How to make… Basic Tomato Sauce!
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Ingredients. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 (28 ounce) can crushed tomatoes. 1 (28 ounce) can tomato puree.
2 ½ tablespoons dried oregano. 2 ½ tablespoons dried parsley. ¼ cup grated Romano cheese. ⅓ cup grated Parmesan cheese. 2 bay leaves.
1 teaspoon onion powder.Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired). Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch).
Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days.Recipe by Debs Recipes A simple and flavorful marinara sauce that can be used instead of store-bought spaghetti sauce. I like it served hot over cooked pasta.
In a large, deep skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more.
Pour in tomatoes and use a wooden spoon.Marinara Sauce: A Kitchen Staple. Quick and Easy Marinara Sauce is a staple recipe of mine, like my Enchilada Sauce.
I usually make batches of it and keep it in the freezer for quick pasta meals. The best thing about this homemade marinara sauce, aside from being a base recipe, is that it is such an easy recipe to make.Easy 5-ingredient marinara sauce with the most amazing tomato flavor. Perfect for dipping, served over pasta or added into your favorite Italian dishes. Making sauces from scratch really is super easy and tastes so much better than the store bought jar versions.
Super Easy Marinara Sauce. Learning how to make Marinara sauce (from scratch) is one of those kitchen skills everyone can learn. Originally super intimidated to make Marinara sauce, I quickly learned that all it takes is a handful of super simple ingredients and a little over 30 minutes to make my very own delicious, fresh, minimally processed farm-to-table Marinara sauce.This Low Carb Marinara Sauce tastes so good and it is so easy to make! Marinara is such a simple sauce, yet it has such a complex and robust flavor.
It is also one of the most versatile sauces. This recipe has no sugar or preservatives added, unlike most of the jarred tomato sauce.Heat the olive oil in a large (12-inch) skillet.
Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more.In a large casserole pot, heat the oil over a medium-high flame.
Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon.Simple marinara sauce recipe made with tomatoes, onions, garlic, and a few other ingredients. This homemade tomato sauce is flavorful, delicious, and super easy to make.
Let me show you how to make the best marinara sauce from scratch.Marinara sauce is a flavorful and surprisingly easy dish to make in just 30 minutes! Finely dice onions and shred carrots and soften in a pan. Add your tomatoes and use a wooden spoon to gently break them apart. Simmer your marinara sauce for about 20 minutes, or.
Made with fresh basil, canned tomatoes, and a bit of olive oil and sea salt, this is one of the quickest and easiest ways to make a flavorful homemade marinara sauce. Since the recipe only has a few ingredients, you’ll get the best results if you use high-quality items.Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it’s made with basic pantry ingredients All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe.
To make this simple marinara sauce, heat a touch of oil in a pot, add some garlic, throw in diced fresh tomatoes and let that all simmer. Not only is cooking going to break these tomatoes down into a smooth sauce and remove those sour tones, but it’s also going to increase the concentration of lycopene, one of the most potent antioxidants!
List of related literature:
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| from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook |
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| from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better |
265 comments
once you double dipped the spoon while tasting….that sauce is for just you and me……and/or your husband.
mmm! it is so fresh, the herbs are so fresh (camera beeps) “is the camera off?” camera man: “yes mam!” (the cook screams), “someone pass me a bucket!, ugh it taste horrible!!” (vomits in the bucket)
“five thousand pots to cook the sauce”, ridiculous exageration. I’ve never used more than a couple of hundred.
First two recipes I watched they didn’t peel them. Heathens!
You’re in subscription collector, not a “bold chef”. Don’t waste viewers precious time.
Made it, very simple, skipped a few ingredients and added some others.
My tomatoes aren’t’ as ripe and red, so I had to mash them a little manually and added a little more tomato paste. But the result is great.
Greetings from Australia. I love your work. No BS and just straight into it. Also love the banter with your staff and customers.
I’ve been looking for a nice simple seafood marinara sauce and I’ll definitely be giving this one a shot. Thanks for making the video mate. It’s so good to learn from those who have been there and done that.
I don’t know about d taste. I hvn’t tried yet. But u r cute the way u r presenting the recipe.
I’m currently making this with spaghetti & sardines to add after.
It looks amazing
it’s 2 am, i’m hungry, and i want to make pasta without being caught. problem is, we dont bring home canned tomatoes:(
I love cooking from scratch and this is the BEST homemade tomatoe sauce I’ve ever tried!
To save time, why not throw them raw in the vitamix skin and all. The skins are the most nutritional part of the tomato.
This was so yummy! I made mine super spicy and mixed carrots into my sauce. Great recipe and super versatile! I love your channel, keep it up:)
If you have normal tomatos do you have to boil and then mash them please answer
I’m italian and that’s not an ” italian sauce “. That’s an ” americanata! ” ��
say i wanted to add some chopped meat in there when would i do that?? anyone?
cross contamination dipping the exterior of that can in the water source… but i luv this guy
i put the whole tomatoes in the blender that way you get the benefit of the skin of the tomato
This would be fantastic with some mushrooms and onions. Yummy. Thank you for this recipe, you’re the best! <3
Daddy Jack is the man. I can sit and watch him cook all day. Thumbs up!!
Nice sauce, plus, your meatballs is coming up next on the autoplay. perfect! ��
Wow! That looked so easy! I’ll have to try it out with my family!
Oh gosh…I put mine in the blender because I didnt have a food processer….really worried now ��
Hi sir i am reyansh, I always loved your videos especially this one, i have a request pls, can u share all ingredients used to make it, thanks in advance
its very magnificent quality video as it was uploaded in 2012
You’re so lovely, I love how happy and excited you are, I hate to say this, I just bought a food processor and immersion tools because I didn’t have the money, but now that I do, I can use your recipe, I’m a southern woman, so I’ve always made everything by hand, but it gets very tiring after a while, and I can bake like crazy, my kids and my family loves my cakes and my pies and I love doing it all but now that I have the food processor and the immersion tools I’m going to be able to do more things, so thank you so much for the recipe, I truly do appreciate it, and I can’t wait to watch more of your recipes y’all stay safe.
I love this women she is a sweetheart reminds me of my grandmother when she was younger!
