Table of Contents:
How To Make Authentic Italian Marinara Sauce
Video taken from the channel: Chef Frank Aloise
Sauces | Basics with Babish
Video taken from the channel: Binging with Babish
Easy Incredible Marinara Sauce
Video taken from the channel: DirtFarmerJay
Make a Classic Marinara Sauce | Chef School
Video taken from the channel: Food Network Canada
How To Make Homemade Marinara Sauce
Video taken from the channel: Sugar Spun Run
1 Minute Recipe | Easy Marinara Sauce
Video taken from the channel: Seonkyoung Longest
Marinara Sauce Recipe
Video taken from the channel: Lidia Bastianich
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.INGREDIENTS. In a large saucepan, sauté garlic and onion in olive oil until onion is tender. Stir all remaining ingredients in with onion mixture; heat to boiling; reduce heat and simmer, uncovered, for 45 minutes.
Ingredients 1 large can ( 28 ounces) whole peeled tomatoes* 1 medium yellow onion, peeled and halved 2 large cloves garlic, peeled but left whole 2 tablespoons extra-virgin olive oil 1 teaspoon dried oregano Pinch of red pepper flakes (optional, omit if sensitive to spice) Salt, to taste.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.
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.Marinara Sauce is an easy to make tomato sauce that is perfect to top your favorite pasta or to use in recipes calling for jarred pasta sauce. A simple base of tomatoes (whole and crushed) with onions and garlic makes the best marinara sauce.
This simple sauce takes less than 30 minutes and keeps for 5 days in the fridge and freezes well!Cook onion, stirring occasionally, until very soft, 8–10 minutes. Add garlic and cook, stirring occasionally, until very soft, about 5 minutes; stir in basil. Add.Instructions Heat a medium saucepan over medium-low heat.
Add the olive oil to the pan, allowing it to warm for 1 minute, then add the garlic and sauté it for 2 minutes, stirring constantly, until it’s golden brown and fragrant. Add the crushed tomatoes, salt, pepper, sugar.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.
MARINARA SAUCE 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.This is my go to recipe for marinara sauce since I discovered it 8 years ago. It is especially good when made with fresh Roma tomatoes. I like a thicker sauce so I add a can of tomato paste.
Makes a great lasagna sauce too. kml2000ga’s Review. crs175. January 24, 2015. I love this recipe.
I make it and keep some in the freezer.Homemade marinara is a thick, rich and savory sauce that is a blend of stewed tomatoes with herbs and spices. Make a delicious batch of sauce all from pantry ingredients in less than 15 minutes!
This simple red sauce is famous in the Italian family.Marinara sauce is a tomato sauce. Though there are many varieties, the most basic is typically found to contain tomatoes, garlic, herbs, and onions. Other variations may include wine, capers, olives, and other spices or herbs.
Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill before you begin. Heat the oil over medium.This easy homemade Marinara Sauce is made with canned (or fresh) tomatoes and 6 simple ingredients. It’s healthy, and tastier than anything you’ll find in a jar!
There is just so much to love about easy Italian recipes.
List of related literature:
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| from Modern Sauces: More than 150 Recipes for Every Cook, Every Day |
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| from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques |
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| from Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution |
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| from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant |
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| from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen |
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| from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better |
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| from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos |
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| from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes |
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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 The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make |
198 comments
may i ask how long is the shelf/storage life of this?thanks great recipe by the way.:)
Hi Mrs. Lidia��
Where can I find the fish recipe? It looks delicious and the chicken breast ��
Tomatoes look like completely genetically modified green un edible are you kidding. I grew up on home gardening red ripe tomatoes which do not exist today and you are just promoting that fact I can’t eat a fucking tomato in any supermarket.
1:54 Razor sliced garlic? Reminds me of when Paul Sorvino cut the garlic thin with a single razor blade.
Can someone tell me how much dry basil I should be using instead of fresh. I don’t have fresh basil
Why is the sauce called ‘marinara’ if no ingredients are from the sea, e.g., anchovies?
I am a marinara fiend, and I can tell you that this recipe is absolutely delicious. It takes a bit of patience and time to do it right, but it’s absolutely worth it. It’s a great baseline sauce; you can add mushrooms, Italian sausage, ground turkey, chorizo, whatever… honestly the sauce is so tasty that even in it’s most basic form you could just sit and eat it with a spoon. Thank you for helping me take my pasta sauce game to the next level!
