Italian Tomato Sauce Meets French Chef
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- Опубликовано: 8 июл 2024
- Hello There Friends, What happens when an Italian Tomato Sauce comes into direct contact with a French Chef with an addiction to a certain ingredient? YOU GET MAGIC! Come and watch Chef Jean-Pierre; the half French half Italian, and 100% American Chef who brings this unique sauce to your dinner table!
RECIPE LINK: chefjeanpierre.com/recipes/sa...
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VIDEOS LINKS:
Pesto: • How to Make Basil Pest...
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PRODUCTS USED BY CHEF:
❤️ Staub Dutch Oven: chefjp-com.3dcartstores.com/S...
❤️ Wusthof Paring Knife: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Offset Deli Knife: chefjp-com.3dcartstores.com/C...
❤️ Garlic Olive Oil: chefjp-com.3dcartstores.com/G...
❤️ Pesto Olive Oil: chefjp-com.3dcartstores.com/P...
❤️ Silicone Brush: chefjp-com.3dcartstores.com/S...
❤️ Fleur de Sel Salt: chefjp-com.3dcartstores.com/F...
❤️Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
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0:00 Intro
0:16 Tomatoes I use
2:35 Starting the Sauce
5:00 Peeling Tomatoes
5:47 Continuing Sauce
10:50 "French Twist"
14:45 Tasting
15:05 Serving with Fish
17:09 "Time to EAT"
19:00 Tasting again / Outro 
Хобби
Hi chef i made this last nite .
I followed your directions 100%.
I used close to 5lbs of cod fish
I Served 9 people (with a side of saffron risotto) it came out
AMAZING !!! I've been watching cooking shows my whole life ( I'm 64 ) . And have learned more and have become more confident in my cooking skills from you than all the other chefs combined .
You sir are the king !!!
Thank you and God bless ❤️
WOW!!! This is just AWESOME to hear ! YOU are the reason why I do this! It is comment like yours that keep motivated us to work hard and produce great content! Godspeed!
@@ChefJeanPierreI, too, have become a much better cook from watching you! THANK YOU for all you do!❤❤❤❤
Me too! Been watching cooking shows since the late 60's and Chef Jean-Pierre is hands down the best.
Libby, Timothy &Truth know a good cooking show when they see it They got years of experience watching cooking show . If this show is good enough for Truth Liibby and , what's the other guy's name? Timothy . Yes Timothy then by golly its good enough for me
Could the acidity in the sauce been resolved by adding a pinch of bicarbonate of soda, or by adding a raw potato to the tomato sauce while in the cooking process? What are your thoughts on this? Thank you much!
I love this guy. They have all these chefs on TV that are like over-starched shirts. We need people like this. Making it look fun.
Same! Watching his passion for cooking inspires me to have fun when I cook as well ♥️
It's how T.V. chefs used to be in the 90's and 2000's
Right on 👍
He doesn't only make it look fun, he IS having fun! Thanks, Chef!
Well said!
In a previous post, I said if you still had your class I would go. Well you have taught me more as though I went to your class. I didn’t know if this donation would go thru on here. Apparently, it does, here is a small token from me to you all. You are Amazing! You have taught me so much in such a small amount of time, I can’t thank you all enough for putting your series together. From my family to yours, thank you.
Thank you so very much for your generous donation. It’s greatly appreciate it! We will strive to continue producing quality content, and we are so happy that we have been able to teach you a few new tricks in the kitchen Godspeed! ❤️😊
Wow, Chef, you truly are amazing. If more people were like you, the world would be a much better place. Can only imagine what your in-person classes were like, but these videos have been life-changing for so many - informative, entertaining and wholesome. Look forward to many more.
Oh, and the fish looks delicious. 🤤
I know Chef said that butter is Emulsion, but deep in my heart I felt him say "Butter is an Emotion." 👌🏼
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Years ago I searched high and low for a recipe about how to make tomato sauce from raw tomatoes. It was ridiculously hard to find a recipe, considering how easy it actually is. Of course, eventually my favorite Chef came along to show me how to do it right! Thanks!