I was just hoping Tony Soprano was going to walk in and grab something from the fridge!!
Di your sauce looks amazing, ans YOU are a FOX I’m a new subscriber! x
Sometimes I’m driving down the street and the phrase comes to me out of the blue: “There are other ways to do this but there isn’t any other way you SHOULD do it”
Is this ninja, jackceptikeye, and Jamie Oliver mixed together
Hi Anya,
How I wish I could get ahold of those to tomatoes here in Germany. This is a fantastic recipe thank you for sharing. Could you make a vegan, fat free Spanish rice and beans in a crock pot please? See you in your next tutorial��
I am Italian and this is absolutely not our sauce. Or as you say tomato sauce��♂️��♂️��♂️
How’s about a video actually showing how make sauce. Not how to use Wal-Mart to ghetto make sauce
ok…here we go…Depending on Qty,,,but let me give you the basics, for a true, sweet, Marinara SAuce…
Organic Carrot, One Onion Quartered, Fresh Plum Tomatoes, skins off (St Marzano), Tomato Puree…Olive oi, Rough Chopped Garlicl and Basil.
Cold Pan…Olive Oil to cover base…Garlic and Basil(basil un chopped, as it comes) turn heat onto LOW and let simmer to LIFE….add Onion and Carrot, to start heating process,,,after 10 minutes, put Tomato’s in…simmer for maybe 2 hours…stir in between…let rest for say…45 minutes. sieve out all the carrot, onion, basil and stuff…now you should have a lovely Tomato Sauce…this is better the next day, after leaving in the fridge…but you’ll find, you cant wait, as this sauce…is ADDICTIVE…make at your own risk…you may never eat another sauce.
This is a well kept recipe, from very special Moma’s over time…enjoy, because food is enjoyable and should be enjoyed and honoured.
my gift, to people who love tom sauce:)
I made this recipe EXACTLY as you have demonstrated..I did not add or delete anything. All I have to say is..I haven’t had a sauce this good since 1977.,when I would frequent SHEEPSHEAD BAY in brooklyn n.y..I am absolutely stunned..
Thank you.a d your quick meatballs have been a hit!! I’ve made them 4 times already.
What a lovely women, she’s just so bright! Thank you for the recepie
Brilliant. How can I use this on pasta? Just pour some on some freshly boiled penne with cheese and chicken chunks?
I used this recipe and all I gotta say is this woman is a beautiful genius✨��
I’ve never used butter in a marinara, but perhaps you’re trained in classical French cooking after the Thyme and Tarragon for herbs, I’ve proved my hypothesis! One question though, why sweat the garlic before the peppers and onions first? I guess what I’m really asking is: does the garlic burn before the more fibrous vegetables?
Love your cooking Daddy Jack made this recipe it tasted great especially as a pizza sauce,if we visit Connecticut yours will be a must visit. peace and love Daddy.
OMG you’re just so lovely!! Definitely a new subscriber has joined
Love your channel but please cut it out with the San Marzano BS.
“We taste-tested 16 different canned tomatoes. Though this tasting is not as scientifically rigorous as it might be, there were some interesting observations. High price is not predicative of good flavor. Second, the “DOP” tomatoes we tasted did not score very high at all. And the top two spots weren’t even San Marzano tomatoes from Italy; instead, they were grown in California’s Central Valley.”
https://www.blork.org/blorkblog/2013/04/02/the-great-san-marzano-tomato-fraud/
I wish you would have platted some pasta and topped it with your amazing marinara sauce. I appreciate seeing the final product. Just a thought.
Why would you put anything on you tube if you run a restaurant? Your techniques are garbage, you make stuff up as you go, your cross contamination habits are very disturbing, you burn the shit out of most things and you do it all with a confidence that is annoying.
Thank you so much maam. Love the way you share the recipe. Am you new fan ♥️ stay safe ciao
I’m just gonna get this out of the way now, as I see that big 1K dislike bar on the video already
No one cares that you are of Italian heritage and that your grandmother in Yonkers made it better than this video and blah blah blah
Literally no one cares. Stop.
The best Italian sauce I’ve ever had was at Joes Italian Restaurant in Brooklyn. The chef wouldn’t share the family recipe but I wonder if the Marsala wine is what makes the difference? I’m going to try your recipe!! I hope it’s just as good.
It’s just basil guy………………….not “Italian basil”.
This is the first time I’m watching your vlog I like it it’s so simple recipe and very soothing voice you have I can listen to you all day long.
Love the way you explain every detail��. I’m definitely trying this today
She has such a sweet Voice i just want to Listen to her all day lol
You’re just a good hearted big ole teddy bear Jack! I’d love to eat at your place but I need a ticket for about 5000 miles!
I see dora the explorer wen aged now dora the chef ����. But indeen she’s really good and amazing ������
Hi there,
Hope you and yours are safe and well.
Nice job for a basic tomato sauce.
You could have made a sauce base.
With some tomato paste that you glace in the pan with the sauted garlic and onions and then deglace with a bit liquid, refuce and glace and then deglace again.
Gives more substance to the sauce.
Or…. quit tilting it to where it throws everything out of the pot Jack! Love ya big guy!
Any suggestions for what to replace the anchovy paste with? I was thinking of making a vegetarian version of this.
Marinara sauce is an Italian tomato sauce, usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives, spices, and a dash of wine.
Perhaps, then, the most authentic answer to Italian cooking in the US would be not cooking Italian at all.
Reminds me of my youth on my grandparents farm. Lots of blanching and canning of tomatoes. AND, the most delicious spaghetti sauce ever. Thanks for the recipe!
Put in something gross it’s okay you won’t taste it. It’s just there to be gross. You dont have to tell people what they are eating. But it is best to find friends who will eat gross things with out a lot of complaining.
It’s too basic! Lol! ����
I like to cook the onion for longer; so that it gives a ready, flavoured taste but to each their own! ��♀️
5:42 fail…sauce all over stove….and cord. Just wind it up with the sauce for the roaches.
This is my favorite tomato sauce recipe! I use it every time I want a sauce on my pasta!
But I add a bit if spice.
