As a home gardener I will say that growing cherry tomatoes is much easier than their fuller sized counterparts. The plants take up less space and I find them to be much more hardy. Last year I grew san marzano and amish paste tomatoes in hopes of making sauce with them, my mom gave me a cherry tomato plant I didn't want and that thing put out more cherry tomatoes in one week than my entire summer crop of big tomatoes. If you have any amount of outdoor space try growing a couple cherry tomato plants and you might be in the sauce all summer. :)
@@matthewwalter67 Been growing for a long time and it's literally just a fact that cherries are easier. They ripen quickly, there's less time for blight to hit or animals to snatch, far less likely to get blossom end rot (I've never seen it and I've never seen newer gardeners I've been helping get it), you can grow them in containers. You, however, suck.
This video could not have came out at a more perfect time. I wanted a cherry tomato sauce for my wedding and the catering company did not want to make it. Now I have a recipe to make a big batch and give it to the caters to use. I am so excited!! I cannot wait to have this at my wedding ❤️🇮🇹🥂
Will they do that? In Georgia US, we are not allowed to serve the public at an event with food from a home cook's kitchen. You have to have a Cottage Food license, and even then, you can only sell it packaged, and even THEN it can only be non-potentially hazardous foods, like cookies, bread, candy, herbs, nuts, popcorn, etc.
@@runswithbeer yes, they will do that. I already asked the caters. My fiancé's family actually owns a restaurant, so we can professionally prepare it there. He just didn't want his family restaurant to cater for the evening because he wants them to enjoy the evening.
I've never made a homemade tomato sauce in my life, a few weeks ago my elderly neighbor gave me abounded amount of cherry tomatoes from her garden so I decided to make a simple sauce w/them. It was the BEST tomato sauce I've ever had!
@@fanbatcher If you have a good harvest of cherry tomatoes you might not be able to eat them all fresh. I have way more than I can keep up with and have made sauce and put in the freezer so I can enjoy the flavour during the winter, have frozen some whole and also dried a bunch of them, given away to friends and family and I'm still having loads to take care of and can eat all the tomatoes my heart desires.
@@fanbatcher You'd get sick of eating fresh cherry tomatoes before you'd finish an entire harvest of them 😂 Making sauce makes sure they don't go to waste
I adore that special smile Eva has when she tastes something amazing she’s made with Harper. What a lovely and delightful expression of the joy she gets from cooking with him! 🥰
The look on Harpers face after tasting Papa al Pomodoro is why I love cooking. You just can't get that satisfying experience until you've made something yourself that transforms your soul.
I have made sauce from cherry tomatoes and it is by far MY FAVORITE sauce hands down. Well, sounds to me like you guys will have to establish your own back yard garden and grow your own tomatoes. I do. I love the freedom I have to pick and choose my seeds, start them in January and plant in May. There is NOTHING like cultivating your own garden. I am 67 years old and grew up in an old ethnic neighborhood with Croations, Hungarians, Italians in Welland, Ontario Canada across the street from the Welland canal. Our vegetable gardens and orchards converged in the backyards separated by fences...we exchanged fruit and veg with each other...the old folks fed us their ethnic foods to us hungry kids playing in the streets...the smells of lunch and dinner wafting in the air made us feel loved and secure as children.
My mother made a sauce like this from way back in the 70's, that we put on bread. She used the tomatoes from my grandfather's vegetable garden. I still make it for myself, every now and then. I use roma/plum tomatoes. I peel them, melt a knob of butter in a sauce pan, put in some powdered paprika, cut the flesh from the core of the tomatoes, seeds and all and let it melt into a chunky sauce. A pinch of salt and pepper to taste, and its done. Tastes perfectly fine, as is. Sometimes i saute some finely chopped onion and/or a clove of garlic in the butter, before i ad the tomatoes. I would finish that with an Italian herb mix. Mostly oregano and basil. I think i'm gonna go see how much tomatoes i have left in the fridge. I am literally salivating at the thought of it.
💕🍅 In 2015, I do not recall how it began however, started using mini san marzano, Grape, and cherry tomatoes to make all and any tomato sauce, and the flavour was so much better, I simply never went back to the traditional way. 🍝😍 and Eva is correct, spaghetti and homemade tomato sauce is just one of the best dishes in the world🌍🤗💞
I made a version of this today. I have never eaten a tomato sauce that I've enjoyed as much as I did this one. I used the stove-top method - squishing the tomatoes with a potato masher - and the blender method. I added oregano as well as basil to it. It's a sauce that I will re-make over and over again. Thanks for the video. I would never have thought of doing this.
I'm a home gardener, and my favorite tomato is Paul Robson or Cherokee Purple, they are similar. I put up anywhere from 75 to 100 quarts of diced, whole peeled, crushed and sauce every year. I grow, amish paste, cherries, a variety of slicers in a variety of colors (diff colors =diff acid levels).
Tomato sauces made in the oven in my experience really do come out differently than a tomato sauce cooked on the stove. The sugars in the tomatoes and if you are adding eggplant, onion/ garlic and peppers are concentrated. The end result is just amazing.
100% agree, but you can't crowd them like they did in the video. That results in a mostly _stewed_ sauce, rather than a roasted one. You need to place them in a single layer, and let the skins get some colour (i.e. turn a nice brown at least). This causes sugars beneath the skins to caramelize, and produces a MUCH better sauce.
Hi, I make my own cherry tomatoe sauce all the time and I get very tasty tomatoes in Australia. But I never cooked them in the oven. Do I thinly place all the ingredients in the oven? Which veggies and when they’re cooked then what do I do. Thanks so much, I’m excited to try this.
@Rhonda the cherry tomatoes you can either leave them whole or cut them in half. As far as vegetables I've use diced a shallot, red bell pepper, eggplant. Light drizzle with olive oil. The glass Pyrex baking pan Eva used in this video is fine if use one big container of cherry tomatoes, but if you are making a huge batch of sauce you really should use a large roasting pan. Add salt and pepper to taste put in the oven. I would check the sauce every twenty minutes and stir. If you want to add some wine that is fine to. When the sauce is done you can leave it as is or puree it with immersion blender if you have one. If you don't you can ladle some or all of your sauce into a blender depending on if you want your sauce chunky or completely pureed. I learned this one recipe from a coworker from Brazil. He would use halved cherry tomatoes, a couple of garlic cloves (thinly sliced) some diced celery, Use thin slices of beef wrapped around a baby carrots and strip of salt pork. Use tooth picks to keep what is basically a rouladen. Add to a roasting pan with a light drizzle of olive oil /some wine and add salt/ pepper to taste. Check as needed.
@@nicholaskarako5701 Hi Nicholas thank you so much for all you advice, I can’t wait to try your recipe! I can see how this would make everything much more delicious. Also the beef sounds very tasty. Last year when making chicken soup I decided to use chicken cut in quarters that I roasted with whole garlic cloves, salt and pepper with a drizzle of olive oil. Then I chopped all the vegetables and put in a pot over some olive oil. Put the chicken and everything, juices and all in with the vegetables and water. All this gives the soup such a rich flavour, same principle as your recipe. Anyway thank you again! ☺️
The last dish, Pappa al Pomodoro, reminds me of one of my favourite comfort foods I make. I take stale bread and put it in tomato soup. The consistency is very similar to the dish you had. I do eat it warm though, not hot, just a little warm.
