dude there is something called mixer... even india has it invented 5 deccades ago. Use mixer for puting tomato into mash tomato rather than bare hands... one thing is dough another thing is sauce dude. Disgusting and non professional. Not gonna watch this puny channel
999... I'd rip your post, but that would be childish and remind me of my hot-headed child who has life figured out. Recommend moving out of your parents basement, stop blaming "This poor economy" on your failure to possess quality, employable soft skills. If you need help, please contact me as I am retired Navy and have a deep background and turn "adults" into dependable people.
@@999apophis666 cooking with bare hands adds can make you feel the food and ingredients. what is the problem with washed clean hands? besides gloves are plastic and they cause cancer when touch food FYI.
Reminds me of a story I once read. Found it on the internet: One day after school a young girl noticed that her mom was cutting off the ends of a pot roast before putting it in the oven to cook for dinner. She had seen her mom do this many times before but had never asked her why. So this time she asked and her mom replied, "I don't know why I cut the ends off, but it’s what my mom always did. Why don't you ask your Grandma?" So the young girl called her grandmother on the phone and said, "Grandma why do you cut the ends off the pot roast before cooking it?" Her grandmother replied, "I don't know. That's just the way my mom always cooked it. Why don't you ask her?" Undeterred, the girl called her great grandmother, who was living in a nursing home and asked her the same question. "Why did you cut the ends off the pot roast before cooking it? And her great grandmother replied, “I cut off the ends of the pot roast because that's what my mother did.” , "When her mom was first married the pan she had was small/ She cut the ends off because the roast was always bigger than the pan& the ends had to be cut off to make it fit.”
Grandma's food used to taste heavenly. The cooking process used to go on for hours on low heat. Mom was not a better cook than her. In today's era food doesn't taste that good. We have lost the cooking skills. Everything is coming readymade and we are becoming lazy. The companies are benefitting the most and providing shitty ingredients at high price. I bet that the homemade pizza sauce is much better taste and damn cheaper than readymade sauce from stores. If you clean/sanitize your hands before cooking, there is no hyegine issue and the food tastes much better. In fact without hand going in, the end product tastes bland.
Made this yesterday. Two notes: 1) Use only 1/2 measure or less of the fresh oregano. Fresh oregano is so floral it makes the sauce taste of soap. You can use twice the dry oregano to make up for the lack of fresh. Frankly a little fresh basil coupled with dried oregano is a nicer combination. 2) If using actual San Marzano tomatoes from a can, omit the sugar. The sauce will be too cloying and sickly sweet. If using fresh tomatoes, a little bit of sugar will be fine, but for the most part cooking tomato sauce for 20-30 minutes will concentrate the natural sugars. No need to add more.
This the type of comments I look for when watching recipe videos because everyone who says they made it acts like it’s flawless but once I make it it has a few flaws and catching those flaws prior to making it is good such as your comment which helps
Boom. I made it tonight and prior to reading this comment I omitted the sugar and fresh oregano entirely, doubled the dry oregano, and added fresh basil. Simmered it for about 40 minutes. Best pizza sauce I’ve ever made. Also made pizza dough with Caputo pizza flour for the first time and the difference compared to all purpose flour was way more noticeable than I thought. Next stop, pizza oven.
@@citizenGmanIt is your immune system that kills you when exposed to relatively new viruses or bacteria. You can't compare that to exposure to common bacteria on washed hands. That's why we vaccinate. Vaccines are simulated infection. So, when your system sees the real thing it doesn't overreact with a cytokine storm and kill your ass. 😂
Hey John, I just wanted to thank you for all your recipes over the years. I still use this pizza sauce when I make pizza. It’s a fantastic recipe and I recommend it whenever I can.
+Marco Dias People can DIE from eating fish if they are allergic to them. That's the problem!!! Your immune system OVER-reacts to the fish and you CAN die if you eat it WITHOUT knowing that you are doing so. Your comment is extremely careless AND ignorant. What happens if the person that YOU are feeding this to all of a sudden has to be taken to the ER because they are swelling all up, can't breath, etc., and ends up DYING?!!? Not trying to be mean, here. But, man, think about what YOU just said. People DIE from this kind of thing.
David8024667 I'm allergic to shrimp myself. I just made a joke on what he said about using the hands to crush the tomatoes. Nothing related to allergies. Chill out.
Marco Dias Then, YOU, of all people, should *not* say what you said. And, I wasn't all worked up, actually. I was just pointing out the obvious. People should NOT make light of something that can kill. And, everyone *should* know what they are eating *before* they eat it (just in case they DO have an allergy to it). Don't want anyone dying!!! That's all I was trying to say. No hard feelings. Just wanted to get my point across. Food allergies can kill.
