Pinch of sugar is like ½ to 1 teaspoon. You should cook onions in the olive oil until they start to turn translucent. Then add your garlic because you don't want to saute it too long or it will burn, cook it for about 3 minutes then add your tomato paste and tomatoes. Let that simmer with the rest of your ingredients for about 30 minutes, meanwhile boil the ravioli in a separate pot. Then you can mix them if you want or serve the ravioli with sauce on top.
And you can watch the garlic for timing!! I throw my onions in with either butter or some oil, then after about 3-5 min throw in my garlic. It will turn golden colored when done and the onions should be more translucent, then you know you’re ready to move to next step!!
LOL...OMG...I fell over!!! Try again...less sugar, more garlic and don't BURN the garlic or you will have to throw the whole thing out, leaves a bitter taste....add 1/2 cup of fresh grated parmesean. You'll like this next try Momma...promise!
@@jeanninesmith5897Exactly what Jean said! If you want to take it up a notch, add some roughly chopped fresh basil leaves at the end, stir them in for a few seconds and serve. Bellissimo! Don’t be scared of the garlic Mama, the more the merrier and only a tea spoon of sugar at best.
Don't peel the garlic clove, smash it with the flat side of the knife and the palm of your hand.. the garlic will crush (releasing more flavor) and the peel will fall off, and this makes chopping it far easier also..
I watch “miss little hot kitchen” from Jamaica. She cooks for the elderly in her neighborhood. She cooks outside on make shift stoves. But she washes everything she even washes her peppercorns. Everything!!! Big bucket of water by her side. This lady is a must watch. Out of the goodness of her heart or subscribers.
Hey if this is your first time making homemade sauce this was a good start 👍 sugar doesn't actually remove acidity from tomato sauce throw in an uncooked carrot when the sauce is done pull the carrot out. The carrot removes the acidity. No sugar needed.
Grate the onion and garlic, too. They will cook faster if you are in a hurry/don’t want to wait to sweat down a larger dice. Trim the root end of the garlic clove and flatten slightly with the flat side of your knife blade. The skin will come off easily. Use the small holes of the grater to grate it and only add it to the pan when the onions are just about done (to keep it from burning.) Omit the sugar entirely - balsamic vinegar is already sweet - maybe even use less of it. If it tastes too “clean”, add a tablespoon of extra virgin olive oil. Let it simmer gently for 10 minutes or so to let the flavors meld.
Happy to see her branching out in the cook for real realm. It's not hard if you know what your doing and you have the right equipment. Practice, practice, I promise it gets easier and better. Love ya all. Merry Christmas
When she dumped that sugar in, I knew we were heading south. Tomatoes really do only need a PINCH of sugar to bring out the flavor. Anything much more than that and you might as well throw in some vinegar because you're close to making ketchup.
You clearly don’t know what you’re talking about the sugar isint to bring out the flavor it’s to help with the acidity but instead of sugar you can use a carrot which is the traditional thing to do sugar does not belong is tomato sauce
MUCH LOVE TO Y’ALL BUNCHES!🥰 Tips for y’all to use or not.. taste everything as ur cooking it! I definitely recommend using more garlic, cook w onions till there translucent and all is just starting to brown, use at least half can, I use whole can of tomato paste and plenty more salt and then taste taste and taste more through out cooking and then y’all should be good!
ok Momma! We’re getting somewhere, you’re learning, this is good! Keep trying. I never thought I’d see you crack open garlic, or add extra dashes of anything wow! Progress lol ❤❤
The pro tip to cutting onion's without tears. Keep them refrigerated and the vein that spurts out the juice won't spray in your eyes. I haven't cried since i was 10.
"It tastes really sweet" I'm sure it couldn't be that 1/4 cup of sugar you added instead of a pinch. LOL It looked good, just need some parm cheese on top.