I've made pappa al pomodoro many a time. I've always served it hot. Although, it makes sense that a bread & tomato soup would be served chilled, as gazpacho, which also includes tomatoes & stale bread, is a chilled soup. However, I find pappa al pomodoro heartier than gazpacho and, living in Canada, prefer it hot in winter.
Growing up in New Orleans we often ate fresh tomatoes stewed with onion, garlic and olive oil, with stale French bread cubes added near the end. Fabulous but I didn’t know it was a THING!! Love your videos!!
OH MY GOSH!!! This is the first time I've ever been right! Oh wow, sauce and Costco! 🤣 That's a first for me! All the tomato sauce I make are from cherry tomatoes! All different non GMO tomatoes. Cherry tomatoes grow the best and are the SWEETEST, most delicious sauce! Also all the basils, thyme, oregano grow exceptionally well here 🏜️👍👍👍
In Sicily we have a company called Agromonte famous for its datterino, red cherry and yellow cherry tomato purée. Obviously they are much more expensive than normal purée.
Confused and intrigued: which cooking method was the best, the one where you boiled the tomatoes and used the vegetable grinder or the one where you backed them?
When I bought 8 tomato plants one year on sale, I thought 6 plants were of regular size. Boy was I mistaken, all 8 were Cherry tomato plants!!! The amount of cherry tomatoes was mind boggling, I learned real quick the sauce you make out of them is amazing.
i have grape tomatos coming out my ears i have so many from my plants. i make roasted grape tomato sauce often,, i like the flavor better if they are roasted in the oven with a head of garlic and olive oil before being mashed into sauce
Pasta Grammar Thanks for taking the time for these wonderful videos. You two have the best chemistry. This looks amazing and im definitely going to make this. Kind of a weird question for you; Is it ever common to roast the tomatoes to give it a slightly smokey flavor similar to mexican salsa?
Yes! I make a delicious sauce with slow roasted tomatoes. I put it through a food mill after roasting for a few hours. It is thick, sweet and so lovely. Easy to freeze and use later.
@@opheliahamlet3508 I use garden grown tomatoes. Sometimes they are Early Girl, Stupice or other heirloom varieties. I cut them in 1/2” thick slices, sprinkle with salt and pepper. Roast in a 250 degree oven for about three hours on a sheet pan covered with parchment paper. Process through the food mill and add 2 tablespoons of olive oil and fresh basil. I got the recipe from Jack Bishop’s cookbook called Vegetables Every Day. It is soooo yummy!
@@PastaGrammar I wanted to add to this. "Eva's baked blend" looks to me much like the classic salsa roja in mexican cuisine. Equal to a salsa verde you add either tomatoes (jitomate) or green tomates (tomatillos), garlic and a green chile serrano/árbol together. You could roast them on a comal (without any oil added) - very similar to baked tomatoes in the oven - or just blend them directly in a blender raw and cook until ready. Sopa Azteca lets really shine this simple salsa.
By far and away the best tomato I've ever tasted was in Gəncə, Azerbaijan. I was part of a group with people from 15 different countries, and every single one of them was absolutely blown away by how good the tomatoes there were.
This couple is pretty much the cutest ever. Maybe even more lovable than Pasquale Sciarappa ( a tough bar to clear!) I finally figured out who Eva's voice reminds me of! - It's Gilda Radner doing her Rosanne Roseannadanna schtick on SNL, lo, these many years ago. LOL.
I made tomato sauce today for the first time! I used the first method with cherry tomatoes from my garden. I have 15 plants and there is a good harvest every day in August. I did this first batch with just 3 lbs, so about half of what you used. I kept it simple with just 2 basil leaves which were also fresh from my garden, and a single crushed garlic clove, along with barely a tablespoon of salt and it still may have been too much. I reduced by about half until I found the consistency I wanted. 3 lbs of cherry tomatoes yielded 2 cups of sauce... WOW! The flavors! Oh My God! Not only the best tomato sauce I've tasted but it's pretty much a soup unto itself! Next 3lbs I'm going to try the baked method and see how it compares.
You two are great together. I made the tomatoe sauce today. I did the oven method and it was amazing. Will definitely be making this again. Thank you for sharing the recipe
Cherokee Purples are my absolute favorite, but cherry tomatoes are really easy to grow and better for cooking. I have to grow some beefsteaks, too, though, to fry green.
I just finished canning my tomatoes that I grew and also purchased a quart of plum tomatoes at a local farmer's market. Years ago I did help my mom with canning tomatoes using the first method that Eva did. Since we canned over 100 hundred jars, it was a bit back breaking. So we ended up basically cutting our tomatoes, (usually Roma style tomatoes), cooking them with salt and basil and then placing them in jars and storing for future tomato sauce. When I am ready to use I blend them and at which point I would add onion or garlic. I tried a new brand of cherry tomato this year, grown by one of the farmers. The brand is called campari tomato. So sweet! I think that would be an amazing type to grow! Thank you for sharing this!!
This was so interesting and enlightening! Tomato sauce with nothing but tomatoes and oil. We don’t have Costco but we do have farmer’s markets so I am definitely going to try this. Pure is best.
Eva's 2nd method is my go-to from my Italian father's family (Altieri). They call it "yard sauce". We put in tomatoes, onions, peppers and garlic from the garden. It freezes nicely too. 🍅🇮🇹🍝
I did this several times over the summer (Ohio, growing zone 6a). I planted 2 Sungold cherry tomato plants in my garden, and they got over 6 feet tall. I had so many cherry tomatoes, I invited people over to "shop" in my garden! I made lots of sauce, and still have 3 freezer bags full in my deep freeze. One of the plants died back, but the other is STILL producing. Sungold cherries are the most prolific tomatoes I have ever grown, and the sauce I made with them was AMAZING!
Makre portions put in in plastic bags (vakuum sealed if u can) anf Freeze it. I vakuum and freeze always alot of small portions of homemade cheese souce for some quick pasta meals for exxample...
OMG! loved it. I have to admit i was skeptical because i normally would buy a canned sauce but use that as a base to make my own. I loaded it with lots of herbs and even chili power mostly to offset the sugar they add to these.... Evas sauce looked so good, so i bought a bunch of cherry tomato's because they were on the clearance rack. so i decided to try this. I cut them in half and baked them and blendered them as a base. I have been using that in pans of single servings with various additions including gorgonzola. Im a changed man. Does Eva have a sister ;) ....i now want to move to southern Italy. Thank you Eva, thank you very much!
My garden is bursting with tomatoes - from great, pink and red beefsteak to red and 'blue' cherry tomatoes. This year, I've never had a better crop of paste tomatoes. Thanks for the wonderful recipes!
Avas beautiful smile is a dead giveaway when she likes something lol. I made some tomato sauce with cherry tomatoes roasted in an air fryer with whole garlic, onion and some chili then finished on the stove. Hands down the best tomato sauce I've ever tasted
The amount of food and charisma you two pump into every video is really impressive. 3 solid recipes and constant commentary without any real scripting is really refreshing
I tried growing Campari tomatoes this year, but I'm going to have to try again next year. This year's tomatoes turned out small with thick, tough skins. They had to raise themselves with no fertilizer in re-used soil, and only being watered by Mom Nature during the drought and heat wave. I had Covid-19 and was not able to care for them. I think under the circumstances the little plants are champions. They started blooming in May and are still blooming and producing fruit in September.