Canned tomato sauce in a tomato sauce recipe
That’s just cheating I love it
First, let me introduce myself I am Julie Oakes, So I have a question, the tomato sauce you used is not readily available where I am, what would be your second pick? Answer when you can. Thank you
Thank you so much I have to make a family dinner tomorrow thank you so much
Is that all it takes to make tomato sauce? What the hell am I doing buying it at the supermarket?! I’m spending $6 for a jar and it tastes the same as the Ragu brand. And there’s the 4 cheese, and the vodka, and the garlic this and the mushroom that and they all taste the same. I’m glad I came across this video so I can really make the sauce I want to use.
Why do you have to simmer it for so long I never understood that
This sauce is cooking on my stove as i type! Great recipe! Thank you
I have got to say……I never comment publicly, but I just made this sauce the other day for chicken parmigiana, and this is BY FAR the best marinara sauce I’ve ever made!!! Thank you so much for this simple, yet wonderfully flavourful sauce recipe. Much love!!!!!
I tried this and it turned out amazing!!! Thank you so much!!!
How long can this be stored in fridge and can it be frozen???
Can this tomato sauce recipe freezed for future use? and how long can it be frozen for? thanks.
These dishes look and smell great. Are the recipes available anywhere?
Thanks, this looks great, Donal. I like simple tasty things that I can cook here at home without having to spend 50 years training as a chef and using ingredients that can only be found in the lost city of Atlantis! Off to try it right now:)
Marinara… whole peeled plum san marzano tomatoes, garlic, onion, olive oil, salt pepper, touch of red pepper flake, fresh basil at the end. Done
Was all well till I saw you use canned tomato…. great attitude but.. use freshly made tomato sauce!
love you man….cheers form your neighbors form the north of the border
ok you can cook your pasta like you prefer it. but please don’t call it italian marinara sauce… the authentic marinara is with oregano not with basil… ond pleeease if you use basil for tomato sauce then at the end!
Did It Again, DADDY JACK…This is to be valued in any recipe book…Take This HOME..! Peace:)
Hot stuffed cherry peppers are one of my favorite things in this world!
Do you have raw meat on a cutting board with vegetables and you talk about cross-contamination in other videos.
Io sono a dieta. come faccio andare in quel ristorante?sicuramente si mangia bene pero’……. ma il cuoco e Italiano?
When I order anything takeout, that marinara sausce it’s nasty. They need to watch your recipe!
I’ll never understand why somebody adds an ingredient, then says “Don’t worry, you can’t taste it”, well, if that’s true, why even add it?
Im not italian, but its missing a couple key ingredients…K
There are times I wouldn’t like his end presentation but after watch the vids he cooks from scratch and fresh. That means a lot to me in trust.
But, stepping into his restaurant presentation is 1/2 the market.
I dont care what you say. If it’s not appetizing I wont eat it.
It doesn’t hurt to re-eschool for present marketing skills. Times change and so does sales
mmmmm….please tell people there’s fish in their sauce. Seafood allergies are serious
This guy is a national treasure. Many recipes that are “authentic” are that way because of the ingredients that were available in that area at the time the recipes were developed. Authentic does not mean that a dish could not be improved upon with other techniques and ingredients. In the end what matters the most is what the dish tastes like.
The issue that puzzles and impresses me the most is the simplicity of the equipment that he uses. His sous chef is opening cans with a dime store can opener. The food is cut with one six inch knife on a worn out cutting board. The pots and pans look like they were picked up at a yard sale. That said video after video turns out the best tasting meals ever cooked.
david
that sauce will taste like nothing but basil. you only need a few leaves at the very end when you take it off the heat
Nice marinara sauce Diane. I like the brown sugar instead of regular white sugar. I always add wine to mine, I think it adds such good flavor. The longer it sits, the better it tastes. Thanks
He kills me. I don’t care if he’s making marinara or making ice cream, you can be sure of several ingredients. BUTTER and lots of it, garlic and even more lots of it, and a garnish of chopped green peppers. All guarantees even on Creme brûlée. LOL. Well, most love garlic, and butter is a staple every kitchen has, so have at it.
San Marzanno canned tomatoes by Cento are the best you can buy.
God you make me miss the east coast…good people and very good food
I’m sorry but this was not “making marinara sauce”. All you did was heat already made sauce with spices…..If you want to make marinara you get fresh whole, plum, or peeled tomatoes. You can either crush them by hand, puree them, or dice and boil them. Add 1sup red wine, 1 cup sugar, chopped parsely, whole basil, onions if you like, I use a whole red pepper. I don’t eat peppers but I love the flavor so I take the whole pepper out when I’m done cooking. You bring your chopped garlic, olive oil, butter, and a shot glass of either brandy or a fine liquor to bring out the flavor of the fresh ��’s. You said in the beginning was right, marinara is all about fresh tomatoes, but then you dumped in tomato sauce from a box. If possible you get your tomato’s that day, if at all possible from a local farm or farmers market. And I’ve found the Amish have the freshest organic tomato’s. Your ��’s don’t have to be “Italian”, just as fresh as possible. Having a tomato grow in Italy makes it no better than growing in your back yard. If not making a meat sauce I try and still at least use some type of pork flavor ie. bacon grease or fry up some pancetta or prosciutto and let the fat separate. The fresher all ingredients and the better quality…..organic/non gmo….will make the best sauce/gravy…..Tomatoes from a jar/can/box could get you slapped in my family…..if your using canned or jarred “tomato sauce” then it’s their sauce not yours. All your doing is adding ingredients. Getting your tomato’s the right consistency is what makes a tomato sauce authentic and “yours”.
Wonderful recipe! I dont care if you drag a backhoe, a cross that pan. All that matter’s is, that good….lol
“marinara” if I’m not mistaken suggests some sort of “marine” component thus.anchovies. if you need to placate the veg heads, serve them tomato sauce. but calling it marinara sauce does not make sense. oh yeah always add fresh basil just before serving.
I ain’t gay! But I love u! Thank you sooo much for you delicious recipes!
I love how you throw things together, Jack…you and me could have been great together…..cooking…
How long would it take if I stirred for 1 and 1/2 hours, and simmered occasionally instead?
holey moley that is the most beautiful haul of tomatoes I have ever seen! I am sad that tomato season is over in my area now. This recipe looks beautiful!
