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How to Make the Perfect Marinara Sauce
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- Опубликовано: 25 июл 2013
- Learn how to make the perfect red sauce with Chef Mark from LearnToCook.com. For a complete recipe to accompany this video please visit learntocook.com/sauce/how-to-m...
I swear people forget to pay attention to what is said in these videos, but they don't forget to criticize when they weren't paying attention. This guy is absolutely correct about the tomatoes. If you use fresh tomatoes, they are probably local and maybe even from your own garden. They are likely to be more acidic so you'll have to add some sugar to your sauce to combat that acidity. And whether your fresh tomatoes are acidic or not, you still have to peel them, crush them, and remove the seeds. Why do all that work for little if any benefit when you can buy canned crushed tomatoes. They are picked , crushed, and canned at the peak of ripeness. All the work is done for you and there are plenty of varieties (San Marzano being one example) that are not acidic at all so no sugar is needed.
Now on to the garlic. Another part where many of you didn't pay attention. He said he wanted to get a little color on the garlic, not burn it, and that's exactly what he did. Browning the garlic a bit obviously adds a flavor dimension. Then he turned down the heat and added the onions to sweat them. The onions cannot be added first, or both at the same time (how I do it) if you want a little color on the garlic.
There are many different ways to cook. When you encounter a method, cooking style, or a step that you don't personally do that doesn't mean it's wrong. It's just different. So why criticize?
Wonderful explanation.
cut them, put them in a pot, simmer for a few hours, boom, you have tomato sauce, season to taste, stop being lazy and forget the skin & seeds you are going to eat anyway
I used to have to go to a specialty market to find canned San Marzano tomatoes but now I find them at almost any grocery store. I buy whole peeled and mush them up by hand.
@@ElizabethT45 why
This is just wrong, sugar has never been a part of real Italian Marinara. My family is very Italian, while fresh tomatoes are acidic, the reason is because of the stems, not the tomato flesh. If you pull out the stems of the tomato there is nothing acidic in them. Also a true Italian marinara should simmer for at least 2 hours. Please don't try and mangle a traditional sauce with an extremely delicate taste s it appeals to Americans.
I wish they would show the pot more instead of the chef.
yup
linhD thank you i was thinkin the same thing
yes
LOL
linhD u read my mind
Since the garlic is chopped into smaller pieces it does brown quicker, but if you add the onions as soon as the garlic begins to brown it will not get burned.
+LearnToCook nice little recipe! :)
I would say I'm pretty good already at all the Italian stuff, but I still like to see the tiny little differences that other cooks make.
For example I start with half the oil and the onions as they need longer and when I add the garlic, I free up a circle in the middle add the remaining oil and give the little guys a fry just till they get colour. tiny bit of sugar on top (I always make a lot of plain tomato sauce from fresh tomatos, as here there is no plain/unspiced tomato pasata or any kind of prepared tomato-stuff without gross additives) and then dash of red wine.
also didn't know the thing about fresh vs. dried - mainly use fresh herbs (again cause I have to grow them myself to have any) and the only reason I put them in the end was so they don't get to "glibbery" but hey - I learn something new everyday!
+MrTJMishRat thanks for stopping by and sharing your way! Glad you learned something new from our channel. Enjoy!
+lelwut happy you both enjoyed it!
+MrTJMishRat That's correct, wd and greetings from Italy
LearnToCook ,ll
I've been trying to perfect a "gravy" or marinara sauce for over 10 years.
The single most effective thing I've learned is this: Make it the day before, let it sit in the fridge overnight and then reheat it when needed. (not in a reactive pan/pot, transfer it to something ceramic or glass)
The flavors develop, the harshness of the acidity mellows out, it get's a little sweeter (with no sugar added), and overall just gets a nice rounder flavor profile. I've tried so many different ways of trying to get the same results on the same day, even slow cooking a sauce for 3-4 hours, etc. Nothing works like letting it sit in in the fridge overnight. (BTW, same goes for stews)
Dude, it isn't called gravy... It's sauce..even the people from Italy say sauce!
U must be from the south lemme guess Mississippi or Louisiana or even worse Georgia
@UCfaGxBtCZQ7dsREV5fmfESw he's from the south they call any sauce gravy those dumbfucks
I was curious about the gravy thing, you are right because after my pasta or anything with sauce has been leftover always tastes better the next day.
@@chrisgross5048 The American east coast Italians use the term.
This cook is just a normal guy. It's great. He did a great job, not trying to be all cool or make it about himself. I love it
I appreciate when a chef utilizes a canned product for a recipe like this. I tried it your way and I tried it all from scratch. Barley any difference and this way was so much faster.
I just got doing everything you had done and came outside to check on the computer. Now I have confidence also! Thank you Sir. You are not annoying, nor did you try to reinvent the wheel.
