Had to come back to this video for a refresher to make it for my husband for Father’s Day today. So sorry to see that he has passed. I hope his family gets a bit of comfort knowing his cooking lives on in so many families. ❤️❤️❤️
When you're hungry and want to go out, you go to a place like Jacks. Nothing snobby about him and you can see he understands flavors. This is a great change from most tv chefs, very approachable 👍
I've worked in many different types eateries (ran the gambit from chain restraunts, fine dining and everything in between) & one thing is certain - Chef's like this gentleman are a treasure. He's great at what he does & is clearly a joy to work with.
Spent my life working in kitchens and have been referred to as chef numerous times. My response was always, I'm not a chef. A chef is a really good cook with a really arrogant attitude. That was until I found Chef Jack on RUclips. Love the way he interacts and appreciates and respects his entire staff. I stand corrected!
I sat thru this entire video with out looking at how much time was left once. These videos are educational and a treat. Visually and mentally. You the man Jack. We need more men like daddy jack in the world.
Went to farmstand picked up fresh tomatoes,basil,garlic, and some other items I use. Made this recipe and turned out absolutely delish. Wife had it with leftover fried shrimp. Having seconds.. Thanks for something different.
This simple pomodoro sauce is the new hit of house! I served this other day to visiting relatives who loved it! Sauteed Shrimp on top makes this dish special for company. Chef, thanks for your simple instructions and laid back cooking style that makes us feel like we should give it a try.
Wonderful recipe I wish I had the pleasure of meeting you, this recipe brings me back to my childhood. So glad we have your videos to watch. Wish you were still here. Love The Brooks.
Daddy Jack, thank you for posting this. I am watching this in 2020 and you have duplicated what my mom made many years ago. Sadly, my mom has passed away but I have always wanted to duplicate her sauce and this is the closest that I have ever seen. In the winter, she would use whole, peeled tomatoes from a can, without the juice and it looked just like your sauce. I love your channel and I really appreciate how you have helped me get through this pandemic cooking and sharing your recipes! Thank you so much!
Cooking heals and brings back great memories for me Paul. God Bless our Mothers, what I'd give to have one of my Mom's meals! Your Mom sounded like an awesome cook like mine, we were blessed! Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
This video may be 4 years old, but I am going to make this tonight w/ a bunch of heirloom tomatoes I got a couple of days ago. How simple and how yummy! Perfect for a summer dinner.
I used to think that good sauces took 1/2 day to simmer. After watching Jack and a couple hours I now know that quick, fresh sauces are one of the simple pleasures of life. Thank you Jack!
Thanks for watching the channel Arron! Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
Some of the best meals (in my experience) have been made by visits to the value rack for veg and meat. I can make a beautiful new orleans style bread pudding with day old French bread. As my mother says, it's easy when you know how - lol
Fire And Mugs budget cooking is good when you put some mental effort into it, especially when only for yourself. Buying raw ingredients in bulk requires some planning ahead and preservation techniques, which is fun to learn beyond the initial barrier.
I have three grown sons who live all over the country. Because of the pandemic, we were not able to see them for over 5 months. I told them that we are going to meet at your restaurant when this nightmare is behind us and celebrate our family being back together. In the meantime, we bond over your videos! I email them and they all weigh in about each recipe. In fact, tomorrow night we are each making your braciola recipe and having a virtual dinner with my family! Thanks for sharing your love of cooking with us!
That sounds awesome Paul, sounds like you are all very close, you must be a great Dad. We get back the love we give, God Bless, Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
Heinz tomatoe ketchup used to be in Salem Nj. They would ship the tomatoes on barges up the tidal creeks to the plant. Sandy loomy soil slightly acidic is key to a outstanding tomatoe. South Jersey soil has that soil. Excellent for asparagus and sweet corn also.
I can't figure out why I am just now finding your channel as the cooking vids are some of my go to's on here. Every meal I have seen you create is no nonsense, un-pretentious, and looks absolutely delicious! I too buy stuff off "the rack". I have found most veg., etc. is still very usable and as long as you use the item fairly quickly it can be a great cost reduction in your meal plans. Great looking easy dish chef. I will be serving this in the very near future! Thank you!