All these years I thought my dad was just pronouncing marinara in a silly way. Turns out he was actually mimicking how Italians pronounce it lol.
Beautiful…. I love your videos…. people like you make me love cooking….
My favorite chef besides In Garten.
Love Lydia’s simple pastas
We watch you on PBS all the time, so excited to see you on YouTube! Thank you Lidia
And you Italian ladies out there making this sauce, shave your knuckles and wrist hair.
I have organic tomatoes wtf should I do?
PS: no food processor only blender
this is the classic spaghetti sause for italian cousin…trust me i am italian
Quick!!!! Lots of basil?? Yeah, lots of basil…��. Lots of garlic!!! Wonderful…
Something that seriously needs to end… Stop garnishing food with things not meant to be eaten with the meal, its a waste, adds nothing to the meal and probably had a use-case that you’re denying it, just cuz you want a plate to look fancy. If you want to garnish a plate, use edibles that add to the flavour
I never heard of marinara sauce without oregano and that’s the prime ingredient besides tomatoes!
Lydia I love your marinara base sauce and use it often for different types of pasta dishes and I’m curious to know if I made a large batch of marinara could I freeze it and if so how long for? Thanks in advance from Northern Ireland ��
So what is a bechamel, how does it taste, what can i use it for? Please help
It would be easier to follow the recipe if there was SOUND along with the video.
This is not ‘MARINARA’ sauce. Marinara means FISH sauce.
What is marine life, a boat marine, or the u.s. marines? It’s about the sea. No fish, not marinara.
Lidia knows exactly what marinara should be and makes perfectly. thanks for posting
Did you say there were 4 basic ingredients in this Marinara Sauce?
MARINARAAA???? MA L’ORIGANOOOOOOOOOO?!?!?!?!?!?!?..BUT THE ORIGANNNNNN?!?!?!?!?!?..Where Is? ������������������������������������������������������������������������������������������������������������������������������������������
Homemade marina with CANNED TOMATOES????? you are kidding, right? This generation is hopeless
Great, I always run a little water around thee inside of the can to get all the tomato and I didn’t know if I was wrong, seeing the master do it is good. Also I never really knew how long to let it simmer and now knowing 20 minutes will make it easier.
Lidia you are my favorite cook across the board.. No Body got nothing on you.! Your the Best. No long drawn out junk. Straight good advice. Perfecto
been making Marinara Sauce since age 12 when I was taught by a cook on a ship. No basil….. sailors would not have had basil available on boats.
I personally like to toast the pepper flakes (peperoncini) in the oil for a minute or two before adding the garlic. It infuses so much more flavor. Lydia is a chef goddess. Thumbs Up for you.
3 years later I just wanted to say that I feel your pain. I LOATHE cilantro too XD
I did watch youre video but turned the sound off cant handle the smashing banging
0:18 a little bit of olive oil but it looked like she just poured in half the bottle.
So how did this Croatian-Serbian Motika with heavy Slavic accent passed herself as Italian to inferior Americans?:))
Instead of rinsing bowl with water, would using chicken broth or stock be wrong?
Thank you for your wonderful videos. They are simple and straightforwards and make you want to dive into the kitchen.
I want to see Nick’s Bolognese from New Girl. It might be too much of a punishment though.
Lidia. loose the bra please…. love that red sweater over hanging udders!
Oregano, butter, and chicken bullion powder? C’mon man. This doesn’t even look red it looks like brown salsa. Real marinara has olive oil, tomatoes, garlic, salt, basil. That’s it. All that’s left is how you cook it. What you made here I’m sure tastes good but this is a tomato stew. This is not marinara.
Raw tomato doesn’t cook in one minute. Title misleading but looks good.
Can I use fresh tomatoes? just use any blender to crush it up?
Lol I would use about 5 cloves of garlic in salsa. I like garlic.
Dude, some of the laziest knife skills I’ve ever seen in a tutorial/instrustional. Also the first dish you made would be pico de gallo, not salsa.
Are the rose penne and omurice recipes/videos that are coming up? I don’t see these recipes online or your website.
I always follow your channel and the recipes are always great. can I ask you what camera do you use?