Lunchbox7187 Who said that it WOULD kill someone?!!? I never once said that "working with your hands WOULD kill people." Please SHOW me *where* I said this (what YOU said I said). WOW!!! LMBO
Tonight was my first time making pizza so I tried out your sauce because it was the simplest and had good reviews. It was delish. I did not use the tomatoes you recommended because we don't have it here in Kenya also I didn't find anchovies nearby but I followed all the other steps....👌🏾👌🏾👌🏾👌🏾 Thank you chef!
If you have or able to find good quality fish sauce (found in chinese/vietnamese/etc stores) that is a good substitute for real anchovies. Fish sauce is actually anchovy extract.
@@bibaolaitan5189 you should look on Amazon to see how much it would cost you to purchase them and have it sent there. They are on amazon, but I'm in Puerto Rico so I don't know if the sellers ship to your location. Good luck!
The part you said “don’t freak out, you got immune system, use it!” 🤣 Omg I laughed out loud for a few minutes! 😆 You’re a funny talented chef, chef John!
surprised I dont see anyone else commenting this I used to make pizza from scratch at an italian market. I was taught by a bunch of old italian and sicilian ladies. they were very adamant about oregano being a spice that is best used immediately before cooking. I suppose if you are making this sauce to use immediately it should be fine, but I like to make my pizza sauce for the next day or to use a few times over the next couple days. so my advice, if you dont want your pizza sauce to get bitter from the oregano sitting in it, add oregano just before you put the cheese on your pizza
I'm not a fan of anchovies either, and I can't taste them in the sauce. I doubled the recipe, so now I have a mason jar full for whenever I need to it. Whether that be pizza or pasta.
Sig shooter it's a 10. And Thomas Brummel, You can always leave out the anchovies if you REALLY don't like them. They add such a hardiness taste to the sauce, I would keep them in...
Pinch of Baking Soda works wonders when you caramelize onions. They brown at much lower temperature so the don't scorch. Picked it up from Modernist Cuisine.
Ingredients (makes about 3 cups): 3 tbsp olive oil 2 anchovy filets 4 cloves garlic, minced 2 tbsp chopped fresh oregano 1/4 tsp red pepper flakes, or to taste 1/4 tsp dried oregano 1 can (28 oz) whole peeled “San Marzano” tomatoes salt and pepper to taste 1/2 tsp sugar very small pinch baking soda
+Monkey D Luffy Why? He's got the most random accent stresses. It's fucking bizarre to listen to. I wouldn't spend a minute longer on listening to him than I have to.
I am here to thank you for that Grandma's secret. I use it in the pizza sauce and in other dishes and it has changed my life in the kitchen for the better 😊 It for sure neutralizes the acidity in foods
+Ryan Dickerson Too many folks don't understand they are doing themselves a dis-service by avoiding all bacteria, especially all the house hold ones you come in contact with. Especially your kids, they need them to activate their immune system.
Just made this for the first time to use as a dipping sauce with my homemade pepperoni bread... It was incredible and turned out to be a huge hit with the family! Definitely making again soon!
This sauce tasted so much better the day after I made it lol. I used anchovy paste because I couldn't find anchovy fillets anywhere in town. After I followed the recipe, the sauce was ok, I wasn't too impressed but I still used it to make my pizza but i noticed that the next day after I saved the left overs in the fridge, the sauce tasted so much better the following day. So if you don't like the sauce right away after you make it like i did, pop it in the fridge and try it the next day.
LOVE his comment re: immune system! LMAO! Really like the ingredients and ease of this recipe, and that it's been cooked to bloom and meld the sauce ingredients, vs. making a no-cook sauce that probably isn't anywhere near as good. Going to make this sauce and freeze the extra in ice cube trays (will transfer later to plastic bags), so I can have pre-measured sauce for future, last minute pizza making. Will be next to the pre-made pizza dough in my freezer also. Sometimes, ya just gotta have pizza right now! Thanks for all your tutorials and recipes, Chef John! Keep 'em coming!!!! You're the best!
I just bought a pizza oven…watched many “how do’s” on pizza dough…this was first on pizza sauce…think there’s no need to watch any others…can’t wait to try it.
YES! We have this amazing restaurant near my place with the best pizza ever, but I always feel like there's not enough of their delicious sauce! Now I always order extra sauce and you can't have too much of it! Unless you cross into soup territory... that's too much!
Made this last night. Was quite hesitant because of the anchovies; however Chef John hasn't let me down. Result? Amazing sauce! Indeed ir was simple, easy and delicious. Thanks
Yes!!! This looks perfect! I am going to make a pan cooked stuffed Flatbread like you did with the cheese and potatoes but make it in a pizza flavor way and dip it in this sause!!!
We are Spanish and I remember my mother had a garden of spices . She would always cook her beans and foods with fresh oregano. Gosh I miss that flavor. Nothing like fresh herbs. Notice your sauce did not have fresh basil. I expected it. Your sauce looks incredible I had to save recipe. All I use is Cento tomato paste and products. Thx for sharing.
