The Best Tomato Sauce You'll Ever Make (Restaurant-Quality) | Epicurious 101
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- Опубліковано 22 тра 2024
- Professional chef Lish Steiling helps you unlock the secret to making restaurant-quality tomato sauce at home. Learn the techniques necessary to raise your game with this Italian cuisine staple to professional levels of goodness.
Producer: Mel Ibarra
Director: Gunsel Pehlivan
Talent: Lish Steiling
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson
Sr. Culinary Director: Kelly Janke
Culinary Producer: Denise Ginley
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Ben Harowitz
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 Tomato Sauce 101
0:22 What’s Pomodoro Sauce?
0:39 Chapter One - Prep
2:12 Chapter Two - Cooking
5:22 Chapter Three - Saucing The Pasta
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This is indeed delicious. The most impressive part is how Lish managed to keep her shirt clean through the whole process. I was not that fortunate.
That was my first thought when she was tossing the pasta. Glad I’m not the only one! If she could make a video on that, I would love her even more!
I was thinking that when she was crushing the canned tomatoes by hand. I've been doing that for years except I always get it splattered all over my shirt (I should probably buy an apron). I did finally figure out a trick... grab a tomato but before you squeeze it, poke your finger in it first. It works... except when I go too fast.
She’s wrong though. You start the garlic and oil in cold oil to infuse the flavors. Then you need to at least sauté the onion and carrot to really bring out the flavors
@@codykaufman2835 true that ! if you boil tomatoes in raw onion you will infuse it with raw onion flavor instead of regular onion flavor
She's a professional :D
From an italian: what a great sauce!!!! Many compliments!
If you want to try some very little variants, you could:
- add a glass of red wine *
- before cooking, put the peels of the garlic in a glass of hot water (as if you were making an infuse) for about half an hour, then put that water in the sauce *
- add a bit of spicy red pepper (either powdered or in chunks)
* this requires a bit more of simmering to let the liquid evaporate
Buon appetito! :)
From an Italian, this was not good. Wrong order of ingredients. Garlic and basil should be chopped to eat the nutrients. Carrot wtf? No wine and no grated romano????
Oooooh! The garlic trick I must try! 😮😊
Mr. Italian, isn't this way too much garlic??
@@manuelper for my own taste, yes. But things are a bit different from home to home, then from region to region, so i was admiring more the whole procedure and the absence of animal fat than the amount of ingredients relative to each other.
@@manuelperway too much. For that quantity of sauce one clove is enough. I still don't understand why Americans think a ton of garlic is required in every Italian recipe, we usually don't use that much
Another great video from Chef Lish. She makes everything look so simple for us non-professionals and I love her passion for what she's doing. More Chef Lish please.
That’s because it is simple
I second this!
What? She is annoying
I love seeing simple recipes done with care in a way to really elevate them! This is the perfect amount of detail to explain the "why" of things, without being pedantic or overwhelming
10/10 recipe
Best tomato sauce I've ever had. Extremely easy to prep, & cook. Delicious! You don't even have to chop an onion.
Made this today. Figured I made enough for dinner and lunch tomorrow. I was wrong. I ate the whole pan! 😂This sauce is so easy and so incredibly flavorful. Will make over and over again!😊
@ChefLish, your enthusiasm, and genuine positivity to cooking makes me smile every time I watch these videos, thank you!
I’ve been a Chef for 25 years. I’m also 100% Italian raised in a bilingual home. The struggle as a Chef to make the perfect sauce is real. There are 8 million different recipes, all of which are (according to the cook) the absolute best! Well, I’ve been toiling with thousands of variations, and this one is just 100% on the money! The best thing about it is it’s very intelligent and easy! Absolutely brilliant!
but isn't simplicity of this sauce diminishing the outcome? Putting in Basil, before cooking? not leaving the onion finely chopped inside? also browning galic? I am hesirant to try that recipe, since it feels to me that decisions were made to keep it simple. ofc it depends mostly on the ingerdients, but that just seemed too lazy to me. Maybe thats just me not getting over her eating that parmigiano rind :D
@@polok3793 What would you do differently?
@@polok3793 I've eaten rind for several years. What about it bugs you? Is it more personal pref or a scientific reason it's undesirable to do so?
