It's always a pleasure to have Chef Dan here. This guy worked for one of the best restaurants in the world, but he's doing some really great things to make food for the masses (his company Brigaid is all about improving nutrition for school meals).
Wo.ow! GOD BLESS HIM AND HIS FAMILY. Human like him makes me feel proud and love them more because their BEAUTIFUL SOUL, makes our faith grow like a plant with beautiful bloom every years.
Knowing when to get more expensive ingredients is a really valuable skill, especially if you need to monitor your spending very carefully, so I'm glad he mentioned it here. Love the video, as always. Dan Giusti rocks.
Yes!! This series is amazing and useful and they should stop making “which gadget sucks” or “how terrible home cooks waste expensive ingredients” videos and spend more money and resources to make more “great chef makes cheap wholesome meals” videos
The great thing about canned tomatoes is because consumers never see the actual tomato, growers will harvest them when they are fully ripe to get the best taste. Ripe tomatoes bruise easily, so the tomatoes we buy "fresh" often are picked green and gassed to ripen them after they are picked. Unfortunately, the gas will make unripe tomatoes turn red too. Canned tomatoes don't have that problem because they can be bruised and we'll never even know it. That doesn't effect the flavor. Since canning operations want the freshest tomatoes, often the hardest part for growers is coordinating their crop to be harvested at the right time -- canning factory want to have those tomatoes in cans within hours of harvest. Anyway, don't feel bad about canned tomatoes, for most Americans these will be the best tasting tomatoes outside of a few peak summer months when local tomatoes are available.
Thank you! A lot of people don't know that the pretty red tomatoes you see in your supermarket are often mushy, flavorless disappointments because they're usually not picked while ripe.
Hey Red Sauce America, BRAVO! People always think canned tomatoes are the inferior choices or the rejects, and as you point out, that is not the case! Thank you! We have a lot about this process on our page too for the whole USA industry.
A huge tip is to read the print on the tomato can. There‘s a number behind a letter. The number ought to be between 190 and 220 to provide the best, ripest tomatoes, as it means they were harvested between day 190-220 of the year - July to September. This is when the best tomatoes are canned.
@@Galactic123 Combine with the fact that we bred supermarket tomatoes for looks over flavor. "ugly" tomatoes with lumps and bumps and lots of color variation taste so much better, but the same genes that dictate these appearances are also in charge of FLAVOR. So in their effort to make a tomato look uniformly pretty, they've lost all their flavor. This same kind of thing applied to Red Delicious apples: They've focused so much on making an apple look pretty on the supermarket shelves that everything else suffered for it. And now everyone is tired of them.
@@Tatjanak1989 I've not heard that before, but it seems like there's a little more to it then that. Depending on where the fields are has a lot to do with it. Often earlier in the year they start in the south and work their way up to Northern CA based on temps. Weather is probably the biggest factor and water on when the tomatoes will be ready. Additionally, when they're planted matters, as they may not need to stay in as long. Its an interesting theory but I think there are many additional factors you'd need to know as well.
I can't thank Dan enough being a college student meaning homemade food is a luxury but I have a passion for cooking so I make his dishes once every month. Hopefully there's more of Dan that I see so I can try every dish out
I'm pretty sure that Dan and Jacques Pepin are my favorite chefs to watch. Endlessly educational, amusing without being overwrought, and making amazing delicious things without needless flair.
This guy is awesome! Clear concise instructions, great personality, good sense of humor and a great NY accent to make me trust everything he says. Dan is a keeper!
I always feel sad whenever I can't make a did simply because of price. Other cooks on RUclips will simply use to most expensive ingredients which can't just be thrown into a normal grocery list for everyone. I thank you for doing these cheap but absolutely stunning dishes. At least now I've God some quick and easy and beautiful and dmiet like amazing tasting dishes:)
I have really been enjoying this series. The recipes today looked especially delicious. I like that you are encouraging cooks to look beyond the over-processed junk that fills the grocery stores and find real food that doesn't cost much but tastes great.
This guy literally is the most awesome cook ever and I love watching him! Check out some of other talks/speeches he has given, for a young guy, he has so much philosophy and confidence that I wish I had. And I am totally making that pork dish this weekend.
