I wonder what shows you watch because very, very few of the many I watch have studio kitchens. And they do their own videography and production. Kenji primarily produces his show like a reality show with little editing, just only for when something needs to cook awhile.
Possibly the best fresh sauce I have ever made. Even my wife, who prefers “saucy” pasta sauce said it was awesome! Our garden is cranking out cherry tomatoes and basil at the moment, so a great way to use them!
I'm straight astounded no one has commented on that lone piece of garlic that could be seen when the camera was angled into the pot. I couldn't stop watching it, hoping it would reach it's brethren, and at the end when Kenji plated the whole thing I swear, it got left behind. RIP Mr. Garlic
this video features Kenji's first Seafair experience. That jet flyby noise was almost certainly the Blue Angels during their practice a week or so ago.
I was just going to comment. The Blue Angels fly over. After two years without Seafair and the Blue Angels it was cool to have that familiar, unsettling and loud experience, again.
Oh cool, I just found this channel. I was born and raised in Seattle. Used to live on East Queen Anne with a view of Lake Union and they would always fly over. I now live in Ocean Shores.
Kenji, you make the cooking tutorials that beginners need: POV, no rush, all steps shown, some explanations added why some do differently or why you made a decision. I made this dish since I have fresh tomatoes and it was amazing, but be vary others this is an acquired taste thing - my wife was not amazed, just like she was not with my spaghetti de olio. This is a spaghetti dish and not a sauce dish so emphasis on good pasta.
i agree, but even as somebody who has cooked since i was a toddler, i love these videos because i am a home cook and i want to see how other people do things! it's so interesting! everyone has their own versions of recipes.
8:44 One of my most cherished memories is teaching my best friend how to make my family's lasagna. She did not know much of anything about cooking, so I told her to watch carefully as I showed her an old Sicilian technique for checking if pasta was done. I threw it at the wall and it stuck, and after a couple awestruck seconds, she started crying with laughter :')
The tomatoes and dogs info reminded me of a friends dog who would wait until his tomatoes were ripe on the vine to steal them unbeknownst to him. Turns out the pup was even smarter than we thought.
Paint scrapers are pretty commonly used when making smash burgers. They're great for keeping the beef crust on the patty and not tearing off into the pan when flipping.
He justified my recent decision to add plastic putty knives to my kitchen drawer. Fantastic for scraping and flipping things in my carbon steel and cast iron pans. Also great for transferring and cleaning cutting boards between ingredients.
Made this with three types of tomatoes and basil from my own garden. CAME OUT FANTASTIC!! It’s the first time I’ve managed homemade sauce like that. Your videos are so helpful and inspirational.
Cooks illustrated did a 10 min fresh tomato sauce like 20 years ago and it’s been part of my rotation ever since. I tend to score the romas and blanch them in the pasta water to get the skins off, cut them in rough quarters, and then pastry dough cutter smash it after a few mins of cooking
Wow, love the idea to add the tomato leaves! Will be grabbing a few from the garden and trying this out! I legitimately love how many "additional noises" there were in this episode. Cooking shows on RUclips are often too "prim and proper", making them almost unreal. You are the realest chef on RUclips, always, and I appreciate that.
Made this for lunch today and it was phenomenal. Thickened up nicely and coated the spaghetti without making it too greasy. Well done and simple to make
Made it tonight. It was so tasty, fresh, and filling. Perfect sunmer vegetarian pasta dish. I even made it in less than 30 minutes... Which is probably the most impressive part of the recipe. Thanks Kenji!
I love the minimal water used to cook the pasta, grating the romas and tossing the skin, and tossing the tomato and basil stems in. Great lessons, thanks. Doggy's cool too - woof!