My wife had me make this dish again. She said," this is probably the best meal you have ever cooked." The flavor is absolutely phenomonal. It's all in the fresh ingredients and its siplicity
This is proper just made it and without a doubt best sauce I’ve ever had and I’ve been a spaghetti nut since birth. Thx 🙏🏼 throwing out my canned sauce. This is so simple and all the flavors come thru.
bell's went off when you said 'roast these up, put them in a freezelock bag, and you can do this all winter long" I never thought of freezing roasted tomatoes I have to start tomorrow since it's peak tomato time! thanks again Chef Jack you have the greatest techniques and advice
I make this all the time, except I use over ripe plum tomatoes and some tomato paste. Add red wine, pecorino romano, cheese and sun dried tomatoes. I never put butter in the sauce since you have the olive oil . The fresh basil goes in toward the end of cooking so it retains it's color and flavor. The sauce is a little thicker and not watery so it sticks to the pasta . It comes out amazing..
I made this last night, even though there are no explicit directions in the video. My roasting technique may need a little work since the tomato skins did not come off that easily. Most I put on the side, . I put the tomatoes in the pan with olive oil and began to cook. Then I tasted the remaining skins. They were so good that I ended up adding them back to the sauce. I hear people complain about tomato skin on their teeth, but I have never had that problem. And the flavor is so concentrated in the skin that I had to eat them. Turned out pretty good.
I thought the video showed it all zone, glad you got a handle on it and glad you utilized the skin, made it your way, Good Gravy, Jack Become a Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues
I use “chiffonade” of basil for Caprese salad when I do it with grape tomatoes and perlini mozzarella! It’s a fabulous garnish. And for just about anything really. I need to figure out another reason to come out east, I’m coming in and just asking for “Dealers Choice”!
Just wondering, if fresh garden basil is ready for harvest would not garden tomatoes be as well? They are ready for harvest together in my growing zone; so I was just wondering why you used store bought. Also why not the meaty plum tomatoes sliced lengthwise? Less water.
I keep seeing people make Pomodoro with onions. I feel like that's a sin because pomodoro is made good by the quality of the olive oil/ tomatoes and will get overpowered by the onions. It also should only cook just long enough that the tomatoes become soft. It's crazy how less ingredients makes things taste better.This looks perfect
This guy reminds me of a chef I worked with at an Italian restaurant as a teenager and young man. You knew his heart was in the right place but he could be difficult. Jack you remind me of the good Chef Bill was. Id love to work under you as a cook even if you were demanding
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Tomato, garlic, basil and pasta. The essence of life.
Had to come back to this video for a refresher to make it for my husband for Father’s Day today. So sorry to see that he has passed. I hope his family gets a bit of comfort knowing his cooking lives on in so many families. ❤️❤️❤️
You were a great man Jack. RIP🙏
RIP daddy jack. Thank you for your passion and great dishes. Going to make this this weekend. 🙏
Why he die?
"Texture is a flavor".. I like that.
I love that - this guy knows the heart and soul of culinary.
i can dig it
So true
When you're hungry and want to go out, you go to a place like Jacks. Nothing snobby about him and you can see he understands flavors. This is a great change from most tv chefs, very approachable 👍
I've worked in many different types eateries (ran the gambit from chain restraunts, fine dining and everything in between) & one thing is certain - Chef's like this gentleman are a treasure. He's great at what he does & is clearly a joy to work with.
Yeah, he 's the real deal. Most of those TV chefs are nothing more than celebrities putting on a show.
Thanks For The Nice Words Captain! Good Gravy, Jack
Even if I wasn't hungry, I'd still come to see this guy and place.
@@monkeyman2407 yeah, this makes me miss my days as of a waiter
Spent my life working in kitchens and have been referred to as chef numerous times. My response was always, I'm not a chef. A chef is a really good cook with a really arrogant attitude. That was until I found Chef Jack on RUclips. Love the way he interacts and appreciates and respects his entire staff. I stand corrected!
yeah, that's so old school...was waiter 20 years, some cooks/chefs are total aholes...most are pretty cool if you are good to them
I sat thru this entire video with out looking at how much time was left once. These videos are educational and a treat. Visually and mentally. You the man Jack. We need more men like daddy jack in the world.