I have a food allergy so I can't use most of these recipes BUT I love that he does such a great job of explaining the why and how of what he's doing and how he thinks of flavor combos. It means I've able to use some of the techniques and basic ideas to expand my own cooking repertoire. And I love how casual he is--it makes these so approachable in addition to the every day ingredients he uses.
I need to find "How to Turn Canned Green Beans Into Something Edible". i added 3 sauted onions and a box of mushrooms to my casserole. A cup of shredded Mexican style cheese and a good dash of Worcestershire...Sure missed the fresh beans! We get lots of canned beans in the food boxes. I try n use them up in soups n stews so I have an excuse to 'splurge' on fresh veggies for the holidays. Always make Waldorf salad with a tiny smidge of horseradish...it's the first thing gone.
If you have a bag of smoked paprika of decent quality lying around, try this one (super easy): ruclips.net/video/zZWpye-VcNc/видео.html&ab_channel=SpainonaFork
You can always fried them up and enjoy it as a snack rather than trying to incorporate it to a dish ie green bean fries and/or popcorn peas. Sure it not healthy but it do the job.
Love your episodes for how manageable and non intimidating you make trying new recipes. Love the relaxed, having the craic feel of the videos, makes it even better. I've made the chickpea non risotto (so tasty) and the cauliflower pasta sauce is next on the list. Thanks for getting me cooking new things.
ok how cute was it when he tries the last dish and just half-shouts, "YES!" like a delighted little kid :'-) i respect this man bc not only does he honor and elevate humble ingredients; he also "gives permission" to laypeople, as a Michelin chef, to do away with stuffy fine-dining rules, like "every piece you cut should be the same size" "NEVER use a microwave" "take everything super seriously" "you MUST whisk your vinaigrette to a perfect complete emulsion" "ONLY fresh, don't insult me with frozen" --a lot of it, not all of it, is nonsense. He's very good at highlighting which "rules" are more important and will actually improve the development of the flavors and textures, such as your veg has to have enough space in the pan & your pasta has to cook in enough water to have room. He likes bite intrigue, convenience, hands-off approach when he can, resourcefulness, reinventing a savory component to be sweet and vice versa, and laughing whenever possible. I feel like my cooking style on my best day is kinda like his. I spent my whole childhood on the free lunch program at my school so the fact that he'd tackle that realm of the culinary arts is really cool. He has a good heart I feel like. Anyway great series.
LOVE THIS SERIES!!!! Dan you are the man! I honestly always looking for ways to elevate canned goods in my house. And tomatoes are something we always have in abundance. So besides tomato sauce, I'm going to be making some of these!
Please keep making these. I LOVE the content, really teaches how using ingredients right and playing to pairings of things can make a dish much more than the sum of its parts. Also Dan's personality and demeanor make for a really enjoyable, entertaining watch.
I love this series. I can’t eat tomatoes so won’t be trying these unless maybe I can use jars of roasted red peppers instead. Yes, the cost would be higher.
First chef in the world who caramelizing with salt and pepper. Nice 😅 My favourite moment: We take instant Polenta because we save time. Fresh polenta would take 30 to 45 minutes to make. After we made the instant polenta in 5 minutes we will wait about 45minutes till the sacue of the meat is ready 🤣
One of my ex's was a chef, lvl2 but working in that field. Oregano and marjoram are basically interchangeable. They have similar flavours, one just comes from the eastern Mediterranean the other the western end. I treat them the same with cooking. One has a slightly less pungent aromatic quality other slightly stronger. But adjust by taste. They are totally different species, but fill the same eco niche so similar flavour.