@@gailjordan9250 I hope your recovery from covid is a complete recovery🙏 Those fall tomatoes just naturally taste awesome as we savor them knowing we will have a long wait for next years crop😉
What perfect timing of this video. I have a bumper crop of delicious cherry tomatoes in my garden this year. I didn’t know what to do with all of them. My romas, not such a good season for them. I love the sacarpariello dish. These recipes you just presented are an answer to my prayers. Thank you so much.
I was recently in Greece. I had forgotten to bring a shaver so I thought I would walk to find one. I barely stepped out of where I was staying in Preveza and the smell of fresh fruits and vegetables were being moved toward my face by a small breeze … I was still 50 feet from the market. When was the last time you were in your market in America and you said “Wow! The vegetables smell so fresh today?”.
Similar when I went to the Boqueria market in Barcelona. Ive never been a fan of eating tomatoes on their own but when I saw those ugly spanish heirloom tomatoes so rich and juicy I had to buy one to eat there and then!
I grow over 100 tomato varieties at home. Cherry tomatoes do make a great sauce, but to me the best tomatoes are the meaty bug tomatoes. They have fewer seeds and make an excellent sauce. I live fo mix different colored tomatoes, since orange and green tomatoes are very sweet and give the sauce a lot of flavor. Some varieties I recommend are Persimmon, Orange Oxheart, Aunt Ruby's German Green, Orange Russian. Paste tomatoes are also of course great. San marzano is the commercial pick and does an excellent job. I however think that Jersey Devil and Opalka are way better taste wise, but those are garden varieties. So for the home garden those two are amazing picks, while san marzano is excellent for field production, since it's better for transport and has a better shelf life
Wow, what a tremendous post, thank you. Are these different varieties of tomatoes available in seed form from amazon or somewhere else? or are they just varieties that are available in nursuries in the US. I live overseas so hoping they are available from seed. Thanks!
@@letXeqX Sorry for the late reply. These varieties can be found easily online. Several seed shops specialize in heriloom seeds. I don't live in the USA, I'm from Europe and almost every country here has some kind of shop for them and ordering them from other countries is also normally not a problem. Just look out that they are suitable for your climate, since some varieties are late and don't succeed in cold climates.
@@SimJan. Not at all, I have till the spring :), I wrote down all the names of tomato varieties you mentioned and will look for them. I'm in Israel so cold is not a problem. my back yard is mostly partly shaded, but there is one spot which gets almost full sun, so I think I can have some success over there! I grew tomatillos in that spot in containers one year and it did well. I'd love to grow REAL tomatoes, as the quality of the store bought tomatoes has declined so badly. Thanks so much, I'm excited about it now!
@@letXeqX Oh Israel shouldn't be a problem haha. I am from Slovenia and here most varieties thrive, but for Instance in germany half of the ones I have in my garden would only be suitable in the greenhouse, since the growth period is shorter. I don't know how many places in Israel have heriloom seeds to offer, but some sites have worldwide shipping.
@@SimJan. WOW just half an hour ago I wrote on a Ukranian site how wonderful Slovenia has been for helping Ukraine so much! I've ordered seeds from Amazon before so I'll have a look there now that I have names of good varieties. Thanks again!
This year, my uncle gave me a few tomato plants, of a variety called Matt's Wild. Hands down - those were the BEST tomatoes I've ever eaten in my life! I think they're the tiniest variety. They're about the size of blueberries. They're very sweet. They almost taste like cooked tomato sauce when they're raw. I love them for sandwiches because they're so small that you don't need to cut them. Unfortunately, each individual plant is not that productive, though, so if you wanted to make sauce out of them exclusively, you'd have to grow a ton of them. And you have to grow them yourself because I've never seen them in any store or farmer's market ever. I don't remember where my uncle got the seeds from, but I'm sure you could probably order them online.
Matt’s Wild Cherry are said to be the closest variety to the original wild variety first found in Mexico. They’re super easy to grow from seed. Cheers!
Eva’s baked option reminds me of my roasted tomatoes sauces. I love the depth of flavor that roasting the tomatoes add to what would normally be a basic tomato sauce.
May I ask how do you keep your extra sauce? If you ever have extra ( Harper is a lucky man getting to eat all your delicious food ) Do you can or freeze your sauce?
Hi Guys! I’m an Italian Chef that went to The CIA, HYDE PARK,NY. Ava you are the best! We were blessed to be in a kitchen with Italian Moms and Grandma’s. I’m 72 and I have a 47 year old Son. He learned how to make “Sunday Sauce” from his Mom at 13! But……. his Mother would not teach him how to make the Meatballs until he found a wife so they could be in the kitchen together on Sundays! You will love his recipe that we never shared outside the “Family”! 1 can of Mutti Crushed Tomatoes, 1 bottle of Mutti Passata, and a basket of Cherry Bomb Tomatoes the last hour and a half of the cook! ( The cherry tomatoes explode in your mouth with every spoonful) On Sunday he puts a version of your meatballs in the Sunday Sauce! It’s almost like we our family!! Keep up the great videos! We can’t let these recipes die! God bless You!
I live in Bologna, and I'm used to putting cherry tomatoes to make my sauce, practically since I was a child when my grandmother used to make it, so it's quite normal for me, so much so that I almost took it for granted that everybody did that, I'm glad to know that you like it as much as I do ❤️
I had a ton of cherry tomatoes last summer fresh from my garden. Oven roasted them in a single layer with onion, garlic and any other veggies I had on hand like carrots or bell peppers and olive oil, salt and pepper. Blasted them in my blender. Beautiful sauce.
Watching this channel is such a comfort for the soul, Harper and Eva seeing you feels like talking to friends about the most amazing thing in the world: food! Grazie mille!!
i've done cherry tomato sauce many times. growing a few tomato vines every year, i always have way more cherry tomatoes than i know what to do with, so it's an easy choice. cook them slow in a pot, mashing them as they cook, and then put in a food mill to seperate the skins from the sauce. labor intensive, but i love it. Looks almost exactly as the first one you have done here!
I LOVE using cherry or grape tomatoes in fresh sauce. Was looking forward to today's video. I will be making this tomorrow. Have the food mill. Tonight is Cod in Parsley sauce in honor of the passing of Her Majesty Queen Elizabeth II as we are an Italian and a Brit 👑🇬🇧🏴🇮🇹🇺🇲
The thing that bothers me about this is that ANYONE can have fantastic cherry tomatoes. They grow so easily. You only need one plant in a planter and you can do so much.
Nothing interests me less than adding the responsibility of plants to my life. The different in cost can never repay me for the time I would have rather spent doing anything else in the whole world
How absolutely fun was that! I loved this video. You two have a chemistry that is great, and you seem actually to be speaking to your individual listeners. Plus, I love the simple approach to Italian cooking where quality ingredients can shine alone. When I travelled with students in Europe, of the six countries we visited, Italy, without doubt, had the best food. It's worth going to Italy for the melon gelato. I've never had anything--anything!--like it in the states.
