Quick Sauce from Fresh Tomatoes (Make it While the Pasta Cooks) | Kenji's Cooking Show

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  • Опубликовано: 22 дек 2024

Комментарии • 639

  • @stillsurvivingbarely
    @stillsurvivingbarely 2 года назад +634

    Kenji, if you read this, just know your pov cooking videos really help me and im very grateful for them. Thank you.

  • @benhoskins
    @benhoskins 2 года назад +220

    Thanks for letting us into your kitchen.
    It's really just such a treat to watch you go.

  • @sub-jec-tiv
    @sub-jec-tiv Год назад +15

    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.

  • @slartbarg
    @slartbarg 2 года назад +858

    you had the perfect opportunity to say "That's my to-motto" and you squandered it

    • @colinbrash
      @colinbrash 2 года назад +59

      Eh. Tomato to-motto.

    • @justinmireles8006
      @justinmireles8006 2 года назад +2

      Thought the same thing

    • @hgfvbnht
      @hgfvbnht 2 года назад +13

      Chef John would've!

    • @edwardmking
      @edwardmking 2 года назад

      @@hgfvbnht Chef John is the Mr Rogers of food RUclipsrs, I will defend him to the death.

    • @ckannan90
      @ckannan90 2 года назад +12

      @@hgfvbnht you are after all the total matador of your tomato motto matters

  • @bulletproofblouse
    @bulletproofblouse 2 года назад +705

    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.

    • @jeanniebrooks
      @jeanniebrooks Год назад +10

      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.

    • @TheAirplanewoman
      @TheAirplanewoman Год назад +3

      Me too. I find it more relatable for sure lol

    • @juliangallo8699
      @juliangallo8699 Год назад +26

      And he's using a drywall knife as a bench scraper 😂

    • @Bm0ney
      @Bm0ney Год назад +4

      @@juliangallo8699 I love that!! And I also love the no shoes :)

    • @JillClardy
      @JillClardy Год назад +5

      And the sous chef - his dog who apparently got discouraged and asked to be let out the door when nothing fell in the floor…😂

  • @MJHiteshew
    @MJHiteshew 2 года назад +65

    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!

  • @MrMits92
    @MrMits92 2 года назад +252

    Me: "oh, that much pasta would be enough to eat for myself "
    Kenji: "i will call my family for lunch"

    • @mememan5466
      @mememan5466 Год назад +7

      You could eat 300g of pasta?

    • @Steinchen43
      @Steinchen43 Год назад +34

      @@mememan5466 easily

    • @mememan5466
      @mememan5466 Год назад +1

      @@Steinchen43 how? I have 120g at most

    • @steliosmaris
      @steliosmaris Год назад +31

      @@mememan5466should and could are 2 different things

    • @mememan5466
      @mememan5466 Год назад +1

      @@steliosmaris I don't know how you could

  • @davidlenz4552
    @davidlenz4552 2 года назад +8

    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.

  • @bigobrother123
    @bigobrother123 2 года назад +70

    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.

    • @ruled_by_pluto
      @ruled_by_pluto 2 года назад +4

      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.

  • @jeanriggs5044
    @jeanriggs5044 2 года назад +4

    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!!

  • @vishalpathak4699
    @vishalpathak4699 2 года назад +125

    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

    • @NimN0ms
      @NimN0ms 2 года назад +12

      #Justice4MrGarlic

    • @Mintpepperoni
      @Mintpepperoni 2 года назад +26

      Kenji spots it at 7:20 and knocks it back into the pool with the rest of the gang. All good.

    • @moodyshooty
      @moodyshooty 2 года назад

      🫡 here’s to you #mrgarlic

    • @sahej6939
      @sahej6939 Год назад

      @@NimN0msdoes he have a go fun me?

  • @RandomGuyWithaMazda
    @RandomGuyWithaMazda 2 года назад +259

    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.

    • @tomtalfazert7977
      @tomtalfazert7977 2 года назад +14

      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.

    • @EdwardChen0
      @EdwardChen0 2 года назад +1

      We were at the museum where the Blue Angels took off!!

    • @tc9383
      @tc9383 2 года назад +1

      Is that another name for Pyroflatulence?

    • @carstarsarstenstesenn
      @carstarsarstenstesenn 2 года назад

      Meanwhile I'm watching this video after getting home from the airshow

    • @JennySimon206
      @JennySimon206 2 года назад

      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.