Half to full block of cream cheese and a can of diced tomatoes in a sauce pan on medium heat till cheese is melted and is not runny and a nice pink color, meat is optional. Serve with pasta or on toast ( goes well warm or cold on toast)
My pizza sauce recipe is dirt cheap and so is the dough i use Sauce 1 package of sifted tomatoes 500 ml 1 small can of tomato puree 70 gram 1 small union Little bit of fresh garlic And optional some Italian herbs First you fry the diced up unions ( they got to be really small) Then once they are almost done you add the minced garlic Once that finished baking open your can of tomato puree and dunk it contents in the hot pan and bake it to remove some of its acidity then you dunk in the sifted tomatoes and stir really well leave to simmer for a short while and transfer to something you can cover now add your italian herbs if you add this as you get a better picture of how much you add and store in the fridge until cold this will thicken up Cost Sifted tomatoes 0.89 euro Can of tomato puree 0.45 cents 1 union ( not gonna calculate that but an entire bag full costs 2 euros ) Garlic ( 3 bulbs costs 0.70 euro ) Cheapest Italian herbs dried 1 euro For the dough i use the recipe of gemma of bigger bolder baking 18 hour no knead pizza dough i don't use olive oil i use the oil i got in the house usually sunflower and the other things you most likely got already at home if not it wouldn't cost more then 2 euros The rest you can use for toppings and the sauce is for 4 pizzas at least and the dough is for 4 pizzas too
I made a simple pizza sauce for homemade pizzas with my 2 & 4 year old nephew. It was just puree, oregano and some water. They thought it was the most delicious thing ever! We used little garlic naans for the pizza crust.
@@Kiki-D-Kimono i once got to ask a Italian exchange student what he thought of my sauce and he said it tasted like the one at home that was the biggest compliment ever
Appreciate the tip about toasting spices from the midevil era. We visit my MIL often for dinner and she doesn't throw anything away, but I'm not rich enough to replace her whole kitchen.
This is looking so tempting. so delicious, flavourful, and nicely explained. The cooking and preparation method of the recipe is so nice.❤️Stay Blessed and stay connected!😍
Canned Tomatoes are so useful for anything you just need them for without skin. My mom would make a soup that requires blanching the tomatoes, peeling the skin, cooking them in a pot with water... but then she realized: Why should I do that when I can buy canned tomatoes? And it ended up even better. And as of recently we've specifically gone out of our way to buy San Marzano tomatoes which are much more flavorful. I've since used San Marzanos exclusively if I'm going to use canned tomatoes, for making chili, or pasta sauce.
I am a tomato lover, but I stopped buying canned tomatoes because I thought they must be low quality. Thanks Dan for opening my eyes on this episode! I’m going to stock up on some different canned tomato options
My grandmother used to buy frozen ravioli for us to cook after school. She made a sauce with just canned tomatoes, Italian seasoning, and a bay leaf. She froze the sauce in little bags. We didn't have much money, and she couldn't get around well. But it made us feel rich. We actually baked the ravioli because it was cheaper than "wasting" water daily.
My Granny served tomatoes with sugar dipped in sour cream - it was so good ! I've tried to replicate and she said, "You don't have my tomatoes though."
Canned tomatoes, tinned tuna(or sardines, or anchovies), capers, onions, garlic, herbs, salt and pepper. Finally your choice of cheese if you wish! Tasty ... enjoy!
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It's always a pleasure to have Chef Dan here.
This guy worked for one of the best restaurants in the world, but he's doing some really great things to make food for the masses (his company Brigaid is all about improving nutrition for school meals).
That's fantastic! I'm the Top Chef of making stuff from food boxes...not really. Can use all the help I can get!
Schools need to serve foods children will eat and then give them ample time to eat the lunch.
Not just schools - essentially institutional cooking - think also prisons, armed services, student dorms, homeless shelters etc
Wo.ow! GOD BLESS HIM AND HIS FAMILY.
Human like him makes me feel proud and love them more because their BEAUTIFUL SOUL, makes our faith grow like a plant with beautiful bloom every years.
Knowing when to get more expensive ingredients is a really valuable skill, especially if you need to monitor your spending very carefully, so I'm glad he mentioned it here. Love the video, as always. Dan Giusti rocks.
This is my favourite series on Epicurious, by far. Keep it coming!
Same here
Same
Me too.
Yes!! This series is amazing and useful and they should stop making “which gadget sucks” or “how terrible home cooks waste expensive ingredients” videos and spend more money and resources to make more “great chef makes cheap wholesome meals” videos
Me too! Simplicity is always the best!
