nope..not Bolognese.. then again, what's Bolognese.. Which are you referring to? American style or actual ragu from Bologna?
So I take that back.. might be bolognese
Then you have a sauce full of tough chewy tomato skins. I use no salt can whole tomatoes. They also keep for weeks on the shelf, whereas fresh cherry tomatoes do not.
San Marzano have very thick skins and are best peeled, but cherry tomatoes do not.
Don’t forget about the tons of seeds!
You can always purée it. Best way is with an Emerson blender since you can do it in the pan!
As an Italian, you are discovering hot water...
Ma guarda.. è il sugo più triste che abbia mai visto.
This video feels like a troll. But hes not… even the most basic amount of research and trial and error. I’m embarrassed on his behalf.. 😳😔
Tried it and it was not only delicious, but quick cheap and no added preservatives! Thanks!! I appreciate your videos!
Yes, taste much better this way .
This isn’t better than canned/jar pasta sauce, just a different take.
A good sauce takes time to develop rich and complex flavors , simmer, uses basil, uses a carrot celery onion base. This is a cute little tomato concoction but nothing close to as good as a real sauce, or canned
That sauce is gonna be acidic af
If you cook it long enough (like hours) the acidity cooks out, it’s a pain in the ass with so many other convenient alternatives exist but you can do it
Add a tablespoon of sugar or honey. That'll solve the acidity problem.
it won't if you cook it at low flame for about 15-20 min, which is the time for water to boil and pasta to cook, so definitely not hours. do not add sugar as someone else suggested please. the problem here is the ungodly amount of onion he put
Ah, it's tomato. Of course it's going to be acidic.
@@chelseajackman7730 if you don't want to do that cause sugar or whatever concerns I use carrots, does the same thing, I grate them really fine and add them in and it adds sweetness to the sauce that has other nutrition as well.
Hey as a chef, the trick is multiple types of tomatoes, red wine and complementing flavors. Use whole peeled, tinned, in season romas, maybe fresh grape or cherry tomatoes in season, some sun dried tomatoes, maybe fresh red pepper, or cheat it w sauteing the baby peppers whole. Use a mirepoix any aromatics like white onion, vidalia, garlic, dried or fresh; carrot, celery... Then pull out your scrap veggies, about 2c throw them in and let it simmer. 1 can whole, 1 can diced tomatoes, 1 can tomato paste *use to your liking, freeze the rest in a baggie, sectioned so you can portion it.* This will make a 4q pitcher or more in pasta sauce, (one jar costing 6$ is 1quart) its got fresh vegetables instead of heartburn, but its closer to a pomadora, its an easy way to clean the fridge out. It makes more than your quart jars, and has less flavoring and food coloring. But it takes time, an immersion blender, a pantry and cooking; not everyone has that luxury.
In that case, use mirepoix sauteed in olive oil *not extra virgin, its not to be cooked* deglaze w red wine or vodka, anything cheap or stale will do, add in dried herbs after the mirepoix is sauteed and deglazed, or fresh garlic and an herb paste near the end of cooking, salt and light white pepper, black pepper to your taste, and a dash of sugar depending on your flavor profile. *To clarify this is stuff that I do, not a recipe, I'm not an italian either, just find this convenient. Italians don't give out spaghetti recipes. :o
I love cooking and want to learn more. Sux I don't have any chef friends. Do u love being a chef?
i completely agree with everything you said, bar one thing! these techniques are a fantastic way to get variety in your sauce, just by changing a couple of things each time! however, heartburn is acid reflux, therefore the dish/dishes you’re describing will always exacerbate it, as the acid in tomatoes, vinegar, wine, etc, will always cause heartburn. but other than that, top notch advice!! just goes to show that you don’t need to break the bank with top shelf ingredients to get a really delicious meal 😁
Hey sir, sounds delicious. We have similar regional recipes actually, where the tomatoes wont be the main character of the sauce like the one said by you. I didnt really get the olive oil part tho. Personally here we use extra virgin for everything except deep frying. Its oil smoke point is lower than other kind of oils but you wont burn it unless you go above 180 degrees. Only other thing i wanted to ask you, wont result slightly too sweet and sour deglazing the mirepoix in a recipe where you gonna add the tomatoes right after? Saluti from Milano
Not true, extra virgin olive oil is definitely meant to be cooked with.
Bro I just got off a 12 hour shift, I just want some ground beef, noodles, and sauce cause it’s quick, filling, and I’ll have lunch tomorrow.
I very much appreciate the use of cherry tomatoes over grape.
Yah this is what I do. Makes a decent base. Can kick it up a notch by adding some sundried and any other options too.