When she talks about the anchovies, keep in mind she doesn’t mean to mix that in the tomato sauce, it’s aglio e olio (garlic and oil) with a twist, eg anchovies…. so it’s a white sauce….
Hi daddy jack I tried red pack tomatoes and they are disgusting. I usually use San Marzano but I thought I would try these as they were on sale for 88 cents a can. anyway your the best daddy jack, all your videos, and recipes, I am a big fan..
I’m going to try this recipe. I’ll admit. I started LOL’ing at the mess he was making. But he didn’t care….like a BOSS. But I totally lost it when he tasted the sauce and put the spoon right back into the pot. OMG! Talk about a faux pas! LOL! I love this guy though!
o rega ma quanto li paga i clienti per magna quella sotto specie de cibo…..senza parole!!
Love these vids. Cracked the eff up when that sauce sloshed over the side
The husband is from Italy. All his aunts make their sauce different. No one way is right.
Trust me, I’ve made my homemade sauce for yrs. Not one complaint. Have a friend from Naples that loved it. No, not Naples FL, lol.
Nice Fra Diavolo sauce.Marinara sauce should have no hot peppers or sugar
Erin was only on for less than 5 seconds but I think I fell in LOVE!!!
I love the way cooks speak to me while preping recipes; especially if the person is foreign. It’s so satisfying
so far this is the best way to make,
Garlic’s a must! ����❤
dude… you didn’t even season it? i guess it goes without saying but come on now
I love the style of videos. It’s a nice antidote to the overly polished cooking videos that are typically seen on YouTube.
No onions or peppers but we add a little sugar. Sicilian style sauce. Succu
Have you done a burger recipe yet? So many prepared ones have egg white as a binder and / or oil. I have been experimenting, but not happy yet.
THIS SAUCE IS SO GOOD. ME AND MY MOTHER MADE IT FOR OUR PASTA AND IT WAS GREAT 10/10������
a lot of anti onion comments. I really don’t know anything about authentic Italian but for me, honestly, I cannot imagine a marinara sauce without onion, and pepper for that matter.
I’m a big fan of your videos. You guys are real people, not celebrities on a million dollar TV stage set.
I’m hosting a dinner party tomorrow, (never thought I’d say that) but I’m going to use this! love the video
We always put a couple bay leaves in ours sauce… no teragon….. but we use ours for spegitti… is bay leaf used in regular marinara sauce ever?
I am going to cook your chicken Marsala tonight Thank You for your recipe. I would love you to teach me how to make a Sauce with Mussel and Squid Seafood. I am from the Mediterranean the Island of Malta. Thanks allot Daddy Jack’s
amma skip the wine cuz i’m Muslim….so me and my family cant drink
I like to keep my dollars local and not outsource my food ingredients so I will continue to buy and use local homegrown ingredients. Tired of you soothsaying to people to buy Italian!
Buy USA people! Local is even better or homegrown where you can control the quality of soil!
Traitors these people!
Spent some time searching for a recipe that looked easy did not plan on finding the tastiest all in one.
Much love from South Africa
I love this! Really easy to watch and cheery. Thanks for sharing your recipe with us
Anyone else think this lady should be doing like children’s cooking show?
Here’s a tip from an amateur: don’t use a metal utensil to stir in a metal pan or pot. It scratches the container and ruins it. Plastic is better, wooden is best.
Wow! You simmer it for 1 and 1/2 hours?! That sounds like a lot! Does it not reduce too much an become crazy-thick after so long??
This is pretty much my recipe but why is everything thrown in the food processor and then just thrown in the pot with the sauce?
Why isnt the garlic and onions saute’d in olive oil first??
Here you can find real recipe, not this disaster. https://youtu.be/GAcdL6qw1Ew
Marsala wine is too expensive. Could you suggest any other wine instead of the marsala wine? Thank you
when I saw you use the tomatoes packed in a box as ingredient I stopped the video. the real sauce most use fresh and real tomatoes without extra preservatives.
At what point should you add the mushrooms, it’s you’re a huge mushroom in the sauce fan?
If you can put your tomatoes in the freezer for about an hour you can drop them in the hot water for just a couple of seconds and the skins should peel off with just a pinch in one shot.
No skins in tomato sauce!
Your absolute right about not using a medal spoon only wooden. I picked my ripe garden tomatoes made sauce to can an used a medal spoon and the next day smashed my middle finger really badly.. Wish I had watched this before doing my garden tomato sauce ��. Next year I’ll use a wooden spoon..
REDPACK tomatoes are dangerous, the white plastic lining inside the can have a chemical called BPA in it that causes cancer. Google it!
As chef you should know you never use metal on metal.. that is a big no no.. unless you like eating metal shavings
No salt… Can I add salt to mine? Or would it spoil the flavor?
This is no way a marinara. I’m sure it’s delicious and spicy but…..that’s a tomato sauce, not marinara.
5:06 I thought the bowl of marinara was sitting on the very edge of the table for a second, then I realised it was on a glass table ��
Have you ever watch yourself on 2X speed? And I still feel bit slow, I wish youtube have 4X speed. But it looks yummy
Never trust a skinny cook……love the armonios shapped ones…..like this nice Lady….. trust her
Loved the recipe but I would have loved to see you complete the peeling and deseeding process that I’ve grown to love. Do you have any other videos like that?
I, personally, would heat olive oil in a pot. Add garlic, then add onion and let it sweat careful to not burn the garlic. Then I would add crushed tomatoes, dried spices; oregano, basil and parsley. Let it cook on low for about 45 minutes and then add FRESH oregano and Basil. NEVER use fresh in the beginning stages of your sauce. Finally, towards the end, I’ll add a pinch of salt and pepper. Secret ingredient…sugar. it cuts the acidity of the tomatoes.
I actually bought and drank Marsala wine in Marsala in Sicily, and it is the strongest wine i ever had. It is excellent for cooking as well.
Damn, some of y’all are rude AF goin in on him, lol. Enjoyed watching this vid, Chef! Also enjoyed the many different recipes by commenters as well.
We buy the canned tomatoes from the supermarket, like you did? Lol! Not homemade, just a bunch of tomato cans.