The great thing about canned tomatoes is because consumers never see the actual tomato, growers will harvest them when they are fully ripe to get the best taste. Ripe tomatoes bruise easily, so the tomatoes we buy "fresh" often are picked green and gassed to ripen them after they are picked. Unfortunately, the gas will make unripe tomatoes turn red too. Canned tomatoes don't have that problem because they can be bruised and we'll never even know it. That doesn't effect the flavor.
Since canning operations want the freshest tomatoes, often the hardest part for growers is coordinating their crop to be harvested at the right time -- canning factory want to have those tomatoes in cans within hours of harvest.
Anyway, don't feel bad about canned tomatoes, for most Americans these will be the best tasting tomatoes outside of a few peak summer months when local tomatoes are available.
Thank you! A lot of people don't know that the pretty red tomatoes you see in your supermarket are often mushy, flavorless disappointments because they're usually not picked while ripe.
Hey Red Sauce America, BRAVO! People always think canned tomatoes are the inferior choices or the rejects, and as you point out, that is not the case! Thank you! We have a lot about this process on our page too for the whole USA industry.
A huge tip is to read the print on the tomato can. There‘s a number behind a letter. The number ought to be between 190 and 220 to provide the best, ripest tomatoes, as it means they were harvested between day 190-220 of the year - July to September. This is when the best tomatoes are canned.
@@Galactic123 Combine with the fact that we bred supermarket tomatoes for looks over flavor. "ugly" tomatoes with lumps and bumps and lots of color variation taste so much better, but the same genes that dictate these appearances are also in charge of FLAVOR. So in their effort to make a tomato look uniformly pretty, they've lost all their flavor. This same kind of thing applied to Red Delicious apples: They've focused so much on making an apple look pretty on the supermarket shelves that everything else suffered for it. And now everyone is tired of them.
@@Tatjanak1989 I've not heard that before, but it seems like there's a little more to it then that. Depending on where the fields are has a lot to do with it. Often earlier in the year they start in the south and work their way up to Northern CA based on temps. Weather is probably the biggest factor and water on when the tomatoes will be ready. Additionally, when they're planted matters, as they may not need to stay in as long. Its an interesting theory but I think there are many additional factors you'd need to know as well.
I appreciate that this series uses humble ingredients that sometimes you don’t know what to do with.
I can't thank Dan enough being a college student meaning homemade food is a luxury but I have a passion for cooking so I make his dishes once every month. Hopefully there's more of Dan that I see so I can try every dish out
homemade food should be way cheaper than anything somebody else has prepared for you.
homemade food is a luxury? Spending on takeout or eating out everyday is multitudes more expensive than cooking for yourself😭😭😭💀💀💀💀💀
@@Anewevisual bro I live away from home(different country) so it's a luxury I can't afford right now.
@@Anewevisual You don't even know what is his condition right now, don't judge people with spamming emojis.
@@rudolfo2007 Many college students have a meal plan (at my school we are forced to purchase). So many of them don’t cook.
We use tomato as smoothies or juice everywhere here in Indonesia. And yes, it goes really well with strawberry (in beverages)
But even we never think of tomato as jam on bread. Great idea, chef! Might try it one day!
So you would just blend it all? Do you add anything else? Sugar? Salt? Spices? Other fruit? Milk?
@@Tatjanak1989 Usually with sugar or milk or condensed milk. Just as another fruit smoothies or juice
@@Tatjanak1989 For the brave, mix and match with another fruit (such as strawberry, because you know, they're both red) could be used too
i drink tomato juice everyday as an american
I'm pretty sure that Dan and Jacques Pepin are my favorite chefs to watch. Endlessly educational, amusing without being overwrought, and making amazing delicious things without needless flair.
This guy is awesome! Clear concise instructions, great personality, good sense of humor and a great NY accent to make me trust everything he says. Dan is a keeper!
I always feel sad whenever I can't make a did simply because of price. Other cooks on RUclips will simply use to most expensive ingredients which can't just be thrown into a normal grocery list for everyone. I thank you for doing these cheap but absolutely stunning dishes. At least now I've God some quick and easy and beautiful and dmiet like amazing tasting dishes:)
I have really been enjoying this series. The recipes today looked especially delicious. I like that you are encouraging cooks to look beyond the over-processed junk that fills the grocery stores and find real food that doesn't cost much but tastes great.