Sidenote, when you pour out your pasta, don't rinse it, because the remaining gluten will help make a silkier sauce when you pour the pasta into it while it's still hot. Also, I like to take half of whichever cooked tomatoes I'm using and blend it, and then put it back in to the finished sauce since I prefer my sauce to be somewhat chunky, but also more blended at the same time, kind of a half and half situation.
I also add basalmic vinegar sometimes and a little tomato paste. final tip, I love to add more garlic and fresh basil, like 8 cloves and a big fat bunch of basil leaves which I grow at home. its worth the time and ingredients because you can make extra, put it in freezer friendly jars or containers, then freeze it until you want some and it only tastes better over time.
I can't eat pasta today but I will try this recipe later, making me hungry
The problem with these sentences is that it ignores the fact that i need to not only have to have the fresh ingredients at hand, but i also need to find fresh and good versions of them. Taking a good quality glass of premade tomtato sauce and pimping it with some extra spices is way faster, less hassle, and it make the sauce a long shelf-live ingredient i can bust out whenever I need. The same does not hold for cherry tomatoes, which are generally a super annoying ingredient.
Annoying? Or you are just to lazy to cut them?
Just double the sauce and your good! That was about half of what ya need!
Agree, and little passata to it, would have made it reacher and colourful.
Too much onion, not enough tomatoes. I also don't like the tomato skins in my sauce so I just use peeled tomatoes in the can.
It's really about letting the flavor of everything be able to come through. People are more used to sauces with a consistency more like marinara sauce- and thats fine. The problem there is you get tomato flavor but everything else doesn't come through. With this one you'd be able to taste the individual ingredients better. If the pasta was homemade you'd be really talking an experience.
I’d add some tomato paste too
bullshit. It looks about right - sauce is supposed to merely coat the pasta, not drown it.
And it will cost about four times as much of the store bought.
Pro-tip: Use canned tomatoes, garlic oil, and don't forget Italian soffritto seasoning + fresh basil 🙂
My guy has no idea how hard it is to buy tomatoes in first world countries
First world problems.
It’s not? I live in Missouri and all produce is very cheap. Not sure what y’all are talking about.
@@cameronr7223 the UK has a tomato shortage currently 🤷♂️🙄
Plus store bought tomatoes taste like disappointment
@@cameronr7223fun fact. There's a whole world outside Missouri.
I would substitute the parsley for basil, lots and lots of basil 🥰
I cant afford fresh tomatoes anymore it's like a bunch for $6.99 🤣
All y'all forgot to add a shot of vodka sauce ( half-of-shot) and heavy whipping cream ( half-of-a-cup).
The whole point was right in front of this man and he chose to ignore it 💀
It’s called convenience and cost
Sadly, he's always been completely clueless about these 2 things.
I'm sorry, I can understand cost, but if this is inconvenient for you, you're not made to survive. And before y'all come at me with your working single parent bullshit, my parents worked two jobs when I was growing up. This is fucking easy
You are much better off using tinned tomatos. Far more flavour and much cheaper.
You know, high quality ingredients are a cheap thrill, as thrills go.
Love it!! I never really looked into making my own sauce. I will certainly try this! It looks delicious
definitely is delish, i usually use more garlic personally but it's the best either way.
This is great! I use the same method with the tomatoes except just a couple slight changes if you like a more rich and creamy sauce that you can also use for so many other meals: do this same method, add basil, thyme, oregano, little bit of cumin, some Cajun seasoning, green onion or even red onion (or both if that’s what you like), one jalapeño, blend all of it together, pour sauce back into pan, add a LITTLE bit of heavy creamer, and boom. Amazing!!😍 You can also alter the recipe to your liking, like removing the jalapeño for a more tomato-focused flavor OR replacing the mildly spicy jalapeño flavor with a red bell pepper which has a more sweet/spicy flavor. I don’t even measure my amounts, I’ve just got the feel of it but I should measure them next time I cook this. Just season it to your liking and don’t be afraid to fail, just keep on trying until you get it right and then keep doing it that same way every time 😁
I’m quite sure that that store bought sauce was fenomenal.
When I want to maximize flavor while minimizing time I do this: While you wait for the water to boil, chop the onions first and start cooking them first. Chop everything else. Stir the onions then walk away. Comeback when it is time to cook everything else, the water boils, or you just feel like storing them again. Which ever is first. A traditional caramelization takes a long time but the longer the onions cook the more natural sugars will be released into the dish. You don’t have to worry about bits getting stuck to the pan because the liquid in the sauce will release those bits and add to the flavor of the dish.
