My dad was a veterinarian who used to accept, from an Italian lady, as payment for services rendered, her homemade pasta, sauce, and meatballs. No one ever had it as good as us when her dog was sick.
I'm italian and the only thing I have to say is...... WELL DONE! This is how italians cook: simple. Few high quality ingredients cook the right way. And you nail the boiling process too. Love you.
I learned this from an Italian grandmother during my stay in Rome, if done right it is extremely flavorful. 3 ingredients. Good quality olive oil, garlic, and fresh sweet datterini tomatoes. add a significant amount of olive oil to the bottom of the pan so it is fully covered (it will seem like too much), cook the garlic until it begins to golden (any amount you prefer, I usually use about 3 large cloves for about 200-250g of pasta) (remove the garlic or leave it in your choice, I take it out), add about - 3 to 4 cups of sliced datterini tomatoes and a significant amount of salt, again it may seem like too much. (it should seem like a lot for the amount of pasta you are making because it will reduce). cover and let simmer over low-medium heat, stirring and pressing on the tomatoes, occasionally depending on your pan to make sure it does not stick or burn. do this until the tomatoes lose their skin, the flesh of the tomatoes should almost be completely integrated into the sauce, this should take about 15-25min depending on serving size and quality of tomatoes, if the tomatoes are not very fresh or sweet, cook longer and you can add a touch of sugar (Conversely, if the tomatoes are very fresh and sweet you can cook less, and let them retain some structure). Once the skin begins to separate remove the lid, raise the heat a bit and stir, to quickly reduce and emulsify the remaining liquid. add pasta water reduce for another 15sec and add the pasta. continue reducing and emulsifying until it reaches your desired thickness. I prefer spaghetti alla chitarra, but you can pick you prefered type. freshly ground black pepper, fresh basil, pecorino, or parmesiano regiano, all can be left table side to experiment with. This simple dish heavily relies on the quality of the tomatoes, and how well you managed all the salt levels. but since it is so simple and fast you can reach the correct levels through trial and error rather quickly. She also introduced me to another variation of this sauce which may be surprising to north Americans, adding canned tuna. to do it the Italian grandma way, follow the same steps as the above pasta, but in the beginning, reduce the amount of olive oil by half, then at the end 5min before the sauce is finished, add a high quality can/jar of tuna in olive oil, not the in water stuff, with all the oil in the can. it might seem offputting, but that's the way she does and damn does it taste soooo good. black pepper and emulsify with water from pasta, add pasta mix, and serve.
@@nicholash.7656 Try it, canned tuna is very affordable and taste pretty darn good with a lot of pasta dishes Personally, i love it with aglio e olio, never tried it with tomatoes, but will definetly try this out
@@vantablack2847 It is important to point out that I hate canned tuna, or canned chicken, really any canned meats. If you like it, then please enjoy making a meal that you like! My family has never put canned tuna in a gravy, but baccala, galamad, shrimp, mussels, and clams are all fair game.
I always chop the onions thin and caramelize them in some olive oil, then i add some garlic, chili flakes and tomato paste. By the time the tomato paste has gotten some colour, a delicious fond has been created at the bottom so I add some white wine to deglace it with. Then I add the tomatoes and herbs and let it boil for some minutes. Then when the pasta is done. I put in some butter into the sauce so it becomes velvety. The onions give it sweetness, the white wine sourness and the heat from the chili pairs so well with tomatoes. On top of it always pecorino, the funkiness from that cheese makes the sauce even tastier. Alternatively at summer, I put in tomatoes in the skillet with some olive oil. They get a nice charr. Then I add some garlic and basil and it's done in less then ten minutes.
My wife saw me watching this video and was talking some serious crap about your 3 ingredient sauce. She makes her own and it is great. She made this recipe and now she's eating her words. This, my friend tasted soooooo good. She's a convert. We ate it with spaghetti squash with no meat. I was disappointed until I tasted it. My goodness it's good! Thank you!
Sir just want to say you have re-ignited my love for food. Been eating lazily since i started taking gym seriously, eating mostly microwaved food and I havent eaten a good home cooked meal in a while. This video and your 'lower calorie foods' inspired me to spend time in my kitchen again.
Saw this on TikTok last night - wanted to be sure I supported on both platforms. Your content is of higher quality than much much larger channels - hope to see you get there soon. Great stuff man
Saw this recipe as I watched your "older" videos, just discovered your channel a couple of weeks ago. And I'm telling you, the taste:time ratio on this one is insane. In half an hour I made the best tomato sauce (and by far the easiest), thanks to you of course. Ive tried to make a better tomato sauce by adding vinegar, oregano, thyme, all types of stuff to make up for the tastes that just felt wrong. And this was a real eye-opener. To know now that all I had to do was to simplify it - a lot. Thanks for sharing the recipe. Probably wouldn't ever have come across it if you didn't.
I tried this sauce , but with a few whole cloves of garlic and canned fire-roasted whole peeled tomatoes (they were on sale for 99 cents at Whole Foods). I really liked it! It was interesting with the fire-roasted tomatoes, it added a lot of smoky depth. It's really good on pizza, and I even mixed a little leftover sauce into some chili, and it was so good that way.
So you used butter and garlic together? Just asking. I just posted a comment underlying how in the North the sauce is (or perhaps was -- it's largely a forgotten tradition now) made with butter, and no garlic; and in the South, with garilc and no butter. No problem mixing that up, as long as one is conscious that the result will be a "fusion" dish that might surprise both Southerners and Northerners.
Lol it wouldn’t be good on pizza. Pizza sauce and pasta sauce are totally different. Pizza sauce isn’t usually cooked beforehand because it cooks in the oven.
I’m a beginner when it comes to cooking and I used your video as a guide and the sauce was absolutely delicious! Thank you for making it simple and easy to follow
I just made this, but with a twist, after I took the onions out, I put them in the blender, made a puree, cooked that up in a skillet quick, then mixed it back into the sauce. It was delicious, whole family loved it.