This guy literally is the most awesome cook ever and I love watching him! Check out some of other talks/speeches he has given, for a young guy, he has so much philosophy and confidence that I wish I had. And I am totally making that pork dish this weekend.
I have a food allergy so I can't use most of these recipes BUT I love that he does such a great job of explaining the why and how of what he's doing and how he thinks of flavor combos. It means I've able to use some of the techniques and basic ideas to expand my own cooking repertoire. And I love how casual he is--it makes these so approachable in addition to the every day ingredients he uses.
Same!!
Most useful series of Epicurious ever. It's maybe one of the few Ithink about while shoping and cooking
Thanks Daniel! I JUST made the tomato strawberry jam and it is DELICIOUS! Making my own jam from now on thanks to you!!
That’s great to hear!!!!
This series is really something great! I feel like I learn so much from such a short video and I get inspired to make something new in the kitchen
I need to find
"How to Turn Canned Green Beans Into Something Edible". i added 3 sauted onions and a box of mushrooms to my casserole. A cup of shredded Mexican style cheese and a good dash of Worcestershire...Sure missed the fresh beans! We get lots of canned beans in the food boxes. I try n use them up in soups n stews so I have an excuse to 'splurge' on fresh veggies for the holidays. Always make Waldorf salad with a tiny smidge of horseradish...it's the first thing gone.
I bet you could make an Indian dry curry with it...
If you have a bag of smoked paprika of decent quality lying around, try this one (super easy): ruclips.net/video/zZWpye-VcNc/видео.html&ab_channel=SpainonaFork
You can always fried them up and enjoy it as a snack rather than trying to incorporate it to a dish ie green bean fries and/or popcorn peas. Sure it not healthy but it do the job.
Please continue with this series! It is so inspiring to learn about these healthy, tasty and affordable dishes. Love it!
I am so in love with this series, Dan is a gem.
Love your episodes for how manageable and non intimidating you make trying new recipes. Love the relaxed, having the craic feel of the videos, makes it even better.
I've made the chickpea non risotto (so tasty) and the cauliflower pasta sauce is next on the list. Thanks for getting me cooking new things.
The man is back! Most useful vids in this channel.
Sometimes I like to broil crushed tomatoes on a sheet to reduce and caramelise really quickly instead of cooking them down in a pot.
I know the point is the food but could we start a fanclub for Dan's eyebrows?
Thank you ! I put a lot of work into them…haha just kidding. But really thank you :)
Can you please start linking the recipes in the description (ingredients, cooking instructions, etc)
Please never stop making this series. I need to keep adding to my weeknight dinner recipes😂
Canned crushed tomatoes are one of my favorite ingredients to cook with. I started making pasta sauce with them and will never buy premade EVER again
Dan Giusti is the most inspirational chef I have ever come across. Keep doing you, and thank you for bringing us this goodness!
I love how it says how much the ingredients cost and how much per serving
ok how cute was it when he tries the last dish and just half-shouts, "YES!" like a delighted little kid :'-) i respect this man bc not only does he honor and elevate humble ingredients; he also "gives permission" to laypeople, as a Michelin chef, to do away with stuffy fine-dining rules, like "every piece you cut should be the same size" "NEVER use a microwave" "take everything super seriously" "you MUST whisk your vinaigrette to a perfect complete emulsion" "ONLY fresh, don't insult me with frozen" --a lot of it, not all of it, is nonsense. He's very good at highlighting which "rules" are more important and will actually improve the development of the flavors and textures, such as your veg has to have enough space in the pan & your pasta has to cook in enough water to have room. He likes bite intrigue, convenience, hands-off approach when he can, resourcefulness, reinventing a savory component to be sweet and vice versa, and laughing whenever possible. I feel like my cooking style on my best day is kinda like his. I spent my whole childhood on the free lunch program at my school so the fact that he'd tackle that realm of the culinary arts is really cool. He has a good heart I feel like. Anyway great series.
Keep 'em coming!
Canned food, microwave cooking, it's all good.
LOVE THIS SERIES!!!! Dan you are the man! I honestly always looking for ways to elevate canned goods in my house. And tomatoes are something we always have in abundance. So besides tomato sauce, I'm going to be making some of these!
