San Marzano Marinara Tomato Sauce, Italian Recipe - Gianni's North Beach
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- Опубликовано: 11 сен 2024
- This is the classic Italian marinara sauce. It's a simple, light, fresh tomato sauce, made from San Marzano tomatoes and fresh basil. You can use this sauce for everything from spaghetti and meatballs to ravioli made from fresh pasta to a base for your Sunday gravy. In this cooking video, I serve it over strozzapreti, also known as choke the priest pasta.
Why is it called choke the priest pasta? In the small towns in Italy like my mother's village of Mirabella Eclano, they'd have a big meal after mass every Sunday where the whole family would gather. The local priest, he's a connected guy, so he knows who the good cooks are and he knows they're gonna welcome him for their big Sunday dinner. So he goes once, he goes twice, he goes three times and by the fourth time, they serve strozzapreti. And if they don't kill him, he's gonna get the hint that he overstayed his welcome.
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I truly miss this guy and his videos it was one of the best cooking channels on RUclips.
Roll the basil like a *joint*. I would've loved to see him today on cooking shows!!! He would be the biggest thing going!!!!!
Best cooking show ever. Easy to follow, has great tips and suggestions along the way. No filler content, no crap just useful recipes and techniques with a host that knows his stuff. 10/10
This guy is awesome, his humor and passion for good authentic food is refreshing!
Ciao Brian. Thanks for your support.
Had this for dinner tonight with our own San Marzanos, basil, and garlic. It was magnifico! Italians are great! Who else would name a pasta "choke the priest?"
My favorite sauce. My grandfather taught me how to make a quick sauce like this. Terrific thank you for these videos. Love the occasional fanobola and fangool lol
If I could eat one thing for the rest of my life I it world be any pasta dish with fresh basil. It just brings such a freshness to the dish and is amazing. Made this for my mom on Sunday and she cried tears of joy because how good it was. All you need is a good Italian crusty loaf of bread and a nice glass of wine and your set
Ciao Steve. You're right, just a few quality ingredients and simple preparation and you can't go wrong. Pleased your Mom enjoyed your cooking.
Buon appetito!
--Gianni
He reminds me of my childhood bestfriend's dad during my new york days, he could cook, was blunt, but funny af.
My new go to italian food channel for sure
I made this today after I watched your video. I only had the canned San Marzanos but it was the best sauce I've had since my grandma died when I was 17. Thank you!
Lovely. People always ask me to teach them how to make Marinara or Bolognese. The resistance to buying San Marzano, or Locatelli is high, even Olive Oil. Then they tell me it didn't come out as good, etc. I love how you've truly preserved these dishes, and the essence of excellence. Best I've found on YT. My Grandfather used to make this for us if he came home before my Grandmother. My grandmother was famous for her cooking, and her palate but, Pops Marinara was epic. Salute!
I swear to God Gianni...you brought me back to my childhood & family in New York...everything I ever heard spoken and done in the kitchen I heard from you today! Grazie!
I'm Canadian. My new girlfriend is Italian. Your video's are totally saving my ass. Thank you!!!
What a true Italian Chef.....cursing and all. It brings back memories of my childhood. I had to roll meatballs with my nanny before I went to Mass. Love this Guy.
This is how everyone should cook. I love your style, you don't put up with any of the bullshit grocery products everyone buys. I use San Marzano D.O.P. tomatoes in a can and they taste amazing. This is just how my Italian grandpa teaches me to cook.
Love to watch this guy cook ...His enthusiasm and Passion are fantastic
I sure hope Gianni is doing well today. I just came upon this video a few weeks back and I've loved every minute of these videos. Crazy to think it was 7 years ago. Love from KS, and again hope youre doing well.
The pasta was amazing we made it tonight for my Mom’s 98th birthday dinner. Everyone loved it! We are Italian! We used our own fresh San Marzano tomatoes. Thanks for a great video we really enjoyed it.
SooooooooGoood!!!
I love Gianni’s Italian expletives when he’s cooking - fangul, fa Napoli, and schifoso! 🤣
David Molina a local musician composed and performed the music for us. It really evokes the spirit of traditional Neapolitan songs. He did a great job.