I made this with San marzano style tomatoes. I added mushrooms and shallots since it felt a bit too plain. It's relatively watery in the end, but the flavour is good
Whenever is use fresh tomatoes i like to do it really rustic, chopping thr tomatoes into uneven pieces, leaving the skin on and just cooking it down so good and i really like the skin in it looks so nice and tastes good too
My highly subjective garlic experience agrees with Kenji; in raw or lightly cooked applications, I can totally taste it if the germ is green and still in there. For pesto, aioli, etc I almost always remove the center even if it's not green tbh, mainly out of habit. Larger cloves of garlic also tend to have a woody sort of flavor in the germ that I'm not a fan of. When garlic is getting cooked for a while I've never noticed any discernable difference at all and I think it's probably a waste of time. But I'm also just some dude on the internet so do what makes you happy in life :)
This is a KILLER way to use up a few containers of grape tomatoes if they're nearing expiry. We make this probably once a week or two in my house. Quick and easy lunch that takes no longer than it takes for the pasta to cook.
Kenji, thank you for sharing! I made this several times over the spring and summer with fresh tomatoes. So many amazing techniques in this recipe, the flavor is incredible and addicting. I never would have thought to use the tomato leaves and stem, love it! We are buying your book for Christmas, wish we could meet you for a book singing but are too far away. Happy holidays!
I saw a similar dish that work with lemon instead of tomatoes, I tried that and it is incredible, the starch water and lemon juice turns into creamy sauce, and the sour taste of lemon acid goes away as you simmer it.
Despite working as a cook myself and having worked in a good amount of different restaurants I have never heard or even seen anybody use tomato leaves in cooking. You truly learn something new every day. Cheers Kenji
Building upon tomato 'toxicity'; The fruit has the lowest tomatine levels, while the leaves and stems have higher levels. Stems can be used as a food flavoring or garnish. As long as you're not using half a kilo of the stuff you should be safe. That will depend on your weight.
Looks delicious, thanks for the quick lunch recipe! IIRC a significant portion (if not most of) the pectin content in a tomato is in its skin, but I suppose for a quick sauce like this it's not worth wasting time extracting it.
i can say for sure that the older the garlic is, the "spicier" that shoot in the middle gets, so i take it out if the garlic has been sitting on the counter a while or if the shoot is bursting out the top, and in anything where i use the garlic raw, like calabrese. if i'm cooking it and the shoot isn't bursting out the top, i don't waste my time removing it.
Kenji, I thought the point of extra virgin olive oil was that it was better in general, if you didn't cook it. So I was wondering if you could enlighten me about why you made the sauce with extra virgin and not olive oil. Or if it's just coincidence. Thanks very much!
@@JKenjiLopezAlt i think they assume, based on their perception of your previous comments, that you only use non-extra virgin olive oil when heat is applied. They appear to be asking why use evoo here instead of non-evoo.
@@JKenjiLopezAlt I looked it up and what I believe in was a myth: that extra virgin olive oil shouldn't be used for cooking, just for salads, topping, etc. Turns out that they're the same in terms of smoking point and just that extra virgin hasn't been heated previously so it has more flavor and nutrients. At least that was my newfound understanding. Lemme know if I'm wrong. Love the videos Kenji. RUclips has been my culinary school and I learn the most from you. There are so many nuggets of cookery wisdom in each of your videos which most people never address. So thank you very much!
Another way to add flavour to this recipe is to use basil stems in the initial stage of the sauce. Also, tearing the basil leaves rather than chopping them will enhance their aroma. Well done Kenji.
I hade a sheet of presh pasta that I wanted to eat, but didn't want to cook a sauce that would took to long to make; this sauce really surprised me, it's gets so creamy, but also has a nice texture. Oh, and nothing beats how this all took me about 25 minutes to make (yeah, I'm a but slow, lol). Anyways, thanks a lot for the recipe, I loved it!!
Funny, I actually made this for my boyfriend and myself tonight referencing one of your earlier videos for the dish. I have made it many, many times since I first watched that! I enjoyed eating while watching. Thanks!
Pasta with Black Prince heirlooms and dry farmed Early Girls, made this way, had me licking my plate. This is my favorite time of year in NorCal. Peak tomato-hood for a few weeks.
Hello Kenji, my pasta (often spaghetti) always seems to stick to eachother when I boil it. Is there any simple trick to this? Like do I need more water the more pasta there is or do I need to drop the pasta in before or after the water starts boiling etc?