Saw ur comment and tried it. Blitzing it made it even better! Somehow the sauce came together even more! This is one hellava Life changing sauce ! Never buying bottled crap again
Great sauce. Made it last night in a rush after realising I had forgotten to make sauce to put on our pizzas. Tasted great and so easy to make when doing 5 other things. The onion was sliced up for a topping too. Fantastic flavour. Thanks
You’re overthinking pizza sauce. Just use San marzano tomatoes from the can, don’t simmer them like this. They’ll cook in the oven. In fact you really shouldn’t pre cook pizza sauce lol
In Italy I do that: -put the oil -let it heat -put the onion -wait till it becomes a bit yellow - put tomatos - smash tomatoes with a wood spoon after 10 minutes -let it cook for 10-15 minutes -add pasta
Thank you for this. Love the research you put into all your videos! I made this with my cherry tomatoes we harvested from the garden when we couldn't eat them fast enough. So simple but so good. The butter is everything.
I'm in the process of perfecting a simple pasta dish to whip up at home quickly, and I gotta say; this will blow any of the jarred, store bought sauce out of the water! I used Unico "Marzano type" canned tomatoes, and unsalted butter. I salted to taste and added a little pepper. I also used a half a Spanish onion. For pasta I used dececco linguini, a little more but honestly so worth it! Also splurge on some freshly grated parmesan, it's expensive but a chunk will last such a long time. I also crush the tomatoes right in the pan with a mashed potato masher whatchamacallit. Saves on dishes. Thanks for this video! It takes my pasta game to the next level
Pretty neat! I have my own sauce I make that is similar, but I very finely chop the onions like Marco Pierre White shows and sweat them a bit with some garlic. Then i'll add the tomatoes plus a Bouquet Garni made of parsley stems, thyme, and a bay leaf. Once it's done cooking i'll fish it out and add fresh basil and toss some pasta in it then serve.
It's a good idea to cook your pasta in as little water as possible because the starch will be more concentrated which in return will result in a creamier, thicker, stickier sauce. I would go at most 1l for a single serving of pasta. If you have a smaller shape, like Rigatoni, you could do even less.
I completely and unevenly cooked the noodles and just used tomato suace instead of whole peeling tomatoes on honestly its some of the BEST sauce I've ever had. Also drizzled some olive oil ontop. Mostly over the noodles
Ethan, great tribute to Marcella Hazan. One thing to look for on the canned tomatoes is CITRIC ACID or SODIUM CITRATE--DO NOT BUY the cans that have that in them because the tomatoes will not break down. It is a firming agent. There isn't anything wrong with it, but it prevents making a good tomato sauce. Also, try out Kerry Gold butter and let me know what you think.
I was reading up on the calcium chloride in the Food Lab. Based on that it seems like its more of an issue with calcium chloride for diced tomatoes as it hits more surface area, less of an issue with the whole tomatoes. It would be interesting to test the two. I do love some kerry gold butter, that reminds me I should buy some!
Hey Ethan! As I was making this, I found myself comparing the flavors of the sauce to tomato soup. I then saw a J. Kenji Lopez-Alt video where he turned his extra pizza sauce ingredients into a separate tomato soup recipe. Have you ever turned this sauce into soup? What differences do you do with tomato sauce vs soup?
That type of canned tomato is ideal for sauce. San Marzano , can't be beat as far as canned tomatoes. I cook a large can of these down, with a little sugar, garlic, onions, salt, pepper, and a pinch of Italian seasoning. It tastes like Olive Gardens sauce, which I could easily eat a bowl of every day :) I must say, during my stay in Italy last year, the sauce ( and coffee) was delicious ! I think pasta sauce should be simple. tfs 🍁🍃🍂🍁🦃🍁🍃🍂🦃🍁🍃🍂🍁🦃🍁🍃🍂🦃🍁🍃🍂🍁🦃🍁🍃🍂🦃🍁🍃🍂🍁🦃🍁🍃🍂🦃🍁🍃🍂🍁🦃🍁🍃🍂🦃🍁🍃🍂🍁🦃🍁🍃🍂🦃
I made the recipe! Hands down THE BEST SAUCE! What else can I use the onions for? Meatballs? After your tomato can video, which one is best- I Finally splurged on the Cento San Marzano Tomatoes. Completely worth it! I’ve made homemade pasta sauce before and I never realized the can of tomatoes made the entire difference! Thank you! Thank you! Thank you, for creating such great content and saving me time as a mom. My cooking has improved so much by watching your channel. 😊
In a few weeks I'll have enough San Marzano seeded toms to can and make this all winter long. Until then early season medium sized tomatoes will have to do the job :D So tasty! I always come back to this and make sure I'm not forgetting it really is this simple.
Where have you been! First time I viewed your channel when you went head-to-head with one of my favorite CZcams Chefs, Adam Ragusa. That was about a week ago. I'm now looking at all you previous posts. Like them all and I'm now a subscriber. Love your work. As for this post and specifically to do with tomatoes, I don't think I've purchased retail tomatoes for at least 10 years. I grow my own and it is now the special time of year when I can use them fresh. The rest, I simply freeze or can. Specifically, as to this simple recipe, I've never used butter instead of olive oil to make a past sauce. This recipe looks terrific in its simplicity. Gonna try it for my next pasta dish. Thanks for your efforts in producing such high quality and useful videos. Cheers.
Marcella and Ethan are right! The three ingredient pasta sauce is great. Yes, you can also cook garlic or maybe add a little oregano. But you don't have to.
Watched this a long time ago. Made it tonight. Fabulous and fast! Very fresh tasting, unlike the pre-made sauces. And who would a thunk my little town in Kansas has Cento San Marzano tomatoes, at Walmart of all places! I appreciate that you do all of the research so I don't have to. Thank you, Ethan!!