The technique is so simple yet so masterful. This looks like next level stuff. Delicious!
The best and most engaging cooking video on RUclips, ever.
I love watching this.
Went to farmstand picked up fresh tomatoes,basil,garlic, and some other items I use. Made this recipe and turned out absolutely delish. Wife had it with leftover fried shrimp. Having seconds.. Thanks for something different.
I miss Daddy Jack, but I'm going to make some Pomodoro (Daddy Style) with my home grown tomatoes and basil to make me feel better. Thank you Jack!
A real restaurant kitchen, real chef, great ingredients, great meals.
Bravo chef👌👌👌🍝🍝🍝
Great car!
Jack was so generous in sharing his knowledge of cooking. Such a great guy and so missed to this day.
You know Jack and his crew aren't afraid of vampires with all that delicious garlic they're putting in those dishes.
RIP JACK
@@CessnaFlyerVT Indeed, this man is a legend; literally invented smellovision.
RIP..
Jack's stove only has one flame setting: Ludicrous Level
Every industrial stove is like that
Gotta Love His videos
Thats how we cook on the saute line buddy gotta be fast.
😂😂😂😂😂😂😂😂
Hahahahahahaha right
YOU ARE THE BEST COOK I EVER WATCHED . THANK YOU
Thanks for the kind words Helen, God Bless, Jack
I like Jack's style of cooking and his recipes. Very easy to follow and so darned good to eat. I agree with him about the importance of texture.
I like how you bitchslap the pans around! Nice work
This simple pomodoro sauce is the new hit of house! I served this other day to visiting relatives who loved it! Sauteed Shrimp on top makes this dish special for company. Chef, thanks for your simple instructions and laid back cooking style that makes us feel like we should give it a try.
Wonderful recipe I wish I had the pleasure of meeting you, this recipe brings me back to my childhood. So glad we have your videos to watch. Wish you were still here. Love The Brooks.
Daddy Jack, thank you for posting this. I am watching this in 2020 and you have duplicated what my mom made many years ago. Sadly, my mom has passed away but I have always wanted to duplicate her sauce and this is the closest that I have ever seen. In the winter, she would use whole, peeled tomatoes from a can, without the juice and it looked just like your sauce. I love your channel and I really appreciate how you have helped me get through this pandemic cooking and sharing your recipes! Thank you so much!
Cooking heals and brings back great memories for me Paul. God Bless our Mothers, what I'd give to have one of my Mom's meals! Your Mom sounded like an awesome cook like mine, we were blessed! Jack Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
Love the way Daddy Jack cooks! Will be sure to dine in your restaurant when I’m in Connecticut!
I love the way that Jack is so passionate about his cooking technique! Not too many GREAT people like Jack!
Very Nice! U had my mouth watering! Thanku for the Dish,And Your time.B Well! ✌
I know everyone that watched his videos miss him. You felt like you knew him. Great chef! RIP!
I thinkthe quantity of garlic in this dish is enough for whole of New York. thnx for the video Sir.
A deceptively easy and humble looking dish! But the flavors!! Man oh man!! Bravo!! :D
this looks amazing! i have got to make this this summer from the fresh garden tomatoes! Texture a flavor - i totally agree!!
I'm glad that there are chefs that believe texture is a flavor...it totally is. Great video!
This video may be 4 years old, but I am going to make this tonight w/ a bunch of heirloom tomatoes I got a couple of days ago. How simple and how yummy! Perfect for a summer dinner.
How did it go?
You're the best big Jack... Love ya !!!
I used to think that good sauces took 1/2 day to simmer. After watching Jack and a couple hours I now know that quick, fresh sauces are one of the simple pleasures of life. Thank you Jack!
love ya jack. thanks for spready your knowledge and wisdom. hope you're resting easy, king.
I just love your flamethrowers and the way you cook quickly but certainly tasty.
This is the Blues.
Greetings from Germany.
Can't wait to make this. Yum. I am hooked on this fab chef!
Finally! Someone not afraid of garlic or butter! Tried three of his recipes now. Amazing, simple-to-make, delicious. Subscribed.
Thanks for watching the channel Arron!
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
We love you from Arizona Chef! RIP!
