Quick Sauce from Fresh Tomatoes (Make it While the Pasta Cooks) | Kenji's Cooking Show
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- Опубликовано: 10 авг 2022
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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…😂
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
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
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.
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.
Thanks for letting us into your kitchen.
It's really just such a treat to watch you go.
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?
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.
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 !
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.
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
Respect for not putting the kiddo on screen 👍, and great cooking as always
"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
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.
Dude, grating the tomatoes that way is super clever. Just tried it and the result was great.
Excellent recipe!
You’ve taught me so much Over these years, I get so hyped when you post!! Thanks for the easy recipe 💚
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
Always delicious recipes, but my favorite thing about your channel is the authenticity of your cooking space. You keep it real.
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.
These are so simple and nice to watch. Keep them coming! Love the bits of information in between
Such a beautiful and calm video, full of joy and positive energy ❤️
Love when you make videos that answer questions I had in my head literally today!
Just made this myself, and it came out quite nice! Thank you so much for the recipe and tutorial, Kenji!
This is one of my favorites! Simple. Elegant. Vegetarian. Technique. I learn so much from your content. Thanks!!
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
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!!
That looked amazing and you made it look so easy! Gonna give that a try.. have all the ingredients here and mostly home grown.
This is straight up my new favourite pasta sauce. So simple and fast, yet so delicious!
Thank you for taking a second to make another "from the garden" video kenji, always love them
I cannot begin to put into words how good this looks- making this for lunch tomorrow!
Just made this for lunch, it was simply fantastic. Thanks for sharing.
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!
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
Such a joy watching you cook!
These videos always put me in such a good mood
Kenji throwing pasta at the ceiling for his daughters amusement is adorable.
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!
Looks like Kenji read my mind on what I will cook for dinner. Super thanks on the tip on tomato leaves for adding flavor and it’s safety for dogs as ours love munching on them.
I learn so much from you, thanks for exisiting omg!
Thanks Mister Kenjii for ur receipess, much love from Greece
Nice recipe Kenji, thank you so much!
Was salivating the whole time. So simple but would be so delicious.
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 just made this for lunch today, good to watch your video anyway for extra tips!
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'm amazed at how many new things I learned about a familiar dish, in a short video
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
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.
kenji you inspire my love for home cooking
i had never seen a pov cooking video like this. absolutely loved it!
very relaxing to watch
I was just watching your old video on this! nice to see an update.
So glad to see these videos again!
That looked amazing! Nicely done, as always ❤️🍅
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Just made this one! Fantastic
Great, easy to follow recipe. Thanks
Hi Kenji, that dish really enriched my daily life! Thank you for sharing Sensei :-)
just made this for lunch. Thanks for sharing!
Funny I just made that for dinner tonight. Love it when cherry tomatoes are in season.
Amish Paste tomatoes. I grew them this year. Astonishingly delicious.
So simple but so good…great content
Kenji, you're one of the good ones.
Smart folks learn from their mistakes. Wise folks learn from the mistakes of others. Thanks for making me even wiser.
He still has the same box for his salt years later, love it! ❤
Excited to give this a shot soon!
This has been my go to vegetarian pasta… thank you for sharing!!!
i've never seen anyone make pasta sauce like this. as always, your channel is very unique!!
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
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.
Love the use of the putty knife as a bench scraper.
Thanks for the awesome videos as always! Love these.
Your videos gave me the confidence to jump into recipes I never thought I could do. And they're GOOD.
That grater trick for the tomatoes blew my whole mind
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.
Delicious pasta dish with that homemade tomato sauce and of course the touch of cheese super easy and tasty dish thanks friend
It helps to lightly crush the basil stems before adding.
Thanks for another great video.
Great for meal prep!
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.
Casually using a paint scraper as a bench knife.. love it
Great video I’ll try it soon!!
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
Kenji bro, your channel is a master class.
Made for the wife. She said she wanted to marry me again. Thanks for the pointers!
PS. Extra sauce? Dip it in bread 🥖 :)
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
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 :)
Tomato motto has got to be one of the best lines of all time
Yes!
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?
Nice idea of using a wide spackle knife to scoop up the tomatoes!
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!!
"my tomato motto" with the pause had me dying 😂😂
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 😆
Just tried this with cherry tomatoes and Italian passata tomatoes. Flavour bomb, thanks!
Haven't tried the Tomato leaves in my sauce but besides that this is one of my favourite recipes.
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?
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
wow same!
i love making a sauce like this, however i use like 6 or 8 garlic cloves and i also add a small shallot.
I made 'sun' dried tomatoes from the garden. Omg so good. Gonna make some gnocchi with fresh tomatoes. Maybe throw in some sun-dried and basil from the garden too.
"Tomato motto". Absolute poetry.
Split base tomato sauce! Love it