You guys have a big (mostly empty?) back yard. Can't believe people with your cooking skills don't grow their own stuff. The range of heirloom tomato flavors is stunning.
Yup, maybe they will dabble in a couple plants and find the ultimate ingredients come from their own garden. A green bean eaten fresh off the stem or peas!
I made everything in this video and it was fabulous! Sad thing we just came back from Italy and I was sadly disappointed in the food. Two of the restaurants had Michelin stars. The only place I had fabulous food was in small villages in Naples! I’m had to go to the restaurants the locals go to. Huge difference in flavors! I’ve been to Italy 14 times and I’ve found you need to go to local restaurants and definitely stay away from the tourist places! Not that there are great restaurants in tourist locations but it’s hard to find one!
Great video and info! I usually can/bottle the passata and use it when I make my pasta sauce. But, I love the idea of roasting the tomatoes, as well. Very well thought-out comparison but a bit of comparing apples to oranges, don't you think? Your joint enthusiasm is infectious!
I have four tomato plants already in the raised bed garden with six more seedlings not yet planted. Will be exceptionally good if they grow. Very short season here in our middle mountain community which is blazing hot early. I do shade the plants. Thanks for the ideas. Will likely have a volunteer cherry tomato plant or two sprouting as well.
One of your best videos! They just keep getting better & better! Way to go Eva & Harper!! Thank you! ??? Any tips, suggestions, brand recommendations... on getting a FOOD MILL??? Maybe do a whole video on it... there is so many brands, options (like interchangeable grate size), quality, and price points.
I grow my cherry tomatoes. This video came at the right time, as I had more than I could eat raw. My husband shared this with me. It makes a beautiful sauce! I use a KitchenAid attachment (Fruit/Vegetable Strainer Set) that skins and removes the seeds effortlessly. I always use it for my tomato sauces! Thank you for the great videos and recipes!
Definitely have done this with the sweetie tomatoes that we grew here in Orlando. Excellent Publix in Florida also has excellent plum tomatoes which you can put through the tomato mill and use the soffrito base Vincenzo’s plate demonstrates in the basil sauce recipe. That is the best sauce I’ve ever had, hands down. No meat required (though you can surely add some).
I've never tried the baking tomatoes first. I do use Harper's method, but I usually blend a variety of tomatoes, grown in my garden. Real San Marzano's, and Roma's ( grown from seeds acquired in Italy ), plus a small portion of cherry tomatoes. I use a blend due to different flavors and sweet content. To me cherry tomatoes are sweeter and thus, I use these to cut the acidity of the other types. I do not use a blender as it forces air into the sauce and gets foamy. I run them all through a food mill, to remove skin and seeds. No garlic in my sauces,. but lots of home grown Basil, classic and Neopolitan. Great video, as always!!
I baked some cherry tomatoes and crushed garlic in olive oil and salt, blended it and it became the base for the best tomato sauce I've ever tasted. Thank you Eva ❤️
My favorite tomatoes is a California dry farmed (dry grown) . They are grown with very little water used (three watering's until harvest) They are sweet and unctuous; they best I ever had! Crop is plentiful this year as well! I have never had a bad dry farmed tomato. Everyone is the best!
Did you leave the seeds in or sieve them out? I grow lots of tomatoes in my garden in Auvergne, and I can (bottle) lots of tomatoes. I do remove most of the seeds. Some jars have basil and garlic; others are plain. Bought, canned tomatoes simply cannot compare to what I preserve. I love all your videos, and I find the two of you together magical!
Wonderful and simple! We are harvesting our cherry tomatoes this week and I always make tomato sauce with them. I now realize how lucky we are to have a garden
Harper the tomatoes in Italy are fully vine ripened before that are harvested whereas here in the USA tomatoes are harvested before the are fully ripe so their sugars and juices are not fully developed.
This is my first ever video on your channel! You both have earned my subscription. I look forward to trying this winning sauce. Great video. Good information and thank you for posting a link to your recipes. I am praying there will be an authentic Veal Chop recipe in here somewhere.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
As a home gardener I will say that growing cherry tomatoes is much easier than their fuller sized counterparts. The plants take up less space and I find them to be much more hardy. Last year I grew san marzano and amish paste tomatoes in hopes of making sauce with them, my mom gave me a cherry tomato plant I didn't want and that thing put out more cherry tomatoes in one week than my entire summer crop of big tomatoes. If you have any amount of outdoor space try growing a couple cherry tomato plants and you might be in the sauce all summer. :)
Learn to grow tomatoes. As a real Gardner, your technique must be flawed
@@matthewwalter67 Been growing for a long time and it's literally just a fact that cherries are easier. They ripen quickly, there's less time for blight to hit or animals to snatch, far less likely to get blossom end rot (I've never seen it and I've never seen newer gardeners I've been helping get it), you can grow them in containers.
You, however, suck.
I had all kinds of tomatoes but cherry & grape tomatoes make the best sauce and I have known this for decades.
exactly, but why are they more expensive?
@@matthewwalter67 Well that's a bit rude, you could've been a bit nicer & worded it different.
Life is short, Be nice😊
I have made this sauce, I roasted them in the oven in a single layer at low heat with olive oil and some seasoning,,, it was the best sauce ever.
I've used this method as well. Delicious!
This video could not have came out at a more perfect time. I wanted a cherry tomato sauce for my wedding and the catering company did not want to make it. Now I have a recipe to make a big batch and give it to the caters to use. I am so excited!! I cannot wait to have this at my wedding ❤️🇮🇹🥂
Will they do that? In Georgia US, we are not allowed to serve the public at an event with food from a home cook's kitchen. You have to have a Cottage Food license, and even then, you can only sell it packaged, and even THEN it can only be non-potentially hazardous foods, like cookies, bread, candy, herbs, nuts, popcorn, etc.
@@runswithbeer yes, they will do that. I already asked the caters. My fiancé's family actually owns a restaurant, so we can professionally prepare it there. He just didn't want his family restaurant to cater for the evening because he wants them to enjoy the evening.
@@Beccasculinaryadventures Awesome!
@@RoseDelightful makes sense!
I wish you two long days filled with happiness and laughter. 💐❤️💫
I've never made a homemade tomato sauce in my life, a few weeks ago my elderly neighbor gave me abounded amount of cherry tomatoes from her garden so I decided to make a simple sauce w/them. It was the BEST tomato sauce I've ever had!
I doubt it. Heinz ketchup is most likely better
@@jylauril sono entrambe buone ma sono due cose completamente diverse per l'uso in cucina
This came at the right time for me! I have literally hundreds of cherry tomatoes growing in my garden right now.
Locally the cherry tomatoes are on a great sale, great year for cherry tomatoes!
Cherry tomatoes are so delicious it’s a waste to add them to a recipe. Just pop them in your mouth and enjoy the full complex flavors
@@fanbatcher If you have a good harvest of cherry tomatoes you might not be able to eat them all fresh. I have way more than I can keep up with and have made sauce and put in the freezer so I can enjoy the flavour during the winter, have frozen some whole and also dried a bunch of them, given away to friends and family and I'm still having loads to take care of and can eat all the tomatoes my heart desires.
make ketchup instead
@@fanbatcher You'd get sick of eating fresh cherry tomatoes before you'd finish an entire harvest of them 😂 Making sauce makes sure they don't go to waste
I adore that special smile Eva has when she tastes something amazing she’s made with Harper. What a lovely and delightful expression of the joy she gets from cooking with him! 🥰
And likewise Harper’s joyful smile when he tastes the risotto!