Needed more fresh garlic, more salt and pepper, more oregano or Italian seasoning!! Fresh basil would be a very nice addition! The longer you cook or stew any type of tomato sauce or soup/entree/anything with tomatoes (especially fresh tomatoes 🍅) - the better it will be & the onions will not be undercooked. 🫶🏼
That looks so good MaMa!! You just needed to let it simmer for a while longer. Let those flavors soak in. Add a little onion powder, garlic powder, pepper, more Italian seasoning, and Oregano if you're feeling fancy. Let it simmer on low for 30 more minutes at least. You could also add a little parm to the sauce. I have never used balsamic vinegar in my sauce, but I might try it. 😊
I do love that Momma’s never done anything with fresh garlic before now but owns a Nakiri knife which I always considered a specialty knife for a rather serious home cook. 😂 Lay one side of the knife blade (sharp blade angle down) over the cloves of garlic and give it a little smack or press down. It’ll make it easier to remove the skin off the individual cloves and release the garlic juices.
I heard if you add chopped garlic after waiting 10 minutes it adds to the health benefits of the garlic any way you slice it. I love your show and hope you keep cooking the way you do either way 🎉
I applaude momma for trying to cook better and healthier. Just a tip: always sauté (pan-fry) your onions 1st until they get translucent, then add your garlic. You do it this way since garlic can burn fast
brown your onion and garlic fully before putting the tomatoes in, or you could just add garlic and onion powder. also don’t forget salt and pepper! i always salt tomato based sauces and soups a few times bc the tomato seems to soak it up. also, a pinch of sugar should literally be a pinch with your fingers, no measuring cup required. i’d also let the sauce simmer for at least 10-15 min so all the flavors can really get in there. keep it up though! definitely a step up from chef boyardee and it’s healthier!
Tip. If you’re gonna shred a tomato, freeze it first. Everyone starts from their comfort zone. It’s not someone’s fault if everything they’re familiar with is processed. What’s important is someone’s willingness to learn & experiment. Intelligence is the ability to adapt. Josh, your momma sure adapts well.
Take that knife Momma and lay it flat so that the side of the blade is against the garlic clove which is laying on the board, lift that knife and give that garlic a quick smack with the flat side of the knife. Now that clove will slip right outta that skin. So much quicker than peeling each one! You two are smile makers❤.
@susanjohnson3735. True, you can buy pre-peeled or minced garlic, which may be a great convenience, but this is one place where a substitution would definitely be noticed...especially with a more adequate amount. However, it does not even begin to compare to the taste of using freshly peeled/chopped/minced because the other has addictives and the time in a brine on the shelf affects it causing bitterness. There are multiple tricks to peeling it, but one for mincing is to add a little salt and take the side of your knife adding some pressure back and forth or a safer option is the bottom of a clean pan like crushing peppercorns or toasted nuts. This breaks down the cell walls and gives more flavor, but add it more towards the end to keep it from burning. Oh, and a little trick when it comes to the burning onion eye, stick your head in the freezer and let the cool air into your eyes. Anyway... it's awesome to see Momma trying new things and growing in her kitchen.
I like cooking with dried minced garlic available from the spice rack section of the grocery store. I also like cooking with dried onion flakes or dried minced onion also found there. It works great for me and won't go bad for years!
U have to try my grandma's Tomato 🍅 gravy just slice fry in the pan some milk flour salt pepper and get a loaf of bread sliced and put on bread it's fast and so good 🎉❤love you two South Jersey girl 😊😅
That's amazing. I've never seen that done with a tomato 🍅 fresh stewed or puree. That's looks just like Carrabba's Restaurant. I've just started using fresh garlic myself lol 😆 you did better than me.
To your tomatoes after you grate them, You can add a minced yellow onion and garlic cloves then chop or mince red and green bell peppers add a tablespoon of olive oil salt and pepper a pinch of white sugar dry basil dry oregano and thyme simmer sauce for 30 minutes and you’ll have a beautiful sauce but boil your pasta separately with a pinch of salt and a tablespoon of oil for 3 minutes then let it cook a bit more in the pasta with pasta water. The sauce can be used to make a chicken with yellow rice or a great salsa for a dip. Store it in your freezer or in the fridge for up to a week. Endless possibilities.