I also add pumpkin, carrots, beetroot, turnip,broad beans, runner beans, peas, sweetcorn and anything else I can think off. Great way to get lots of veggies into my family.
just buy the sauce at this point
Ignore the haters, i’ve done this mad times and it’s fresh and definitely better than most jar sauce (rao’s or victoria’s are really good but mad expensive) . You can use grape tomatoes as well and maybe add a little sugar, and i like to do a little red wine after sautéing the onions and garlic
Good idea but the tomato skins are gonna be noticeable.
The skins are yummy :) you can eat those too
The seeds are the worst. They have a bitter flavor and cherry tomatoes for their size have a lot of seeds
Yeah, I hate skins, cannot eat those. In this scenario at the "once those skins start to split" point I would be picking skins out. Alternatively put tomatoes in boiling water until same happens pick them out, peel the skin off and then split them in halves cutting remainings of the stem out and in the pan they go. That's what I would do, store bought sauce does not feel as bad compared to that much more trouble. But it is more expensive and contains at least some kind of preservatives. Hard to choose either way.
That was my first thought too. Cherry tomatoes have ridiculously thick, coarse skins.
@@curlymike When cooked run the pasta sauce through a fairly fine strainer - not only it will remove the skins but also seeds and other possibly offensive particles and you will end up with beautiful silky smooth pasta sauce with all of the flavors from the entire tomatoes. Cheers!
If you don't like the skins, use a blender (immersion or standing) and blend it smooth, back in pan, add noodles. It will be soooo silky from the skins being blended in.
Also tip: the cherry tomatoes taste divine when cooked in a bit of white wine. And if you want lemon juice is optional. It tastes divineeeee
Even better is to use homegrown tomatoes, either from your own garden or from a small gardener in the farmers' market. Most farms pick tomatoes super early to look attractive on the shelf, but they're way less sweet than if you let it ripen on the vine.
I make this at home a lot. It works even better if you put the onion/garlic in the oil while it’s cold (I typically only use garlic and a basil stem, but I use a lot of garlic) and heat up to the point where the garlic begins to turn brown. Then cut the heat, add a splash of white wine to stop the cooking and then add the tomatoes while covered until they start popping. Once enough of them pop so that there’s a decent amount of sauce I remove the lid, let the rest pop and reduce. Sometimes I cook the pasta straight in the sauce and add water as needed to make it a one pan pasta
ain't season the sauce or nothing.
Ok but since you used Rao’s pasta I just have to say: Rao’s arrabbiata is hands down the best jarred tomato sauce
I agree Raos sauce is the best and the healthiest because it’s made with peeled tomatoes. They sell two jars usually on sale at Costco.
It really is the best
Absolutely- I could eat the Marinara out the jar
I like the vodka sauce...and the garlic one
And even the Barefoot Contessa approves of the jarred Rao sauce. It is the best
the sauce you make tastes much much better than the store bought sauce so it's definitely worth it. i can feel summer vibes just eating pasta with hommemade cherry tomato sauce 😭 it just hits different
Have you tasted his sauce ?
@@Ed19601 🤨🤨 i make this exact same sauce almost everytime i cook pasta for years now. i know how it tastes
@@Ed19601 she ate it, tasting isnt for her i think:D
Yes it does I made it so fresh my family loved it
A huge variety of pasta sauces are made in the time the pasta cooks. Believe me, I'm an italian who spent decades cooking pasta dishes for italians. If you want a real ragu, that's obviously not the case, but you could eat a different pasta dish a day for a year and never have the same, more or less in the time you boil it. The simpler the better ❤
I add a little heavy cream and pasta water after mashing the tomatoes, and I also fry mushrooms with the onion, then at the very end i add a little bit of spinach
Heavy cream for heavy heart attacks.
If you don’t want the tomato skins or seeds in your sauce for texture purposes, you can use three bigger tomatoes that you’ve grated with a cheese grater. It’s super easy. Cut them in half, then plunge your thumbs into them like your gouging eyes out, get all the seeds in the trash; then, chopped side down, grate the tomatoes in a bowl. That gives you a tomato mush without any skins or seeds. The skin will collapse in your hand and separate as you grate them.
Hey thanks, this is a great tip I'll definitely try! I really, really hate the loose skins in tomato sauce, it's texture is weird and it kinda feels groce, idk. I see it in so many videos all the time though
The skins bothered me too. They taste like little bits of plastic
Can you also make a short about how you keep your pan so beautiful? 😅
Thoroughly clean after every use, bar keepers Friend when necessary
My thoughts!!
U HELD MY ATTENTION DUDE!
BUT I heard those tomatoes
Screaming😅
Looks divine😊
Looks great, personally I would add more garlic, cant go wrong with onion and garlic
No, because everything needs to be balanced. That is enough garlic.