Where did he find her. I want one too !!!!!
Yes. So adorable. I love this channel.
Before she tried them, I just knew she was gonna like the 2nd one best. Until they ate it and I could see she liked the first one best. lol.
The look on Harpers face after tasting Papa al Pomodoro is why I love cooking. You just can't get that satisfying experience until you've made something yourself that transforms your soul.
I have made sauce from cherry tomatoes and it is by far MY FAVORITE sauce hands down.
Well, sounds to me like you guys will have to establish your own back yard garden and grow your own tomatoes. I do. I love the freedom I have to pick and choose my seeds, start them in January and plant in May. There is NOTHING like cultivating your own garden.
I am 67 years old and grew up in an old ethnic neighborhood with Croations, Hungarians, Italians in Welland, Ontario Canada across the street from the Welland canal. Our vegetable gardens and orchards converged in the backyards separated by fences...we exchanged fruit and veg with each other...the old folks fed us their ethnic foods to us hungry kids playing in the streets...the smells of lunch and dinner wafting in the air made us feel loved and secure as children.
My mother made a sauce like this from way back in the 70's, that we put on bread.
She used the tomatoes from my grandfather's vegetable garden.
I still make it for myself, every now and then.
I use roma/plum tomatoes.
I peel them, melt a knob of butter in a sauce pan, put in some powdered paprika, cut the flesh from the core of the tomatoes, seeds and all and let it melt into a chunky sauce.
A pinch of salt and pepper to taste, and its done.
Tastes perfectly fine, as is.
Sometimes i saute some finely chopped onion and/or a clove of garlic in the butter, before i ad the tomatoes.
I would finish that with an Italian herb mix. Mostly oregano and basil.
I think i'm gonna go see how much tomatoes i have left in the fridge.
I am literally salivating at the thought of it.
💕🍅 In 2015, I do not recall how it began however, started using mini san marzano, Grape, and cherry tomatoes to make all and any tomato sauce, and the flavour was so much better, I simply never went back to the traditional way. 🍝😍 and Eva is correct, spaghetti and homemade tomato sauce is just one of the best dishes in the world🌍🤗💞
I made a version of this today. I have never eaten a tomato sauce that I've enjoyed as much as I did this one. I used the stove-top method - squishing the tomatoes with a potato masher - and the blender method. I added oregano as well as basil to it. It's a sauce that I will re-make over and over again. Thanks for the video. I would never have thought of doing this.
I'm a home gardener, and my favorite tomato is Paul Robson or Cherokee Purple, they are similar. I put up anywhere from 75 to 100 quarts of diced, whole peeled, crushed and sauce every year. I grow, amish paste, cherries, a variety of slicers in a variety of colors (diff colors =diff acid levels).
A good bread,a good tomato sauce & let's not forget a good olive oil.🍞🥖🍅💯🌿
I adore how passionate and excited you both become about sharing your discoveries and creations
Tomato sauces made in the oven in my experience really do come out differently than a tomato sauce cooked on the stove. The sugars in the tomatoes and if you are adding eggplant, onion/ garlic and peppers are concentrated. The end result is just amazing.
It's even better in a wood fired oven. That little bit of wood smoke adds another dimension
100% agree, but you can't crowd them like they did in the video. That results in a mostly _stewed_ sauce, rather than a roasted one. You need to place them in a single layer, and let the skins get some colour (i.e. turn a nice brown at least). This causes sugars beneath the skins to caramelize, and produces a MUCH better sauce.
Hi, I make my own cherry tomatoe sauce all the time and I get very tasty tomatoes in Australia. But I never cooked them in the oven. Do I thinly place all the ingredients in the oven? Which veggies and when they’re cooked then what do I do. Thanks so much, I’m excited to try this.
@Rhonda the cherry tomatoes you can either leave them whole or cut them in half. As far as vegetables I've use diced a shallot, red bell pepper, eggplant. Light drizzle with olive oil. The glass Pyrex baking pan Eva used in this video is fine if use one big container of cherry tomatoes, but if you are making a huge batch of sauce you really should use a large roasting pan. Add salt and pepper to taste put in the oven. I would check the sauce every twenty minutes and stir. If you want to add some wine that is fine to. When the sauce is done you can leave it as is or puree it with immersion blender if you have one. If you don't you can ladle some or all of your sauce into a blender depending on if you want your sauce chunky or completely pureed. I learned this one recipe from a coworker from Brazil. He would use halved cherry tomatoes, a couple of garlic cloves (thinly sliced) some diced celery, Use thin slices of beef wrapped around a baby carrots and strip of salt pork. Use tooth picks to keep what is basically a rouladen. Add to a roasting pan with a light drizzle of olive oil /some wine and add salt/ pepper to taste. Check as needed.
@@nicholaskarako5701
Hi Nicholas thank you so much for all you advice, I can’t wait to try your recipe! I can see how this would make everything much more delicious. Also the beef sounds very tasty. Last year when making chicken soup I decided to use chicken cut in quarters that I roasted with whole garlic cloves, salt and pepper with a drizzle of olive oil. Then I chopped all the vegetables and put in a pot over some olive oil. Put the chicken and everything, juices and all in with the vegetables and water. All this gives the soup such a rich flavour, same principle as your recipe. Anyway thank you again! ☺️
The last dish, Pappa al Pomodoro, reminds me of one of my favourite comfort foods I make. I take stale bread and put it in tomato soup. The consistency is very similar to the dish you had. I do eat it warm though, not hot, just a little warm.
I absolutely love canned tomato soup... I have to try your recommendation
I always dip bread in my homemade tomato soup.
I've made pappa al pomodoro many a time. I've always served it hot. Although, it makes sense that a bread & tomato soup would be served chilled, as gazpacho, which also includes tomatoes & stale bread, is a chilled soup. However, I find pappa al pomodoro heartier than gazpacho and, living in Canada, prefer it hot in winter.
Growing up in New Orleans we often ate fresh tomatoes stewed with onion, garlic and olive oil, with stale French bread cubes added near the end. Fabulous but I didn’t know it was a THING!!
Love your videos!!
The Tuscan bread soup is absolutely delicious!! TY❤
OH MY GOSH!!! This is the first time I've ever been right! Oh wow, sauce and Costco! 🤣 That's a first for me! All the tomato sauce I make are from cherry tomatoes! All different non GMO tomatoes. Cherry tomatoes grow the best and are the SWEETEST, most delicious sauce! Also all the basils, thyme, oregano grow exceptionally well here 🏜️👍👍👍
And maybe roast them first to increase their flavor …
There are no GMO tomatoes on the market today in the US or Europe.
LOVE IT! But how did you make your vegetable broth?? I have seen you use it before in other recipes ... Please post that recipe ...Thanks!!
In Sicily we have a company called Agromonte famous for its datterino, red cherry and yellow cherry tomato purée. Obviously they are much more expensive than normal purée.
Confused and intrigued: which cooking method was the best, the one where you boiled the tomatoes and used the vegetable grinder or the one where you backed them?