Hmmm…just curious…any chance we can get the recipe reduced below servings for 1,000 people…
It took me a while to find a vegan marinara sauce I liked so I’m so glad I found yours. Right now I’m finishing off my first batch and the kitchen smells wonderful. I took a sample and it’s exactly what I wanted. Thank you!
A man is lost without sauce, but the same man can get lost in the sauce.
master the sauce and begin to tame your kitchen.
It’s nice to know I’m not the only one who adds (brown) sugar to my tomato sauce to cut the acidity! I make pasta sauce and add brown sugar always! Now I want to make my own marinara sauce!
I can’t stop staring at your eyebrow half circles. THANKS for the recipe though; looks delish
I love making cioppino with my homemade marinara. Delicious!
Only 2 Tspoons of olive oil eh? YES SIS. THAT WAS 2, CLEARLY 2
I like to fry some whole tomatoes before I add the crushed tomatoes so I can get some chunks
Omg, that looks sooo good! New sub here!! Your channel is delicious!
babish, I cooked some chopped bacon and used the fond in a mac and cheese sauce. best. thing. ever.
How many whole tomatoes should I use? I don’t have any canned tomatoes
For cutting an onion: if you’re uncomfortable with cutting horizontally (or your knife is blunt, a decent sharpener should be on his basics list) just cut it into quarters, do the vertical cuts, then change which flat side is down so the vertical cuts are now horizontal, cut vertical again, and then slice through on the perpendicular like he does. This has the added benefit of being able to cut it much finer too if needed as you can get more cuts in with more control.
Since tomatoes easily get bad, how long will this last in the fridge
I have learned more from you than 2 years of culinary class.
the colour difference from the two angles made me uncomfortable….like reaaalllyyyy uncomfortable
I made this today half canned tomatoes, half fresh roma, so simple but so delicious
I finally found a recipe without all of the chit chat! Getting to the point to a great recipe!!!!!!!!!!!!!!!!!!!!
Thank you for sharing this recipe. It’s good to know how to cook this recipe, not to depend always buying at the grocery, especially when the grocery is out of stock, still I can cook lasagna with the marinara sauce I learned from you. God bless
I’ve been wanting to try this recipe for some time. Running into a strong craving for lasagna but not much time, I thought I’d give it a go. It did not disappoint. My wife I and felt the ratio of ingredients was well balanced and the sauce flavorful. Obviously, canned tomatoes lack a bit vs. fresh tomatoes, and I was a bit dubious. Time-wise, though, preparing fresh tomatoes would take a lot, lot longer to do. I tripled this recipe, and total time, start to finish was about 1-hour (that was with me making my poor wife chop the 3 cups of onions!). It was not difficult, and the two extra cans of tomatoes yielded a lot of sauce. Despite using canned tomatoes, the flavor is just totally leaps and bounds better than the most expensive jarred stuff you buy in the store. Eventually, I will try this recipe with fresh tomatoes just to see how much of a difference there really is. Thanks for this video!
The comments are hilarious it definitely reminded me of the Vodka video. I made this and it turned out great thank you!!
Easiest recipe I’ve seen. Can’t wait to try it. Looks delicious!! ��
SEA SALT!!!! It has 10 TIMES THE FLAVOR OF NORMAL SALT!!! Have you noticed that? No? Maybe that’s because sea salt has EXACTLY the same taste as land salt!!!!!
What if I use fresh tomatoes instead of can? Do reply me pla
Can i freeze the sauces? If yes how long would they last in the freezer?
Wow just made this, so simple and tasty. Last recipe I tried was bitter and took ages to do in a slow cooker. Thanks so much for this recipe, new family favourite!
It looked good until you added that Hunts stuff. My recipe is….
San Marzano canned tomatoes
Fresh chopped San Marzano tomatoes
Tomatoe puree
Graded Carrots, Celery, Onion, Garlic
Sea Salt
Fresh cracked pepper
Oregano
Red wine
Worchestire sauce
Little bit of coconut milk
Olive oil
I use this as my base for a lot of stuff. The best is on a fresh grilled chicken sandwich.
not as entertaining as matty matheson and bon appetit but definitely more actually helpful
I’m going to make this��Home Made Marinara Sauce��Thank You��
WAYYYY too sweet! �� next time I’ll just put in a pinch of sugar
My issue with learning to cook isn’t so much my courage to do it. I feel I could if I tried hard enough. However, I’m extremely picky. Like to the point where a lot of foods taste really bad to me. When you made the salsa for example, you empathized “season to taste”, but I could never do that because I hate the taste of peppers and tomatoes on their own. Even with more traditional sauces, I can’t have tomato chunks in it because I can’t stand them. My family luckily never made sauces using whole tomatoes and instead using tomato puree since it doesn’t need to be mashed in order to not have tomato chunks in it.