To remove husk from garlic cloves lay the cloves on the chopping board, lay the knife blade flat over the garlic clove then smash the clove lightly to loosen the husk
😂 it's tastes very healthy ❤ Recommendation: ADD salt and black pepper. Use your hand to pull off a garlic clove, and then CRUSH it with the flat side of a knife. It will break off all that "skin" off the garlic clove. Making it less messy and quicker to get to the garlic clove. Also for a more Chef Boyardee flavor add like half a pound of ground beef to the sauce. It'll help cut back that sweetness and make the sauce more hearty.
Adding garlic at the end of cooking as it can burn easily. Cook onions to a transparent color help a lot. Good try! I would throw in some sausage for high protein and fuller meal.
A cooking tip: vegetables don't soften as well once you add tomatoes. Always cook you're onions till soft, usually longer than you think is how I like them. Then add garlic, you might need a touch more oil so they don't burn. Then cook down the paste and the sauce.
Cut the top of the clove and peel... Or bang down on the garlic and u can easily rip off the clove garlic ... Find youtube vidoes to easily find ways to remove garlic skin ❤❤❤❤ hope this helps mummaa❤❤❤❤
3:44 you should cook the onions and garlic in a pan until they're lightly brown before you add them to the sauce. also, the longer you cook tomatoes, the sweeter they become, so If you are not cooking the sauce all day on low heat, then try adding a bit of sugar.
Mama, get a garlic crusher or you can get it already diced at the grocery store. I've never watched anyone "slice" garlic. 😂 You're so funny though! I love y'alls videos! ❤
Like mentioned in the comments, freeze the tomato first. Also, if you put the onion in the freezer for a bit, it won't make your eyes water. Get a garlic press, its easier then trying to mince garlic, and get a food processor. It has blades for slicing, grating and othres to make puree. It will save ton a ton of time.
If you hate peeling garlic buy the peeled garlic. You can also buy it prechopped in olive oil. Also hate a pinch of salt and pepper and less sugar. Also would do you well to simmer the tomatoes for 20ish minutes so that the sauce reduced and the onions cook down more.
It’s best to saute the onion on medium low heat with plenty of olive oil (enough to cover the entire bottom of the pot) until the onion is soft and translucent (no browning on the onion) before adding the garlic so the garlic doesn’t burn. You only need to cook the garlic for about thirty seconds before you add the tomato paste and cook that for about two or three more minutes (after cooking out the tomato paste is a good time to deglaze the bottom of the pot with some white wine. The wine will add sweetness and a more complex flavor instead of adding sugar. Be sure to evaporate the wine before adding the tomato purée) before adding the tomato puree. Let it simmer on low for twenty or thirty minutes with the lid cracked and it should be ready. Add a small handful of freshly torn basil leaves in the last minute if you wish.
I have a tip for anyone who suffers during chopping onion! So take an onion, peel it, cut in half and throw in the bowl with icy cold water and two tablespoons of salt, soak it for 15 minutes and after that time you can drain them, dry them and chopped them
I gotta know how the ravioli turned out, without boiling it first?? Was tough as boot leather? That’s taking al dente to another level. I love these shorts ❤
If you don’t like the recipe Mama, Try again with just a pinch of sugar, use Roma Tomatoes for sauce. Parboil your ravioli and drain well before adding to sauce. You can Add some diced onion to sautée with garlic, plus add mushrooms to sautée with garlic and onions. Get some Italian seasoning and add a teaspoon or more according to your taste. You can Add fresh spinach to sauce after you’ve added cooked ravioli. Before eating while still warm and in pan Sprinkle on some fresh shredded Parmesan cheese and let it melt on top! Have with homemade garlic bread! Very good!
You should only use about 1 teaspoon of sugar, also cook longer , let simmer covered on stove top for about 30 minutes and I think you’ll find you enjoy your meal much more because everything will be cooked and the flavors will combine together ! Also make some garlic bread to serve with it and side salad to make a full rounded meal when serving !! I think you did great job for your first time making it momma !! I love y’all’s videos !! ❤️🙏🙋🏻🌈🌈
Sauté them onions, roast the garlic in the oven for a little bit, i agree with another’s comment about freezing the tomato. And that damn sugar! 😅😂 we love ya tho all the same!!❤️
Not josh trying to find a canned solution for momma!! Though to be fair, canned tomatoes DO make a better quick tomato sauce, please try again (with more seasoning and garlic next time), momma!