Sir, my stepson served this to us for dinner and it was lovely. He sent me a link to your video and I am about to make up a batch for dinner tonight. I am going to make a batch for freeze drying, as well. 😋
I think I’m in love with you!!! You are so under rated! I’m so glad I found your channel can’t wait to catch up on all the vids! LETS TALK ABOUT THAT!!!!
Nice, I never would’ve guessed butter but that’s pretty cool. People underestimate onions as well, some of the greatest foods out there get almost everything in them from onions including their consistency. I spent years trying to figure out how to make good Japanese curry which is very smooth and gravy like. I would buy the little creepiest candy bars and don’t get me wrong they’re awesome but it took a long time to figure out the consistency and how to get them to that very Japanese like creamy gravy sort of consistency and get the taste just right it was very simple, cook your onions to death cut him up and do more than just caramelize them cut them down to where they mechanically breakdown because the onions breaking down like that or not just a ton of flavor but there’s a creamy consistency and texture that make it kind of gravy like I’m not just some curry thrown into some stew. I find a lot of Asian cooking especially Chinese it’s not always just about the ingredients but the way they’re prepared including the temperatures are cooked at. Most Chinese sauces are full of vinegar and a lot of restaurants here just serve them without cooking the vinegar out of it and have this disgusting smelling pungent bitter tasting Chinese food and it’s not because of bad ingredients because they didn’t cook it properly in the right order and at the right heat, walk cooking is extremely high temperature and keeping the food moving and letting the sauce come together as you’re cooking out the vinegar and the parts you don’t really want what you’re mainly in there to let you do that and get that flavor without turning it into candy or burnt mess it’s not part of the flavor profile it’s in there to keep the caramelization under control do you have to cook it hot until that vinegar burns out but not let it go too long because that’s when it’s going to burn and caramelize and turn into hard burnt candy basically and that’s the part that the learning is in Camera can’t just go buy all the gradients and throw them together and expect it to be good with that style cooking like you can with something like chicken soup or a stew and for goodness sake don’t believe Pinterest and people tell you can make good things like orange chicken or General Tso’s chicken even good broccoli beef in a crockpot, it will never be the same. Did he sings are authentic Asian or just an Americanized version you get from panda express the rules still apply the way you cook it and if the temperature is in for exactly how long are critical to the final product and how it tastes as well as the consistency. I need to get that cookbook. Italians pretty easy and there’s a lot of pretty decent aftermarket premade sauces and all of it but it’s not real common to understand the actual processes of how to do that yourself, I never would’ve thought of putting butter in spaghetti sauce. Lol
I LOVED this recipe. Still, I tried Joshua Weissman's because a friend swore it was the best ever. NOPE. Yours is THE best. I cannot recommend it enough.
Just discover your channel from Italy!! love your channel, I love the way you dismont the recipe and describe all the process of the core of the recipe. However this recipe is new to me... Usualy when I cook 101 red sauce I brown a lightly crushed glove of garlic with skine with some basil sping. Then I add crushed tomato, remove the garlic and bolid on low about 20' (while i cook the pasta). Then i finish the pasta in the sauce, and uot of the flame i will add olive oil, parmigiano or grana or pecorino cheese, then the basil leaf. I think both recipe are good, but completly different flavour. just a little request... video about knife collection?
Fun fact. I have to admit that I'd never heard of Marcella Hazan before (apologies for that), but my first thought was, "must be a northener, because this is a North Italian-style tomato sauce". The reason being: 1) no garlic; 2) butter. The base of North Italian cooking is a soffritto made of onion, celery and carrot. Garlic is not usually included in sauces or stews. It is reserved for other types of condiments. And sure enough, I double-checked, and it turns out that she was from Romagna. My late Mum (who was from the Lombard-speaking area of Piedmont) made tomato sauce in a similar way, with just onion and butter. In her family, a splash of milk was often used if butter was unavailable (there was only so much cream available if you lived on a farm, and that was usually reserved for your polenta -- but that's another story). That said, I haven't used this method in decades. I'd even forgotten about it. So thanks for reminding me!
Okay... just made and ate this. OMG, so yummy. Here's the kicker.... I cant tell if was my garden grown tomatoes or the butter. (Spoiler, both). Also! I searched out this video after watching a later video by Ethan on essentials of pasta sauce, and wow, layering fats makes a significantly noticeable difference. I tried this sauce as is, then again with a sprinkle of parma cheese and the latter was multifold better. Be warned however... There is a reason why in Italy shops close for lunch and nap. This meal would be it.
I made this last night, using this exact method and not changing anything. HOLY HECK, this was the most delicious sauces I have ever had! I do have a container with the leftover onions (currently covered in delicious sauce) and wanted to know if anyone has any ideas on how to use them? I hate throwing away ingredients, if I don't have to.
I have been PREACHING this recipe for the last 5 years. Well done sir. It's worth mentioning to Americans that "San Marzano" is talking about "plum" tomatoes.
Really enjoyed the video. Have subscribed a couple weeks ago but catching up on your old videos. You’re like a mix between Adam ragusea and kenji and binging with babish and I really enjoy because your unique style comes through. Nice work!
my basic tomato sauce 1- can of tomato past with 2X as much water as tomato past 2- add to the water before adding the tomato past (1- tablespoon black pepper , 1 tablespoon garlic powder , 1-table spoon oregano,1- tablespoon basil ) Heat up water with the dry herbs and spices on the stove 3- While the water is heating up and before adding the tomato past fry 1 can of mushrooms stems and peaces in olive oil near the end add 1 can of sliced olives, so they heat up a bit 4- add the fried mushrooms and olives and remaining olive oil to the herbs and spices water and then add the tomato past then stir until tomato past is fully mixed in 5- add salt to your taste or a salty cheese ( sum people also like salty small fish )
The „fresh tomatoes“ aren’t that obvious. Depending where you live, like most of middle and Northern Europe, „fresh“ tomatoes are garbage compared to canned tomatoes all year round. Good canned tomatoes are from regions that are well suited for tomatoes and are always plucked when fully ripe, instead of 99% of fresh tomatoes which almost always get harvested long before they are ripe, because they need to be transported and need to be displayed in a grocery store or market for days. For most people, in most circumstances, canned is ALWAYS the better alternative.