Mr Altarec, I'm english and I always ask for double sauce when ordering pizza. I'd rather have pizza with my sauce than sauce with my pizza, if you catch my drift.
Chef John. Thank you for revealing your old secret recipe....but, Chef John, do you have an older, more secret one????? We may never know what lurks behind the camera..............
red pack is the best sauce i make it for spagetti n sauszge meat balls delicious butter virgen oil pinch of sugar oregano fresh green red peppers onions cilantro fresh garlic basil sazon goya try it you'll like it
I should know better than to watch a Food Wishes video when it posts in my recommendeds. A half an hour later and I'm still watching them. I may be here all night...
This recipe is awesome! I tried it out on homemade pizza and what was left, I used two days later as a base for bolognese with spaghetti. Excellent! I have a Playlist: tested and approved recipes. It has moved there! Thanks! Again!
I've made this 3x and my only recommendation is that you want to use a wider pot so that more water can boil off reducing the sauce down until it is a chunky consistency. Otherwise for smaller (more narrower) pots you will have to simmer for at least 3-4 hours at a minimum. Furthermore, the looser the sauce the harder your pizza will be to slice/serve after letting it rest. Otherwise, awesome sauce. :)
Not only is this the absolute BEST pizza sauce, but the line "... you have an immune system; use it!" Top 10 lines of all time. Chef John you make me look like I actually know how to cook! Thanks
You cant activate your immune system like a superpower. And since the pizza is heated in the oven, all bacteria are dead anyways, making this completly irrelevant.
And I thought I was the only one that knew about the baking soda. Learned it years ago from a guy who worked in an Italian place who told me his mom did that for their tomato based sauces. Kudos!!
"You have an immune system use it..." "If it says San Manzano style, it's not made in Italy but from New Jersey hahahaaaaaaa...XD Chef John just killed me...ROTFL.
Thanks so much, John, it's a GEM you are sharing here to everybody, it's is very appreciated; your pizza sauce looks delicious! I'll trying making it sometimes. Greetings from Minnesota...
I make my own sauce using the ripest red tomatoes, I peel them, chop them, and set aside, I usually use about six medium sized tomatoes. Then in a heated heavy bottomed stainless steel saucepan I add olive oil, to the oil I add finely diced onions one small white onion, I then add fresh and dried oregano and thyme, salt and black pepper, saute until onions are translucent. I then add the diced tomatoes to the pan and proceed to cook for about 5 minutes, I then add two cloves of garlic to the mixture and cook that out a little bit as well. I remove from heat and puree the mix using my hand mixer that I use to puree my soups, I make sure its very smooth. I then add some tomato paste, sugar, salt and pepper, more oregano, garlic powder, and about a tablespoon olive oil and I leave to cook for about an hour over low heat.
I just finished thickening this for a Chicago style pizza. It is pretty good but needed a smidge more sugar. I am no chef but I bet 100 bucks this will taste twice as good tomorrow while I let all the flavors mingle overnight. Can’t wait to try the whole ensemble together.
@@Seronu quite delicious. Definitely was helped by letting it sit overnight. I made a double batch and used it for Chef Johns Chicago pizza recipe. The pizza was almost as good as a place in LA called Masa where we get our deep dish pizza. Masa uses a little bit more cornmeal in their crusts which I will attempt next time.
I think reducing the sauce to remove water content will help keep the pizza from getting soggy. sorta why they only put sun dried tomatoes as a topping and not raw tomatoes.
J. Ascension you’ve never had raw tomatoes as a topping(well...they cook in the oven a bit). It’s wonderful! Of course you’re going to want a crisp fresh tomato not an older more soggy one
"You have an immune system, use it!!" LMAO The purpose of the baking soda is to reduce the acid in the tomatoes. Use it sparingly, *very* sparingly. Just a little bit on the tip of a knife, type sparingly, as it also reduces the flavor of the tomatoes significantly.
I figured it out too, I usually add some baking soda to any tomato sauce when it's a little too sour (especially when I use fresh tomatoes). It's common sense - use alkaline to neutralize acid. It is a good feeling to hear this tip told by Chef John though! Everything he says sounds good.
This is hands down the best pizza sauce recipe. Made this together with the Wolfgang Puck pizza dough. Needless to say, Chef John recipes are gold, and will never fail!
![[4K] Watch SpaceX Catch A Starship Rocket From Space!!! #IFT5](http://i.ytimg.com/vi/pIKI7y3DTXk/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/234536/How-to-Make-Homemade-Pizza-Sauce/
dude there is something called mixer... even india has it invented 5 deccades ago. Use mixer for puting tomato into mash tomato rather than bare hands... one thing is dough another thing is sauce dude. Disgusting and non professional. Not gonna watch this puny channel
@@999apophis666 relax lefty
999... I'd rip your post, but that would be childish and remind me of my hot-headed child who has life figured out. Recommend moving out of your parents basement, stop blaming "This poor economy" on your failure to possess quality, employable soft skills. If you need help, please contact me as I am retired Navy and have a deep background and turn "adults" into dependable people.