“I ain’t know nothing about no garlic”😂😂😂
We know momma! We know! But look at you stepping out😅
This!!!!
The fact that mama is Going Out her way to make recipes from scratch and using more than 3 ingredients for flavor is mind-blowing good job mama!
From scratch? Wasn’t that frozen ravioli?
Proud of you momma. It looked good. I would have done the fast noodles too. Glad to see y’all again tonight!
Right!? So sweet!
@@MrsJones-oj3cp Yeah but everything else was from scratch she made her cheese base from scratch and no canned food over here today 🤣
-_- let be honest, that's the most basic easiest meal she still messed it up.
That grated tomato would make some killer salsa!
Absolutely not!! I dont want no babyfood mush salsa! Chunks ALWAYS
I was thinking the same thing!
First thing I thought of too😊
Yessss just like authentic restaurant style. Just throw in some cilantro onions sugar & blend serve with tortilla chips Mmm!
Plus the skin isn't really good for you...
Pinch of sugar is like ½ to 1 teaspoon. You should cook onions in the olive oil until they start to turn translucent. Then add your garlic because you don't want to saute it too long or it will burn, cook it for about 3 minutes then add your tomato paste and tomatoes. Let that simmer with the rest of your ingredients for about 30 minutes, meanwhile boil the ravioli in a separate pot. Then you can mix them if you want or serve the ravioli with sauce on top.
And you can watch the garlic for timing!! I throw my onions in with either butter or some oil, then after about 3-5 min throw in my garlic. It will turn golden colored when done and the onions should be more translucent, then you know you’re ready to move to next step!!
“it’s super sweet for some reason” after pouring in a quarter cup of sugar 😩
LOL...OMG...I fell over!!! Try again...less sugar, more garlic and don't BURN the garlic or you will have to throw the whole thing out, leaves a bitter taste....add 1/2 cup of fresh grated parmesean. You'll like this next try Momma...promise!
😂
It was the clueless “for some reason” that got me! 💀😂
@@jeanninesmith5897Exactly what Jean said! If you want to take it up a notch, add some roughly chopped fresh basil leaves at the end, stir them in for a few seconds and serve. Bellissimo! Don’t be scared of the garlic Mama, the more the merrier and only a tea spoon of sugar at best.
Don't peel the garlic clove, smash it with the flat side of the knife and the palm of your hand.. the garlic will crush (releasing more flavor) and the peel will fall off, and this makes chopping it far easier also..
I watch “miss little hot kitchen” from Jamaica. She cooks for the elderly in her neighborhood. She cooks outside on make shift stoves. But she washes everything she even washes her peppercorns. Everything!!! Big bucket of water by her side. This lady is a must watch. Out of the goodness of her heart or subscribers.
I just love Mommas attitude, she is so sweet. Josh has the best giggles.
Hey if this is your first time making homemade sauce this was a good start 👍 sugar doesn't actually remove acidity from tomato sauce throw in an uncooked carrot when the sauce is done pull the carrot out. The carrot removes the acidity. No sugar needed.
Great tip. Thank you so much!
Learn something new every day. Probably won't be making it myself but good to know 😂
Oh wow! Thanks for that cause I love tomatoes but it gives me the worst indigestion.
Sugar does cut the acidity. Not wasting a carrot when sugar works just fine.
@@BijinMCMXCno it doesn’t neutralize the acid you must of been raised to put sugar in your spaghetti ,👨🏾🦲👳🏿♀️
Josh's oohs when she puts the Italian seasoning had me cracking up 😅
3:47 😂😂😂😂😂 cause mama added more than a pinch of sugar 😂🤣🤣🤣🤣🤣🤣
Yoo... Josh... you be killing me with that wheezing laughter. You're too funny. You both are. Smh
I love your commentary Josh.
You crack me up !
Garlic.... Food of the Gods.
Garlic!! That and onions are my 2 Favorite Ways to season food!! ❤❤
@@tinabuggertmama needs some cooking classes seriously.
lol how does an almost 50 year old parent not know how to cook with garlic? Just when I think she can'r shock me even more
Freeze the tomato first.