I just did this one tonight. It was excellent. I added slightly more butter because the stick in the fridge had 6Tbsp left and added back in a few of the onions chopped up because I like onions. I Also added Brocoli that was steamed separately when bringing it all together. What is your recommended way to do this sauce with Broccoli?
Looks brilliant, yum. I read basil should be torn not cut up with a knife but l don't remember why ! Going to make this tomorrow ( it's midnight so l have to wait 🤣)
Oh My Friggin' Gawd!!! It's fantastic. I've wanted to make my own pasta sauce. Normally, I open a jar of famous name stuff, add olive oil, diced onion and Italian seasonings. But tonight I made this recipe. Right before serving, I add chopped fresh garlic & barely heat it through. (we like garlic barely cooked) I am no longer allowed to make spaghetti sauce from a jar.
Extra tip from an italian grandma to balance out lower quality tomatoes: add 1/4 teas spoon of baking soda. it removes that bit of acidity some tomatoes carry when not fully ripe or from some not-so-sweet varieties. additional way of making the sauce sweetness really pop out are: - if you use canned tomato, remove the top part that usually is still green or in any case where the stem attached, that usually carries some acidity and bitterness - add a bit of sugar wanna bring it to the next level? oven roast the tomatoes before and get that umami bomb to leave everybody wondering what kind of tomatoes you used!
I bought 6 cans of cento San Mariano tomatoes on line and all 6 cans came dented. I think places save the dented cans for on line shoppers. LOL! It wasn’t the first time I ordered canned goods on line and they were dented. Oh well, as soon as this pandemic is over, fingers crossed it happens soon, I’ll start going in stores again.
Totally agree! 12 cans of Lindsay Sliced Olives and every single can has a dent in it. They came in a cardboard flat with plastic shrink wrap so they knew what they were sending--it wasn't damaged in shipping.
Am I the only one who noticed that he used the same music binging with babish does? Anyways, great video, I’m gonna be sure to try this recipe since it looks really good!
Maybe I missed it but what onion do you prefer? They have very different flavor profiles. From what I see the one you're using could be anything from yellow onion, to a Spanish onion, or even a sweet onion.
My dad was a veterinarian who used to accept, from an Italian lady, as payment for services rendered, her homemade pasta, sauce, and meatballs. No one ever had it as good as us when her dog was sick.
Interesting story! So in your house, when the lady's dog got sick, you were partying……an Italian party! 😉
Greetings from Italy ! 🇮🇹 Ciao ! 👋😊
Your dad seems like a good person.
@@dgmuze he wasn't but he was nice to this lady because he went to high school with her son.
@@havadatequila BRO LMAO dropping bombs on a 2 year video.
Great barter
I'm italian and the only thing I have to say is...... WELL DONE! This is how italians cook: simple. Few high quality ingredients cook the right way. And you nail the boiling process too.
Love you.
Few AND high quality ingredients lol.
Love you too
@@bbkyle the comma is so important…. Eg:
“Time to eat Grandma!”
Why do we not chop the onions and leave it in the sacue?
@@Daniel-dj7fh no
I learned this from an Italian grandmother during my stay in Rome, if done right it is extremely flavorful. 3 ingredients.
Good quality olive oil, garlic, and fresh sweet datterini tomatoes. add a significant amount of olive oil to the bottom of the pan so it is fully covered (it will seem like too much), cook the garlic until it begins to golden (any amount you prefer, I usually use about 3 large cloves for about 200-250g of pasta) (remove the garlic or leave it in your choice, I take it out), add about - 3 to 4 cups of sliced datterini tomatoes and a significant amount of salt, again it may seem like too much. (it should seem like a lot for the amount of pasta you are making because it will reduce). cover and let simmer over low-medium heat, stirring and pressing on the tomatoes, occasionally depending on your pan to make sure it does not stick or burn. do this until the tomatoes lose their skin, the flesh of the tomatoes should almost be completely integrated into the sauce, this should take about 15-25min depending on serving size and quality of tomatoes, if the tomatoes are not very fresh or sweet, cook longer and you can add a touch of sugar (Conversely, if the tomatoes are very fresh and sweet you can cook less, and let them retain some structure). Once the skin begins to separate remove the lid, raise the heat a bit and stir, to quickly reduce and emulsify the remaining liquid. add pasta water reduce for another 15sec and add the pasta. continue reducing and emulsifying until it reaches your desired thickness. I prefer spaghetti alla chitarra, but you can pick you prefered type. freshly ground black pepper, fresh basil, pecorino, or parmesiano regiano, all can be left table side to experiment with. This simple dish heavily relies on the quality of the tomatoes, and how well you managed all the salt levels. but since it is so simple and fast you can reach the correct levels through trial and error rather quickly.
She also introduced me to another variation of this sauce which may be surprising to north Americans, adding canned tuna. to do it the Italian grandma way, follow the same steps as the above pasta, but in the beginning, reduce the amount of olive oil by half, then at the end 5min before the sauce is finished, add a high quality can/jar of tuna in olive oil, not the in water stuff, with all the oil in the can. it might seem offputting, but that's the way she does and damn does it taste soooo good. black pepper and emulsify with water from pasta, add pasta mix, and serve.