Total cost of each plate was like $1.85.
Who says cooking on a budget has to suck? Good ingredients and good technique; you can eat good every night.
Dont remembers that. Time stamp
Some of the best meals (in my experience) have been made by visits to the value rack for veg and meat. I can make a beautiful new orleans style bread pudding with day old French bread. As my mother says, it's easy when you know how - lol
@@monkeyman2407 you had me on Bread pudding.
Yes, that's so true.
Fire And Mugs budget cooking is good when you put some mental effort into it, especially when only for yourself. Buying raw ingredients in bulk requires some planning ahead and preservation techniques, which is fun to learn beyond the initial barrier.
Love me some Borrillo angel hair 😍 daddy Jack reminds me of my father ! Need to try this dish 😋
I have three grown sons who live all over the country. Because of the pandemic, we were not able to see them for over 5 months. I told them that we are going to meet at your restaurant when this nightmare is behind us and celebrate our family being back together. In the meantime, we bond over your videos! I email them and they all weigh in about each recipe. In fact, tomorrow night we are each making your braciola recipe and having a virtual dinner with my family! Thanks for sharing your love of cooking with us!
That sounds awesome Paul, sounds like you are all very close, you must be a great Dad. We get back the love we give, God Bless, Jack Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
"Texture has a flavor" that's how you know this guy really is passionate about cooking!
Thank You for watching the channel, Julie. Good Gravy, Jack
I have made the several times over the last few years, thanks to Jack.... Just one of many dishes I cook in my kitchen because of his recipes......
When a dude spends this much effort on such a simple dish you know hes a real pro!
Heinz tomatoe ketchup used to be in Salem Nj. They would ship the tomatoes on barges up the tidal creeks to the plant. Sandy loomy soil slightly acidic is key to a outstanding tomatoe. South Jersey soil has that soil. Excellent for asparagus and sweet corn also.
I can't figure out why I am just now finding your channel as the cooking vids are some of my go to's on here. Every meal I have seen you create is no nonsense, un-pretentious, and looks absolutely delicious! I too buy stuff off "the rack". I have found most veg., etc. is still very usable and as long as you use the item fairly quickly it can be a great cost reduction in your meal plans. Great looking easy dish chef. I will be serving this in the very near future! Thank you!
"Lay this on them for a first course". Lol quite the first course. I could only imagine what you feed them next
Every single video is a master class.
Beautiful.... I watch nightly for my dinner in 2 days time!
I made this dish for my wife and she loved it! Thank you chef!
That looks good. How I would like to add some mussels there, and with the juice of the mussels over that sauce it's definitely a killer taste.
The best way to make tomato sauce I have ever seen. Criminally insane.
That is absolutely beautiful
I love this cooking vlog. It’s authentic. And I work inside the kitchen too chef! ❤️❤️❤️ watching from Cali
Best In 2021 Joseph, Keep cooking with The Blues, Jack
A dish made with love. Looks delicious!
Thank you Chef! I was looking for a good Pomodoro recipe. Enjoy your summer.
Looks so good i want to cry...
awesome dish Jack. easy, simple... the way food should be.
found this channel a few days ago and made this recipe over the weekend. it was amazing thanks to the chef!
thanks for the great how-to and excellent words of wisdom!!
Bucket list goal is to visit this restaurant and have a meal cooked by Chef Jack
My wife had me make this dish again. She said," this is probably the best meal you have ever cooked." The flavor is absolutely phenomonal. It's all in the fresh ingredients and its siplicity
Did she put out afterwards?
Ive pretty much been watching your videos for 10 hrs now
7 years ago
This is proper just made it and without a doubt best sauce I’ve ever had and I’ve been a spaghetti nut since birth. Thx 🙏🏼 throwing out my canned sauce. This is so simple and all the flavors come thru.
3:45 - Watched this video 10X - Tomatoes currently in the fridge cooling down excited for dinner after work now =)
Love this guy!
My fave recipe of yours. Simple, memorable, easy. Everyone should roast the toms.
Miss this guy
Simple and great
bell's went off when you said 'roast these up, put them in a freezelock bag, and you can do this all winter long" I never thought of freezing roasted tomatoes I have to start tomorrow since it's peak tomato time! thanks again Chef Jack you have the greatest techniques and advice
Refrigeration is the enemy of tomatoes.