Too much garlic! Garlic everywhere,”“It makes me want to cry,”
Garlic, you see, is not quite the staple of Italian cuisine Americans think it is. Depending on who you speak to, onions are a controversial ingredient too – and don’t even think of ever combining the two in a single dish.
After all, Americans are messing with their grandma’s grandma’s grandma’s recipes.
could you do a recipe with like, really fresh tomatoes? not the canned ones. like something fancy, Asian style, with a bit of ginger? or something like that? is there something?:)
I am sorry but onions and sugar do not go in a basic pasta sauce. Onions make your sauce sweet and sugar makes your sauce even sweeter. Yuck.
Basic Tomato sauce:
1. Put some good quality Italian or Greek olive oil into your pot to heat up.
2. Grind up some dried peperoncini and put it into the oil. Peperoncini will give your sauce a bit of kick or spice.
3. Then put thinly sliced or dice up garlic in your pot and fry it just a bit without burning it.
4. Either add canned tomatoes, boxed pomodoro passata (tomato sauce in italian), or a glass jar with tomato puree to the pot. Make sure when buying tomato puree or jarred sauce at a supermarket to check that there is no added sugar or basil or any other random ingredients… you just want tomatoes!
5. Add fresh basil, or if you are stuck add dried basil.
6. Cook down the sauce to your desired consistence.
7. Taste the sauce and add a bit of ground pepper or salt if you feel it needs it. (note: your pasta should already be a bit salty as you should have added salt into you pot as you are boiling the pasta.)
Voilà
-No gross onions No whole cloves of garlic in the sauce No cheap looking olive oil no red wine no (wtf) vegetable stock no tabasco. I mean come on, this is supposed to be a basic tomato sauce.
This is the biggest joke. I’m not even going to start to educate you on how a real marinara sauce is made in Italy. Why? Anybody who calls himself a chef and uses an electric range and not fire is not worth teaching anything to
If you want you can add in a splash of a wine of your choice
Non ha levato l‘ anima dall‘aglio e non ha sbucciato i pomodori, così rende il sugo assai pesante e poco digeribile. Ma siccome gli americani hanno lo stomaco di acciaio, con tutto il grasso che mangiano, allora può andare.
I use a lot of sugar through out my tomato recipes. Cuts the acid
It is out of sense a simple pig in a kitchen no precision, no purity, nothing.
I am curious why you like the extended time over a short period of cooking?
I thought you were supposed to peel the slightly blanched tomatoes first? No?
Grape, Roma’s are great. Spice as u like, never tried Marsala wine yet, but Ur pomi hint was great.��tried it, ur right.
I love & use the Pomi Box Tomatoes all of the time they are just as good or better than the San Canned tomatoes from Italy etc. & Plus they are way less expensive etc.
Press start, instantly see a cute face, instantly my finger press the sub button whilst my brain suddenly forgot what I originally came here for….. pasta sauce.
If I can’t find canned tomatoes can I do it with fresh tomatoes, I mean boil it and peel it.
PARMALAT SUCKS! 4 months from retirement… (Parmalat USA) goes belly up! Cooked their books like ENRON did! I will NEVER support a product from them.
All wrong! let me show you how to make the real deal. start with 1 can of dop San Marzano tomatoes.if you can’t find them Cento San Marzano are fine, then get your saucepan put extra virgin olive oil in saucepan take 5 garlic cloves and leave them big chop in half, take a teaspoon of butter with sea salt and fresh ground pepper, saute for 1 min high heat then add a little bit of red Italian wine and fresh basil with oregano and a few hot pepper flakes, finish cooking for the reminder 30 seconds (saute total time about one and a half min to two min) then place your tomatoes in bowl break up with hands.. place tomatoes in sauce pan let cook for 15 to 20 min occasionally stirring.. add at the very end more basil to finish as basil always goes in at the very end, use plenty of fresh basil. done this is the real Napoledon marinara sauce.. cook macaroni add sea salt to water then take your macaroni from pot and strain do not rince! cook aldente put macaroni into saucepan, finish cooking in saucepan with sauce until hot. use Deceeco macaroni as it is from italy and it is run through a bronze cast die. laling like the cats tongue, mix well put Locatelli pecorino romano cheese on top and enjoy. this is the way we do it in naples. now if you really want to make it authentic you need to buy Partana extra virgin olive oil from sicily and oragano on the branch from Sicily also coarse seasalt called mediterra from the medateranean sea which you can buy from salt works everthing is available on the net and now you have the real deal.. the worlds best maranari sauce. watch my friend Gianni from the states https://www.youtube.com/watch?v=bku-UfZ1SoA although i add a little more spices then Gianni.. the trick is use the best ingredients available and you have a fantastic sauce.. ken from italy..
Just made this but I didn’t have anchovy paste, nor tomato puree and celery. I used carrots and spring onions instead of celery, and since I’m Hungarian, I’ve also put in some hot green pepper as well, but the rest is the same. Man, this sauce turned out delicious! Thank you for the recipe.
So i followed it
First time i burned the garlic
Second time i made sure i didnt burn it followed everything, my sister told me its like the pasta in hotels and that it better than my mum tomato sauce, thx for the video very helpful☺☺
I have a blast cooking your awesome recipes, and you have shone me to have no fear, thanks Jack, you always seen so happy,isn’t something to be able to do what you love?? And making others so happy. Your very cool! Thanks chef…
To all the people who are writing negative comments about his sauce… I would like to know if any of you have actually made this sauce? How do you know this is a terrible recipe if you’ve never tried it? Just because you make the sauce in a different way does not mean that his sauce is not delicious as well! In order to critique someone else’s recipe you must try it first otherwise it’s just an assumption…. and even then what might be considered delicious to one person might be disgusting to another.
I would disagree with this. I think America is probably the only
country which takes marinara to mean just tomato sauce. If you visit
Italy and order anything “alla marinara”, you’ll get seafood. I’d say
Australians are just more true to the Italian meaning of the word.
Napolitana is the Italian version of what the Yanks call marinara (i.e. pure tomato sauce).