You rock... thank you... been making pizza for a lot of disabled folks with this sauce recipe. They express deep gratitude for eat such fine food.
@@999apophis666 cooking with bare hands adds can make you feel the food and ingredients. what is the problem with washed clean hands? besides gloves are plastic and they cause cancer when touch food FYI.
"My grandma did it, so I do it." This philosophy basically ends all arguments in the kitchen.
Reminds me of a story I once read. Found it on the internet:
One day after school a young girl noticed that her mom was cutting off the ends of a pot roast before putting it in the oven to cook for dinner. She had seen her mom do this many times before but had never asked her why. So this time she asked and her mom replied, "I don't know why I cut the ends off, but it’s what my mom always did. Why don't you ask your Grandma?"
So the young girl called her grandmother on the phone and said, "Grandma why do you cut the ends off the pot roast before cooking it?" Her grandmother replied, "I don't know. That's just the way my mom always cooked it. Why don't you ask her?"
Undeterred, the girl called her great grandmother, who was living in a nursing home and asked her the same question. "Why did you cut the ends off the pot roast before cooking it?
And her great grandmother replied, “I cut off the ends of the pot roast because that's what my mother did.” , "When her mom was first married the pan she had was small/ She cut the ends off because the roast was always bigger than the pan& the ends had to be cut off to make it fit.”
Birdy boy Great story. Thanks.
@VideoAudioDisco09 yea you aren’t wrong but a lot of grandma cooking tricks are gems that shouldn’t be thrown away like that godforsaken lead makeup
Grandma's food used to taste heavenly. The cooking process used to go on for hours on low heat. Mom was not a better cook than her.
In today's era food doesn't taste that good. We have lost the cooking skills. Everything is coming readymade and we are becoming lazy. The companies are benefitting the most and providing shitty ingredients at high price.
I bet that the homemade pizza sauce is much better taste and damn cheaper than readymade sauce from stores.
If you clean/sanitize your hands before cooking, there is no hyegine issue and the food tastes much better.
In fact without hand going in, the end product tastes bland.
lmaooooo
Made this yesterday. Two notes:
1) Use only 1/2 measure or less of the fresh oregano. Fresh oregano is so floral it makes the sauce taste of soap. You can use twice the dry oregano to make up for the lack of fresh. Frankly a little fresh basil coupled with dried oregano is a nicer combination.
2) If using actual San Marzano tomatoes from a can, omit the sugar. The sauce will be too cloying and sickly sweet. If using fresh tomatoes, a little bit of sugar will be fine, but for the most part cooking tomato sauce for 20-30 minutes will concentrate the natural sugars. No need to add more.
This the type of comments I look for when watching recipe videos because everyone who says they made it acts like it’s flawless but once I make it it has a few flaws and catching those flaws prior to making it is good such as your comment which helps
Boom. I made it tonight and prior to reading this comment I omitted the sugar and fresh oregano entirely, doubled the dry oregano, and added fresh basil. Simmered it for about 40 minutes. Best pizza sauce I’ve ever made. Also made pizza dough with Caputo pizza flour for the first time and the difference compared to all purpose flour was way more noticeable than I thought. Next stop, pizza oven.
how long did it take to make?
5-10 min prep (10 when I get my 5 yo daughter to help), 40 min simmer.
@@Schoolfunds1 ty bro I had to write for an essay
"You have an immune system, use it." Best quote ever
I don't know, science says they dont work anymore.
Or take a drink for added assurance.
Agreed
@@citizenGmanIt is your immune system that kills you when exposed to relatively new viruses or bacteria. You can't compare that to exposure to common bacteria on washed hands. That's why we vaccinate. Vaccines are simulated infection. So, when your system sees the real thing it doesn't overreact with a cytokine storm and kill your ass. 😂
This is the best homemade pizza sauce, hands down! It’s been my go-to sauce for 3 years now. Chef John, you changed my life forever.
Hey John, I just wanted to thank you for all your recipes over the years. I still use this pizza sauce when I make pizza. It’s a fantastic recipe and I recommend it whenever I can.
"You have an inmune system, use it" HA !
tt is so funny!!!
seijasb
Best line I ever heard!
He alwys funny...:D
does that mean he doesnt wash his hand....?
Jean Marc Dane washing your hands brings out the bacteria from your pores
"You have an immune system, use it!" - One of the best cooking tips I ever heard! :D
+Marco Dias People can DIE from eating fish if they are allergic to them. That's the problem!!! Your immune system OVER-reacts to the fish and you CAN die if you eat it WITHOUT knowing that you are doing so. Your comment is extremely careless AND ignorant. What happens if the person that YOU are feeding this to all of a sudden has to be taken to the ER because they are swelling all up, can't breath, etc., and ends up DYING?!!? Not trying to be mean, here. But, man, think about what YOU just said. People DIE from this kind of thing.