Great video but at the end I thought the baby crying was my own and i ran up to see him and woke him up from his nap as he was sound asleep haha! But now we have time to hang out until Mom gets home and make fresh tomato pasta for dinner.
Hi kenji. I'm from a country where we don't have Roma tomatoes and our cherry tomatoes arent the same. Our tomatoes are mixed and only get green, yellow, or light red. How can I tell what's a good tomato to use to make pasta? Is trial and error really the only way?
Kenji, do you leave your parm out at room temp when finishing a pasta sauce? Every time I finish a sauce with parm, the cheese clumps together. I'm typically pulling the parm out of the fridge before adding, would that be the issue? Too cold?
Kenji, if I remember right, you recently said that the best Chicago-Style pizza in the world is in Seattle. I'm visiting Seattle soon and can't find the quote again. What restaurant was it? I would love to stop in and try it.
Would it be a pro move to add an apricot to such a sauce?, for a little sweetness/fruitiness, and added pectin? (especially if the tomato's aren't the jammiest?)
This was my first time making any sort of home made tomato sauce from scratch and it was excellent. The only thing that confused me was the amount of seeds. I felt like I was constantly crunching on them throughout the meal. It didn’t bother me too much…I’m more so curious if that’s normal for this style of a homemade sauce or if I did something wrong?
I would've expected the solanine content to make them a no-no, but I looked it up and apparently it's mild enough to be OK in reasonable quantities like this.
@@joelhollingsworth2374 That's wonderful to know. The smell of tomato leaves is one of my favorite smells, and I can only imagine what it would add to a tomato sauce.
Kenji, if you read this, just know your pov cooking videos really help me and im very grateful for them. Thank you.
Oro?
Me: "oh, that much pasta would be enough to eat for myself "
Kenji: "i will call my family for lunch"
You could eat 300g of pasta?
@@mememan5466 easily
@@Steinchen43 how? I have 120g at most
@@mememan5466should and could are 2 different things
@@steliosmaris I don't know how you could
Thanks for letting us into your kitchen.
It's really just such a treat to watch you go.
you had the perfect opportunity to say "That's my to-motto" and you squandered it
Eh. Tomato to-motto.
Thought the same thing
Chef John would've!
@@hgfvbnht Chef John is the Mr Rogers of food RUclipsrs, I will defend him to the death.
@@hgfvbnht you are after all the total matador of your tomato motto matters
I love how all these RUclips chefs have huge fancy kitchen studios and Kenji's just at home and if someone is vacuuming upstairs then so be it.
I wonder what shows you watch because very, very few of the many I watch have studio kitchens. And they do their own videography and production. Kenji primarily produces his show like a reality show with little editing, just only for when something needs to cook awhile.
Me too. I find it more relatable for sure lol
And he's using a drywall knife as a bench scraper 😂
@@juliangallo8699 I love that!! And I also love the no shoes :)
And the sous chef - his dog who apparently got discouraged and asked to be let out the door when nothing fell in the floor…😂
Possibly the best fresh sauce I have ever made. Even my wife, who prefers “saucy” pasta sauce said it was awesome! Our garden is cranking out cherry tomatoes and basil at the moment, so a great way to use them!
That's awesome !
4:00 the box grater trick just blew my mind, makes perfect sense, i’m about to test this with a new sauce tonight. Thanks my dude you’re the best.
I'm straight astounded no one has commented on that lone piece of garlic that could be seen when the camera was angled into the pot. I couldn't stop watching it, hoping it would reach it's brethren, and at the end when Kenji plated the whole thing I swear, it got left behind. RIP Mr. Garlic
#Justice4MrGarlic
Kenji spots it at 7:20 and knocks it back into the pool with the rest of the gang. All good.
🫡 here’s to you #mrgarlic
@@NimN0msdoes he have a go fun me?
this video features Kenji's first Seafair experience. That jet flyby noise was almost certainly the Blue Angels during their practice a week or so ago.