@@fredrickdeliusjr.822 They'll be cooked down. I've done that for years.
this guy so amazing took soooo many recipes from. this channel AMAZINGGGGG
Awesome dish, works for everyone, keep em coming. I could soon move off boiling eggs as my piece de resistance
Master of the Fire !
Amazing!! Thanks !! God bless, Take care and stay save!!!
Delicious! Going to try this tomorrow!
That pan gets to taste everything
I make this all the time, except I use over ripe plum tomatoes and some tomato paste. Add red wine, pecorino romano, cheese and sun dried tomatoes. I never put butter in the sauce since you have the olive oil . The fresh basil goes in toward the end of cooking so it retains it's color and flavor. The sauce is a little thicker and not watery so it sticks to the pasta . It comes out amazing..
going to make that this weekend! thanks Chef!
Looks delicious thanks for sharing !
I've made Jacks Angel Hair w/ Fresh Pomodoro Sauce... My family and friends love it... Just had to watch Jack again..
I made this last night, even though there are no explicit directions in the video. My roasting technique may need a little work since the tomato skins did not come off that easily. Most I put on the side, . I put the tomatoes in the pan with olive oil and began to cook. Then I tasted the remaining skins. They were so good that I ended up adding them back to the sauce. I hear people complain about tomato skin on their teeth, but I have never had that problem. And the flavor is so concentrated in the skin that I had to eat them.
Turned out pretty good.
I thought the video showed it all zone, glad you got a handle on it and glad you utilized the skin, made it your way, Good Gravy, Jack Become a Member Of "Cooking With The Blues"
patreon.com/cookingwiththeblues
When you put things in the oven you should indicate the temperature your oven is set at. love your video!
Generally when you
Roast its gas mark 5/6 .
180 celsius
@arthur wiebe full heat
This is the best recipe! I make it over and over again.!!!!!
R.I.P. Thank you for the joy.
Thank you for sharing ! I made it and it is soooo delicious!!!! It was just perfect!!!! Great pasta great chef!!!! Many blessings for you always!!!
Incredible Legacy. Thank you Daddy Jack.
I make it like this with the addition of some white wine.
Are they ox heart tomatoes? Excellent to see a sauce made with fresh tomatoes and not the acidic canned / jar tomato. This sauce would taste great!
I learn so much from these videos.
Glad you like them King, I have a good time doing them and gives me a purpose everyday during this shutdown. Be Well, Jack
this chef is the bomb
Guys I just saw Jack on utube and since then I can not eat without looking on this amazing humam being and Master Chef
Roasting the tomatoes on the bbq is awesome
I used to get really stoned and watch his videos that's how I found this channel years ago. Rest in peace Daddy Jack
Once I seen that pan in the thumbnail I knew Daddy Jack had a banger video inbound, RIP legend
Thanks Jack _____ it's a winner!! And so simple !
I use “chiffonade” of basil for Caprese salad when I do it with grape tomatoes and perlini mozzarella! It’s a fabulous garnish.
And for just about anything really. I need to figure out another reason to come out east, I’m coming in and just asking for “Dealers Choice”!
Just wondering, if fresh garden basil is ready for harvest would not garden tomatoes be as well? They are ready for harvest together in my growing zone; so I was just wondering why you used store bought. Also why not the meaty plum tomatoes sliced lengthwise? Less water.
I keep seeing people make Pomodoro with onions. I feel like that's a sin because pomodoro is made good by the quality of the olive oil/ tomatoes and will get overpowered by the onions. It also should only cook just long enough that the tomatoes become soft. It's crazy how less ingredients makes things taste better.This looks perfect
This guy reminds me of a chef I worked with at an Italian restaurant as a teenager and young man. You knew his heart was in the right place but he could be difficult. Jack you remind me of the good Chef Bill was. Id love to work under you as a cook even if you were demanding
Difficult? Who Me? As I've grown older I've mellowed out Paul, I use to be a lunatic! Blessings, Jack
THAT PASTA LOOKS SICK 👨🏼🍳👩🍳
Very clever trick, thanks for the advice.