THE CANNED TUNA!!!!! i love adding tuna to tomato sauces it just tastes insanely good i didnt know other people did this
Tuna + Pesto on Pasta. Thank me laterrr
Canned tuna? Yeah no, never heard of that in the midwest, that's for sure. 🤢
@@nicholash.7656 Try it, canned tuna is very affordable and taste pretty darn good with a lot of pasta dishes
Personally, i love it with aglio e olio, never tried it with tomatoes, but will definetly try this out
@@vantablack2847 It is important to point out that I hate canned tuna, or canned chicken, really any canned meats. If you like it, then please enjoy making a meal that you like! My family has never put canned tuna in a gravy, but baccala, galamad, shrimp, mussels, and clams are all fair game.
I always chop the onions thin and caramelize them in some olive oil, then i add some garlic, chili flakes and tomato paste. By the time the tomato paste has gotten some colour, a delicious fond has been created at the bottom so I add some white wine to deglace it with. Then I add the tomatoes and herbs and let it boil for some minutes. Then when the pasta is done. I put in some butter into the sauce so it becomes velvety. The onions give it sweetness, the white wine sourness and the heat from the chili pairs so well with tomatoes. On top of it always pecorino, the funkiness from that cheese makes the sauce even tastier.
Alternatively at summer, I put in tomatoes in the skillet with some olive oil. They get a nice charr. Then I add some garlic and basil and it's done in less then ten minutes.
nah I like Ethan's way better :)
Chris Nemat ok
@@chrisnemat It's simpler and flatter. ¯\_(ツ)_/¯
Sounds way better
yeah I do sth similar 👌👌
My wife saw me watching this video and was talking some serious crap about your 3 ingredient sauce. She makes her own and it is great. She made this recipe and now she's eating her words. This, my friend tasted soooooo good. She's a convert. We ate it with spaghetti squash with no meat. I was disappointed until I tasted it. My goodness it's good! Thank you!
Sir just want to say you have re-ignited my love for food. Been eating lazily since i started taking gym seriously, eating mostly microwaved food and I havent eaten a good home cooked meal in a while. This video and your 'lower calorie foods' inspired me to spend time in my kitchen again.
Saw this on TikTok last night - wanted to be sure I supported on both platforms. Your content is of higher quality than much much larger channels - hope to see you get there soon. Great stuff man
I appreciate you coming here as well. Thanks man.
You've been make amazing, high quality content since the beginning. I can tell 2020 will be the year your channel explodes.😄
Thank you!
Freaking nailed it
Jennifer the chosen one!
Yo dude you aint wrong damn
Yep he was the chosen one
Saw this recipe as I watched your "older" videos, just discovered your channel a couple of weeks ago. And I'm telling you, the taste:time ratio on this one is insane. In half an hour I made the best tomato sauce (and by far the easiest), thanks to you of course. Ive tried to make a better tomato sauce by adding vinegar, oregano, thyme, all types of stuff to make up for the tastes that just felt wrong. And this was a real eye-opener. To know now that all I had to do was to simplify it - a lot. Thanks for sharing the recipe. Probably wouldn't ever have come across it if you didn't.
Beautiful presentation of the final dish, you have excellent culinary esthetic.
Thank you, I was digging the vibe of this pasta ✊
PapaBear_CDXX i agree
I tried this sauce , but with a few whole cloves of garlic and canned fire-roasted whole peeled tomatoes (they were on sale for 99 cents at Whole Foods). I really liked it! It was interesting with the fire-roasted tomatoes, it added a lot of smoky depth. It's really good on pizza, and I even mixed a little leftover sauce into some chili, and it was so good that way.
So you used butter and garlic together? Just asking. I just posted a comment underlying how in the North the sauce is (or perhaps was -- it's largely a forgotten tradition now) made with butter, and no garlic; and in the South, with garilc and no butter. No problem mixing that up, as long as one is conscious that the result will be a "fusion" dish that might surprise both Southerners and Northerners.
Lol it wouldn’t be good on pizza. Pizza sauce and pasta sauce are totally different. Pizza sauce isn’t usually cooked beforehand because it cooks in the oven.
I’m a beginner when it comes to cooking and I used your video as a guide and the sauce was absolutely delicious! Thank you for making it simple and easy to follow
I just made this, but with a twist, after I took the onions out, I put them in the blender, made a puree, cooked that up in a skillet quick, then mixed it back into the sauce. It was delicious, whole family loved it.
Good tip as it would be such a waste of an onion
Saw ur comment and tried it. Blitzing it made it even better! Somehow the sauce came together even more! This is one hellava Life changing sauce ! Never buying bottled crap again
This has become a weekly staple in my household. So easy to make and delicious to boot!
Great sauce. Made it last night in a rush after realising I had forgotten to make sauce to put on our pizzas. Tasted great and so easy to make when doing 5 other things. The onion was sliced up for a topping too. Fantastic flavour. Thanks
You’re overthinking pizza sauce. Just use San marzano tomatoes from the can, don’t simmer them like this. They’ll cook in the oven. In fact you really shouldn’t pre cook pizza sauce lol
In Italy I do that:
-put the oil
-let it heat
-put the onion
-wait till it becomes a bit yellow
- put tomatos
- smash tomatoes with a wood spoon after 10 minutes
-let it cook for 10-15 minutes
-add pasta
Thank you for this. Love the research you put into all your videos! I made this with my cherry tomatoes we harvested from the garden when we couldn't eat them fast enough. So simple but so good. The butter is everything.
I'm in the process of perfecting a simple pasta dish to whip up at home quickly, and I gotta say; this will blow any of the jarred, store bought sauce out of the water! I used Unico "Marzano type" canned tomatoes, and unsalted butter. I salted to taste and added a little pepper. I also used a half a Spanish onion. For pasta I used dececco linguini, a little more but honestly so worth it! Also splurge on some freshly grated parmesan, it's expensive but a chunk will last such a long time. I also crush the tomatoes right in the pan with a mashed potato masher whatchamacallit. Saves on dishes. Thanks for this video! It takes my pasta game to the next level
This is slowly becoming one of my favorite cooking channels. Thank you.