What does that do
Omg it makes the tomato so sweet
It's a lot easier to grate that way! Don't let it thaw but grate while frozen.
Grate the onion and garlic, too. They will cook faster if you are in a hurry/don’t want to wait to sweat down a larger dice.
Trim the root end of the garlic clove and flatten slightly with the flat side of your knife blade. The skin will come off easily. Use the small holes of the grater to grate it and only add it to the pan when the onions are just about done (to keep it from burning.)
Omit the sugar entirely - balsamic vinegar is already sweet - maybe even use less of it. If it tastes too “clean”, add a tablespoon of extra virgin olive oil. Let it simmer gently for 10 minutes or so to let the flavors meld.
And use more tomato paste to make it taste less "fresh or clean" if you don't like that taste as well. In addition to what you said above ❤
Pinch of sugar is fine for tomato sauces. What she forgot was SALT
Balsamic glaze is sweet, but balsamic vinegar isn’t really
@ I find it to be sweet-tart, but others may not. The important thing is to tailor the recipe according to personal taste.
Happy to see her branching out in the cook for real realm. It's not hard if you know what your doing and you have the right equipment. Practice, practice, I promise it gets easier and better. Love ya all. Merry Christmas
Momma: ``The recipe calls for a pinch of sugar but I'll put in half a cup".
Josh: ``It tastes super sweet *for some reason".*
😂
That's just momo. 🙄
Josh’s laugh tickles me every time 😂
love it
When she dumped that sugar in, I knew we were heading south. Tomatoes really do only need a PINCH of sugar to bring out the flavor. Anything much more than that and you might as well throw in some vinegar because you're close to making ketchup.
Too much sugar isn’t good!! Unless you’re making candy. Just a little sugar in tomatoes helps with that bitterness. I use it in my sauces and chili.
You clearly don’t know what you’re talking about the sugar isint to bring out the flavor it’s to help with the acidity but instead of sugar you can use a carrot which is the traditional thing to do sugar does not belong is tomato sauce
MUCH LOVE TO Y’ALL BUNCHES!🥰 Tips for y’all to use or not.. taste everything as ur cooking it! I definitely recommend using more garlic, cook w onions till there translucent and all is just starting to brown, use at least half can, I use whole can of tomato paste and plenty more salt and then taste taste and taste more through out cooking and then y’all should be good!
Crushed tomatoes would have been easier as well as garlic in a jar. It sounds delicious! I love all of your posts!
Yes but Momma is learning to cook outside of buying everything canned. She’s trying so hard. We are all rooting for Momma!
Every time, every time, I get hungry while watch momma cook 😋
You see this is what keeps me on my diet 😅😂❤❤❤❤❤ love momma though!! Her energy is always great 🔥!!!!
It's really ready sweet 😅
It taste healthy and clean 😅
Dear Lort, I love these people ❤️ 😅
So many gems in this 3 minute clip! “Healthy and clean” got me😂
@@susanerickson4811 😅🤣💞
Love you guys! Bravo for branching out to homemade and to more seasoning. Excellent!
ok Momma! We’re getting somewhere, you’re learning, this is good! Keep trying. I never thought I’d see you crack open garlic, or add extra dashes of anything wow! Progress lol ❤❤
I hope you guys make millions. Videos are great. 👍
The pro tip to cutting onion's without tears.
Keep them refrigerated and the vein that spurts out the juice won't spray in your eyes.
I haven't cried since i was 10.
JOSH! Was that a GodFather reference?? “Now, There’s a very specific way to gotta cut garlic.” 🤣
Love you both! Subscriber fr.Philippines.
Please boil pasta before adding it to anything, also….smash the garlic prior to dicing
Your reaction to food is so amusing!!
"It tastes really sweet" I'm sure it couldn't be that 1/4 cup of sugar you added instead of a pinch. LOL It looked good, just need some parm cheese on top.
Looks really good. Really sweet, could be all the sugar. Great watching your videos.