David8024667 I'm allergic to shrimp myself. I just made a joke on what he said about using the hands to crush the tomatoes. Nothing related to allergies. Chill out.
Marco Dias Then, YOU, of all people, should *not* say what you said. And, I wasn't all worked up, actually. I was just pointing out the obvious. People should NOT make light of something that can kill. And, everyone *should* know what they are eating *before* they eat it (just in case they DO have an allergy to it). Don't want anyone dying!!! That's all I was trying to say. No hard feelings. Just wanted to get my point across. Food allergies can kill.
+David8024667 Cooking with your hands will NOT kill people. You've obviously never worked in a kitchen.
Lunchbox7187 Who said that it WOULD kill someone?!!? I never once said that "working with your hands WOULD kill people." Please SHOW me *where* I said this (what YOU said I said). WOW!!! LMBO
Tonight was my first time making pizza so I tried out your sauce because it was the simplest and had good reviews. It was delish. I did not use the tomatoes you recommended because we don't have it here in Kenya also I didn't find anchovies nearby but I followed all the other steps....👌🏾👌🏾👌🏾👌🏾 Thank you chef!
If you have or able to find good quality fish sauce (found in chinese/vietnamese/etc stores) that is a good substitute for real anchovies. Fish sauce is actually anchovy extract.
Nigerian here. I couldn't find that tomato in nigeria too.
@@bibaolaitan5189 you should look on Amazon to see how much it would cost you to purchase them and have it sent there. They are on amazon, but I'm in Puerto Rico so I don't know if the sellers ship to your location. Good luck!
@@GrimAhren thank you.
They do have depends where you at. Buying mine from yaya centre and old Nakumat. All big supermarket have.
The part you said “don’t freak out, you got immune system, use it!” 🤣 Omg I laughed out loud for a few minutes! 😆 You’re a funny talented chef, chef John!
In this day & age, it’s definitely a needed comment!
😅😅😅
"You have an immune system! Use it!"
Me in 2021: What's that?
Neutral, like a Swiss pizzeria XD GENIUS
His one liners are the best!
Chef John, every time I need a recipe for something you've already made a video about it. You're the best.
"so does it work? who knows, who cares" LOL your onliners are epic!
Onliners are epic indeed!
I wish I had online
Did you unironically use the word epic?
One liner ?
"don't get me wrong I love New Jersey, I think they should actually make it like a real state"💀😂
🤣🤣🤣🤣.... I thought the exact same thing
New Jersey is the only state in the country that you have to pay to get out of!!@!!
I read this when he said it
😂😂😂😂
Roasted a whole state 😂
2:06: "You have an immune system. Use it!"
- Best cooking tip I've ever heard 😂
surprised I dont see anyone else commenting this
I used to make pizza from scratch at an italian market. I was taught by a bunch of old italian and sicilian ladies. they were very adamant about oregano being a spice that is best used immediately before cooking. I suppose if you are making this sauce to use immediately it should be fine, but I like to make my pizza sauce for the next day or to use a few times over the next couple days. so my advice, if you dont want your pizza sauce to get bitter from the oregano sitting in it, add oregano just before you put the cheese on your pizza
This is the first time I've seen his vids. This recipe is a joke. It's no secret, him and his grandma cut corners.
I never though of that and its true ima do it
@@rich8381 😂
@@rich8381 Ah. Instant expert alert.
@@TheDajoca ya, get out your note pad, you might learn something.
I made this for our pizza yesterday, dear God this was good!!!!
Scale from 1 to 10 ?
Dylan Thomas how was the anchovies not a fan so I'm doubtful but I'm curious how good the sauce was
I'm not a fan of anchovies either, and I can't taste them in the sauce. I doubled the recipe, so now I have a mason jar full for whenever I need to it. Whether that be pizza or pasta.
That's good to hear, I'm feeling adventurous so I'm gonna go for it, I hope it comes out good
Sig shooter it's a 10. And Thomas Brummel, You can always leave out the anchovies if you REALLY don't like them. They add such a hardiness taste to the sauce, I would keep them in...
Pinch of Baking Soda works wonders when you caramelize onions. They brown at much lower temperature so the don't scorch. Picked it up from Modernist Cuisine.
Yanik Kunitsin thanks ! I’ll try it next time ! I love making caramelized onion but always takes a white .
Whats modernist cousine?
@@xaviercruz4763 a book and Kind of a way of cooking
Great tip - cant wait to try it!
Excellent idea, thank you!