  • @erikagray9883
    @erikagray9883 2 года назад +4

    Always delicious recipes, but my favorite thing about your channel is the authenticity of your cooking space. You keep it real.

  • @KaiSchSp
    @KaiSchSp 2 года назад +26

    Dude, grating the tomatoes that way is super clever. Just tried it and the result was great.
    Excellent recipe!

  • @liamflynn1120
    @liamflynn1120 2 года назад +29

    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 :')

    • @sahej6939
      @sahej6939 Год назад +1

      yes we all saw the movie

    • @liamflynn1120
      @liamflynn1120 Год назад

      @@sahej6939 I haven't, but maybe my dad has. He told me that joke lol

  • @bryanswisshelm941
    @bryanswisshelm941 2 года назад +7

    This is one of my favorites! Simple. Elegant. Vegetarian. Technique. I learn so much from your content. Thanks!!

  • @jimbeam4535
    @jimbeam4535 2 года назад +1

    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.

  • @darcyjorgensen5808
    @darcyjorgensen5808 2 года назад +36

    Thank you for adding the tomato leaves!!!!!!! Terrific flavour and aroma!!

    • @1206mattdillon
      @1206mattdillon 2 года назад +8

      I also appreciate the fact about not feeding green tomatoes, or the leaves to dogs. Always learning something new

  • @stephennetu
    @stephennetu 2 года назад +19

    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.

  • @2312-o4q
    @2312-o4q 2 года назад +3

    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

  • @bruisedfrog
    @bruisedfrog 2 года назад +104

    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?

    • @skinny0ne
      @skinny0ne 2 года назад +13

      I kind of like the new tool set. much more every day accessible. spackle a wall? check. Cook some tomato sauce? check.

    • @MrHitTheRoadJack
      @MrHitTheRoadJack 2 года назад +7

      I definitely noticed that. Its like how he uses a wallpaper scraper to cook smashburgers.

    • @SimonDedman
      @SimonDedman 2 года назад +6

      IIRC he said this does as good a job for a fraction of the price at Home Depot

    • @LordRuckus
      @LordRuckus 2 года назад

      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.

    • @bigmicbeatbox6432
      @bigmicbeatbox6432 2 года назад +2

      It’s something I’ve always used in restaurants for cleaning flat tops and scraping pans

  • @rockstar98100
    @rockstar98100 2 года назад +5

    You’ve taught me so much Over these years, I get so hyped when you post!! Thanks for the easy recipe 💚

  • @Jay-ft3xh
    @Jay-ft3xh 2 года назад +1

    Smart folks learn from their mistakes. Wise folks learn from the mistakes of others. Thanks for making me even wiser.

  • @jasonridenour239
    @jasonridenour239 2 года назад +1

    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!

  • @lwcabezas
    @lwcabezas 2 года назад +1

    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

  • @captainkaleb
    @captainkaleb 2 года назад +299

    "todays tomatoes is better than tomorrows tomatoes" sounds like something you would say after several beers :P

    • @1206mattdillon
      @1206mattdillon 2 года назад +1

      Very much so a drunken Philosophical saying 😅

    • @Sunny_Tang
      @Sunny_Tang 2 года назад +53

      that's his tomotto

    • @constupatedtomuch
      @constupatedtomuch 2 года назад +3

      @@Sunny_Tang this having 0 likes is so disappointing

    • @trex6052
      @trex6052 2 года назад

      Or after living on earth for at least 70 years

    • @tatowyn9614
      @tatowyn9614 2 года назад

      @@constupatedtomuch having 1 like is so disappointing

  • @eliavery7438
    @eliavery7438 2 года назад +65

    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.

    • @lizpaiva6315
      @lizpaiva6315 2 года назад +1

      my dog did this!

    • @sanachanto
      @sanachanto 2 года назад +3

      Our old family dog would occasionally do this too hahaha. She loved tomatoes and carrots especially. Also mandarins and apples cores

  • @gemini_val
    @gemini_val 2 года назад +2

    Such a beautiful and calm video, full of joy and positive energy ❤️

  • @MrJzigy
    @MrJzigy Год назад

    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!

  • @GrikWorldNomad
    @GrikWorldNomad Год назад

    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!