I'm going to grate my #tomatoes and make some sauce😋😋thanks for the idea #Mama👌🏾
Heather, buy some minced garlic in the jar baby. A pinch of sugar is about 1/4th or 1/8 of a teaspoon. A MEASURING teaspoon!!❤❤😊
OMG I was wondering what her name is😂
@luvbngrami I usually call her "Josh's Momma ". 😆😆😆😂😂😂🤣
Pulled out the government
@@ThePlasticBowl 😆😆😆😁 I just heard her say her name last month when they were just talking.
Yuck minced in jar. Barf
Mama used some spices too! 😮 getting fancy and good at cooking! 🎉
Josh said it's super sweet...LOL. Wonder why momma? Next time it says just a pinch, it truly means it.
Why do I relate to this woman so much!
Needed more fresh garlic, more salt and pepper, more oregano or Italian seasoning!! Fresh basil would be a very nice addition! The longer you cook or stew any type of tomato sauce or soup/entree/anything with tomatoes (especially fresh tomatoes 🍅) - the better it will be & the onions will not be undercooked. 🫶🏼
That looks so good MaMa!! You just needed to let it simmer for a while longer. Let those flavors soak in. Add a little onion powder, garlic powder, pepper, more Italian seasoning, and Oregano if you're feeling fancy. Let it simmer on low for 30 more minutes at least. You could also add a little parm to the sauce. I have never used balsamic vinegar in my sauce, but I might try it. 😊
I do love that Momma’s never done anything with fresh garlic before now but owns a Nakiri knife which I always considered a specialty knife for a rather serious home cook. 😂 Lay one side of the knife blade (sharp blade angle down) over the cloves of garlic and give it a little smack or press down. It’ll make it easier to remove the skin off the individual cloves and release the garlic juices.
This was a really good start I am impressed. Just need less sugar more salt and pepper and sauté those onions longer ❤
I heard if you add chopped garlic after waiting 10 minutes it adds to the health benefits of the garlic any way you slice it. I love your show and hope you keep cooking the way you do either way 🎉
I applaude momma for trying to cook better and healthier. Just a tip: always sauté (pan-fry) your onions 1st until they get translucent, then add your garlic. You do it this way since garlic can burn fast
For the garlic cloves, put 2-4 in a jar with the lid on and shake them up. Skin slides off. 😊
🙋🏾♀️🤗💕A pinch is less than a teaspoon, that's why it was so sweet😊🌹🙏🏾🙌🏾💚
I love Josh and how He loves his mama but he laughs and laughs.how about help and help
brown your onion and garlic fully before putting the tomatoes in, or you could just add garlic and onion powder. also don’t forget salt and pepper! i always salt tomato based sauces and soups a few times bc the tomato seems to soak it up. also, a pinch of sugar should literally be a pinch with your fingers, no measuring cup required. i’d also let the sauce simmer for at least 10-15 min so all the flavors can really get in there. keep it up though! definitely a step up from chef boyardee and it’s healthier!
Tip. If you’re gonna shred a tomato, freeze it first. Everyone starts from their comfort zone. It’s not someone’s fault if everything they’re familiar with is processed. What’s important is someone’s willingness to learn & experiment. Intelligence is the ability to adapt. Josh, your momma sure adapts well.
Have some confidence Josh stop always doubting yourself & mama positive vibes only 💯🙏🏾
Take that knife Momma and lay it flat so that the side of the blade is against the garlic clove which is laying on the board, lift that knife and give that garlic a quick smack with the flat side of the knife. Now that clove will slip right outta that skin. So much quicker than peeling each one! You two are smile makers❤.
You can get peeled garlic in produce section. Or you can minced garlic in a jar.
@susanjohnson3735. True, you can buy pre-peeled or minced garlic, which may be a great convenience, but this is one place where a substitution would definitely be noticed...especially with a more adequate amount. However, it does not even begin to compare to the taste of using freshly peeled/chopped/minced because the other has addictives and the time in a brine on the shelf affects it causing bitterness. There are multiple tricks to peeling it, but one for mincing is to add a little salt and take the side of your knife adding some pressure back and forth or a safer option is the bottom of a clean pan like crushing peppercorns or toasted nuts. This breaks down the cell walls and gives more flavor, but add it more towards the end to keep it from burning. Oh, and a little trick when it comes to the burning onion eye, stick your head in the freezer and let the cool air into your eyes. Anyway... it's awesome to see Momma trying new things and growing in her kitchen.