We take the tomato skins and dry them and turn them into tomato powder. We love your videos! My husband (he is the cook) and I watch every video and have tried many of your recipes! Yum!! Thank you my friend!!!
You’re my favorite chef. I never checked you out before because I’m a little prejudiced against non Italian chefs. They told me your mother is Italian. So I checked out your work and I’m happy I did. You’re the best!
Absolutely nothing beats roasting your tomatoes before adding them to a recipe. That sauce looks amazing Chef 🥰
I always chuckle when you drop the “butter bomb!” 😂😂😂 Jack was brilliant to put the exclamation point over your head! As usual, love the vid! Y’all make my day!! 💞💞💞
If I had someone look at me the way Jean-Pierre looks at butter, I'd have it made! haha!
Congrats on a million subs, chef. You are the best of the best - the cream of the crop.
Texture truly is the conductor of flavor. I was making chef’s chicken fricassee last week, and, by the way, delicious recipe. I finished everything up, but the sauce was too thin. I tasted it as it was, then thickened it and tasted it after. The flavor after thickening was completely different, and it changed the dish completely. So, when chef says texture is vitally important, he really means it
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I never realized how easy it is to make fresh tomato sauce. Your seafood recipes are my favorite and I'm going to do this one tonight.
i know right, I am thinking the same thing!
You can even make the sauce in advance and keep it in your freezer for 17 years.
@@putrid_swamp_juice Only the pesto.
Ideally you get a bunch of tomatoes when they're in season. Make your sauce and can them for future use.
I found Chef Jean Pierre about a month ago. Don't know how I didn't find him sooner, and am now going back to watch his older videos. Love his humor and his obvious enjoyment for cooking. I always thought that recipes were merely guidelines and could be adjusted if you like a particular ingredient, add a little more but if you didn't like an ingredient, add a little less or substitute to something else. Recipes are not set in stone. Am looking forward to future recipes that you will be sharing.
🙏🙏🙏😊👍
Love how he says make it like you like it; more garlic less garlic, butter and more butter or sugar. “AMAZING”
Always amazed with your content. Both you and Jack do a great job! As always, the dishes I learn here are a HIT at the firehouse!
Awesome! Thank you!😊❤️
That's what I call TEACHING COOKING.
Such a wonderful chef .
I never get tired of watching him.
♥️👨🍳👩🍳♥️
Thank you 🙏
I can't praise Jean-Pierre enough, not only is he teaching me how to cook and his recipes are great, also his videos are funny as hell to watch! Thank you, thank you so much!
I love Chef Jean-Pierre so much. This is what Food Network used to be (or could have been) and not these stupid, ridiculous competition shows that are not only boring AF, they are so uninteresting and not that informative. I don’t care about someone making a cake in 5 hours that looks a magic kingdom, or a unicorn tart that farts fairy dust when it’s sliced. I want to learn more of making the best of eggs, ground beef, perfecting steaks, etc. And also learning different takes on classic dishes, depending upon the region/country. Cooking should not be a competition, but an enjoyable learning experience. I’m not professionally trained, but have been really interested in food and different things to do in the kitchen for 25 or so years - this guy teaches me something new with each video. Great job, CJP. Keep up the great work.
My grandfather had a vegetable garden and grew his own tomatoes, peppers, zucchini, strawberries - he was amazing and we always had vine ripened beefsteak tomatoes. I was so spoiled! I'm just south of Daytona Beach and can't find anybody that sells the tomatoes like you have in this video. I'll keep looking (I have a black thumb, all my plants die)! God Bless Chef (and Jack, love the commentary)!
Oh my goodness my mouth is watering, I do my tomatoes like that just before I can them from my garden, thank you for showing us 👌
Not just in this video but overall this Legend of cooking just explains fast and precise and throws out decades of experience to the audience. Thank you so much Chef I love your videos! ❤
"Butter is an emotion" - Chef
No truer words have been misspoken.