  • @timesink8947
    @timesink8947 2 года назад +101

    Respect for not putting the kiddo on screen 👍, and great cooking as always

  • @geraldlee6370
    @geraldlee6370 2 года назад +99

    No one’s gonna talk about Kenji using the wall scrapper thing as a tool in the kitchen ? 😂💀

    • @JennySimon206
      @JennySimon206 2 года назад +9

      Lol, his version of a bench scraper. I love it

    • @chelseag4ytube
      @chelseag4ytube Год назад +7

      It's a pastry knife. They come in handy when making dough. It's the exact same thing though haha

    • @chelseag4ytube
      @chelseag4ytube Год назад +5

      Oh my gosh wait. I wasn't paying attention lolol That is totally a spackle knife hahaha

    • @BiteTheDirt
      @BiteTheDirt Год назад

      @@gabrielzazueta2218legit a paint scraper 🤣

    • @timdricklamar
      @timdricklamar Год назад +3

      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.

  • @machonacho95
    @machonacho95 2 года назад +3

    This is straight up my new favourite pasta sauce. So simple and fast, yet so delicious!

  • @vinnyumbridge197
    @vinnyumbridge197 2 года назад +1

    Thank you for taking a second to make another "from the garden" video kenji, always love them

  • @nicholash.7656
    @nicholash.7656 2 года назад +59

    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.

    • @mw3653
      @mw3653 2 года назад

      Who asked?

    • @leadedbison1997
      @leadedbison1997 2 года назад +20

      @@mw3653 actually, I found that interesting. So in a way, I did. I was always curious about that, tomatoes being a nightshade and all.

    • @nicholash.7656
      @nicholash.7656 2 года назад +9

      @@leadedbison1997 :) yup! That's what made me interested in them because they are in fact nightshades!

    • @leadedbison1997
      @leadedbison1997 2 года назад +3

      @@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

    • @manaspradhan8041
      @manaspradhan8041 2 года назад +13

      @@mw3653 asinine comment

  • @handofgod9386
    @handofgod9386 Год назад +2

    He still has the same box for his salt years later, love it! ❤

  • @gilgameshmcballin
    @gilgameshmcballin 2 года назад +3

    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 :)

  • @CoRascal
    @CoRascal Год назад

    Just made this myself, and it came out quite nice! Thank you so much for the recipe and tutorial, Kenji!

  • @averylater9478
    @averylater9478 6 месяцев назад +1

    This has been my go to vegetarian pasta… thank you for sharing!!!

  • @eeeeerr4221
    @eeeeerr4221 2 года назад +4

    Kenji throwing pasta at the ceiling for his daughters amusement is adorable.

  • @eltonjohnson
    @eltonjohnson 2 года назад +2

    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.

    • @mjparlier3339
      @mjparlier3339 Год назад

      Do you peel your grape tomatoes first?

  • @ukgroucho
    @ukgroucho 2 года назад +7

    That looked amazing and you made it look so easy! Gonna give that a try.. have all the ingredients here and mostly home grown.

  • @Stan_sprinkle
    @Stan_sprinkle 2 года назад +1

    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

    • @Stan_sprinkle
      @Stan_sprinkle 2 года назад

      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

  • @sarahjane7618
    @sarahjane7618 6 месяцев назад

    That looked amazing! Nicely done, as always ❤️🍅

    • @mattbellamy-id
      @mattbellamy-id 6 месяцев назад

      Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.

  • @chrissesock4245
    @chrissesock4245 Год назад

    These videos always put me in such a good mood

  • @hummingbear88
    @hummingbear88 2 года назад

    I'm amazed at how many new things I learned about a familiar dish, in a short video

  • @Jason-ct9rv
    @Jason-ct9rv 2 года назад +3

    Kenji, you're one of the good ones.

  • @DaJesuts
    @DaJesuts 2 года назад

    Love when you make videos that answer questions I had in my head literally today!

  • @george79923
    @george79923 2 года назад

    Thanks Mister Kenjii for ur receipess, much love from Greece

  • @YT-jg3kz
    @YT-jg3kz 2 года назад +2

    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.

    • @ytube942
      @ytube942 2 года назад

      where did you see that?

  • @helenarichard
    @helenarichard 3 дня назад

    The grating is brilliant! I am allergic to canned tomato and I miss making spaghetti! Thank you so much for making it easy!

  • @kingofbishop
    @kingofbishop 2 года назад +2

    That grater trick for the tomatoes blew my whole mind

  • @Ngogerly
    @Ngogerly 2 года назад +1

    I cannot begin to put into words how good this looks- making this for lunch tomorrow!