2:46 OG Binging With Babish Background Music.
Name ?
@@keywox4005 not sure but the band is called cream on chrome
Keywox “Juparo” petal album by Broke For Free
@@AradhyaOnBass no that's the other song he uses, Ratatat by cream on chrome. This one is juparo by broke for free.
I thought my mind was playing a trick on me at first, but yes, there it is... ;-)
Terrific starter recipe. Simple and delicious 😋
I think people need more of these, so as to not be intimidated in the kitchen.
I generally agree... except for let's slightly brown the onion in the butter before adding the tomatos and add garlic to taste. I love garlic.
Pretty neat! I have my own sauce I make that is similar, but I very finely chop the onions like Marco Pierre White shows and sweat them a bit with some garlic. Then i'll add the tomatoes plus a Bouquet Garni made of parsley stems, thyme, and a bay leaf. Once it's done cooking i'll fish it out and add fresh basil and toss some pasta in it then serve.
Tried it today and loved it! LOL this is the first time I made something edible 😂😂
I am out of onion, so I’ve used leek instead and, boy, it is delicious. Just the smell of it is outrageously good.
Just made this sauce. Its delicious. I added some garlic though cause I love garlic!
i was fed up with ordering food and id been checking out your channel for a while. 10/10 recommend this recipe. I made it and i suck at cooking.
This is my go to sauce, I eat it weekly. I wanted to "spice" things up and threw in a jalapeno sliced in half and it was very nice!
Wegmans pasta, big ups from Rochester, NY.
Great video, thanks for the great content.
It's a good idea to cook your pasta in as little water as possible because the starch will be more concentrated which in return will result in a creamier, thicker, stickier sauce. I would go at most 1l for a single serving of pasta. If you have a smaller shape, like Rigatoni, you could do even less.
I just use enough water to cover a single serving for me, which is 112g pf dry pasta
As a local Buffalonian, seeing wegmans pasta in this really warmed my heart
I completely and unevenly cooked the noodles and just used tomato suace instead of whole peeling tomatoes on honestly its some of the BEST sauce I've ever had. Also drizzled some olive oil ontop. Mostly over the noodles
ive taken to using garum in my sauce. takes it to a whole new level.
Ethan, great tribute to Marcella Hazan. One thing to look for on the canned tomatoes is CITRIC ACID or SODIUM CITRATE--DO NOT BUY the cans that have that in them because the tomatoes will not break down. It is a firming agent. There isn't anything wrong with it, but it prevents making a good tomato sauce. Also, try out Kerry Gold butter and let me know what you think.
I was reading up on the calcium chloride in the Food Lab. Based on that it seems like its more of an issue with calcium chloride for diced tomatoes as it hits more surface area, less of an issue with the whole tomatoes. It would be interesting to test the two. I do love some kerry gold butter, that reminds me I should buy some!
@@EthanChlebowski Yes, you are correct about the CaCl. Thanks for correcting me.
I made this last night, and it was honestly one of the best sauces ive ever had
Hey Ethan! As I was making this, I found myself comparing the flavors of the sauce to tomato soup. I then saw a J. Kenji Lopez-Alt video where he turned his extra pizza sauce ingredients into a separate tomato soup recipe. Have you ever turned this sauce into soup? What differences do you do with tomato sauce vs soup?
I cut the onion in tiny cubes, I like it like that
That type of canned tomato is ideal for sauce. San Marzano , can't be beat as far as canned tomatoes. I cook a large can of these down, with a little sugar, garlic, onions, salt, pepper, and a pinch of Italian seasoning. It tastes like Olive Gardens sauce, which I could easily eat a bowl of every day :) I must say, during my stay in Italy last year, the sauce ( and coffee) was delicious ! I think pasta sauce should be simple. tfs 🍁🍃🍂🍁🦃🍁🍃🍂🦃🍁🍃🍂🍁🦃🍁🍃🍂🦃🍁🍃🍂🍁🦃🍁🍃🍂🦃🍁🍃🍂🍁🦃🍁🍃🍂🦃🍁🍃🍂🍁🦃🍁🍃🍂🦃🍁🍃🍂🍁🦃🍁🍃🍂🦃
I made the recipe! Hands down THE BEST SAUCE! What else can I use the onions for? Meatballs?
After your tomato can video, which one is best- I Finally splurged on the Cento San Marzano Tomatoes. Completely worth it! I’ve made homemade pasta sauce before and I never realized the can of tomatoes made the entire difference! Thank you! Thank you! Thank you, for creating such great content and saving me time as a mom. My cooking has improved so much by watching your channel. 😊
2:45 I whipped my head up from my phone because of that BwB music
In a few weeks I'll have enough San Marzano seeded toms to can and make this all winter long. Until then early season medium sized tomatoes will have to do the job :D
So tasty! I always come back to this and make sure I'm not forgetting it really is this simple.
how can something so simple look so delicious?
I love this so much
Where have you been! First time I viewed your channel when you went head-to-head with one of my favorite CZcams Chefs, Adam Ragusa. That was about a week ago. I'm now looking at all you previous posts. Like them all and I'm now a subscriber. Love your work.
As for this post and specifically to do with tomatoes, I don't think I've purchased retail tomatoes for at least 10 years. I grow my own and it is now the special time of year when I can use them fresh. The rest, I simply freeze or can.
Specifically, as to this simple recipe, I've never used butter instead of olive oil to make a past sauce. This recipe looks terrific in its simplicity. Gonna try it for my next pasta dish.
Thanks for your efforts in producing such high quality and useful videos. Cheers.
Marcella and Ethan are right! The three ingredient pasta sauce is great. Yes, you can also cook garlic or maybe add a little oregano. But you don't have to.