I definitely want to try the cheese sauce for the mac and cheese you made however, but maybe without the bread crumbs. Not because I don’t particularly like the taste of them, but because I simply find them unnecessary. I’ve had mac and cheese where they have a layer of bread crumbs on top and it always just made the top layer not as good to me. I hope I can continue to watch these basics videos and find things to make that even my stupidly picky self will enjoy.
You can’t say it is “homemade” if you use canned tomatoes, dear…
Thanks for the recipe, I am making this today. Love your Garden and Cooking Vids.
isnt using canned crushed tomatoes kind of ruining the homemade feel?
Sugar does not “cut” or neutralize acidity. That’s a myth. It just makes it taste like its not acidic.
Why is it essential to choose tomatoes with no salt added if you add salt to the sauce? Nonsense!!!!
Just one question when we add the cheese in the bechamel sauce should we pull the saucepan off the fire?
can I make a request please?? McDonald’s got rid of the vinaigrette they used to put on the grilled artisan chicken sandwich and they swapped it out for mayo and honestly,,,,, it’s gross,,,,, that used to be the one thing on the menu I liked and I loved it but now it seems to be gone forever �� I can’t find a reliable ingredients list or recipe for the vinaigrette online at all and I was hoping we could maybe get a recreation of it from you???
Homemade? And you used a can off crush tomatoes? What about if you make your own fresh crushed tomatoes?
“Marinara” like mar (sea) or marine (sea related). Does that mean seafood sauce? How is it different from salsa pomodoro (tomato sauce)?
This is BY FAR the best homemade marinara sauce recipe I’ve seen, and I have literally watched hundreds of sauce videos.
Thank you!!!!!��������
I was disappointed when she pulled out the can of tomatoes sauce wahhh! it looks good though..
I personally think you did a great job. You were correct on the sugar reducing acidity and nice compliment with the basil. Chef Jstyles.
Omg I use this recipe all the time I am so glad I found ur recipe
I know this is 2 years old, but I’m set out to try every basics with babish this summer
Who came to the comments just too see if everybody was up in arms about the 2 tablespoons of olive oil? Lol.
I must admit, that looks very flavourful and delicious. Thank you for sharing your recipe.
Very tasty if you add Italian seasoning but other than that very good recipe
Thanks for the heart! I just made this and it came out D-E-Licious. Thank you!
I tried this recipe and it is delicious. Thank you so much for sharing. I don’t have to be buying this anymore because I can make it.
Original recipe
It does not include the ingredient we all put in, and here’s what’s a special secret
However, if you ask the inhabitants of Naples, where this dish, at least as hard as it is, the recipe is somewhat different. According to the original recipe (or the common denominator of all the original recipes ), sugar are not put in, and neither the onion, oregano nor parsley, which many are happy to add to the flavor. All you need are soft sauces, some garlic, olive oil, salt, pepper and basil.
If you put a eighth teaspoon of baking soda in it give it a quick stir, it will ever so slightly foam. Not much which is what you want. Then skim off the fizzy bubble spots. Prevents heartburn and such. Be careful not to add to much. Better too little. In case anybody wanted a little tidbit
I’D HATE to be that guy but your eyebrows are wack, but at least I know how to make marinara sauce
Maybe I’m a weirdo, but…I don’t actually like breadcrumbs on my macaroni. I feel like they don’t add anything and reduce the flavor.
now i have trust issue because of that two tablespoon ������
Plz… Show how you cook. 80% of the video is just your face and you talking. Wanna see the cooking….
The sauce looks delicious, would this work well as a pizza sauce?thanks
Can you tell me how much sauce this recipe makes? Would one batch of sauce be enough for the stuffed shell recipe? Thanks.
You lost me at cans. I was searching for authentic, made from scratch.
I’m gonna try the roasting technique this summer! It’s my second year growing tomatoes and making marinara! I’m canning them and i’m so excited! I just canned my first batch of pickles too!