@@Llamabotomy I think they stated some of the things they'd do differently. I am curious to see what they'd change for a pomodoro-style sauce though, because what they described sounds more like marinara.
@@polok3793 maybe try the sauce first before making a comment like that? unless you have something better to offer, I don't see how your comment has any value at all.
One little thing to point out, “Marinara” is actually made with garlic and oregano. Onion, carrots and celery are used for “soffritto”, which is the base for a normal tomato sauce.
I think this is an important point to make, so people visiting Italy won’t have unwanted surprises while eating out
Thing is, she forgot to “soffriggere” the soffritto.
@@Sander12348Agreed. And, to my taste, that step is not optional.
@@Sander12348 what is to soffriggere ? Thank you!
The Verb of soffritto
@@ritaamor283 Soffritto is the Italian word for "fried." Soffriggere is the Italian verb "to saute" or "to stir fry." The process of cooking the onions, carrots, and celery in oil is a saute, so it's called a soffritto.
I just finished this with a simple spaghetti. This is really THE BEST POMODORO SAUCE I have tried in my 48 years of eating pasta. Hard to think of anything to add or subtract. It is genuinely wonderful, incredible depth of flavor. GRAZIE!!!
Olive oil, fresh pressed garlic, salt, pepper, and a high quality can of san marzano tomatoes. It's simple but it is all about the tomato and the sauce is fantastic. I can just eat the sauce on it's own or dip bread into it. Just incredible.
I feel like a librarian is teaching me how to cook and reading me a story at the same time
Chef Lish is my new favorite on this channel. Amazing, clear instructions with a sprinkle of fun. ❤
I usually make a large batch of this n put it in the freezer, I use it for pasta, pizza or lasagne. It’s amazing! I never touch the store bought stuff coz I luv the homemade version too much ❤️🍅😃
Thanks Lish, I made this sauce today following your recipe and was delighted with the result. I thought the taste of the 6 cloves of garlic might have been over powering, but the flavour was great. I've been making what we call Napolitana or tomato sauce for many years, chopping up the onion etc., but not any more.😊
Your enthusiasm is contagious and this recipe is phenomenal, graci Chef Lish!
I've made tomato sauce from boiled and blended tomatoes, heated until thickens which turns out a great tomato sauce for pizza. I'm eager to try this recipe, thank you!
I'm sure it is a completely acceptable pizza sauce. What it is not is an actual tomato gravy/sauce.
@@Zayphar It is. Not everyone in Italy uses canned tomatoes.
I've actually made this and used it to make pizza. It was excellent.
For an authentic Neapolitan Italian pizza sauce, you don't cook the tomatoes at all...
Love chef Lish , extremely well educated, articulated simply a pleasure to watch her videos, more of her.
2/20/23 I made this for dinner and it’s a new favorite! Followed you recipe exactly. Thank you!
Best recipe I have seen on UA-cam to make this . When I was in Greece I had the best pomodoro sauce at a restaurant called Selene at the hotel katitkies Gardens in Santorini greece . Went back twice for this dish . Been searching for the perfect recipes since
Great recipe. Good pace and presentation. excellent job! thanks for sharing
Lish is the best! Her energy is just so easygoing yet enthusiastic. It's infectious. I get so pumped to cook. More Lish videos please!
I tried it and it was perfect! Its light yet flavorful and quite simple. This is an elegant pomodoro.
Lish, you are amazing. I love your style of cooking. Your knowledge and humor are fabulous.
If it wasn’t for this channel, I’d still be making taco rings to razzle dazzle everyone. I’ve been watching this channel since 2019. And it has single handedly changed my experiences in the kitchen. I wasn’t close with family growing and my biological mom never really allowed to learn anything in the kitchen. Grateful for this content!!!
I agree it’s magic! Thanks for explaining the difference between marinara and pomodoro!! 🍝
Excellent presentation!! What fun to watch this delightful, talented chef🤩
This was SO easy to follow and it was amazing. THANK you for such an easy to follow recipe that tastes amazing
I'll definitely use this for my own cooking channel! Thanks and greetings from the netherlands 🇳🇱🌷
My favorite line is
“It’s a good timer for a bath so you don’t get all wrinkly!”