I was just going to comment. The Blue Angels fly over. After two years without Seafair and the Blue Angels it was cool to have that familiar, unsettling and loud experience, again.
We were at the museum where the Blue Angels took off!!
Is that another name for Pyroflatulence?
Meanwhile I'm watching this video after getting home from the airshow
Oh cool, I just found this channel. I was born and raised in Seattle. Used to live on East Queen Anne with a view of Lake Union and they would always fly over. I now live in Ocean Shores.
Kenji, you make the cooking tutorials that beginners need: POV, no rush, all steps shown, some explanations added why some do differently or why you made a decision. I made this dish since I have fresh tomatoes and it was amazing, but be vary others this is an acquired taste thing - my wife was not amazed, just like she was not with my spaghetti de olio. This is a spaghetti dish and not a sauce dish so emphasis on good pasta.
i agree, but even as somebody who has cooked since i was a toddler, i love these videos because i am a home cook and i want to see how other people do things! it's so interesting! everyone has their own versions of recipes.
The grating is brilliant! I am allergic to canned tomato and I miss making spaghetti! Thank you so much for making it easy!
This is the content I want. Not some manicured recipe, but getting creative, in real time, to put something amazing together with what you have.
8:44 One of my most cherished memories is teaching my best friend how to make my family's lasagna. She did not know much of anything about cooking, so I told her to watch carefully as I showed her an old Sicilian technique for checking if pasta was done. I threw it at the wall and it stuck, and after a couple awestruck seconds, she started crying with laughter :')
yes we all saw the movie
@@sahej6939 I haven't, but maybe my dad has. He told me that joke lol
You using the box grater to get just the tomato pulp and not the skin was the best tip I've seen in a long time. Will use this often. Thank you!!
Dude, grating the tomatoes that way is super clever. Just tried it and the result was great.
Excellent recipe!
This is one of my favorites! Simple. Elegant. Vegetarian. Technique. I learn so much from your content. Thanks!!
Always delicious recipes, but my favorite thing about your channel is the authenticity of your cooking space. You keep it real.
The tomatoes and dogs info reminded me of a friends dog who would wait until his tomatoes were ripe on the vine to steal them unbeknownst to him. Turns out the pup was even smarter than we thought.
my dog did this!
Our old family dog would occasionally do this too hahaha. She loved tomatoes and carrots especially. Also mandarins and apples cores
No one’s gonna talk about Kenji using the wall scrapper thing as a tool in the kitchen ? 😂💀
Lol, his version of a bench scraper. I love it
It's a pastry knife. They come in handy when making dough. It's the exact same thing though haha
Oh my gosh wait. I wasn't paying attention lolol That is totally a spackle knife hahaha
@@gabrielzazueta2218legit a paint scraper 🤣
Paint scrapers are pretty commonly used when making smash burgers. They're great for keeping the beef crust on the patty and not tearing off into the pan when flipping.
Kenji, did you misplace your actual bench scraper or did you get done with some hole patching and the putty knife was just cleaned and nearby?
I kind of like the new tool set. much more every day accessible. spackle a wall? check. Cook some tomato sauce? check.
I definitely noticed that. Its like how he uses a wallpaper scraper to cook smashburgers.
IIRC he said this does as good a job for a fraction of the price at Home Depot
He justified my recent decision to add plastic putty knives to my kitchen drawer. Fantastic for scraping and flipping things in my carbon steel and cast iron pans. Also great for transferring and cleaning cutting boards between ingredients.
It’s something I’ve always used in restaurants for cleaning flat tops and scraping pans
Made this with three types of tomatoes and basil from my own garden. CAME OUT FANTASTIC!! It’s the first time I’ve managed homemade sauce like that. Your videos are so helpful and inspirational.