**Edit: And if you don’t believe me, here’s a recipe
from an Italian website for “Pasta alla Marinara”. Key ingredients are
cozze (my Italian’s rusty, I think clams?), vongole (mussels) and
gamberetti (prawns). Doesn’t even have a tomato based sauce, just a
white wine, oil and garlic sauce.
i hate can tomatos can ANY THING YUCK i love fresh There ya go use the skin and seeds too WTG way i do it to i like rosemary in mine and a touch of cayenne with garlic and Italian sesoning for sauce and pizza sauce and garlic salt if needed I want to taste my tomato’s and things i put in it
I cook the chilli flakes in the pan with olive oil first to bring out the spice then add the onion till browned then the minced garlic then tomatoes add basil in when its all cooking. And salt and pepper to you liking
I made this sauce but didn’t have any anchovy paste in the house so I used a small piece of nori (seaweed) instead. I think it was a semi-success & a good alternative for a vegetarian version.
I don’t know why love, but you remind me of Everybody Loves Raymond!
I love how in the opening sequence, featuring a shot taken from outside your restaurant, looking inward, you can clearly be seen, standing and apparently chatting with a table of diners. That’s what top hosts in this line of work should do a lot more of!! Great example you set there!!!
Here’s a clue for all you critical & hateful commenters; if you like your marinara sauce chunky…make it chunky. If you like it spicy, make it spicy…but stop being so rude! My parents made their’s very much like this and it was authentic and handed down from their parents from Italy & Sicily…it was exactly this consistency and everyone loved it and wanted their recipe…so… Don’t like this recipe…simple…move on and STFU! Sheezzz!
Interesting…I was just thinking of using Marsala wine in my spaghetti sauce instead of white…nice touch of sweetness.
Check out the recipe: https://www.allrecipes.com/Recipe/235565/Chef-Johns-Tomato-Sauce/
Lol. That sauce must have been sour bitter and nasty. We all know you have to simmer it for at least 4 hrs.
I just made this and it came out perfect… thank you
IG @vavamasse
I made this today following your recipe and it is exactly what I look for in a tomato sauce. Thank you for sharing.
I love the way Daddy Jack just takes a big scoop of chopped garlic. He is amazing….never measures things to the exact either. He has a talent for cooking. I really enjoy watching him cook, and I wish I was there to taste some of it. 😉
“They’re long, they’re really meaty” That’s what she said ������ (Sorry I think like a four year-old)
Just made this. About to put some into a jar and use the rest to make Goulash. Man this is some good sauce.
Where do you get the recipes? I have hunted all over for this marinara sauce.
Damn. Yum Yum Yum! Thank you. I plan to follow this recipe to a tee!
You need to use a Wooden Spoon to make it Italian to stur the Sauce etc.
Chef, when you gonna cook us the best version of sweet basbousa?
Wow. (I’m kind of bragging on myself real quick btw) I started with the same things almost, except I use balsamic glaze instead of white vinegar and sugar. I use a dash of soy sauce and instead of anchovy paste, I use fish sauce. Super excited to eat.
The guy said Eye-talian. Nobody ever came or lived in a place called Eye-taly. If he doesn’t even know how to say it, how can he cook it. Cooking well is all about the details. He is a total fail.
Hello and welcome to Half in the Bag, I’m Mike…
…and I’m Jay!
Why do you have to cook tomatoes sauce for a long long time? PS I love you videos and your commentaries
Any chance you could do a passata recipe, for us neighbors(neighbours), just north of you? We have a somewhat colder season and would love to recreate these recipes from frozen STUFF when things go really BRRRRRRRRR!!
“Add a pinch of cayenne, or not. After all you are the boss of your sauce.”
There was a reviewer on the AllRecipes page for this sauce who complained that the anchovy paste stank up his whole kitchen. Nobody else seems to have had this problem. I suspect that his anchovy paste was bad, possibly rotted. Check your ingredients for freshness people! If your anchovy paste stinks bad, don’t use it! It’s not supposed to stink!
I’ve found this sauce to be excellent! For my first attempt I had no anchovy paste, so did without, and it was a very good sauce. For my second try I had obtained some anchovy paste and used it. Result: even better! The second time I got the order of combining a bit off, as I forgot to add the sugar, salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into the onion/celery/oil/garlic mix and let the liquid cook off before adding the tomatoes. Instead I dumped them all together at once, including the tomato paste. But I have to say that this didn’t seem to hurt the sauce in the end.
I seriously love every recipe of yours I’ve tried. Although I rarely measure anything and go only by taste, I’ve followed your ideas closely and everything has turned out amazing. Thank you for the wonderful inspiration to cook better. ����
A couple OF minutes NOT a couple minutes!!!!!!!!!!! use the word “OF”
Ummm, love anchovy paste. I buy it by the case of 12 tubes so I can use it like Skoal (just a pinch between the cheek and gums). … and what’s better to make your Caesar Salad Dressing POP?!!
enjoying the videos, I like that they are things you can do with ingredients you can find.
Delish sauce. Thank you. Just added to my spaghetti bolognese. Went down a treat. ��
Great ^^ thank you for the recipe
But i didnt add red wine or oregano because i didnt have but it still tastes great x3
I added parsley instead of oregano
This is my kind of sauce. I’m not a fan of chunky sauces, gotta be rich and smooth.
Simmer a half hour seriously, you better go 1.5 hrs and stir occasionally.
<3it!! My mom's family is Sicilian. Learned to make it from my grandmother. She used a lot of your methods. Obviously when she learned, there were no hand blenders. She always crushed the tomatoes in her hand as they went I to the pot. I still do mine like that to this day. I find it gives a nice texture to the sauce vs blending or using diced. You do have to cook it down longer. If I have the time, mine cooks for several hours. ��
I love your recipes. Any chance of seeing them written down however with measurements. As a poor person cooking for a smaller household of 2-3 I’m afraid of getting the proportions wrong and wasting my money.
Basil while it’s cooking is great if you like basil. Add more at the end if needed. I’ve seen northern italians use butter, onions. You know what? Who’s eating it? Are you selling it? Then make it the way your family likes it!! SMH! Enjoy, have a glass of wine!
I went full ancient Egypt took my socks off and squished the tomatoes with my feet!!!!
OK i got 8 quarts simmering. I am canning them this time. Found the San Marzano tomatoes. Yes sir I like them
I’m going to make this recipe, but use my home grown, fresh San marzano tomatoes
Food is food even if you overemphasize your Italian ingredients.