@Catetchi Hi Caterina. You're father is right. Usually, I just rip the basil leaves and scatter them over the pasta. But here I made basil ribbons since I was using them right away. Sometimes when you use a knife the basil will get a little black at the edges but that didn't happen here. Buon appetito.
I do a sauce almost identical to this, but I sweat about a 1/4 of an onion prior to putting the garlic in. Gonna try it without onion just to see the difference. I once heard an Italian chef say, "Garlic or onion, but not both" for his sauce. We'll see. Great video!
You are the real deal. I grew up with an beautiful Italian step-grandmother and I would cook with her all the time but had forgotten a lot of her recipes. You are bringing it all back to me.
Thanks Gianni, I think everyone is watching this right now because we're craving fresh tomatoes. We still have this dish once each week, but we're using the DOP tomatoes. It's still good! Keep cooking, you do a great job. Lee in NY
I’ve watched a lot of this guys videos ,and I wish there was more People like him here in the uk ! His a good man !
Ciao Michael. Thanks for your support. I crush the canned San Marzano tomatoes by hand and use the tomatoes and the juice in my sauce. The tomato water will cook off as the sauce thickens. Buon appetito!
Hi John, I was just introduced to your channel from a friend of mine. I lived in Sicily for four years and in Pordenone Italy for another four years. I am now retired and live in Bangkok Thailand. Love your channel and accent my friend. I'm from Hoboken NJ. You got a new Sub here. All the best!
@MrCurlybobs
Wow I wish I had a seat at your table. Nothing better than sharing a leisurely Sunday dinner with family and friends.
Gianni All the information you described about the Tomatoes,the garlic and all the general preparation is spot on! and 100% truth with experience,Great Job! your knowledge is taught in NO COLLEGE or Cooking school it's taught and self learned because you wanted it that way-GOD BLESS
Thank you for the acknowledgement to us stoners that love your channel
We're lucky to have so many fantastic farms in the Bay Area that produce seasonal fruit and vegetables all year. I always eat my seasonal favorites when I see them in the farmer's market. I can't help myself either.
I had an idea of what to do with the tomato skins and seeds (along with the tomato gel that envelops the seeds).
First, collect all the seeds with their gel and place them in a fine-mesh strainer/sieve, on top of a measuring cup or container. With a large spoon, rub the seeds against the inside of the sieve. Tomato gel has a LOT of flavor.... even more so when cooked down or simmered. Discard the seeds afterwards.
Next, collect all the peeled tomato skins. Place them inside a food processor or blender (i prefer the Nutri-Bullet or Magic Bullet) along with the collected tomato gel and blend them all until the result is a very smooth puree. Because tomato skins have natural pectin, you can use the resulting puree to thicken your tomato-based sauces. And because you also included the tomato gel, you'll be providing the sauce an extra kick of *fresh* tomato flavor. You could also use this puree as a raw pizza sauce, or cook it down first with some oregano, sea salt, and pepper..
Capito capito paisà! your italian accent is great!!!
Ciao George.
No sadist here. I'm a seasonal cook. The San Marzano video was posted during the summer Bay Area tomato season.
I was living in Providence during the Blizzard of 1978 so I know the effects of these massive storms. I hope you are safe and are able to dig out soon.
Thank you, Gianni. This is now my "go to" summer main dish. Tonight I'm using this sauce in my lasagne. I will always keep the basics in my pantry. In the winter, I'll used the canned DOP tomatoes. So easy, so fabulous !!
Ciao Ken. Glad to hear the sauce turned out well. Make your own ravioli. They're not that difficult. Or start off making the pasta dough and just cut it into fettuccine. Try the eggplant without the breadcrumbs. Once you had it you'll never go back!
I saw cooking with jack making this. He did give you credit and promised twice to give us a link to your channel. He didn't post a link. I got me peeved so i unsubscribed from him and signed up for your channel. :) This is a lovely video. Thank you!
Just found your channel and judging by this one, I have lots of wonderful food, history and laughs ahead. Thank you!