Lish is so kind and down to earth I love it.
Lish is so lovely!! Please make more beautiful videos - this recipe has revolutionized our classic movie dinner night. Thank you.
Awesome thank you. Love the added mind-blowing effect.
you can tell shes a professional chef when she immediately throws the tasting spoon into the sink, home cooks would not bother because they're, well, home cooks
and still she fucks up the whole process
I'd be using two spoons. One goes into the sauce, the other into my mouth. that way the sauce spoon stays clean and i can reuse it to taste the sauce multiple times
@@emanymton5789 so you just pour one spoon into the other without touching? thats actually a really good idea....and i wont be left 17 dirty spoons lol
@@Reokko1989 that's the idea. and if you have people over who like to taste as well you just grab another spoon and pour them
@@emanymton5789 this! I used to work the line and we’d all have our own spoons tucked into our apron. But that’s harder to explain to home cooks so I can see why she just recommended the “safer” method of multiple spoons. Spoon pour takes practice so you don’t forget.
Love lish's style and energy!
I make my pomodoro very differently and started watching this video with a big chip on my shoulder. But by the end, your enthusiasm swayed me, and now I'm planning to make this sauce for dinner tonight. Looks delicious!
Tried this recipe and I am absolutely hooked! Deliciouso. And so quick and easy to make! So Chef Lish, I am thanking you now. Not later. 👍🌹😋
I am Italian and I love to cook. Honestly, in my entire life I have never seen a tomato sauce made this way in Italy. Simply it’s not what we do…
Moreover, a “marinara” sauce is a sauce with olive oil, garlic, tomatoes and oregano…
I followed Lish’s macaroni and cheese recipe on Sunday and OH MY YUMMMMMM!!! It was absolutely delish!! ❤❤❤
I love food, and I loved the natural charming way you presented that iconic dish❤. Food is love, love is food.
Born and raised in an Italian household. Never saw it made like this but this looks great! I’m will try it
Watching this while making a *completely different* tomato sauce 😋
I'm glad we're getting more episodes with chef Lish for this series, love her energy!
What energy? She seems pretty average for these shows
Ok
This was wonderful. Thank you!
This was INCREDIBLE. I had to omit the parm rind bc I'm not into dairy, but this was unbelievably delicious. I used 12 oz spaghetti and it was the perfect amount.
Lish is the perfect instructor!! I would have recommended finding a use for the discarded aromatics, such as for a soup, but other than that, this was great.
So she isn't perfect.
Honestly, those aromatics had most of their flavor cooked out into the sauce, so they're just mushy and bland. Maybe I'd give them to the dog.
Lish puts me in such a good mood. When I saw this was uploaded I clicked so fast. She's a great teacher and so fun to watch. Not to mention her recipes are AMAZING 🤩
so neat and clean in her approach. love it!
I'm in the process of making, lvg out red onion, which I didn't have. Thanks so much for making an easy-to-use recipe with your demonstration after the rule, -- "a picture is worth a thousand words ".
Glad I have these Parmesan rinds laying around
I tried it and it was so delicious 🤤
Nothing is better than watching someone whom is ooozing passion...great job 👏
Lish is this type of woman that is just cool with everything
She's awesome, gives of this kind of chill vibe
Lish Steiling, Thank You! I made this sauce today, Sunday February 5, with only one difference: I didn't use an immersion blender. Everything else was as in your video. It was delicious, and was an absolute hit with my wife and daughter.
I’ve never been able to make a sauce that comes anywhere near as good as Rao’s -- but this recipe looks simple but amazing. Trying it today !
Really? Rao's is rank garbage
Thank you for the recipe!! It was delicious!! ❤
Great work! Looks so yummy. I personally shy away from that much basil but I'm sure it turned out so good.
Yes!! More chef Lish!! 🎉 She makes every dish sound so yummy and easy to make.
Yummm. This is the first time I've seen someone use the parmo rinds. They are so underrated. When I have a rind I know it is time to make minestrone. I cut up the rind and put it in as a nice chewy ingredient. Don't throw away the rinds!
very nice, warm and appetizing video. Happy to discover you chef 🥰
Love Chef Lish's style!