Ingredients (makes about 3 cups):
3 tbsp olive oil
2 anchovy filets
4 cloves garlic, minced
2 tbsp chopped fresh oregano
1/4 tsp red pepper flakes, or to taste
1/4 tsp dried oregano
1 can (28 oz) whole peeled “San Marzano” tomatoes
salt and pepper to taste
1/2 tsp sugar
very small pinch baking soda
2:15 you have an immune system, so use it.......the most underrated comment ive ever heard.
Haha try saying that nowadays
I laugh so hard
@@qb8628 Now more than ever if truth be told
I watch this guy for his voice.
I didn't know Luffy likes Chef John!
Monkey D Luffy I need you to eat that colossal titan !!!
+Monkey D Luffy Why? He's got the most random accent stresses. It's fucking bizarre to listen to. I wouldn't spend a minute longer on listening to him than I have to.
+Eren Jaeger you weak piece of shit
+mandokir Good riddance butt
as a new yorker i seriously laughed harder than I should at the new Jersey joke
I am here to thank you for that Grandma's secret. I use it in the pizza sauce and in other dishes and it has changed my life in the kitchen for the better 😊
It for sure neutralizes the acidity in foods
Thank u 4 yr simplicity of recipe. This is the essence of true cooking. KISS!
Chef, I love you man. Thanks for all the recipes and your passion
"I'm neutral, so like a Swiss Pizzaria"...ohhh Chef John, you are a delight.
I love how you have to scroll past tons of comments that have nothing to do with the recipe. Cool video. I'll be trying this
"You have an immune system. Use it." Lol
So true though not to mention it's being cooked. All bacteria I'm sure got killed .
Hhhhhh
r0first I did not get it, but I come down here and seee your comment .....
I now figured it out
*facepalm* like HOW???
+Ryan Dickerson Too many folks don't understand they are doing themselves a dis-service by avoiding all bacteria, especially all the house hold ones you come in contact with. Especially your kids, they need them to activate their immune system.
+Max Tequila Not to mention the acid in the tomato. We're good to go ;)
This looks absolutely amazing!! Thank you chef for the video and I went to food wishes and already got the ingredients. Can't wait to make it 👍🏻👍🏻👍🏻
I made this recipe last night and I used your Pizza Sauce recipe for the marinara sauce. It was fantastic! Thanks!
"You have an immune system, use it"... Can't have enough of your expressions looool
The very best pizza sauce I have ever made! Thank you Chef John💕
I love anchovies so much. I never thought I would but living in Spain having them easily accessible fresh is seriously amazing.
This has been my go-to recipe for a long time, its just the best
My grandma did it, so I do it! Man I feel U on that one! 👌🏿
I tried this recipe today, oh my god. I swear to you this is the best sauce ever, came out perfect. Thank you so much! 🙂
Did you use all the sauce? Can i save some & how?
Just made this for the first time to use as a dipping sauce with my homemade pepperoni bread... It was incredible and turned out to be a huge hit with the family! Definitely making again soon!
Well ... we're waiting ... Where is the recipe for your homemade pepperoni bread? ✌
"You have an immune system: use it!" Appropriate words for today.
Unnamed Player yess😂😂
😁😂
Unfortunately, I was drinking some lemonade right when he said that. Almost spit it out everywhere!!! Hilarious line!
Coronavirus was fake and is fake!
@@obviouslytwo4u I hope your just joking lol😄
Thank you. For some reason I'm always directed to your videos but I'm always impressed with what you share with us so thank you.
I made it today and it turned out great the best pizza sauce recipe ever
This sauce tasted so much better the day after I made it lol.
I used anchovy paste because I couldn't find anchovy fillets anywhere in town. After I followed the recipe, the sauce was ok, I wasn't too impressed but I still used it to make my pizza but i noticed that the next day after I saved the left overs in the fridge, the sauce tasted so much better the following day. So if you don't like the sauce right away after you make it like i did, pop it in the fridge and try it the next day.
Yes! YES! Tried this out tonight with a wood burning oven. So tasty. Thank you, Chef!
This sauce was phenomenal and I even made it with cherry tomatoes! Thanks for sharing!!
Our household is amazed with your family sauce! I scrolled past a lot of videos to find your but worth it! Thanks for sharing..
Chef,I just tried this pizza sauce. Absolutely the best pizza I’ve eaten. Thankyou from lockdown UK.
Did you use canned San Marzanos or fresh ones?
"Me? I'm neutral. Like a *Swiss* pizzeria"
That 1940s reference was simply beautiful.
LOVE his comment re: immune system! LMAO! Really like the ingredients and ease of this recipe, and that it's been cooked to bloom and meld the sauce ingredients, vs. making a no-cook sauce that probably isn't anywhere near as good. Going to make this sauce and freeze the extra in ice cube trays (will transfer later to plastic bags), so I can have pre-measured sauce for future, last minute pizza making. Will be next to the pre-made pizza dough in my freezer also. Sometimes, ya just gotta have pizza right now! Thanks for all your tutorials and recipes, Chef John! Keep 'em coming!!!! You're the best!