I like cooking with dried minced garlic available from the spice rack section of the grocery store. I also like cooking with dried onion flakes or dried minced onion also found there. It works great for me and won't go bad for years!
That jarred stuff is awful
A good tip to make peeling garlic easier is to put your cloves in the microwave for ten seconds. The moisture separates the skin the the clove.
It tastes too sweet because you put too much sugar in it!! No surprise!
#Exactly
U have to try my grandma's Tomato 🍅 gravy just slice fry in the pan some milk flour salt pepper and get a loaf of bread sliced and put on bread it's fast and so good 🎉❤love you two South Jersey girl 😊😅
That's amazing. I've never seen that done with a tomato 🍅 fresh stewed or puree. That's looks just like Carrabba's Restaurant. I've just started using fresh garlic myself lol 😆 you did better than me.
"It tastes very sweet for some reason" as you forget she put sugar in it.🤣
To your tomatoes after you grate them, You can add a minced yellow onion and garlic cloves then chop or mince red and green bell peppers add a tablespoon of olive oil salt and pepper a pinch of white sugar dry basil dry oregano and thyme simmer sauce for 30 minutes and you’ll have a beautiful sauce but boil your pasta separately with a pinch of salt and a tablespoon of oil for 3 minutes then let it cook a bit more in the pasta with pasta water. The sauce can be used to make a chicken with yellow rice or a great salsa for a dip. Store it in your freezer or in the fridge for up to a week. Endless possibilities.
To remove husk from garlic cloves lay the cloves on the chopping board, lay the knife blade flat over the garlic clove then smash the clove lightly to loosen the husk
Another great recipe mama's cook book coming 2025
😂 it's tastes very healthy ❤
Recommendation: ADD salt and black pepper. Use your hand to pull off a garlic clove, and then CRUSH it with the flat side of a knife. It will break off all that "skin" off the garlic clove. Making it less messy and quicker to get to the garlic clove. Also for a more Chef Boyardee flavor add like half a pound of ground beef to the sauce. It'll help cut back that sweetness and make the sauce more hearty.
Josh, "doesn't that come in a can"? He tickles me; so direct and strait forward! Anyway next time you'll use crushed tomatoes in A Can! 🤣
You can always smash the garlic to get the skins off of each tooth of garlic. You can also use carrots to sweeten your sauce
Adding garlic at the end of cooking as it can burn easily. Cook onions to a transparent color help a lot. Good try! I would throw in some sausage for high protein and fuller meal.
So happy to see Momma trying new recipes
Josh: buy momma a garlic press
Josh with all his noises has me rolling 😂
Pro Tip: Freeze the tomato. This makes the grating super simple and you get the consistency that was intended. 🍅
A cooking tip: vegetables don't soften as well once you add tomatoes. Always cook you're onions till soft, usually longer than you think is how I like them. Then add garlic, you might need a touch more oil so they don't burn. Then cook down the paste and the sauce.
Cut the top of the clove and peel... Or bang down on the garlic and u can easily rip off the clove garlic ... Find youtube vidoes to easily find ways to remove garlic skin ❤❤❤❤ hope this helps mummaa❤❤❤❤
Momma!!! Cooking like a pro today!!!...🎉🎉🎉
Mama rollin' up her sleeves for this one 😂😂😂
My favorite part of their videos is when she tries the food and he immediately laughs 3:16
3:44 you should cook the onions and garlic in a pan until they're lightly brown before you add them to the sauce.
also, the longer you cook tomatoes, the sweeter they become, so If you are not cooking the sauce all day on low heat, then try adding a bit of sugar.
Super sweet coz ur mom added too much sugar. Also needs more seasoning, salt, pepper, oregano, basil. Also a splash of red wine. Then simmer simmer.👍
It’s awesome that she will at least try it! & seems to turn out! 🎉 looks 👍 so good..