Two questions: for the red sauce did anyone add red wine to theirs? For the cheese sauce, is there an ideal temperature to mix at because my sauce broke and I had sad cheese curd soup at the end of my mix (womp womp)
2:30 Once i made chilli at home, and didn’t wear gloves when i was cutting the red peppers. Literally got my hands burned for 3 whole days, tried soaking them in baking soda, milk, nothing worked, and it hurted like crazy. Please wear gloves
Can i use this as pizza sauce or do u have a recipe for homemade pizza sauce
You guys are so sweet!��
If its possible for you guys,I won’t mind to see your cat which if I’m not wrong,I heard a small meow in the hollyhocks video.
Also,the chickens and the farm.
Thanks!
Great video, but it’s weird that you take care of chickens… but eat broth and powder made of their bodies…
The first one without everything he put after the bell pepper is called pico de gallo in mexico and that literally translates to rooster beak we call a diferent type of sauce salsa sorry if i mispelled anything english is not my first language
DFM, your recipe looks delicious, I mean no disrespect, but I assumed marinara was always vegetarian, which the addition of chicken broth negates.. I’m sure a lot of people order marinara in restaurants to adhere to dietary compliance.
So, I am a completely amateur cook, not counting the grill, the most complicated thing I have ever cooked was hamburger helper. I was able to make the red sauce recipe with literally no issue. And you know what? Even with my amateur level of skills, that was the BEST sauce I have ever had, better than any restaurant I have ever been to by far! Cannot recommend enough, it looks and sounds scary but it’s super easy and so, so delicious.
As a Brazilian, I am appalled by you putting any mango in a salt dish, but again, my country eats avocados with milk and sugar and has all kinds of weird pizza toppings, so…
Frank, thank you so much for taking time to show people how to make the famous Italian Marinara Sauce..I’ve always made my own but never like this…I am so glad so now when I open my own restaurant I can make loads of it for the week.
3 tsp taiwan fish sauce
3 tsp soy sauce
4-8 oz tomato paste
1/2 cup of stock (pick what you want like chicken, veggie, beef or, etc.)
Black pepper
Salt
Other seasonings if you want
It’s really good. Great for noodles, stir-fry, curries, soups, stews and, much more!
Am I the only one that hates the idea of having mango in what basically is pico de Gallo
Some people hate cilantro because it taste like soap but what does soap tastes like?
I learned the hard way to lift my pinky off of the knife while cutting cilantro or garlic. It wasn’t fun. I don’t have the scar anymore, but it made a very startling noise. Kinda a ‘shunk’
Does slicing garlic end up stronger or milder in the sauce compared to crushed?
is there any issues if add little onion before to add the Garlic??
Love this sauce. I keep basil growing in my kitchen window. Water basil from the bottom. Don’t wet the leaves with tap water. Wonderful. Love Lidia’s videos.
I know this is an old, old video. But Babish I just tried out your red sauce recipe for spaghetti tonight and I’m in love!! My house smells like a pizzeria and I’m so excited to taste it. Thank you for inspiring me to cook and be passionate about it, it means a lot to a 16 year old who’s mom doesn’t keep any spices in the house aside from salt and pepper. I’ve loved your channel from the moment I discovered it and now I actually get to make something of yours! I’m so happy
Cut bell peppers from the inside out. The waxy skin can sometimes make your knife slip if it’s blunt and can end up cutting you.
I like watching this guy even though dicky dines made fun of him lol
why does this video sound like he’s narrating a Did You Know Gaming? Episode
why does he sort of sound like patrick bateman in american psycho and why is it awesome?:)
How to make marinara sauce. Pour in your can of marinara sauce and add onion and garlic ��
Use Mexican oregano into the salsa as it adds more and traditional flavor of salsa. It may not be the fanciest thing; however, it is a common addition to salsa that makes it taste amazing.
I like it thanks for cooking so understandable and delicious
There are 2 types of people. People who like their salsa with chunky pieces of food, and people who like salsa blended together and smooth. I am team smooth salsa.
I get so distracted by the beautiful face and voice and then i realize, you can cook ��
Sugar does not take away the acidity. To remove acidity when tomatoes are bubbling gently shake some baking powder in and it will foam up. After a couple of minutes or so the foaming dies down and so is the acidity gone.