In this video, Chef Mark X. Dowling will show you how to make the perfect marinara sauce in just a few steps.
Read more and get the recipe: learntocook.com/sauce/how-to-make-the-perfect-marinara-sauce/
This recipe was so delicious! Totally worth making it at home rather than buying store bought marinara sauce. I highly recommend this recipe.
Wow the negativity is always sky high on social media. Anyways. Thank you chef for showing the easy recipie. I always thought marinara sauce is a big deal to make so this one gives me some confidence in making it. Keep teaching :).
Recipe*
I'm a retired chef who worked primarily in French kitchens but enjoy cooking Italian cuisine at home. In my elusive search for the perfect marinara sauce I've read 1000's of recipes.This one is pretty much exactly how I would write a marinara recipe but I can tell you with confidence that the quality of the finished product is 95+ percent related to the quality of the canned tomatoes used. This chef is using 6 in l Ground Tomatoes from Escalon. This is a California tomato product that is sold almost exclusively to the foodservice industry. This company, along with their competitor, Stanislaus Food Products, packs, in my opinion, the best canned or aseptic packed (like Pomi) tomato products available in the US. That includes D.O.P. certified San Marzano whole plum tomatoes.Sadly, they are hard to find in retail stores although Restaurant Depot & Amazon sells them. But in my local RD only in the large #10 can.
I like using tuttorosso. Very sweet
Why call it Marinara? What does Marina stand for? Thanks...not trying to be trite, just curious.
@@SeashoreMary your F ing kidding me right?
If I can't find 6-1 (in Georgia) what would be a good substitute ?
This was kind of how I was going to make my sauce tonight but thanks for the extra tips & instructions. Can't wait to try it out!
I add onion before garlic . Garlic cooks quicker & burns more easily.
That's how I was always taught to do it, too.
Completely agree. Onions first, then garlic.
Don't know where this guy cooks at good bless them
That's my methodology also, but he specifically said that he did not want to add colour to the onions, which is why he did that.
Add garlic same time as olive oil
And low heat
Then it ll infuse in the oil
Thats way better
I tried this recipe. Oh gosh it taste fabulous👌🏻 thank you for the recipe.
Thank you so much for this helpful video!
this looks delicious i cant wait to try this
how can i know if i have the right portion of garlic or onion
i wouldn't like to add too much and mess up the recipe.
thank you for uploading it looks yummy...!!!
I love your marinara sauce thank you for the recipe Sir, 😊
Thank you chef for the recipe
I make this sauce all the time .. I love it. Thank you
Very lovely, simple and I enjoy it!🤗🤗
My other disparaging comments aside, this is basically a very good video and it teaches the beauty of this incredible sauce.
Ingredients:
2-3 ounces olive oil
2 tablespoons garlic, chopped
1 cup onions, choped
1 tablespoon basil, dried
28 ounces crushed tomatoes
2-3 tablespoons basil, chiffonade
sale to taste
black pepper to taste
Thanks so much for doing that, it really helps!
@@phyllisholmes2120 anytime mate ! Enjoy your food. ❤️🫂
How long should you let it simmer
Just what I needed! Thanks chef!
Just made this it’s perfect for a quick sauce when it’s needed
I made this with almost 1kg of fresh tomatoes, added a spoonful of sugar to remove the acidity. Believe it or not, it turned out AMAZINGGG
My fam loved it sm!
Simple, yet delicious
P. S. I took care of the small things that he mentions in the recipe, it was totally worth it. 100/10
Awesome! Love the info on the 6in1...I know what I'm having for dinner. 🌟🌟🌟🌟🌟
Hi I made this last night the difference was I crushed the garlic and used red onions It was really top notch ;) thank you
son of wallace COYB I have to give this a try red onions in sauce
Just made this sauce. Its pure gold. Worldclass.
Great video thanks for sharing, keep up the great work 👌
ok looks easy enough . will have to try it Thanks
Looks wonderful!
Very simple to make Best I've seen so far
I love it! I add fresh parsley Too! Thank you!
Great and perfect!
Looks so yummy!!!!
Amazing, will make it to tomorrow
Looks perfect thanks 🙏🏻
Thank you, Chef...nice dish.
YUM!! THIS WAS SO GOOD ❤
simple and concise video! thank you :) Subscribed!
Excellent video. Thank you. Steve
Thank you for sharing!
Yum 😋 thank you 🙏 chef
Italian and cherry tomatoes from the ground in the garden make a swweeeet sauce.. Fair but of work.. Made a massive pizza with that stuff was awesome
Excellent clip & excellent channel ! thanks
thankyou chefmark
Every year I come back here to refresh myself...this makes a killer lasgna
Thank you so much. I’m going to try this. One request though, next time please ask your cameraman to show more of the pot, not that we don’t wanna see you but so we the beginners can understand the recipe better. :)
Looks awesome. Thanks for the recipe! I subscribed and am looking forward to more tips.