You should have your own TV-show. The quality of your food and your show is just amazing.
Heavenly! We used our garden san marzanos for this recipe and it was fantastic! Thank you for this delicious recipe.
Marinara Sauce
Pasta alla marinara ("mariner style" pasta) does exist in Italy, but it’s usually prepared with shellfish or olives-sometimes both. In the United States, the term "marinara" refers to the simple tomato-based "red" sauce that’s ubiquitous in Italian-American Italian-American , slathered on everything from pasta to meat.
Great sauce! Love the way you cook.CLASSIC
I lived in Italy and very few people added basil to their marinara sauce. I learned from several Nonna's how to make marinara and people drop dead when they taste mine it's so good! :-)
Ciao. These fresh San Marzano tomatoes are sweet and I want them to be the star. So, I just use garlic and basil to round out the flavor of the sauce. You can add onion if you want but with this fresh sauce the fewer ingredients the better. But it's your kitchen so do what you like.
Almost forgot, i use to be in San Louis Obispo about every week.
I'm not a Vegan, but all i wanted out there was salad and fruit salad.
Love your channel, found a Jewel!
I lived in San Francisco for three years. Spent a fair amount of time at Gino and Carlo, shooting pool. The food looks fantastic!
Making pasta sauce with my kids is one of the greatest joys a father can have.
You succeeded in making my mouth water again. My favorite pasta dish I make every summer.
That was beautiful Johnny I'm so happy to hear you say Suco that's what my family called sauce my grandfather and my mother's father was from Sicily and I used to say Papa Joe what are we having today he would say pasta cu suco
Señor Thank You for showing me how to make Authentic Sauce. It took me 2 hours to finally stumble across a video that gave Authentic instructions. I am cooking this this evening, cant wait. Thank You for sharing this short quick and easy style.
PS I will make sure to buy the finest ingredients!
Ciao Mike.
Sure, I use Roma tomatoes during the growing season when I can't get fresh San Marzano tomatoes. When the tomato growing season here in the Bay Area is over, I think you get better flavor from the canned San Marzano tomatoes imported from Italy than from the out of season fresh tomatoes.
Buon appetito!
Grazie. Glad you like our episodes. I hope the recipes work for you. Buon apetitto!
Glad I found this channel!! Nice and Authentic!! I am of Italian Heritage myself! and Welcome good italian recipes.Not a lot of Italian/Americans here in Denver Anymore! (Sad). Looking forward to your recipes!
Happy to find the real deal. Love the recipes, reminds me of how my Nana cooked. Your comments in Italian are hilarious !
Perfect Sunday dinner at the weekend. 8 people fed and happy. Antipasti, followed by a pasta course dressed with the Sunday Gravy, then your beef Braciole as the star of the show. For dessert mum brought over her chocolate and amaretto bread pudding. A great day. Thank you
Ciao. Sorry for the delay in my reply.
Thanks for your support.
Italy went well. I shot 4 videos in Rome. I should have them edited and published soon.
--Gianni
OK Gianni - You have our attention here in Boston! You are doing it RIGHT! Many Thanks For Showing People The Right Way And How To Cook Great Italian Food!
Went to graduate school for many years in Padova, Northern Italy, and at the end, the authorities had to pry us out of our apartment, kicking and screaming. Luckily, my wife and I learned how to properly cook "Italian" before we left, with a lot of help from Marcella Hazan's books, and our neighbors. Which basically is simple, rustic, the freshest and best of everything you can find, and for god's sake, do not embellish. I'm very impressed with several of your videos. So Gianni, help this converted Italian boy, please. Just where does one find fresh "San Marzano" tomatoes in the States? I'm in Atlanta, and the only thing close comes in a can. Auito mi, prego!
Ciao David.
Not sure about San Marzano tomatoes in the south. I'm lucky and can get them at a number of farmer's markets in San Francisco. When I'm in northern Jersey we can get them from the Patterson farmer's market. The season's almost over so I'll be back soon to the DOP cans from Salerno.
I haven't seen fresh San Marzanos available on the web. Got a patch of dirt? Buy seeds and plant your own for next season.