Please keep making these. I LOVE the content, really teaches how using ingredients right and playing to pairings of things can make a dish much more than the sum of its parts. Also Dan's personality and demeanor make for a really enjoyable, entertaining watch.
Chef Dans reaction on the final dish was unbridled joy. I don’t really eat port but i want to try this
I just made the lunch item but switched the lasagna with cheese tortellini and it was so frikin good!!
Great episode, whole canned tomatoes are always something I grab when I do a big grocery shop. Nice to see some more alternatives to my basics.
I love this series. I can’t eat tomatoes so won’t be trying these unless maybe I can use jars of roasted red peppers instead. Yes, the cost would be higher.
Why can't you eat tomatoes?
Love it! This chef actually teaches you how to cook!
This series makes me happy
First chef in the world who caramelizing with salt and pepper. Nice 😅
My favourite moment:
We take instant Polenta because we save time. Fresh polenta would take 30 to 45 minutes to make. After we made the instant polenta in 5 minutes we will wait about 45minutes till the sacue of the meat is ready 🤣
I love this series!
One of my ex's was a chef, lvl2 but working in that field. Oregano and marjoram are basically interchangeable. They have similar flavours, one just comes from the eastern Mediterranean the other the western end. I treat them the same with cooking. One has a slightly less pungent aromatic quality other slightly stronger. But adjust by taste.
They are totally different species, but fill the same eco niche so similar flavour.
Daniel, let your personality shine, you are amazing.
This is an awesome series on this channel. Please keep them coming
EVERY recipe i've made by this guy has been a winner
Half to full block of cream cheese and a can of diced tomatoes in a sauce pan on medium heat till cheese is melted and is not runny and a nice pink color, meat is optional. Serve with pasta or on toast ( goes well warm or cold on toast)
Every time I watch one of your videos I go straight to my despense and check what cans I have. You save my wallet everytime
He's bacccc!!
Excited to be preparing the Ribs in tomatoe sauce for Sunday dinner tomorrow, thanks for the recipe.
Frozen & canned foods are super versatile and severely underrated!!
love this series, don't hold on 4 or 5 meals, keep bringing then, would love more recipes not only for this but for some previous ones like chickepeas
My pizza sauce recipe is dirt cheap and so is the dough i use
Sauce
1 package of sifted tomatoes 500 ml
1 small can of tomato puree 70 gram
1 small union
Little bit of fresh garlic
And optional some Italian herbs
First you fry the diced up unions ( they got to be really small)
Then once they are almost done you add the minced garlic
Once that finished baking open your can of tomato puree and dunk it contents in the hot pan and bake it to remove some of its acidity then you dunk in the sifted tomatoes and stir really well leave to simmer for a short while and transfer to something you can cover now add your italian herbs if you add this as you get a better picture of how much you add and store in the fridge until cold this will thicken up
Cost
Sifted tomatoes 0.89 euro
Can of tomato puree 0.45 cents
1 union ( not gonna calculate that but an entire bag full costs 2 euros )
Garlic ( 3 bulbs costs 0.70 euro )
Cheapest Italian herbs dried 1 euro
For the dough i use the recipe of gemma of bigger bolder baking 18 hour no knead pizza dough i don't use olive oil i use the oil i got in the house usually sunflower and the other things you most likely got already at home if not it wouldn't cost more then 2 euros
The rest you can use for toppings and the sauce is for 4 pizzas at least and the dough is for 4 pizzas too
I made a simple pizza sauce for homemade pizzas with my 2 & 4 year old nephew. It was just puree, oregano and some water. They thought it was the most delicious thing ever! We used little garlic naans for the pizza crust.
@@Kiki-D-Kimono i once got to ask a Italian exchange student what he thought of my sauce and he said it tasted like the one at home that was the biggest compliment ever
This series is amazing! I've always had to live and cook on a budget and his ideas and recipes help out so much!!
This guy is a gem. So personable and knowledgeable! Love his video series :)
I'm now convinced this chef can turn anything to food.
Appreciate the tip about toasting spices from the midevil era. We visit my MIL often for dinner and she doesn't throw anything away, but I'm not rich enough to replace her whole kitchen.