Mama, get a garlic crusher or you can get it already diced at the grocery store. I've never watched anyone "slice" garlic. 😂 You're so funny though! I love y'alls videos! ❤
That's kinda how I make my base sauce for my pasta dishes. 👍 I usually use canned crushed tomatoes and tomato paste too.
"Why does this look like Watermelon?" lol It did too🤣
😂😂😂 because it does
Not momma cutting the whole garlic bulb in half 😂
omg love your food tryed them with my mom... my mom loves them!
Like mentioned in the comments, freeze the tomato first. Also, if you put the onion in the freezer for a bit, it won't make your eyes water. Get a garlic press, its easier then trying to mince garlic, and get a food processor. It has blades for slicing, grating and othres to make puree. It will save ton a ton of time.
Josh , your mama is a one of a kind.
This man said it taste CLEAN 🤣😭💀♥️ Lawd Hammercy
Mommas version... Hello momma have a blessed week ahead
If you hate peeling garlic buy the peeled garlic. You can also buy it prechopped in olive oil. Also hate a pinch of salt and pepper and less sugar. Also would do you well to simmer the tomatoes for 20ish minutes so that the sauce reduced and the onions cook down more.
She never cooked with garlic before??? That’s an everyday thing for us. Never too late to learn something new! A pinch is just a 🤏 pinch.
"A whole heap" is my new unit of measurement ill be using to describe a massive amount! 😅
It’s best to saute the onion on medium low heat with plenty of olive oil (enough to cover the entire bottom of the pot) until the onion is soft and translucent (no browning on the onion) before adding the garlic so the garlic doesn’t burn. You only need to cook the garlic for about thirty seconds before you add the tomato paste and cook that for about two or three more minutes (after cooking out the tomato paste is a good time to deglaze the bottom of the pot with some white wine. The wine will add sweetness and a more complex flavor instead of adding sugar. Be sure to evaporate the wine before adding the tomato purée) before adding the tomato puree. Let it simmer on low for twenty or thirty minutes with the lid cracked and it should be ready. Add a small handful of freshly torn basil leaves in the last minute if you wish.
Oh this needs to be a new theme for yall! Once a week or so making one of her recipes 😂
You can grate the garlic with the tiny grater [microplane] and it will take care of the skin just like the tomato!
Super sweet for some reason…. You out half a cup of sugar in it. 😂😂
Taste as you go momma!
I have a tip for anyone who suffers during chopping onion! So take an onion, peel it, cut in half and throw in the bowl with icy cold water and two tablespoons of salt, soak it for 15 minutes and after that time you can drain them, dry them and chopped them
I gotta know how the ravioli turned out, without boiling it first?? Was tough as boot leather? That’s taking al dente to another level. I love these shorts ❤
If you don’t like the recipe Mama, Try again with just a pinch of sugar, use Roma Tomatoes for sauce. Parboil your ravioli and drain well before adding to sauce. You can Add some diced onion to sautée with garlic, plus add mushrooms to sautée with garlic and onions. Get some Italian seasoning and add a teaspoon or more according to your taste. You can Add fresh spinach to sauce after you’ve added cooked ravioli. Before eating while still warm and in pan Sprinkle on some fresh shredded Parmesan cheese and let it melt on top! Have with homemade garlic bread! Very good!
You should only use about 1 teaspoon of sugar, also cook longer , let simmer covered on stove top for about 30 minutes and I think you’ll find you enjoy your meal much more because everything will be cooked and the flavors will combine together ! Also make some garlic bread to serve with it and side salad to make a full rounded meal when serving !! I think you did great job for your first time making it momma !! I love y’all’s videos !! ❤️🙏🙋🏻🌈🌈
Mmm😋 what are you going make out of those yummy pumpkins?
you put way too much sugar
And no salt…
Sauté them onions, roast the garlic in the oven for a little bit, i agree with another’s comment about freezing the tomato. And that damn sugar! 😅😂 we love ya tho all the same!!❤️
Not josh trying to find a canned solution for momma!! Though to be fair, canned tomatoes DO make a better quick tomato sauce, please try again (with more seasoning and garlic next time), momma!