Buon appetito!
--John
Sorry you had trouble with some of those Roma tomatoes. I score a cross in the tip of the tomato to make it easier to peel if the skin doesn't break when you blanch them. Good idea to use the tomato flavor to pasta while it cooked. It's a traditional method. If you blanch a vegetable in boiling water use the same water to cook the pasta to get more flavor. thanks for sharing. Buon appetito!
Greetings from Brooklyn!! I once had (and lost) a recipe for Marinara Sauce that seems to be unique among the recipes that I find available out there now. The author acknowledged that there are many good interpretations of marinara out there, but said that the original, true meaning of the word is "mariner's sauce" or "fisherman's sauce." It involved using a few anchovy fillets and their oil when you are frying the garlic. A bit of red pepper too. It was delicious. You don't really taste any anchovy - you don't use that much. But it has great depth of flavor.
1) Do you have such a recipe and can you do a video for us?
2) Likewise with a puttanesca sauce recipe. Talk about a flavor riot!
Great channel you have. Straight talk. Economy of movement. No bull or arcane ritual. I'm going to make YOUR marinara tonight. You get me what I'm looking for!
Doobe, doobe doo ... Yer pal, Joey
Gianni - I've been watching all your posts since yesterday, great job man. I love to cook Italian and watching passion and authenticity is so uplifting. Thanks for sharing with us.
When done with quality fresh ingredients this is my favorite italian dish
Imade it the other day with one slight modification I added chopped prosciutto
With glass of red wine
Mind blowing flavor
"You're gonna roll it up like a cigar or for those stoners out there like a joint." lmao
Gianni. I absolutely loved this video. I make a lot of tomato sauce and always use San Marzano's but I can only get them in cans where I live in Halifax, Canada. They're expensive at about USD $5.00/can but so worth it. I wish I could find the pasta just as a novelty as I have many Italian friends. Like you, I add my pasta to the sauce like one would do with a pasta aglio, olio e peperoncino. Great video, great sauce! Thanks!!!
Yes! Pasta al pomodoro is the best! Oh how I miss it. My father though always told me not to cut the basil with the knife but to chop it on the dish with your fingers right before serving! Thank you
Caterina
@rbnn
I simmer this sauce for 30 minutes or less. The shorter the simmer time the more liquid in the sauce. If you don't have enough sauce use another can of San Marzano tomatoes. Another way to loosen the sauce is to add a half cup or so of the pasta cooking water.
Love this! Love all the great tips! Can't wait to cook this!!! Agreed with Brian Uribe, love your sense of humor!!
Gianni, you are awesome! This is the exact, the no bullshit, real, cooking show I have always dreamt of. You show is great, your food, fantastic. Keep up the good work
Gianni--made this last night. A taste of heaven. Thanks
Ciao Dan. This is one of my favs. I'm so happy that it turned out well for you too. Simply delicious. Keep on cooking!
Buon appetito!
--Gianni
FINALLY a man who knows what he's talking about. There are a bunch of disastrous Bolognese sauce recipes on RUclips.
It is such a pleasure watching you cook ! I'm going to make that pasta tonight ! Grazie mille ! Ciao
I subscribed Gianni because you remind me so much of my family in the mountains of West Virginia. Thank you Sir for doing what you do, it’s greatly appreciated.🇮🇹🇺🇸🤘🏼👆🏻🙏🏻⚡️⚡️
Man!! Watching all these videos at 3am and my stomach
... is growling!!!
@NakedVolgin
Grazie. This is a great quick versatile sauce. Buon apetitto.
Oh YUM!!! I recently made a sauce like this but sadly not with San Marzano tomatoes. I used cherry tomatoes. I didn't de-seed them nor did I remove the skin - I like it like that. I also added just a touch of pasta water. Can't wait to try your dish with the San Marzano tomatoes!!!
finally someone who knows real Italian Marinara.
Gianni, I made this with canned tomatoes. It was unbelievably good with such a simple ingredient list.. Thank you!