I love chef Lish she is natural,spontaneous, and teaching me or us very well 😀
The only thing I would personally just with the aromatics I would actually set it on medium-low and then let them sweat out for 10 minutes first you'll get a richer taste in your sauce
So much joy in cooking!
im so glad for this ,thank you!
She’s adorable! Going to make some ASAP
It would be nice to see a list of ingredients at the start of the vid 👍
So enjoyable! Looking to make this very soon! Thanks!
We just made this last night and it was straightforward tasty. Used a parmesan rind that we had been saving in the freezer. And ate it as garnish :)
I am so going to cook this tomorrow.
This is my first time watching a video of hers and she’s absolutely charming and addictively watchable. She deserves her own channel tbh. Kudos. And omg it’s 437am and I’m so hangry for pasta.
Not watchable at all.
This was just a pleasure to watch, respect
Thanks Lish you rock!
I am sure you could use some kind of kitchen tool for crushing tomatos. Maybe a fork or a big spoon. Or a meat hammer or a rolling pin or potato masher. I really dislike watching people making food with the fingers when they could use a tool.
Hands can be dirty and contaminated so is kitchen tool
And You will likely to wash your hands than your kitchen tool, next time you cook count how many times you wash your hands and compare to other tools
Unless it's obviously dirty there's nothing to worry about
Lish for the win!
Edit: I learned how to make my first tomato sauce from the "Revolution 909" music video for Daft Punk, when I was like 8. 🤖
This is one of the videos I have been waiting on.
Love the sneaky method of turning the serving plate / bowl!
Click on a Chef Lish video learn something new every time, no matter what your ability as a cook. What a great teacher!
Chef Lish's wife is very lucky 😍😍😍
Fantastic recipe! Made this tonight and gives me a brand new perspective on the simplicity of a beautiful GOOD TASTING tomato. Only real San Marzano tomatoes. Makes such a difference.
Looks awesome and adding parmigiana rind is genius!
Hey Lish, you should try adding a little cayenne pepper to the oil when you're cooking the garlic. It adds a gorgeous little spicy kick to the sauce.
make it fra diavolo!
No no no please. As an Italian I’m dying inside……
Great to the point video. Love this chef
I’m so not mad at this video! You rock!
I start with tomatoes grown in my own garden. Basil too.
Chef Lish, I was intimidated by this recipe at first but your instructions made it easy and it turned out great. I cannot wait to prepare this for family and friends. Tasted like an expensive restaurant. 🥰
Thank you for. this great recipe!🙏
I made it today, and the result.was really the best i have ever cooked.👍
Omg. I was drooling watching this video. 🤤🤤🤤🤤🤤. Yum. I think I could even make this. Thank you😊
I’m more then ready for a Lish series 🙌
I saw people like “Lish is so amazing” and like….. they literally are so fun and personal
I really enjoy them and feel like I also learned some stuff
Literally magic. Yes.
I made this today and it was a revelation. Thanks!
I like your recipe a lot! I will definitely try this one at home. I have a question though. My wife is vegan - do you know of anything that could replace parmegiano rind? Inactive yeast perhaps?
Parmesan is mostly adding a little umami so nutritional yeast would work, or if you're not salt averse you could use MSG. If you want something with a more complex flavor you could do a fermented soy product.
Most places in Italy don't traditionally use the parm rind. I've found it makes little discernable difference, just skip it.
Dont put the rind, we would never put rind in a pomodoro. It’s not necessary! DON’T add yeast lol
Thank you for this! I have been making my pizza sauce very similarly...it's been too thin for pasta. I'm definitely going to add more aromatics while it simmers going forward! I tend to leave the tomatoes chunky as that's the wife's favorite part, but I might reserve some and do a quick blend of the rest
Chef Lish you are so cool! Love the video. Thanks so much. 🎉😊
So happy to have come across this!
Excited to become the sauce maker I was born to be!!!
Thank you!
~N
Emily: "I sense a disturbance in the condiments."
Aaaah spaghetti pomodoro….the staple of the Italian cuisine, it perfectly represent the essence of this cuisine, simplicity, flavors, great quality ingredients and passion.
P.s. you can tell she’s a professional chef because she change her teaspoon anytime she taste the food.
Great video, thank you 😊
Love her, as always enjoyed watching her.