When I bought 8 tomato plants one year on sale, I thought 6 plants were of regular size. Boy was I mistaken, all 8 were Cherry tomato plants!!!
The amount of cherry tomatoes was mind boggling, I learned real quick the sauce you make out of them is amazing.
i have grape tomatos coming out my ears i have so many from my plants. i make roasted grape tomato sauce often,, i like the flavor better if they are roasted in the oven with a head of garlic and olive oil before being mashed into sauce
Pasta Grammar Thanks for taking the time for these wonderful videos. You two have the best chemistry. This looks amazing and im definitely going to make this. Kind of a weird question for you; Is it ever common to roast the tomatoes to give it a slightly smokey flavor similar to mexican salsa?
Grazie! And yes, one of our favorite weekday side dishes are roasted tomatoes that Eva makes pretty often.
Yes! I make a delicious sauce with slow roasted tomatoes. I put it through a food mill after roasting for a few hours. It is thick, sweet and so lovely. Easy to freeze and use later.
@@gmersman what kind of tomatoes do you use? I want to try this
@@opheliahamlet3508 I use garden grown tomatoes. Sometimes they are Early Girl, Stupice or other heirloom varieties. I cut them in 1/2” thick slices, sprinkle with salt and pepper. Roast in a 250 degree oven for about three hours on a sheet pan covered with parchment paper. Process through the food mill and add 2 tablespoons of olive oil and fresh basil. I got the recipe from Jack Bishop’s cookbook called Vegetables Every Day. It is soooo yummy!
@@PastaGrammar I wanted to add to this. "Eva's baked blend" looks to me much like the classic salsa roja in mexican cuisine. Equal to a salsa verde you add either tomatoes (jitomate) or green tomates (tomatillos), garlic and a green chile serrano/árbol together. You could roast them on a comal (without any oil added) - very similar to baked tomatoes in the oven - or just blend them directly in a blender raw and cook until ready. Sopa Azteca lets really shine this simple salsa.
By far and away the best tomato I've ever tasted was in Gəncə, Azerbaijan. I was part of a group with people from 15 different countries, and every single one of them was absolutely blown away by how good the tomatoes there were.
Because the tomatoes are truly vine-ripened!
This couple is pretty much the cutest ever. Maybe even more lovable than Pasquale Sciarappa ( a tough bar to clear!) I finally figured out who Eva's voice reminds me of! - It's Gilda Radner doing her Rosanne Roseannadanna schtick on SNL, lo, these many years ago. LOL.
I made tomato sauce today for the first time! I used the first method with cherry tomatoes from my garden. I have 15 plants and there is a good harvest every day in August. I did this first batch with just 3 lbs, so about half of what you used. I kept it simple with just 2 basil leaves which were also fresh from my garden, and a single crushed garlic clove, along with barely a tablespoon of salt and it still may have been too much. I reduced by about half until I found the consistency I wanted. 3 lbs of cherry tomatoes yielded 2 cups of sauce... WOW! The flavors! Oh My God! Not only the best tomato sauce I've tasted but it's pretty much a soup unto itself! Next 3lbs I'm going to try the baked method and see how it compares.
How did it compare??
Might be your finest video ever! Absolutely love it - many many thanks Harper and Eva.
Thanks!
One of your best videos so far. Its simple yet quite experimental!
You two are great together. I made the tomatoe sauce today. I did the oven method and it was amazing. Will definitely be making this again. Thank you for sharing the recipe
Love this video because as someone that eats cherry tomatoes pretty much every single day, now I know how to add it in different ways.
Eva your my standard for authentic Italian cooking. My pallet had totally improved but so has my expectation. Thank you and many blessings
Cherokee Purples are my absolute favorite, but cherry tomatoes are really easy to grow and better for cooking. I have to grow some beefsteaks, too, though, to fry green.
I just finished canning my tomatoes that I grew and also purchased a quart of plum tomatoes at a local farmer's market. Years ago I did help my mom with canning tomatoes using the first method that Eva did. Since we canned over 100 hundred jars, it was a bit back breaking. So we ended up basically cutting our tomatoes, (usually Roma style tomatoes), cooking them with salt and basil and then placing them in jars and storing for future tomato sauce. When I am ready to use I blend them and at which point I would add onion or garlic. I tried a new brand of cherry tomato this year, grown by one of the farmers. The brand is called campari tomato. So sweet! I think that would be an amazing type to grow! Thank you for sharing this!!
This was so interesting and enlightening! Tomato sauce with nothing but tomatoes and oil. We don’t have Costco but we do have farmer’s markets so I am definitely going to try this. Pure is best.
Eva's 2nd method is my go-to from my Italian father's family (Altieri). They call it "yard sauce". We put in tomatoes, onions, peppers and garlic from the garden. It freezes nicely too. 🍅🇮🇹🍝
I did this several times over the summer (Ohio, growing zone 6a). I planted 2 Sungold cherry tomato plants in my garden, and they got over 6 feet tall. I had so many cherry tomatoes, I invited people over to "shop" in my garden! I made lots of sauce, and still have 3 freezer bags full in my deep freeze. One of the plants died back, but the other is STILL producing. Sungold cherries are the most prolific tomatoes I have ever grown, and the sauce I made with them was AMAZING!
This video is an excellent instructional video! Thank you both for providing such high quality content!
Harper, Eva, what a wonderful insight in the world of Italian cooking and heritage: È stato un insegnamento e uno spettacolo meravigliosi, grazie!
This looks wonderful! Could you show how you jar/preserve the tomato sauce?
Look up information about water bath canning. That should get you there.
Makre portions put in in plastic bags (vakuum sealed if u can) anf Freeze it.
I vakuum and freeze always alot of small portions of homemade cheese souce for some quick pasta meals for exxample...
@@camaro8570 I use disposable plastic cups instead of bags. The ones for drinks at parties.
@@Piorze They are not approved for temperatures this low.
We'll see what we can do!
OMG! loved it. I have to admit i was skeptical because i normally would buy a canned sauce but use that as a base to make my own. I loaded it with lots of herbs and even chili power mostly to offset the sugar they add to these.... Evas sauce looked so good, so i bought a bunch of cherry tomato's because they were on the clearance rack. so i decided to try this. I cut them in half and baked them and blendered them as a base. I have been using that in pans of single servings with various additions including gorgonzola. Im a changed man. Does Eva have a sister ;) ....i now want to move to southern Italy. Thank you Eva, thank you very much!
I’ve been making sauce out of cherry tomatoes for literally decades... I didn’t know it _wasn’t_ a thing!
Me too! Cherry tomatoes are the only tomatoes that grow well here, so it's all i plant.
Me too. Usually we mix them with datterino tomatoes. Without considering that cherry tomato passata is sold in every grocery store of Italy!
@@logarithmic7 They are absolutely the way to go for seafood pasta.
Eva’s hair is the star here and then the rest
My garden is bursting with tomatoes - from great, pink and red beefsteak to red and 'blue' cherry tomatoes. This year, I've never had a better crop of paste tomatoes. Thanks for the wonderful recipes!
Avas beautiful smile is a dead giveaway when she likes something lol. I made some tomato sauce with cherry tomatoes roasted in an air fryer with whole garlic, onion and some chili then finished on the stove. Hands down the best tomato sauce I've ever tasted
The amount of food and charisma you two pump into every video is really impressive. 3 solid recipes and constant commentary without any real scripting is really refreshing
Campari tomatoes are my favorites when home grown are out of season. Parks Whopper is my absolute favorite home grown variety.