Does anybody else hear bwb background music?
Watched this a long time ago. Made it tonight. Fabulous and fast! Very fresh tasting, unlike the pre-made sauces. And who would a thunk my little town in Kansas has Cento San Marzano tomatoes, at Walmart of all places! I appreciate that you do all of the research so I don't have to. Thank you, Ethan!!
OMG it’s delicious, I added two gloves of garlic 🧄 and it blown me out 🤤
Sir, my stepson served this to us for dinner and it was lovely. He sent me a link to your video and I am about to make up a batch for dinner tonight. I am going to make a batch for freeze drying, as well. 😋
I think I’m in love with you!!! You are so under rated! I’m so glad I found your channel can’t wait to catch up on all the vids! LETS TALK ABOUT THAT!!!!
Nice, I never would’ve guessed butter but that’s pretty cool. People underestimate onions as well, some of the greatest foods out there get almost everything in them from onions including their consistency. I spent years trying to figure out how to make good Japanese curry which is very smooth and gravy like. I would buy the little creepiest candy bars and don’t get me wrong they’re awesome but it took a long time to figure out the consistency and how to get them to that very Japanese like creamy gravy sort of consistency and get the taste just right it was very simple, cook your onions to death cut him up and do more than just caramelize them cut them down to where they mechanically breakdown because the onions breaking down like that or not just a ton of flavor but there’s a creamy consistency and texture that make it kind of gravy like I’m not just some curry thrown into some stew. I find a lot of Asian cooking especially Chinese it’s not always just about the ingredients but the way they’re prepared including the temperatures are cooked at. Most Chinese sauces are full of vinegar and a lot of restaurants here just serve them without cooking the vinegar out of it and have this disgusting smelling pungent bitter tasting Chinese food and it’s not because of bad ingredients because they didn’t cook it properly in the right order and at the right heat, walk cooking is extremely high temperature and keeping the food moving and letting the sauce come together as you’re cooking out the vinegar and the parts you don’t really want what you’re mainly in there to let you do that and get that flavor without turning it into candy or burnt mess it’s not part of the flavor profile it’s in there to keep the caramelization under control do you have to cook it hot until that vinegar burns out but not let it go too long because that’s when it’s going to burn and caramelize and turn into hard burnt candy basically and that’s the part that the learning is in Camera can’t just go buy all the gradients and throw them together and expect it to be good with that style cooking like you can with something like chicken soup or a stew and for goodness sake don’t believe Pinterest and people tell you can make good things like orange chicken or General Tso’s chicken even good broccoli beef in a crockpot, it will never be the same. Did he sings are authentic Asian or just an Americanized version you get from panda express the rules still apply the way you cook it and if the temperature is in for exactly how long are critical to the final product and how it tastes as well as the consistency. I need to get that cookbook. Italians pretty easy and there’s a lot of pretty decent aftermarket premade sauces and all of it but it’s not real common to understand the actual processes of how to do that yourself, I never would’ve thought of putting butter in spaghetti sauce. Lol
I now refer to butter as "the great emulsifier" because ethan says emulsifier/emulsify when referring to butter in his videos.
Very good explanation of ingredients, methodical and easy to understand. 😀
Made this and loved it! Super easy to follow and I really love the way you explain things. Thank you ❤
Thank you for your sauce recipe I will make it looks delicious I will use it with pasta and shrimp should be very delicious may God Bless 🙏
I LOVED this recipe. Still, I tried
Joshua Weissman's because a friend swore it was the best ever. NOPE. Yours is THE best. I cannot recommend it enough.
Just discover your channel from Italy!! love your channel, I love the way you dismont the recipe and describe all the process of the core of the recipe.
However this recipe is new to me... Usualy when I cook 101 red sauce I brown a lightly crushed glove of garlic with skine with some basil sping. Then I add crushed tomato, remove the garlic and bolid on low about 20' (while i cook the pasta). Then i finish the pasta in the sauce, and uot of the flame i will add olive oil, parmigiano or grana or pecorino cheese, then the basil leaf.
I think both recipe are good, but completly different flavour.
just a little request... video about knife collection?
This is the sauce I’ve been looking for. Excellent and well developed! Great content, Ethan - thanks!
I just made this, with some bronze extruded spaghetti. Oh. My. God. .... sooo good.
Fun fact. I have to admit that I'd never heard of Marcella Hazan before (apologies for that), but my first thought was, "must be a northener, because this is a North Italian-style tomato sauce". The reason being: 1) no garlic; 2) butter. The base of North Italian cooking is a soffritto made of onion, celery and carrot. Garlic is not usually included in sauces or stews. It is reserved for other types of condiments. And sure enough, I double-checked, and it turns out that she was from Romagna. My late Mum (who was from the Lombard-speaking area of Piedmont) made tomato sauce in a similar way, with just onion and butter. In her family, a splash of milk was often used if butter was unavailable (there was only so much cream available if you lived on a farm, and that was usually reserved for your polenta -- but that's another story). That said, I haven't used this method in decades. I'd even forgotten about it. So thanks for reminding me!
Great approach to authentic one, thank you!
Great dish! Fantastic to cook up fast for the family
Simple and brilliant! Thanks!
This guy is underrated and deserves way more subs
Tried this and it turned out fantastic!
Okay... just made and ate this. OMG, so yummy. Here's the kicker.... I cant tell if was my garden grown tomatoes or the butter. (Spoiler, both). Also! I searched out this video after watching a later video by Ethan on essentials of pasta sauce, and wow, layering fats makes a significantly noticeable difference. I tried this sauce as is, then again with a sprinkle of parma cheese and the latter was multifold better. Be warned however... There is a reason why in Italy shops close for lunch and nap. This meal would be it.
I made this last night, using this exact method and not changing anything. HOLY HECK, this was the most delicious sauces I have ever had! I do have a container with the leftover onions (currently covered in delicious sauce) and wanted to know if anyone has any ideas on how to use them? I hate throwing away ingredients, if I don't have to.