“How to make a large quantity of sugary marinara at a restaurant”
the recipe for the red wine sauce isnt listed, like at all.
How much wine?
Is it a full lemon’s worth of juice or just half (as shown)?
Am I suppose to store all of these herbs and vegetables for when I might want to make something or go to grocery store as needed
Me, who cooks just for himself: let’s get this cookin!
Food-YouTuber: “So this recipe serves roughly 128 people.”
everyone seems to rave about Cento tomatoes because its real imported from Italy What do you think?
Made a stovetop version of the Mac and cheese today, was my first time doing béchamel, came out great.
I like a tart pasta saucewould I use a certain type of crushed tomatoes to get that?
Not cool, you don’t even like cilantro, and that mango definitely had no flavor. Beating Babish time, you must be challenged ASAP. That marinara was all basil and no boom. I am no cook, but I am feeling like this is all science and no soul. No food should ever be suggested without passion.
“wait for the oil to start SHIMMERING” did I heard it right?
Someone tell me why my butter/flour mixture of equal parts immediately clumps. It never thins out like that, I had to add water to thin the mixture ☹️
I feel like that salsa was more of a pico de gaillo. When I think salsa I think of a more smoothly processed, slightly heaty, scooping food, still looked smack though
first one was not a fucking sauce, that’s just cut vegetables in a bowl, what the fuck
Does anyone (including you, Andrew Rea, you amazing human), know what cutting board he’s using??
I’ll make that thanks. I just hope my billion friends will show up.
wow even episode 2 is gold, amazing content well put together aside, it’s edited and present just as well as newer ones, few slip ups here and there with colour grading and sauce changing shades of red hahaha
Don’t forget a spoonful of dijon mustard in your bechamel for mac & cheese. Use a tablespoon or a teaspoon depending on how much you like mustard.
For chopping cloves of garlic, I find smashing it with a big can of tomatoes (or something similar) also works pretty well.
You say 2 tbsp of oil but you definitely have added close to about 4 tbsp, please clarify
Hi..i love ur marinara recipe..may I ask if its safe not to be chill in the fridge? And when does it expires after preserving it in a glass jar..thanks��
Can you tell me why the word marinara is never used in Italy?
Idk why it’s always bothered me that Americans call Pico de Gallo “salsa”
I don’t understand the first dish he made is basically a salad.
Making me some pasta sauce right now. My wife doesn’t like chunks so just before the hour simmer I put it all through a magic bullet (yes it took multiple goes as I dont have a full sized blender or processor). I’ll report back if it was a success!
Hello, i am muslim so i cant have alcohol and red wine has alcohol, so can i add something else instead of red wine.
You should add the oregano at least 5 minutes before the end, and add the basil no more than one minute before the end. This woman has no idea what she is talking about.
Can we use the fresh tomatoes?for how long can we store it (if in freezer)?
everything tastes good with cilantro plus garlic its magic
Speaking of sauces, when are you doing Ed’s sauce from Good burger?
I made your Mac and cheese! it was delicious, but dry. The noodles sucked all of the moisture out but I remade it doubling up the ingredients and that fixed it up! Like you said, who doesn’t like more cheese?
Bleh, bleh, bleh I don’t like cilantro. Banana makes me die. Mango tastes like sewage.
I already make my cheese sauce like this, i have never been so proud of myself
I’m sure it’s good but every Italian is having a heart attack. Authentic marinara is a quick sauce and with fresh tomato s adding sugar broth takes away from the freshness.
Drinking cappuccino after noon? Adding meatballs to spaghetti? And what’s with all the garlic?
“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.
“There was a simple one of garlic, oil, and tomatoes called marinara, supposedly because it was made quickly, as soon as the mariners’ wives spotted their husbands returning fishing boats in the distance.”
Is there any replacement that is non dairy for butter in the pan sauce
God do I miss the faint sounds of the kitchen to accompany Andrew’s voice. It makes the video all the more satisfying to listen to
Thanks for the video. Really enjoyed watching. Always looking forward to your videos.
Can i aadd that if u don’t have gloves for pepper u can put lime juice on your hands
I put my tomatoes in the food processor & they stay red…..not pink
Bro, as a Mexican, salsa tastes better if done in molcajete, and please don’t add mango, add avocado instead and lemon, that thing you named salsa is more likely to pico de gallo, or a citrus base for ceviche, but not an all purpose salsa tough
I paused the video and exit the video when I saw those two tablespoons.