I tried growing Campari tomatoes this year, but I'm going to have to try again next year. This year's tomatoes turned out small with thick, tough skins. They had to raise themselves with no fertilizer in re-used soil, and only being watered by Mom Nature during the drought and heat wave. I had Covid-19 and was not able to care for them. I think under the circumstances the little plants are champions. They started blooming in May and are still blooming and producing fruit in September.
@@gailjordan9250 I hope your recovery from covid is a complete recovery🙏 Those fall tomatoes just naturally taste awesome as we savor them knowing we will have a long wait for next years crop😉
What perfect timing of this video. I have a bumper crop of delicious cherry tomatoes in my garden this year. I didn’t know what to do with all of them. My romas, not such a good season for them. I love the sacarpariello dish. These recipes you just presented are an answer to my prayers. Thank you so much.
I was recently in Greece. I had forgotten to bring a shaver so I thought I would walk to find one. I barely stepped out of where I was staying in Preveza and the smell of fresh fruits and vegetables were being moved toward my face by a small breeze … I was still 50 feet from the market. When was the last time you were in your market in America and you said “Wow! The vegetables smell so fresh today?”.
Similar when I went to the Boqueria market in Barcelona. Ive never been a fan of eating tomatoes on their own but when I saw those ugly spanish heirloom tomatoes so rich and juicy I had to buy one to eat there and then!
@@annother3350 I have been in that market also … and heirloom tomatoes are the best!!!
@@annother3350 Ugly tomatoes are divine!
Thank you so much for passing on simple usable skills and dishes.
I grow over 100 tomato varieties at home. Cherry tomatoes do make a great sauce, but to me the best tomatoes are the meaty bug tomatoes. They have fewer seeds and make an excellent sauce. I live fo mix different colored tomatoes, since orange and green tomatoes are very sweet and give the sauce a lot of flavor. Some varieties I recommend are Persimmon, Orange Oxheart, Aunt Ruby's German Green, Orange Russian. Paste tomatoes are also of course great. San marzano is the commercial pick and does an excellent job. I however think that Jersey Devil and Opalka are way better taste wise, but those are garden varieties. So for the home garden those two are amazing picks, while san marzano is excellent for field production, since it's better for transport and has a better shelf life
Wow, what a tremendous post, thank you. Are these different varieties of tomatoes available in seed form from amazon or somewhere else? or are they just varieties that are available in nursuries in the US. I live overseas so hoping they are available from seed. Thanks!
@@letXeqX Sorry for the late reply. These varieties can be found easily online. Several seed shops specialize in heriloom seeds. I don't live in the USA, I'm from Europe and almost every country here has some kind of shop for them and ordering them from other countries is also normally not a problem. Just look out that they are suitable for your climate, since some varieties are late and don't succeed in cold climates.
@@SimJan. Not at all, I have till the spring :), I wrote down all the names of tomato varieties you mentioned and will look for them. I'm in Israel so cold is not a problem. my back yard is mostly partly shaded, but there is one spot which gets almost full sun, so I think I can have some success over there! I grew tomatillos in that spot in containers one year and it did well. I'd love to grow REAL tomatoes, as the quality of the store bought tomatoes has declined so badly. Thanks so much, I'm excited about it now!
@@letXeqX Oh Israel shouldn't be a problem haha. I am from Slovenia and here most varieties thrive, but for Instance in germany half of the ones I have in my garden would only be suitable in the greenhouse, since the growth period is shorter.
I don't know how many places in Israel have heriloom seeds to offer, but some sites have worldwide shipping.
@@SimJan. WOW just half an hour ago I wrote on a Ukranian site how wonderful Slovenia has been for helping Ukraine so much! I've ordered seeds from Amazon before so I'll have a look there now that I have names of good varieties. Thanks again!
This year, my uncle gave me a few tomato plants, of a variety called Matt's Wild. Hands down - those were the BEST tomatoes I've ever eaten in my life! I think they're the tiniest variety. They're about the size of blueberries. They're very sweet. They almost taste like cooked tomato sauce when they're raw. I love them for sandwiches because they're so small that you don't need to cut them. Unfortunately, each individual plant is not that productive, though, so if you wanted to make sauce out of them exclusively, you'd have to grow a ton of them. And you have to grow them yourself because I've never seen them in any store or farmer's market ever. I don't remember where my uncle got the seeds from, but I'm sure you could probably order them online.
Matt’s Wild Cherry are said to be the closest variety to the original wild variety first found in Mexico. They’re super easy to grow from seed. Cheers!
Eva’s baked option reminds me of my roasted tomatoes sauces. I love the depth of flavor that roasting the tomatoes add to what would normally be a basic tomato sauce.
May I ask how do you keep your extra sauce? If you ever have extra ( Harper is a lucky man getting to eat all your delicious food ) Do you can or freeze your sauce?
Sauce can keep in the fridge for at least a week, but yes, you can absolutely freeze it.
Bottled or jarred (sterilized) like a proper pasta grandma.
can the sauce!
Hi Guys! I’m an Italian Chef that went to The CIA, HYDE PARK,NY. Ava you are the best! We were blessed to be in a kitchen with Italian Moms and Grandma’s. I’m 72 and I have a 47 year old Son. He learned how to make “Sunday Sauce” from his Mom at 13! But……. his Mother would not teach him how to make the Meatballs until he found a wife so they could be in the kitchen together on Sundays!
You will love his recipe that we never shared outside the “Family”!
1 can of Mutti Crushed Tomatoes, 1 bottle of Mutti Passata, and a basket of Cherry Bomb Tomatoes the last hour and a half of the cook!
( The cherry tomatoes explode in your mouth with every spoonful)
On Sunday he puts a version of your meatballs in the Sunday Sauce! It’s almost like we our family!! Keep up the great videos! We can’t let these recipes die! God bless You!
I live in Bologna, and I'm used to putting cherry tomatoes to make my sauce, practically since I was a child when my grandmother used to make it, so it's quite normal for me, so much so that I almost took it for granted that everybody did that, I'm glad to know that you like it as much as I do ❤️
My mother here in the states made a dish quite similar to this. But I never knew its background until today. Almost made me cry thank you guys
My birthday today. I will make this.
Mine also, enjoy our day
Happiest Bday both of you🥰🥰 enjoy
Happy birthday!
I hate to admit this, and don't tell Vincenzo, but Pasta Grammar is my favorite Italian UA-cam channel.
Auguri!!!
I had a ton of cherry tomatoes last summer fresh from my garden. Oven roasted them in a single layer with onion, garlic and any other veggies I had on hand like carrots or bell peppers and olive oil, salt and pepper. Blasted them in my blender. Beautiful sauce.
Watching this channel is such a comfort for the soul, Harper and Eva seeing you feels like talking to friends about the most amazing thing in the world: food! Grazie mille!!
I am so happy I discovered your channel. I love it! Thank you!
Aldi sell canned cherry tomatoes and they're great to make a sauce from
Most UK supermarkets do now, I tend ti use them the most.
I love it. I too have been making sauce from canned tomatoes because of the lack of flavor in fresh tomatoes. Thank you so much.