Please continue your series, Chef! I learn so much from you! :)
Dan kinda my favorite chef in the world. Dude has worked at the greatest restaurants in the world and chooses his community. Kinda wild.
Kinda your favorite??? Haha I’m kidding. I’m flattered. Thank you so much for your support!
@@danielgiusti6731 tight race between you and Jamie Oliver 😛 😂 juuuusst kidding! Keep improving CT and beyond, homie!
Hmm...that strawberry tomato jam is intriguing. I'm gonna make it!!!
Great!! Let me know how it turns out!
I want a face off between chef Frank and this chef
the free form lasagna is a masterpiece, amazing plating
I love these segments. Food for the body and treat for the eyes. 😜
I love this series, and thank you for showcasing it in such a pleasant fashion!
Oh my gosh. This made me so hungry while I was watching it!
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
I will always click on Dan Giusti when it pops up on my reccommended!
1 - 28oz Can of tomato purée
1 - 16oz bag frozen strawberries
2/3 cup Sugar
Roasting pan
Bake 400
I like his comment about inconsistent bites. Never thought about that.
I want more from this chef! I love his down to earth approach, but I cannot find may videos.
You are a genius. Everything looks fantastic
Those were great and so Innovative! I've never seen any of those dishes. Thank you!
Great series! Thank you!
This is looking so tempting. so delicious, flavourful, and nicely explained. The cooking and preparation method of the recipe is so nice.❤️Stay Blessed and stay connected!😍
This is my favourite series! So helpful
Woahh this is exactly what I was looking for today ..I have loads of canned tomatoes in my pantry and needed ideas..thanks so much chef 🙋♀️💓
I usually fast forward most of the cooking videos but this one I watched without skipping a bit
Canned Tomatoes are so useful for anything you just need them for without skin.
My mom would make a soup that requires blanching the tomatoes, peeling the skin, cooking them in a pot with water... but then she realized: Why should I do that when I can buy canned tomatoes? And it ended up even better. And as of recently we've specifically gone out of our way to buy San Marzano tomatoes which are much more flavorful. I've since used San Marzanos exclusively if I'm going to use canned tomatoes, for making chili, or pasta sauce.
Can we get more Dan Giusti? Can we? This series is 🔥
Chef Dan: *Made a tomato-strawberry jam for his toast*
*Daniel from 4 levels series has entered the chat*
this is a great series! thank you dan
Ahh! I'm so excited for a new vid! Yes! Love this series, love this guy.
How long does the tomato strawberry jam cook for? I don’t think it specified in the video.. absolutely love this series though!
The recipes aren't published. Where can I get them?
These are great episodes - esp these ones dealing with everyday, used ingredients
I am a tomato lover, but I stopped buying canned tomatoes because I thought they must be low quality. Thanks Dan for opening my eyes on this episode! I’m going to stock up on some different canned tomato options
My grandmother used to buy frozen ravioli for us to cook after school. She made a sauce with just canned tomatoes, Italian seasoning, and a bay leaf. She froze the sauce in little bags. We didn't have much money, and she couldn't get around well. But it made us feel rich. We actually baked the ravioli because it was cheaper than "wasting" water daily.
Dan and Saul > everyone else
This series is the reason I'm subscribed to this channel
i love how his mom doesnt cook but he's a pro chef
These series are fantastic! Hope to see more of you dan in the future.such an inspiration *_*
I love this series. Bring more chefs like Dan!!!
My Granny served tomatoes with sugar dipped in sour cream - it was so good ! I've tried to replicate and she said, "You don't have my tomatoes though."
I love this show so much. Absolutely brilliant recipes.
I really love this entire set of videos!
I am sooo making that roasted tomato and sesame seed dressing. Chef Giusti's brilliant as always
Canned tomatoes, tinned tuna(or sardines, or anchovies), capers, onions, garlic, herbs, salt and pepper. Finally your choice of cheese if you wish! Tasty ... enjoy!
Amazing food artistry!!! Made more special by using very accessible ingredients and not too complicated
Honestly, really impressive to catch the fresh tomatoes in the intro.
That Lasagna looks superb! You're a genius man!
What stores have frozen artichokes? Will jarred unmarrinated chokes work?
This is literally just-
Wow.