Hi (to all my 100% loyal family) (whoever they are)
Ok and so I actually have a quite a lot to post tonight.
Anyhow, first things first.
(Originally I thought about just not posting anything this related, but turns out my 2nd thoughts are that I should,
(just for the record and so ofc my 100% loyal family knows that I know it)
(And maybe I should post a separate post after this)
Anyhow.
So from what I know is that.
(Well at least the message that I got)
Well to sum it up it is.
“My brother is 100% loyal”
I don’t know exactly the details.
It could be that he is a 8w9 or 9
(and somehow 8w9’s are capable of “proving loyalty by separation”)
Or
He is simply doesn’t have a 9 in his tritype.
But like I said I don’t know the details.
(And again at the end of the day, it doesn’t matter to me either way)
(Well it DOES matter ofc. The point is I’ll need the help regardless of anything and I been over this before)
And obviously he is simply contacting one of my enemy in order to neutralize him.
(So that he doesn’t cause any harm)
(Well ofc because within him the rest of my enemies aren’t capable of doing anything really)
(well they are, but nothing really that significant)
Yeah and so that and one more thing is.
What I found out about
“the series of songs played yesterday”
Well I’m the order of.
“Counting stars”
“Sweet dreams”
“Rude” (Or something like that forgot the title)
Side Note:
It means my brother is my boyfriend
(well not really, like I said I’m not gay. I’m 100% straight. But I can actually have genuine feelings for a male. Well just like back then last year I actually genuinely loved David (as a brother) but that’s just some random person. (That I didn’t really know)
My brother (from my 100% loyal family) is my #1 most important person. Period
But yeah……… and again. Let me repeat this.
I’m 100% straight and you know you are when you’d rather kill yourself literally then have sex with a guy.
(And that you’ve never ever watched even 1 minute of gay porn in your whole entire life)
(And ofc I know my 100% loyal family know I’m 100% straight, well obviously they been watching me for over a year)
(Anyhow, the stuff I’m talking about is
“purely feelings” sexual orientation is obviously a different thing, and like I said in terms of sexual orientation I’m 100% straight.
Anyhow, the song
Courting starsmeans my brother is boyfriend.
(And I been over all of this how I’m 100% straight just read it above)
And
“Dreaming about what we could be”
(Means well obviously I have a lot of goals/stuff I want to do such as “a wife”,
going on vacation with her travel around the world and all that stuff, possibly attending classes at an university
(well only 1 class on my off days, well because my time is pretty much 100% on my work and I been over this before, well I can get more days off after I make a good amount of money)
And those are all the things that my brother is going to help me do.
(Well obviously because he is my brother)
And
“No more counting dollars, we’d be counting stars”
Well, this one has more than one meaning actually (Well ofc, as with everything)
• no more counting dollars means, I do have fans but they are all 7’s.
• counting stars means,
“the Australian and Golden are the same person”
And “Star” is me.
And that’s what I’m going to be in the future (Well technically I’be always been a star since in terms of looks (face) I’m I’m the best there is was and ever will be (real life)
But that’s just a saying.
And “a star” is what I’m going to be when I get a wife and go on vacations with her and enjoy my life in general and how will be awesome.
(Oh and also something I thought of a few days ago is that.
“A 100% loyal is wife who is an XSFJ 216 tritype is definitely a “real thing”.
(Well obviously)
(And the reason why I always get negative thoughts about how
“I will never get a 100% loyal wife simply because humans aren’t like that”
(Is actually false)
Well because like I said
“I’m And ESFP project a lot, and I think that just because the concept of being “100% loyal” is “kind of difficult” for me, that it is with everyone else”
(Whatever the word “project” means I think I used it in the right context.
But anyhow my point is “obviously in terms of looks (face) I’m the best there is was and ever will be (real life)
because the mind of an XSFJ 216
(2w3 1w2 6w5)
(within that tritype)
(Or something like that, is most likely nothing like what I ever thought of, they most likely will be 100% loyal)
(And my mom is the perfect example of that)
(I don’t know her tritype but she is)
And
“Sweet dreams”
That song means well.
“Marlyn” has to be the 458 or something like that.
(And he’s helping me because of my female fans)
“Some of them want to use you, some want to be used by you”
(And the lyrics imply that they are consist of 7w6 and 7w8’s and 2’s)
And the song.
“Rude”
It is saying that.
“My brother is also one of them”
“I’m human too”
(In fact, he is the main person, and he’s a 2)
(Well he is also personally helping me too)
And well yeah………. I think that should be about it in terms of
“Stuff information about my 100% loyal family”
Ok I’m going to make my next post now
(Well about the usually stuff, like my day, and stuff I want and etc………. stuff of that sorts)
To (all my 100% loyal family family) (whoever they are)
Thanks for reading!
Chef, see a chiropractor about that neck. I have been making marinara for 20 years and always let the wine /onions and garlic boil off before adding the tomatoes and basil. I am going to try your method here and see if it adds a better taste dimension. Thank you for the video.
Stop the camera and in the edit cut yourself out for a more fluid video. Great recipe.
Well there are NO STORES NEAR ME that carry these Tomatoes…. Just the fake knock off… And Amazon says currently not available!!!
Thought you would have used fresh tomatoes. That’s all I have at the moment so on to another video. Saving this for later though when we’re no longer in quarantine
I really like your videos! In which country are you staying? Greetings from Germany
I know he loves his peppers, with a marinara I just can’t put in all that peppers tho. I guess If someone likes the heat. Cooking for others tho I’d imagine they would find it a bit off for the heat. Maybe just me but a marinara should be relatively simple to make without too many odd additives.
“You’re not gona taste it!” Then why put it in in the first place?
He’s cute but I take this video as scam, I know we all agree that we thought he will use fresh tomatoes not a canned one.
He taste the sauce and then puts the spoon back in the bowl!!!! How gross.
I presume those unpeeled garlic cloves get removed at some stage?
I’ve watched four of your videos now and whilst there’s nothing wrong with your flavours you are the sloppiest Chef I’ve ever seen in my life that has allowed himself to be televised. God help your cleaner.