Since you are doing these recipes, might as well create a self published recipe book to sell.
i've done cherry tomato sauce many times. growing a few tomato vines every year, i always have way more cherry tomatoes than i know what to do with, so it's an easy choice. cook them slow in a pot, mashing them as they cook, and then put in a food mill to seperate the skins from the sauce. labor intensive, but i love it. Looks almost exactly as the first one you have done here!
I LOVE using cherry or grape tomatoes in fresh sauce. Was looking forward to today's video. I will be making this tomorrow. Have the food mill. Tonight is Cod in Parsley sauce in honor of the passing of Her Majesty Queen Elizabeth II as we are an Italian and a Brit 👑🇬🇧🏴🇮🇹🇺🇲
The thing that bothers me about this is that ANYONE can have fantastic cherry tomatoes. They grow so easily. You only need one plant in a planter and you can do so much.
yup just get a large pot and plant it , not that difficult and cherry tomatoes grow abundantly.
Why does that bother you? I don’t understand. The price you mean?
@@lovemesomeslippers I told you why it bothered me. Why pay so much for something that grows so easily, for the price of a packet of seeds.
Nothing interests me less than adding the responsibility of plants to my life. The different in cost can never repay me for the time I would have rather spent doing anything else in the whole world
How absolutely fun was that! I loved this video. You two have a chemistry that is great, and you seem actually to be speaking to your individual listeners. Plus, I love the simple approach to Italian cooking where quality ingredients can shine alone. When I travelled with students in Europe, of the six countries we visited, Italy, without doubt, had the best food. It's worth going to Italy for the melon gelato. I've never had anything--anything!--like it in the states.
As I've always said, "Get the freshest best ingredients that you can and don't screw them up."
Harper looked like he almost cried tears of joy at the end😂😂😂😂 ….LOVE Eva’s hair 😍♥️🙏🏼🌹
You guys have a big (mostly empty?) back yard. Can't believe people with your cooking skills don't grow their own stuff. The range of heirloom tomato flavors is stunning.
Yup, maybe they will dabble in a couple plants and find the ultimate ingredients come from their own garden. A green bean eaten fresh off the stem or peas!
Very interesting, and creative! I love to see these dishes, esp the bread porridge dish
Grape and cherry tomatoes are so much better than regular tomato’s. They’re always good at your standard grocery store.
I loved this video, so many things I learned, thank you so much. I'm going to try the grape tomatoes soon
One of your Very Best Shows... The sauces look amazing.
I made everything in this video and it was fabulous! Sad thing we just came back from Italy and I was sadly disappointed in the food. Two of the restaurants had Michelin stars. The only place I had fabulous food was in small villages in Naples! I’m had to go to the restaurants the locals go to. Huge difference in flavors! I’ve been to Italy 14 times and I’ve found you need to go to local restaurants and definitely stay away from the tourist places! Not that there are great restaurants in tourist locations but it’s hard to find one!
Great video and info! I usually can/bottle the passata and use it when I make my pasta sauce. But, I love the idea of roasting the tomatoes, as well. Very well thought-out comparison but a bit of comparing apples to oranges, don't you think? Your joint enthusiasm is infectious!
This was one of your best guys!!! Thanks for sharing!
I'm in love with this channel. Seriously. It showed up in my TL today and I already saw 4 videos.
I also watch the Italian grandmother series called Buon- A- Petititi
She’s got some great home made pasta tomato sauce .
Great video, thank you! I wish you could’ve articulated what the difference was between the two different tomato sauces you made flavor wise.
I have four tomato plants already in the raised bed garden with six more seedlings not yet planted. Will be exceptionally good if they grow. Very short season here in our middle mountain community which is blazing hot early. I do shade the plants. Thanks for the ideas. Will likely have a volunteer cherry tomato plant or two sprouting as well.
One of your best videos! They just keep getting better & better! Way to go Eva & Harper!! Thank you!
??? Any tips, suggestions, brand recommendations... on getting a FOOD MILL???
Maybe do a whole video on it... there is so many brands, options (like interchangeable grate size), quality, and price points.
I grow my cherry tomatoes. This video came at the right time, as I had more than I could eat raw. My husband shared this with me. It makes a beautiful sauce! I use a KitchenAid attachment (Fruit/Vegetable Strainer Set) that skins and removes the seeds effortlessly. I always use it for my tomato sauces! Thank you for the great videos and recipes!
LOVE this and love the joy that you bring in sharing this wonderful food.
Definitely have done this with the sweetie tomatoes that we grew here in Orlando. Excellent
Publix in Florida also has excellent plum tomatoes which you can put through the tomato mill and use the soffrito base Vincenzo’s plate demonstrates in the basil sauce recipe. That is the best sauce I’ve ever had, hands down. No meat required (though you can surely add some).
i just love your smiling faces - pure joy or should i say ecstacy - after tasting evas dishes!! what a treasure eva is! how sweet harper is..!
Wow! Gonna have to watch this again and check all the recipes out. Different, simple and looks tasty. Thanks.
What great recipes from a great and adorable couple!!! Thank you!!! 😊😊😊
I've never tried the baking tomatoes first. I do use Harper's method, but I usually blend a variety of tomatoes, grown in my garden. Real San Marzano's, and Roma's ( grown from seeds acquired in Italy ), plus a small portion of cherry tomatoes. I use a blend due to different flavors and sweet content. To me cherry tomatoes are sweeter and thus, I use these to cut the acidity of the other types. I do not use a blender as it forces air into the sauce and gets foamy. I run them all through a food mill, to remove skin and seeds. No garlic in my sauces,. but lots of home grown Basil, classic and Neopolitan. Great video, as always!!
I baked some cherry tomatoes and crushed garlic in olive oil and salt, blended it and it became the base for the best tomato sauce I've ever tasted. Thank you Eva ❤️
Amazing to watch the two of you and then the cooking added to it. Beautiful!!!!!!!!!
My favorite tomatoes is a California dry farmed (dry grown) . They are grown with very little water used (three watering's until harvest) They are sweet and unctuous; they best I ever had! Crop is plentiful this year as well! I have never had a bad dry farmed tomato. Everyone is the best!
Did you leave the seeds in or sieve them out? I grow lots of tomatoes in my garden in Auvergne, and I can (bottle) lots of tomatoes. I do remove most of the seeds. Some jars have basil and garlic; others are plain. Bought, canned tomatoes simply cannot compare to what I preserve. I love all your videos, and I find the two of you together magical!
Wonderful and simple! We are harvesting our cherry tomatoes this week and I always make tomato sauce with them. I now realize how lucky we are to have a garden
Never seen it some dish with the Risotto Sauce Thank You for Sharing this one. Molto Bene! 👌
Harper the tomatoes in Italy are fully vine ripened before that are harvested whereas here in the USA tomatoes are harvested before the are fully ripe so their sugars and juices are not fully developed.
This is my first ever video on your channel! You both have earned my subscription.
I look forward to trying this winning sauce.
Great video. Good information and thank you for posting a link to your recipes.
I am praying there will be an authentic Veal Chop recipe in here somewhere.
Just made Eva's oven roasted-everything in sauce with this years tomato harvest ... 😳💥🍅🥹😁 ...thank you 🙏🏻 for sharing your recipes