  • @BigJackGameplays
    @BigJackGameplays Год назад +4

    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!!

  • @gigio8989
    @gigio8989 2 года назад

    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.

  • @lwsCN500
    @lwsCN500 2 года назад +1

    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!

  • @kaloc.4705
    @kaloc.4705 2 года назад +4

    I learn so much from you, thanks for exisiting omg!

  • @ValNaUnd
    @ValNaUnd Год назад

    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

  • @SandraudigaVali
    @SandraudigaVali 2 года назад +7

    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

  • @benhoskins
    @benhoskins 2 года назад +1

    Tomato motto has got to be one of the best lines of all time

  • @nyatto
    @nyatto 2 года назад +4

    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.

  • @Dube230
    @Dube230 2 года назад

    Was salivating the whole time. So simple but would be so delicious.

  • @dinelkap
    @dinelkap 2 года назад

    These are so simple and nice to watch. Keep them coming! Love the bits of information in between

  • @UnaChefenlaCocina
    @UnaChefenlaCocina 2 года назад

    Delicious pasta dish with that homemade tomato sauce and of course the touch of cheese super easy and tasty dish thanks friend

  • @emilym5706
    @emilym5706 2 года назад

    I was just watching your old video on this! nice to see an update.

  • @nozee77
    @nozee77 2 года назад +173

    I had no idea one could use tomato leaves for cooking! Mind blown...

    • @joelhollingsworth2374
      @joelhollingsworth2374 2 года назад +25

      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.

    • @SoonRaccoon
      @SoonRaccoon 2 года назад +18

      @@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.

    • @alexkeegan5933
      @alexkeegan5933 2 года назад +9

      Try making pesto with it adding to basil, so good

    • @nozee77
      @nozee77 2 года назад

      @@joelhollingsworth2374 Oh, good to know, thanks for checking! 👍

    • @jendyson6729
      @jendyson6729 2 года назад +2

      I thought tomato plants themselves were from the nightshade family (and poisonous) but I guess I was wrong 😆

  • @cheef825
    @cheef825 2 года назад +1

    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

  • @ruled_by_pluto
    @ruled_by_pluto 2 года назад

    i've never seen anyone make pasta sauce like this. as always, your channel is very unique!!

  • @mattymattffs
    @mattymattffs Месяц назад

    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

  • @yurigouveawagner9432
    @yurigouveawagner9432 Год назад

    i had never seen a pov cooking video like this. absolutely loved it!

  • @reward813
    @reward813 2 года назад +2

    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.

  • @brtlonghorn
    @brtlonghorn 2 года назад

    Just made this for lunch, it was simply fantastic. Thanks for sharing.

  • @dartinbout5672
    @dartinbout5672 2 года назад

    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.

  • @XchelRocks
    @XchelRocks 2 года назад

    Kenji bro, your channel is a master class.

    • @XchelRocks
      @XchelRocks 2 года назад

      Made for the wife. She said she wanted to marry me again. Thanks for the pointers!
      PS. Extra sauce? Dip it in bread 🥖 :)

  • @TedInATL
    @TedInATL 2 года назад

    It helps to lightly crush the basil stems before adding.

  • @thec4ke
    @thec4ke 2 года назад +2

    Funny I just made that for dinner tonight. Love it when cherry tomatoes are in season.

  • @EMFObserver
    @EMFObserver 2 года назад

    I just made this for lunch today, good to watch your video anyway for extra tips!

  • @0nlyCF
    @0nlyCF 2 года назад +4

    Hi Kenji, that dish really enriched my daily life! Thank you for sharing Sensei :-)

  • @kgreene460
    @kgreene460 2 года назад +7

    That tomato hack is incredible, I never would've though of using a grater, thank you Kenji!

    • @whatdothlife4660
      @whatdothlife4660 2 года назад

      It's a technique.

    • @dpDenizParlak
      @dpDenizParlak 2 года назад

      @@whatdothlife4660 u cant think of grating a tomato? it's like tone of the most common things in kitchen.

  • @bltc627
    @bltc627 2 года назад +5

    I have a metric ton of beefsteak tomatoes on the vine and I'm gonna try this recipe, wish me luck.
    Update: It worked well! Not as nice looking as this sauce but still great!

    • @adohrfarms
      @adohrfarms Год назад

      Did you grate them (no skin) or include them entirely?