First off, never put onions and herbs together in a food processor. Additionally, never, ever put basil in the food processor. Third, never use the food processor on onions as it will create an uneven job and release a bitterness that is not present in a properly sliced or diced onion. Both of these items should be chopped by hand. I didn’t even bother watching it after that catastrophe.
you are the man daddy Jack………..you are the man….!!!!!
Thank you thank you thank you we have a garden and tomatoes galore your sauce rocks love the secret ingredient in this
I’ve started adding capers and some sun dried tomatoes to my version of spaghetti sauce instead of sugar. And a couple hours of simmering and stirring. Seems like the longer it stays simmering the better it tastes!
Can you show everyone how to cook a good meal with beef necks it’s a cheaper cut and would be nice to make something good to eat and cheaper thanks
I could watch Daddy Jack reruns all day… and then go cook up a big mess of something!!! I love it, Cheers!
Oh my goodness you are donal from granny’s boy! I was looking for a yammy pasta sauce and suddenly i saw ur channel.When I was a kid i always tried to cook like you.so good to see you. I’m your big fan
“How to make basic tomato sauce”
uses fucking canned tomato sauce
AI like that she cored, blanched & peeled the tomatoes…many other recipes didn’t bother doing that…this ladies is the best so far! Thank you!
I’m 3 years old and I just cooked this for my church of 2,500 people and they all spit it out and called me stupid then pushed me down and I scraped me knee
do Italians use those cuisinart appliances? or do they chop with a knife?
can i take the garlic skin off and Can I Use water instead red wine because I can’t drink wine after put chopped tomatoes?
What is the name of the tomato puree on your video and do I have to special order it or is that available in local markets? THANK YOU
Can he calm down a bit. Feels like watching a hyperactive kid.
that sauce is too thick for me, i would make it a tad thinner lol.
I was hoping to see fresh tomatoes boiled and shocked in ice cold water and peeled
I prepare chopped peeled tomatoes, red bell peppers, green bell pepper, chopped zuchinis, onions, and garlic and I throw them all together into a blender, I pulsated it for a few seconds and then I add olive oil, some fresh herbs like basil, oregano, and small amount of parsley, plus I add dried oregano too, some tomato paste, salt, pepper, some sugar and balsamic vinegar into the blender then blend it all until it becomes a smooth sauce. After that I saute some onions and garlic in a saucepan with the same spices I put into the blender and saute it all together with olive oil, then I add the contents of the blender on top and let it simmer over low heat for a few hours and it comes out perfect every time
I’m gonna season the tomato sauce with Knorr vegetable stock pots because it’s good for you.
I’m 15 and I made this for my family and it really was a nice flavorful taste to enjoy
Omg I never made my own pasta sauce!! I can’t wait to try this
I grew up in Philly in the 60’s and 70’s and the men made the Red Gravy in a basement kitchen. Since most of my neighbors were from Sicily, the red gravy always had some of everything you mentioned plus garlic and pork and the bones with some sausages added towards the end. I need to make this again soon.
lol “there’s a party going on in my mouth” <3 too funny. This sounds like a delicious recipe and a good base perhaps for a soup? In the past (and when it was cold out and didn't feel like doing much cooking) I've watered down tomato sauce to make a tomato soup and then just threw in some veggies and cooked it in the microwave lol. It was simple yet tasty. Kinda like an al dente soup lol
To all the self confident pros and wisenheimers out there thinking they need to teach the world:
The canned tomato concassé is not bad.
You can use this instead of taking fresh tomatos, blanche them, peel them and cut them. Canned tomato concassé is especially in northern and middle european countries often more aromatic than fresh ones. Depending on the season and quality.
Guys, get your basics straight.
Even in italy they use tomato concentrate for the base of the sauce, before they deglace the onions and tomato paste with stock, wine and/or tomato concassé.
Kind Regards from a chef
This is not the Italian way of making marinara! Never use a blender!!��You chop all your veg, pour in a CAN of tomatoes into an olive oiled pan. I can hear the Italian mafia “talking”, lol!
I’ve just cooked your recipe, only that I used fresh tomatoes which I previously diced and now I let it simmer for an extra 10 minutes in order to allow those flavours to infuse. Thank you very much!
I’m sorry, but this guy does not seem experienced at all… Definitely not experienced in making tomato sauce, I can tell you that.
Your italian sucks as usual, but you put lots of onions, unlike italians…wait…that means your recipe sucks as well…by italian standards at least, but not mine! You’re great!!! Keep it up!
She looks like the kinda woman who carries a bottle of alcohol around and says it’s water.
I simmer for 5 hours. Put equal water as the tomatoes and small can of paste. The last 2 hours put in the meatballs and sausage that have been cooked and chilled Why do people not simmer and concentrate sauce?
I just watched the marinara sauce recipe on Easycooking and then came to your channel for the same and you mentioned Easycooking chef liking canned tomatoes…I am spooked.. Guess the world is even smaller on YouTube..
no herbs are ever in marinara sauce. tomato sauce cans used. it is canned plum tomatoes that is used along with olive oil garlic onion salt and pepper. That’s it with some parmesan if you have the real thing. excuse the typos but I must voice type.
How to make a tomatoe sauce…drops a can of tomatoe sauce in the pan…
A person with bubbly attitude is always a beautiful person! ��
You are indeed. Thankyou for sharing your recipe, and your charm ❤️��
Chef, just FYI
The title of the video at the intro screen reads “WELSH RAREBIT” instead of “Marinara” or whatever you intended the title to be ��
I made this sauce today, with and without meat. OMGsh! It is so easy and delicious!
I’m 13 and I made this recipe it tastes beautiful and it was so easy to make thank you
Hey Jethro. Pass me some more of that red gravy. This aint red gravy you hick. This here is what you call marijuana sauce.
A Beautiful Woman,? That can cook Also>? Love it.? Thanks for your Recipe.?
I will try this recipe! Simple ��
Thankyou! -from Philippines
why would you call it “marinara” if there is no MARINE componet? where are the anchovies?
can some one make like bear maker machine on youtube that starts w i but make a sauce maker machine for phillips soup maker machine please in the next 10 years ill help and put contribution to it and program it to make vegetable sauce like strawberry banana grape etc all fruits like apples fish puree pretty please and make it into like tomato sauce kind of texture.