I am gonna try this... U said Campagna, My grandmother was married to a man named that,,, LoL
"alls I wanna do" I love it.
I thought Tess was a fussy cook but I'm pretty sure you have her beat. Though I must admit your methods are identical. Your dish looks great, wish I could have some. It's cold and Icy here in NY, San Marzanos are only available in cans.
Sure you can make a cooked sauce. Crush the San Marzano canned tomatoes by hand or chop fresh tomatoes. Add EVOO to a sauce pan. Crush a garlic clove or 2 and heat in the oil until lightly golden. Add the tomatoes and a teaspoon of dried oregano and some sea salt. Simmer to thicken the sauce. You want to get rid of most of the tomato water so you don't get a soggy pizza crust.
@187ALZ
Thanks. I've got more pasta recipes on the agenda for the next time we shoot episodes in my kitchen.
Coming in late here, but I enjoyed the tips. I actually put in a San Marzano plant this year, got a lot of tomatoes off it. Just picked the last of the season (about two dozen) ahead of the frost. Another way I prepare them is to split them on narrow edge, core and seed, then on the grill for a bit. They're nice and flat so make good contact. Peels come off and have fire-roasted tomatoes for whatever.
Maybe tomorrow. Buon appetite!
I hope you pass this down. I just started my Italian cooking career and I’ll defiantly be using this recipe. I even grew my own San Marzanos this year 😋
Gonna try this recipe out and make pizza with it. Still using my conventional oven as my WFO is still in progress. That's a big project and I am no stone mason. Laying bricks and fixin airplanes is pretty opposite! :-D Love the video and great teaching! I gotta tell ya,,, The way you say "Choke the priest" kills me!!!! So funny.... :-D Thanks again and cheers from Texas!!!
Perfection!!! I just read in one of your comments that when you're in Northern Jersey, you go to the Paterson farmer's market. Do you ever go to Corrado's? You'd love it. Have a great night!
Excellent sauce. I can tell you came from New Jersey because the best Italian chefs and restaurants are in N.J.
Great recipe. My San Marzanos are just about ready to pick! I'll be making your recipe tomorrow for dinner!
Grazie!
Awesome Gianni ! I'd completely forgot my Dad made this and you brought it back to me ! Thank you Pizan !!!
I love this simple recipe but packed with tons and f flavor!!! Ciao , Love Bella
Such a simple dish yet you make it look soooo gooood, I'm salivating 😊.
@AbstractMan23
Ciao. Greetings back to you from North Beach. Let me know if you try any of the dishes. Grazie.
Gianni, I LOVE this sauce! Its the base for just about everything I prepare in my kitchen, thank you so much for posting, you can taste the passion you have for good food!! Again, thanks!!
Grazie. Yup, this is my go to sauce too. Fresh tomatoes in the summer and canned San Marzanos from Campania the rest of the year. Keep on cooking.
Yup, the best ingredients and simple methods and you're 95% to making a great dish.
I'm not sure why this video episode is popular again right now. It was posted during the Bay Area tomato season, late August and early September.
Anyway, if you want to make this sauce in the winter, use canned San Marzano tomatoes imported from Italy. Just squeeze them with your hands and follow the rest of the recipe. It'll warm you up.
Buon appetito!
Love the video, it's nice to watch real authentic Italian cooking
yeah, exactly, buy the best , you can't go wrong. i looked all,over youtube for the real deal, found it here, thanks for posting. by the way, i grow my own basil and tomatoes, garlic too.
+buzz kirschner Thanks for your support. You're a lucky man to be able to grow your own ingredients. Keep on cooking.
Buon appetito!
--Gianni
choke the priest pasta - hilarious
Amazing! I gotta try this. And love it that you added the story about "Choking the Priest." Can't wait to see more!
That's best macoroni cheese ever!!!!
@bunnyspangle
Grazie. Throw in seasonality and that's all it takes to make a fantastic dish.
Gianni, I was watching Moonstruck tonight & this dish would have been the perfect accompaniment! I have all the ingredients to makes this except the special olive oil. Thank you & I'm looking forward to watching your RUclips video in June! 😊🌼Joanie