Thanks so much!
Thanx cheg u teach me some gud stuff.
Thank you a lot 💞
Hi Leta,
Oh yes of course I would prefer you do that... also Marinara sauce usually has thicken texture than spaghetti sauce so it helps braise the cacciatore hmmm sounds wonderful !
Buon Appetito !
Chef Mark
Leta
You are welcome...anytime !!
Happy cooking
Chef Mark
Great thanks, making it tonight! 👌🏼🇮🇪
You can tell right away he is a master
I made your sauce. I'm really proud of myself now.😊
Thanks from turkey and germany 👍🏼
Thank you!
Or you can buy some from the store!
Look tasty
Thank you
Absolutely loved this video. I’m trying to make more of my own sauces to cut cost but also monitor what I’m putting into my body. So I give this video 5 thumbs up because it was easy to follow , anybody on any skill level can do this and I already have all these ingredients sitting in my pantry. Thank you thank you thank you
Well done 👍
So simple😃
Any suggestions for this of us who have limited on canned tomato products available?
When making chicken cacciatore, can I use marinara sauce for that?
Do you add the seafood when when the sauce is cooked ?
Thanks chef :)
Hi Leta
Marinara sauce never has meat in it. Spaghetti sc while usually meat less can have meat in it! Marinara is great with Fruitti de mare, seafood ...and can be served atop cooked grains!
Happy to help
Chef Mark
Does the dried basil make a big difference in taste, or is it just for texture?
awesome sharing
Homemade was nice.
When I get to feeling better I’m gonna need to try some at my restaurant
I love marinara sauce!
Nice recipe in this Lock down days ...
What is the name of sauce which use from bottle
Bravo
Beef Ravioli with three cheese maranara sauce please, yea, baby!
I am a beginner and I liked the video. Camera cuts can be improved as does lightning. Otherwise thank you for the recepie
Recipe*
Thank You Chef Mark!!!
Enjoyed watching .
+Daisy Castro Glad to hear! Don't forget to subscribe to our channel!
Hey just a quick question, good video by the way. After you let it simmer for 15mins, is it good to go if you like the thickness or you leave it for few more mins? cheers
I see he didn't comment. My interpretation was he said to add the fresh basil (and salt and pepper) after the 15 minutes and the basil has to heat so maybe another minute or so, but if you like the thickness as it is, it's all good.
I agree
I've seen some people add chicken broth. How does that affect the taste?
Can you please tell the receipe of the tomato puree
Hey chef miss u guys!!
You look like the side kick chemist that got murked on breaking bad...nice video 😬
Gale Hahahahahahahaha
Loool
yes he looks like gale
Hahaha! I'm just thinking that shit
Exactly
Thanks for the video. May I suggest adding the amounts used and some cooking times.
Hello Christopher, You may find the complete list of ingredients here: learntocook.com/sauce/how-to-make-the-perfect-marinara-sauce/ enjoy!
I thought this was John C. Riley at first, got some real Steve Brule vibes
For your health, ya dringus!
yummy
This is the sauce that goes well with grilled cheese right? I've been searching nonstop.
You can't beat the taste and sweetness of garden tomatoes. There is proof that canned tomatoes can keep the freshness of a garden tomato but the garden tomato is the standard.
Is pasata ok to use?
Hi. Watching from the Philippines.
What if i only have fresh tomatoes? I think there's no tomato in can you buy here... Now, do i need to add tomato sauce? Thanks so much.
Watching from Okinawa:)
Thank you Chef Mark , you sauce looks so beautiful , Lovely red color is very appetizing ,
Thank you for sharing your Cooking experience and skill with us.
Do you think, can I use this sauce for Pizza sauce , I restaurant ?
have you seen or experienced some use it as a general pizza sauce ?
Hi Cristo, You can use this sauce in pizza, normally a pizza sauce is not cooked first but you can still use it.
chef Cesar Herrera , Thank you very much for your your replay and answer , I appreciate it a lot , I will try to use it on my pizza @@chefcesarherrera5277
Good video. Subbed.
can this be preserved and kept?
As long as you followed the proper canning procedure you can preserved the sauce for sure.
Why would you cook garlic before the onions when The Onion's take longer to cook ?
can this sauce be used for chicken parm? I've been looking for a good sauce to pair up with my chicken parm recipe and I found this one. Are there any recipe limitations for the sauce?
+Stephanie Calderon Yes, you can use the sauce for chicken parmesan and also for any other dish you want. You are not limited to any dish in particular.