How am I only just finding Chef JP?! Ran across one of his videos 3 days ago and have been binge watching his videos. Oh, man! His recipes look amazing, but more importantly, his passion for cooking is inspirational! He puts on an amazing show while teaching you important techniques, with a dash of humor, as well! My new favorite channel on youtube!
I absolutely love Chef Jean - Pierre.
His videos are so much fun and I’m glad they go near 20 minutes I can’t stop watching him. He’s so entertaining and I love how he teaches you step by step so many other chefs rush through it all. He’s truly one of a kind. Love from Australia mate. ❤
I love that he explains what an ingredient does and why it's added. Nobody else does that.
That looks so good and so easy! I love watching you cook. I've been cooking for over 60 years -- started very young helping my mom -- but I'm still learning. The most useful thing I've learned from you so far is the mise en place. The extra few seconds it takes to gather all the ingredients and tools, lay them out in order makes even something as simple as scrambled eggs much easier to do.
Maama meeya! I can tell us all one thing, our love for each other here with Chef Jean-Pierre is as noble and top notch as the love for butter that we so often see here. Wholesome to a whole new level and aura and what not... I promise you that!
I discovered chef Jean-Pierre cooking videos during the first lockdown. I was a terrible cook at that point. Now my wife and friends all love my food and complement my cooking skills! Thanks so much to this channel. You teach effortlessly in a way I can remember all the details and finer points. More butter!!!
Same here! … Everything is better with butter!!!
Momma Mia! That looks so delicious. I can’t wait for tomatoes from the garden. So much better than anything from the store.
Chef, just wanted to thank you for your videos. My cooking has improved dramatically. Much love.
Butter butter oooo yea even more butter!!!!! I love it Chef!!!!
Oh, I soooo agree! The tomato water, the tomato ‘jelly’ and seeds that Italian cooks remove and toss is where the best flavor is! You just need to simmer long enough to reduce it, but it’s an important part of the flavor. Never toss it!
Chief, truly I cannot thank you enough. I stumbled upon your channel a few months ago and I've made quite a few of your dishes so far. Each one has turned out AMAZING. I've learned so much from watching you, and I've definitely leveled up my cooking skills from all the wisdom and knowledge you impart onto us. Thank you for publishing your videos, and being such a positive impactful influence on us all. 🙏🙏
P.S. I will definitely be making this one 😊
Yesssir I'm definitely making this like a fat c👮♀️ o👮♂️p on a free d🍩nut🤣😂👍🏾
I agree, been cooking for 20 + years and I stumbled upon this channel recently too. I have learned more in the past few months than I probably have in ten years. I could watch this guy all day long, his humour, his passion, the fact mistakes are not edited out and just the "well hello there friends' makes my day better.
Tell Jack that his video editing skills are getting awesome! Really adds to the presentation of the show. Chef, I once dated someone who loved putting wine and butter in her tomato sauce. It was pretty good, but unfortunately she loved the alcohol more than she loved me. C'est la vie.
I saw the thumbnail and thought Chef was catching a pokemon this epsiode. 10/10
Did she put a red wine in her tomato sauce? If so, what kind? I would like to try that myself. I just put some butter in a spaghetti sauce I made yesterday. Sorry about your friend taking to the bottle.
@@sportmom2222 As for what kind of red wine. First taste it. If you don't like how it tastes when you drink it it won't get much better (if at all) when you cook with it. In Southern Italy and especially Sicily, Chianti is hugely popular. Don't spend $40.00 (or more) on a bottle, $10.00 to $20.00 is usually more than enough (though inflation is currently kind of rough at this time).
That said: What styles do you like ? Merlot, Cabernet Sauvignon, Burgundy, Syrah and others can all be delicious as long as they taste good to begin with. I would stay away from Red Zinfandel though as it tends to be a bit Jammy and Blackberry forward.