"todays tomatoes is better than tomorrows tomatoes" sounds like something you would say after several beers :P
Very much so a drunken Philosophical saying 😅
that's his tomotto
@@Sunny_Tang this having 0 likes is so disappointing
Or after living on earth for at least 70 years
@@constupatedtomuch having 1 like is so disappointing
Cooks illustrated did a 10 min fresh tomato sauce like 20 years ago and it’s been part of my rotation ever since. I tend to score the romas and blanch them in the pasta water to get the skins off, cut them in rough quarters, and then pastry dough cutter smash it after a few mins of cooking
Or I guess lately I just meditatively, slowly chop the tomatoes in the pan with my Earlywood sauté spatula that you turned me on to
Thank you for adding the tomato leaves!!!!!!! Terrific flavour and aroma!!
I also appreciate the fact about not feeding green tomatoes, or the leaves to dogs. Always learning something new
Wow, love the idea to add the tomato leaves! Will be grabbing a few from the garden and trying this out!
I legitimately love how many "additional noises" there were in this episode. Cooking shows on RUclips are often too "prim and proper", making them almost unreal. You are the realest chef on RUclips, always, and I appreciate that.
Made this for lunch today and it was phenomenal. Thickened up nicely and coated the spaghetti without making it too greasy. Well done and simple to make
Made it tonight. It was so tasty, fresh, and filling. Perfect sunmer vegetarian pasta dish. I even made it in less than 30 minutes... Which is probably the most impressive part of the recipe. Thanks Kenji!
Kenji throwing pasta at the ceiling for his daughters amusement is adorable.
I love the minimal water used to cook the pasta, grating the romas and tossing the skin, and tossing the tomato and basil stems in. Great lessons, thanks. Doggy's cool too - woof!
Kenji is my white noise whenever I want to sleep.. it's so relaxing heading him cook and talk. I'm usually out after 5min and it never fails me
I made this with San marzano style tomatoes. I added mushrooms and shallots since it felt a bit too plain. It's relatively watery in the end, but the flavour is good
Smart folks learn from their mistakes. Wise folks learn from the mistakes of others. Thanks for making me even wiser.
Such a beautiful and calm video, full of joy and positive energy ❤️
Respect for not putting the kiddo on screen 👍, and great cooking as always
You’ve taught me so much Over these years, I get so hyped when you post!! Thanks for the easy recipe 💚
He still has the same box for his salt years later, love it! ❤
Whenever is use fresh tomatoes i like to do it really rustic, chopping thr tomatoes into uneven pieces, leaving the skin on and just cooking it down so good and i really like the skin in it looks so nice and tastes good too
My highly subjective garlic experience agrees with Kenji; in raw or lightly cooked applications, I can totally taste it if the germ is green and still in there. For pesto, aioli, etc I almost always remove the center even if it's not green tbh, mainly out of habit. Larger cloves of garlic also tend to have a woody sort of flavor in the germ that I'm not a fan of. When garlic is getting cooked for a while I've never noticed any discernable difference at all and I think it's probably a waste of time. But I'm also just some dude on the internet so do what makes you happy in life :)
Delicious pasta dish with that homemade tomato sauce and of course the touch of cheese super easy and tasty dish thanks friend
This is a KILLER way to use up a few containers of grape tomatoes if they're nearing expiry. We make this probably once a week or two in my house. Quick and easy lunch that takes no longer than it takes for the pasta to cook.
Do you peel your grape tomatoes first?
Kenji, thank you for sharing! I made this several times over the spring and summer with fresh tomatoes. So many amazing techniques in this recipe, the flavor is incredible and addicting. I never would have thought to use the tomato leaves and stem, love it! We are buying your book for Christmas, wish we could meet you for a book singing but are too far away. Happy holidays!
This is straight up my new favourite pasta sauce. So simple and fast, yet so delicious!
This has been my go to vegetarian pasta… thank you for sharing!!!
I saw a similar dish that work with lemon instead of tomatoes, I tried that and it is incredible, the starch water and lemon juice turns into creamy sauce, and the sour taste of lemon acid goes away as you simmer it.
where did you see that?
Despite working as a cook myself and having worked in a good amount of different restaurants I have never heard or even seen anybody use tomato leaves in cooking. You truly learn something new every day. Cheers Kenji
That looked amazing and you made it look so easy! Gonna give that a try.. have all the ingredients here and mostly home grown.