Thank you so much for sharing this!!! I made it and who couldn’t love it, superb recipe 10/10 keeper
Finally, a real pizza sauce recipe! Can't wait to try that baking soda tip! Thank you!
We just made this sauce (with a little extra red pepper flakes and WOW so much flavor. It was worth buying anchovies for.
"And while I like New Jersey, I think they should make it a 'real' state." I love the zingers, and recipes too!
This was delicious! Entire family loved and it tastes like restaurant style pizza! Easy to make too! Thank you!!! 💖
Is it me Or he really sounds like a cartoon background voice narrator......
He sounds like penn jillette to me
He sounds like Jeff Garlin
@@tbonestallone79 Oh yeah he kinda does! Haha
I just bought a pizza oven…watched many “how do’s” on pizza dough…this was first on pizza sauce…think there’s no need to watch any others…can’t wait to try it.
who cares my grandmother did it,, i love it!!!!,, exactly why i watch you, and thank you.
He is funny,I like him
"Pizza gets ruined if they too much sauce on them". Well, thats the one time I disagree with Chef. I love the sauce! the more the better.
Food is totally pallet subjection and individual preference..
hwoods01 the reason he says that is because too much sauce onto raw dough, makes the dough watery and it doesn't cook properly
.. the only way sauce would ruin a pizza is if the dough is too thin, imo.
YES! We have this amazing restaurant near my place with the best pizza ever, but I always feel like there's not enough of their delicious sauce! Now I always order extra sauce and you can't have too much of it! Unless you cross into soup territory... that's too much!
MORE SAUCE=MORE GOOD!!!
"You have an immune system, use it"........i want that on a t-shirt lol :))
Made this last night. Was quite hesitant because of the anchovies; however Chef John hasn't let me down. Result? Amazing sauce! Indeed ir was simple, easy and delicious. Thanks
I am from New Jersey, this cracks me up. Can't wait to try this.
I am going to try this cuz I just got a new outdoor pizza oven and I don’t wanna have to fire you so I am sure I will love it!
Thank you for the vid.
"Relax. You have an immune system. Use it." Savage. 😂
RUclips is creeping me out. I just bought a can of San Marzano Tomatoes today, and this pops up in my recommendations.
Beautiful! I don't have fresh oregano, is it ok if i use Rosemary?
Yes!!! This looks perfect! I am going to make a pan cooked stuffed Flatbread like you did with the cheese and potatoes but make it in a pizza flavor way and dip it in this sause!!!
We are Spanish and I remember my mother had a garden of spices . She would always cook her beans and foods with fresh oregano. Gosh I miss that flavor. Nothing like fresh herbs. Notice your sauce did not have fresh basil. I expected it. Your sauce looks incredible I had to save recipe. All I use is Cento tomato paste and products. Thx for sharing.
You have an "immune system, use it"... 8 years on Chef John is still A LEGEND :)
Never enough pizza sauce!!!! ;-)
+sunshine.janice walker Always too much pizza sauce you american xD
+sunshine.janice walker - I'm with you there, Miss Walker!
altarec to each it's own.
Mr Altarec, I'm english and I always ask for double sauce when ordering pizza. I'd rather have pizza with my sauce than sauce with my pizza, if you catch my drift.
I keep a little sauce on the side to dip my pizza into as I eat it. I love a lot of sauce.
Chef John. Thank you for revealing your old secret recipe....but, Chef John, do you have an older, more secret one????? We may never know what lurks behind the camera..............
red pack is the best sauce i make it for spagetti n sauszge meat balls delicious butter virgen oil pinch of sugar oregano fresh green red peppers onions cilantro fresh garlic basil sazon goya try it you'll like it
you can add some red wine to the sauce while is simmering, and it gives the sauce a sweet & delicious flavour
Ruby Slippers zz $.
Chef sunil kumarc
I should know better than to watch a Food Wishes video when it posts in my recommendeds. A half an hour later and I'm still watching them. I may be here all night...
by far the best sauce !! made this many of times and always had 👍👍 from my guests🎉
Juices in a tomato are acidic. Baking soda is a base. Scientifically it would neutralize the acidity
@Moe Howard baking soda is quite a strong alkaline compound, even couple pinches of them have a rather surprising effect.
@Moe Howard what's worked?
I made this and it was amazing 🙌
I knew I had to subscribe when he said "you have an immune system, use it! "
ralexlu lol you’ll love Chef John !
Wish I could like this video more than once. I love it! 👍🏽
This recipe is awesome! I tried it out on homemade pizza and what was left, I used two days later as a base for bolognese with spaghetti. Excellent! I have a Playlist: tested and approved recipes. It has moved there! Thanks! Again!
