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 From Junk Food to Joy Food: All the Foods You Love to Eat……Only Better |
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| from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy |
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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 |
118 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.