It helps to lightly crush the basil stems before adding.
That looked amazing! Nicely done, as always ❤️🍅
You can also lightly boil the tomatoes too to make the skin easier to peel off.
Building upon tomato 'toxicity'; The fruit has the lowest tomatine levels, while the leaves and stems have higher levels. Stems can be used as a food flavoring or garnish. As long as you're not using half a kilo of the stuff you should be safe. That will depend on your weight.
Who asked?
@@mw3653 actually, I found that interesting. So in a way, I did. I was always curious about that, tomatoes being a nightshade and all.
@@leadedbison1997 :) yup! That's what made me interested in them because they are in fact nightshades!
@@nicholash.7656 I was always curious for the same reason but wasn't sure where to look and had a hard time finding information like that lol
@@mw3653 asinine comment
I buy cherry tomatoes that are ripe and put them in the blender. You don’t have to peel them or remove seeds. They make a delicious sauce
Just made this myself, and it came out quite nice! Thank you so much for the recipe and tutorial, Kenji!
Thank you for taking a second to make another "from the garden" video kenji, always love them
Thanks Mister Kenjii for ur receipess, much love from Greece
I'm amazed at how many new things I learned about a familiar dish, in a short video
Flatiron Pepper Co make fantastic pepper flake blends. Have most of their blends and never looking back at plain ol' red pepper flakes again.
Looks delicious, thanks for the quick lunch recipe!
IIRC a significant portion (if not most of) the pectin content in a tomato is in its skin, but I suppose for a quick sauce like this it's not worth wasting time extracting it.
i can say for sure that the older the garlic is, the "spicier" that shoot in the middle gets, so i take it out if the garlic has been sitting on the counter a while or if the shoot is bursting out the top, and in anything where i use the garlic raw, like calabrese. if i'm cooking it and the shoot isn't bursting out the top, i don't waste my time removing it.
I was just watching your old video on this! nice to see an update.
Kenji, I thought the point of extra virgin olive oil was that it was better in general, if you didn't cook it. So I was wondering if you could enlighten me about why you made the sauce with extra virgin and not olive oil. Or if it's just coincidence. Thanks very much!
I don’t understand your question.
@@JKenjiLopezAlt i think they assume, based on their perception of your previous comments, that you only use non-extra virgin olive oil when heat is applied. They appear to be asking why use evoo here instead of non-evoo.
@@JKenjiLopezAlt I looked it up and what I believe in was a myth: that extra virgin olive oil shouldn't be used for cooking, just for salads, topping, etc. Turns out that they're the same in terms of smoking point and just that extra virgin hasn't been heated previously so it has more flavor and nutrients. At least that was my newfound understanding. Lemme know if I'm wrong. Love the videos Kenji. RUclips has been my culinary school and I learn the most from you. There are so many nuggets of cookery wisdom in each of your videos which most people never address. So thank you very much!
Another way to add flavour to this recipe is to use basil stems in the initial stage of the sauce. Also, tearing the basil leaves rather than chopping them will enhance their aroma. Well done Kenji.
That grater trick for the tomatoes blew my whole mind
These videos always put me in such a good mood
I hade a sheet of presh pasta that I wanted to eat, but didn't want to cook a sauce that would took to long to make; this sauce really surprised me, it's gets so creamy, but also has a nice texture.
Oh, and nothing beats how this all took me about 25 minutes to make (yeah, I'm a but slow, lol).
Anyways, thanks a lot for the recipe, I loved it!!
Kenji, you're one of the good ones.
5:13 I believe those jets were the blue angels! I was just going out of class at UW earlier this week and saw them flying over
I cannot begin to put into words how good this looks- making this for lunch tomorrow!
I've never thought about tomato leaves in a sauce. Does it add a flavor like how fresh picked tomatoes smell?
Love when you make videos that answer questions I had in my head literally today!