Babish: You know what else goes good with salsa?
Me: B-ROLL
Oh wrong channel
“The sugar is to ‘cut’ the acidity of the tomatoes.” Nonsense. Chefs use the word ‘cut’ when they have no idea what is happening. NO SUGAR!!!!!
Your simple and elegant recipes have changed the game! Thank you for being so inspiring
So happy I found you.I Love your beautiful dishes. Thank you for your time, and for sharing, Have a beautiful day.
Take a look at my “little friend”…Al Pacino here. Looking good sauce.
i love how salsa translates to sauce but is the least sauciest sauce
Looks delicious! I will make this marinara recipe.Thanks, Lídia.
Does anyone know if the red sauce would be good on spinach and cheese ravioli?
Went and bought some fresh Eggplant and will be making this sauce tonight! Thanks Frank!!
Pen behind your hear makes you a real italian butcher rather than a chef
“This is a great opportunity to practice your tossing skills.”
oh
SO MANY things are wrong with this video that it’s making my head explode, and I’m not even a professional chef.
**DO NOT use extra virgin olive oil for frying. Use it for dressings, dips, and cold dishes. Regular olive oil is for frying. “Extra virgin” olive oil contains aromatics that degrade under high temperatures; using it in hot dishes essentially cooks the “extra virgin” out of the olive oil. Using extra virgin to make marinara is just a stupid way to waste money.
**It’s an absolute waste of time to chop the onions that finely if you are going to blend them later. Julienne is a good enough cut here; the extra surface area you get from a dice is meaningless considering the pieces will all end up the same thickness as if you had julienned them.
**Don’t cook your onions and garlic at the same time unless you like undercooked onions or burnt garlic. Let me say that one again for people just learning how to cook: DON’T COOK YOUR ONIONS AND GARLIC AT THE SAME TIME. Garlic burns quickly and gets very bitter; onions take longer. Cook your onions until they are nearly done, then add your garlic.
**Don’t fry that many onions in a pan with such a small base area; you cannot fry them that way, you will only steam them. If you want to actually fry your onions instead of steaming them, you can’t have a layer of onion several inches deep.
**The sugar/salt ratio is just absurd. If you’re adding more sugar than salt, you’re not making marinara sauce, you’re making a tomato sauce dessert.
**The amount of oil those onions are swimming around in makes me want to throw up.
**Last, but not least, I have no idea why you would use red onions in this. This is probably the most nitpicky comment I have, so I put it last.
Hey yo, Chef Frankie. Nice video. I got the same cans. I just bought em. I’m gonna make sauce, but I need to make some meatballs, not just any meatballs, they got to be good, real good. like at Cappuccino’s or Carmine’s or Tony D’s. Can you give us some tips? I know you know. Help us out here. Thanks.
Ummm….why was it on mute from 1:50 to 2:04? I want to know what and how much olive oil to put in…. please help!
Paulie told vinnie don’t put too many onions in the sauce. Vinnie put 3small onions while paulie slice the garlic so thin that they liquefied in the pan, it proved to be a good system..����
Who knew Italians were importing tomatoes from Kahleefornyah???? bwahaha
Olive oil, Onion, garlic, Salt, pepper, fresh italian parsley, in with the basil. Table spoon of Sugar. Or redwine (optional) Jersey style.
What is the onion to tomato ratio? Just need to know for making a smaller batch.
This is sugo al pomodoro, marinara is a dish with clams and other seafood.
What there in so holly trinity, celery, onions and carrots as they always tell you on Masterchef?
Taste the difference Whit onion and no onion and pick your favorite that’s it ��
The tomatos used here and by most restauraunts is Stanislaus brand. By far the best i have ever tasted, they use a patented low heating canning process resulting in a tomato that isnt bitterd by citric acid. Idk why Resteraunts choose to keep this a secret, It isnt available to consumers. The tomatos make this recipe.
I thought you couldn’t combine: onions, and garlic together?? I’m confused. It’s only garlic, not onions.
Since when do you put sugar and onion in marinara sauce? WRONG
finally a chef who doesn’t do the HORIZONTAL cut on the onion which is nothing but a SHOW OF which every chef does and which is USELESS