I've made this 3x and my only recommendation is that you want to use a wider pot so that more water can boil off reducing the sauce down until it is a chunky consistency. Otherwise for smaller (more narrower) pots you will have to simmer for at least 3-4 hours at a minimum. Furthermore, the looser the sauce the harder your pizza will be to slice/serve after letting it rest. Otherwise, awesome sauce. :)
Not only is this the absolute BEST pizza sauce, but the line "... you have an immune system; use it!" Top 10 lines of all time. Chef John you make me look like I actually know how to cook! Thanks
“ you have an immune system, use it”. More relavent today than ever.
You cant activate your immune system like a superpower. And since the pizza is heated in the oven, all bacteria are dead anyways, making this completly irrelevant.
That looks good I'm gonna try it.
Grandmas are the best I miss mine
And I thought I was the only one that knew about the baking soda. Learned it years ago from a guy who worked in an Italian place who told me his mom did that for their tomato based sauces. Kudos!!
"You have an immune system use it..." "If it says San Manzano style, it's not made in Italy but from New Jersey hahahaaaaaaa...XD Chef John just killed me...ROTFL.
"You have an immune system-- Use it!!"
Oh Chef John, if only you knew... If only we all knew...
"You have an immune system, use it!" Such a great comment!
Thank you so much! Delicious recipe we're your #1fans
Thanks so much, John, it's a GEM you are sharing here to everybody, it's is very appreciated; your pizza sauce looks delicious! I'll trying making it sometimes. Greetings from Minnesota...
"So people that are allergic to fish cannot identify that i fed them with two of them!"
your profile pic is perfect for this comment
max baker ;)
+Δημήτρης Sauces are full of ingredients. Most sauces contain fish paste. If you have an allergy the onus is on YOU to let the cooks know.
Taylor Craig And once you let em know you're fucked because that's how they make their pizza sauce, so no pizza for you.
Please let the waiter know you have a vag when ordering food.
"You have an immune system, USE IT!" LOL
I left the anchovies out and this was still excellent.
Put them in next time. Such a good flavor!
@@danemmerich6775 but Jesus are the salty
Id hope the production team would keep consistency in the vocals Chef's voice has a magical ability to change decades
9 years ago and still the best
Used this today, it was damn tasty, don't think my pizza needed cheese.
I make my own sauce using the ripest red tomatoes, I peel them, chop them, and set aside, I usually use about six medium sized tomatoes.
Then in a heated heavy bottomed stainless steel saucepan I add olive oil, to the oil I add finely diced onions one small white onion, I then add fresh and dried oregano and thyme, salt and black pepper, saute until onions are translucent. I then add the diced tomatoes to the pan and proceed to cook for about 5 minutes, I then add two cloves of garlic to the mixture and cook that out a little bit as well.
I remove from heat and puree the mix using my hand mixer that I use to puree my soups, I make sure its very smooth.
I then add some tomato paste, sugar, salt and pepper, more oregano, garlic powder, and about a tablespoon olive oil and I leave to cook for about an hour over low heat.
I think i saw a cockroach swimming in olive oil at 00.38. Enjoy your pizza sauce Chef John.
Video is being fact checked today
*We have an immune system use it*
Beautiful sauce though 😍
I just finished thickening this for a Chicago style pizza. It is pretty good but needed a smidge more sugar. I am no chef but I bet 100 bucks this will taste twice as good tomorrow while I let all the flavors mingle overnight. Can’t wait to try the whole ensemble together.
How was it?
@@Seronu quite delicious. Definitely was helped by letting it sit overnight. I made a double batch and used it for Chef Johns Chicago pizza recipe. The pizza was almost as good as a place in LA called Masa where we get our deep dish pizza. Masa uses a little bit more cornmeal in their crusts which I will attempt next time.
I think reducing the sauce to remove water content will help keep the pizza from getting soggy. sorta why they only put sun dried tomatoes as a topping and not raw tomatoes.
J. Ascension you’ve never had raw tomatoes as a topping(well...they cook in the oven a bit). It’s wonderful! Of course you’re going to want a crisp fresh tomato not an older more soggy one
J. Ascension I agreed !
“And don’t get me wrong I love New Jersey. I think they should actually make it like a real state” 😂
"You have an immune system, use it!!" LMAO
The purpose of the baking soda is to reduce the acid in the tomatoes. Use it sparingly, *very* sparingly. Just a little bit on the tip of a knife, type sparingly, as it also reduces the flavor of the tomatoes significantly.
I figured it out too, I usually add some baking soda to any tomato sauce when it's a little too sour (especially when I use fresh tomatoes). It's common sense - use alkaline to neutralize acid. It is a good feeling to hear this tip told by Chef John though! Everything he says sounds good.
Andy M k thanks !
This is hands down the best pizza sauce recipe. Made this together with the Wolfgang Puck pizza dough. Needless to say, Chef John recipes are gold, and will never fail!