Funny, I actually made this for my boyfriend and myself tonight referencing one of your earlier videos for the dish. I have made it many, many times since I first watched that! I enjoyed eating while watching. Thanks!
i love making a sauce like this, however i use like 6 or 8 garlic cloves and i also add a small shallot.
I learn so much from you, thanks for exisiting omg!
Tomato motto has got to be one of the best lines of all time
Yes!
Was salivating the whole time. So simple but would be so delicious.
Hey JKLA, why do you use a lighter with your stove? Doesn't it come with an ignitor on each burner?
Love the use of the putty knife as a bench scraper.
Pasta with Black Prince heirlooms and dry farmed Early Girls, made this way, had me licking my plate. This is my favorite time of year in NorCal. Peak tomato-hood for a few weeks.
Funny I just made that for dinner tonight. Love it when cherry tomatoes are in season.
Hello Kenji, my pasta (often spaghetti) always seems to stick to eachother when I boil it. Is there any simple trick to this? Like do I need more water the more pasta there is or do I need to drop the pasta in before or after the water starts boiling etc?
Make sure you stir the pasta in the first minute or so after you drop it in.
Just made this for lunch, it was simply fantastic. Thanks for sharing.
Great video but at the end I thought the baby crying was my own and i ran up to see him and woke him up from his nap as he was sound asleep haha! But now we have time to hang out until Mom gets home and make fresh tomato pasta for dinner.
Casually using a paint scraper as a bench knife.. love it
Nice idea of using a wide spackle knife to scoop up the tomatoes!
Hi kenji. I'm from a country where we don't have Roma tomatoes and our cherry tomatoes arent the same. Our tomatoes are mixed and only get green, yellow, or light red. How can I tell what's a good tomato to use to make pasta? Is trial and error really the only way?
Thanks for the video. What brand of cookware do you use?
Kenji, do you leave your parm out at room temp when finishing a pasta sauce? Every time I finish a sauce with parm, the cheese clumps together. I'm typically pulling the parm out of the fridge before adding, would that be the issue? Too cold?
If you take your pan off the heat for 10-20 seconds before adding the cheese that should help
Quick, simple and delicious
Kenji, if I remember right, you recently said that the best Chicago-Style pizza in the world is in Seattle. I'm visiting Seattle soon and can't find the quote again. What restaurant was it? I would love to stop in and try it.
Windy City pie.
Would it be a pro move to add an apricot to such a sauce?, for a little sweetness/fruitiness, and added pectin? (especially if the tomato's aren't the jammiest?)
What’s your thought on adding a bay leaf?
This was my first time making any sort of home made tomato sauce from scratch and it was excellent. The only thing that confused me was the amount of seeds. I felt like I was constantly crunching on them throughout the meal. It didn’t bother me too much…I’m more so curious if that’s normal for this style of a homemade sauce or if I did something wrong?
Hello Kenji!
Just curious to know. What pans and pots are you currently using?
Take care!
1:26 "That's my tomato motto."
I don't know if it's the fact that I've been drinking but I laughed out loud at that.
Just tried this with cherry tomatoes and Italian passata tomatoes. Flavour bomb, thanks!
Should have diced some shallots and lightly caramelize them with your tomatoes. Gives another layer of flavor and compliments the tomatoes.
I just made this for lunch today, good to watch your video anyway for extra tips!
Would you add sugar to the sauce, to decrease the acidity a bit?
kenji you inspire my love for home cooking
These are so simple and nice to watch. Keep them coming! Love the bits of information in between
I had no idea one could use tomato leaves for cooking! Mind blown...
I would've expected the solanine content to make them a no-no, but I looked it up and apparently it's mild enough to be OK in reasonable quantities like this.
@@joelhollingsworth2374 That's wonderful to know. The smell of tomato leaves is one of my favorite smells, and I can only imagine what it would add to a tomato sauce.
Try making pesto with it adding to basil, so good
@@joelhollingsworth2374 Oh, good to know, thanks for checking! 👍
I thought tomato plants themselves were from the nightshade family (and poisonous) but I guess I was wrong 😆