    • @bltc627
      @bltc627 Год назад

      @@adohrfarms Yeah I grated them, like Kenji does.

  • @TheUltimateNoobHD
    @TheUltimateNoobHD 2 года назад +3

    What are the odds I've made tomato sauce like this today too. I do have to say if you're using store bought tomatoes I think you need tomato paste otherwise the sauce tastes like thick water. I also use butter because it needs a bit of richness too, alongside I use some umami boosters like Worcester sauce or if I have them dried mushrooms. These go a long way in sauces. Also for those who use parmesan don't go overboard if you're also using the pasta water since it's also salty. Fantastic dish idea however you do it because it's inexpensive and it doesn't take forever to make.

    • @henndawg42069
      @henndawg42069 2 года назад +1

      Adding onto this, an anchovy or two helps :D But yeah, the paste elevates my store-bought cherry tomatoes so much.

    • @paulgastelum2143
      @paulgastelum2143 2 года назад

      thank you so much, i was just about to make this and was wondering how it would come out since im missing so many of these ingredients

  • @ftj8279
    @ftj8279 2 года назад

    Such a joy watching you cook!

  • @shiroyt4185
    @shiroyt4185 2 года назад +1

    Should have diced some shallots and lightly caramelize them with your tomatoes. Gives another layer of flavor and compliments the tomatoes.

  • @Witmonger
    @Witmonger Год назад

    Flatiron Pepper Co make fantastic pepper flake blends. Have most of their blends and never looking back at plain ol' red pepper flakes again.

  • @Zsazsa-kw8rn
    @Zsazsa-kw8rn Год назад

    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

  • @estergrant6713
    @estergrant6713 2 года назад

    kenji you inspire my love for home cooking

  • @Riffified
    @Riffified 2 года назад +1

    "Tomato motto". Absolute poetry.

  • @starsky1012
    @starsky1012 2 года назад

    You can also lightly boil the tomatoes too to make the skin easier to peel off.

  • @adrienrenaux6211
    @adrienrenaux6211 2 года назад +2

    Those recent pasta videos are starting to convince me I need to invest in a good sauté pan when I move into my new apartment

  • @ryno981
    @ryno981 Год назад

    Casually using a paint scraper as a bench knife.. love it

  • @jimmyhighroller5366
    @jimmyhighroller5366 2 года назад +2

    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
      @JKenjiLopezAlt  2 года назад

      I don’t understand your question.

    • @jasonridenour239
      @jasonridenour239 2 года назад

      @@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.

    • @jimmyhighroller5366
      @jimmyhighroller5366 2 года назад

      @@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!

  • @mathewschimmenti17
    @mathewschimmenti17 2 года назад

    Love the use of the putty knife as a bench scraper.

  • @MythicFox
    @MythicFox 2 года назад +13

    I've read somewhere, though I can't recall where so take this with a grain of salt, that it's not that the green bit in the garlic is bitter. It's that if the garlic has started to sprout like that, then all the best bits in the garlic flavor-wise have been used to 'feed' the sprout.

    • @festerofest4374
      @festerofest4374 2 года назад

      I believe it’s true. Always seems like by the time the cloves are in that condition the overall quality is starting to turn.

  • @GabrielEvans
    @GabrielEvans 2 года назад +4

    So glad to see these videos again!

  • @Danny.._
    @Danny.._ 2 года назад

    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.

  • @thekolbaska
    @thekolbaska 2 года назад +2

    I love how much simpler your recipes got with the coming of the second kid. Like, yes, you can reverse-sear 21.3-hour marinated, perfectly julienned and no-knead-battered pre-starched potatoes. But you can also cook a absolutely delicious stuff with five fresh ingredients in 15 minutes.

  • @GrikWorldNomad
    @GrikWorldNomad Год назад

    Just tried this with cherry tomatoes and Italian passata tomatoes. Flavour bomb, thanks!

  • @NoName-again22
    @NoName-again22 11 дней назад

    Quick, simple and delicious

  • @paullukis3315
    @paullukis3315 2 года назад +3

    I've never thought about tomato leaves in a sauce. Does it add a flavor like how fresh picked tomatoes smell?

  • @vincentisinyourhead
    @vincentisinyourhead 2 года назад

    i love making a sauce like this, however i use like 6 or 8 garlic cloves and i also add a small shallot.