Just eat 'em on their own.
Slow-cooked onions are already awesome. Slow-cooked in tomato sauce onions are even better.
Use them on your sandwiches, I'm sure they'll jazz up any sandwich. Ham and cheese with this on top sounds great. Maybe a homemade pizza?
Easy and fast! Love!
AYYYYY HE GOT A WEGMANS TOO
Looks nice mate !!!
I just made it and it is delicious! Thank you so much 🤩
Would love to see a video where you makes different styles or red/marinara sauce and meat sauce
GODDAMN this sauce is soooo goood! Added benefit is that you can make it in your free time and then whip up dinner in no time!
I can’t wait to cook this for the love of my life(pov I’m 19 but got really lucky)
I have been PREACHING this recipe for the last 5 years. Well done sir. It's worth mentioning to Americans that "San Marzano" is talking about "plum" tomatoes.
Really enjoyed the video. Have subscribed a couple weeks ago but catching up on your old videos. You’re like a mix between Adam ragusea and kenji and binging with babish and I really enjoy because your unique style comes through. Nice work!
my basic tomato sauce
1- can of tomato past with 2X as much water as tomato past
2- add to the water before adding the tomato past
(1- tablespoon black pepper , 1 tablespoon garlic powder , 1-table spoon oregano,1- tablespoon basil ) Heat up water with the dry herbs and spices on the stove
3- While the water is heating up and before adding the tomato past fry 1 can of mushrooms stems and peaces in olive oil near the end add 1 can of sliced olives, so they heat up a bit
4- add the fried mushrooms and olives and remaining olive oil to the herbs and spices water and then add the tomato past then stir until tomato past is fully mixed in
5- add salt to your taste or a salty cheese ( sum people also like salty small fish )
this sauce is amazing, thank u so much
Only just discovered your videos recently but you're doing some great work here. This looks delicious! I intend to give that a shot some time.
Absolute banger recipe, and banger channel. Keep it up, friend!
The „fresh tomatoes“ aren’t that obvious. Depending where you live, like most of middle and Northern Europe, „fresh“ tomatoes are garbage compared to canned tomatoes all year round. Good canned tomatoes are from regions that are well suited for tomatoes and are always plucked when fully ripe, instead of 99% of fresh tomatoes which almost always get harvested long before they are ripe, because they need to be transported and need to be displayed in a grocery store or market for days.
For most people, in most circumstances, canned is ALWAYS the better alternative.
I just did this one tonight. It was excellent. I added slightly more butter because the stick in the fridge had 6Tbsp left and added back in a few of the onions chopped up because I like onions. I Also added Brocoli that was steamed separately when bringing it all together.
What is your recommended way to do this sauce with Broccoli?
So happy to see the Wegmans Bucatini!
Love it. Thanks
Looks brilliant, yum. I read basil should be torn not cut up with a knife but l don't remember why ! Going to make this tomorrow ( it's midnight so l have to wait 🤣)
Oh My Friggin' Gawd!!! It's fantastic. I've wanted to make my own pasta sauce. Normally, I open a jar of famous name stuff, add olive oil, diced onion and Italian seasonings. But tonight I made this recipe. Right before serving, I add chopped fresh garlic & barely heat it through. (we like garlic barely cooked) I am no longer allowed to make spaghetti sauce from a jar.
I tried it out, it's amazing!
I prefer this with olive oil and garlic instead of onion and butter. Also you can infuse some fresh basil into the olive oil for extra flavour👌
The butter adds some sweetness, emulsifying agents and cream to counter the acidity. I tried the recipe and was quite surprised how good it was.
Personally I like onions/flavor, so I grated it.
0:56 - is that you Rhett and Link?
Haha I actually rediscovered GMM the past couple weeks, some of their sayings have totally slipped back into my vernacular.
Extra tip from an italian grandma to balance out lower quality tomatoes: add 1/4 teas spoon of baking soda. it removes that bit of acidity some tomatoes carry when not fully ripe or from some not-so-sweet varieties.
additional way of making the sauce sweetness really pop out are:
- if you use canned tomato, remove the top part that usually is still green or in any case where the stem attached, that usually carries some acidity and bitterness
- add a bit of sugar
wanna bring it to the next level? oven roast the tomatoes before and get that umami bomb to leave everybody wondering what kind of tomatoes you used!
honestly. thank you for these tips.
Awesome recipe👌🤩👍🙏
Hey, man. I really like your Chanell. Keep going, and thank you for your recipes
I bought 6 cans of cento San Mariano tomatoes on line and all 6 cans came dented. I think places save the dented cans for on line shoppers. LOL! It wasn’t the first time I ordered canned goods on line and they were dented. Oh well, as soon as this pandemic is over, fingers crossed it happens soon, I’ll start going in stores again.
Totally agree! 12 cans of Lindsay Sliced Olives and every single can has a dent in it. They came in a cardboard flat with plastic shrink wrap so they knew what they were sending--it wasn't damaged in shipping.
Do you wring out your mustache to get the sauce out of it after the spaghetti? Or do you leave it in to have a snack later?
Chuck in (and remove) a carrot to boost sweetness if you're stuck with an average tomato can
A little oil in a pan, cut tomatoes in, season woth salt and pepper, done. 1 ingredient sauce (if you don't count the oil which I never do)
Am I the only one who noticed that he used the same music binging with babish does? Anyways, great video, I’m gonna be sure to try this recipe since it looks really good!
The plating of this should totally be on "We want plates"
since i like onion, can i chop it up fine and put it in the sauce?
of course. he really should of done this.
Maybe I missed it but what onion do you prefer? They have very different flavor profiles. From what I see the one you're using could be anything from yellow onion, to a Spanish onion, or even a sweet onion.