Now keep in mind that Chef Jean-Pierre's sauce is a minimally cooked sauce. So start with a lower amount of wine than in a Ragu style long cook sauce. But hey if you can make Bolognese like a Nonna from Bologna go for it as it will taste great😋😋 . No cook sauces should usually avoid wine altogether and short or moderate sauces should start out low so the wine doesn't overpower the sauce (or soup, stew, etc.). White wine is a bit more forgiving but as a rule the same principles apply.
Hope this helps and Buon Appetito😇 !
@@sportmom2222 It's all good. Whatever wine you like to drink is fine for putting in your tomato sauce. It will bring out flavors of the tomato that are only alcohol soluble. You can use white or red, and either will add depth to the flavor of the sauce. But of course white will have a different flavor profile than the red. Both are delicious. Experiment and see what you like best!
From my experience I love drinking red wine (merlot or cabernet) but when cooking I prefer white wine in my food.
The butter segment to offset acidity was gold lmao. Thank you!
I live in the UK, but currently watching this from Florida
Fish isn't really in my top 10 but that looks fantastic. Definitely trying this one. Especially after having the Creamy Mushroom Pasta dish. That rocked. Thanks Chef.
i just love this guy......I hope you never change.
I then bake Cod in heated oven at 350 for 20 minutes. DELICIOUS.
Flakes of Cod by the forks full, amazing.
I love when he says “I Love my life!” Because after I always say I love your life too 🤣. I’ve watched so many of your videos and I love all of them. Also shout out to Jack, love his little comments and effects he adds to the video, you should co-star him on one of your videos!
This was one of his best. He always keeps me happy. He was amazing.
I can not wait until I can get fresh tomatoes to use. This looks so good! Thank you again for teaching me how to make great wonderful sauce.
You never go wrong, and every time I watch a new video you teach me something new!
Butter is Love, and your respect for the material you use, be it fish, meat, or veggies is phenomenal, chef.
The amount of energy coming out of this guy is incredible. Love it.
Chef, your Italian Mom would be proud of you. Thank you for once again showing us a delicious recipe ❤
"Make sure you use extra virgin olive oil... don't use the 100% pedo you know what." I was laughing so hard I had to rewind to catch what I'd missed! 🤣
I like this guy's pronunciation "On-Yon". Mama mia! The cod dish is exquisitely cooked in the colours of the Italian tricolour flag. I am going to make this dish soon
I have been cooking for years both professionally and at home. I wish I had been able to go to your classes. I have learned so much from your videos on the techniques to use that I didn't know about. Thank you for bringing your skills and recipes to us.
It's always so much fun to watch a Jean-Pierre presentation! You learn a lot about cocking and the dishes?! OMG, they are truly worth trying! I tried many and all of them were easy to make and... amazing 🙂
I’m forever in your debt (17 years🤣) for NOT putting sugar in the tomato sauce. Thank you!!!!
Your the greatest. Only thing, my wife says to me when i got pots and dishes all over the kitchen "Chef Pierre's kitchen dont look like that." LOL
omg jack you are so funny! the butter part. Love your videos thanks for letting me learn and making me laugh at the same time!
I love this channel! The videos are so well edited! Also, you have to love Chef JP!
Jean Pierre. You are the best. My wife and I enjoy your commentary and your love of food preparation. We have learned so much that the "ding dongs" will never grasp. Your techniques are the best and most efficient. There is only one chef I know who can taste super hot food without flinching, Chef Daddy Jack. His working kitchen is a mess but he "has been there and done it". I watched him make coquilles st Jacque in record time. Unbelievable! His worn out pots and pans over flaming high heat. AMAZING my friends.
Above all never believe your sessions are too long. Learning the right way to do things is important and sometimes can’t fit into short time slots.
Why don't any of the other celebrity chefs tell us WHY ???? They say take the skin off the tomato but they don't say why ????? This just one of the reasons i keep coming back to this chanel ! ... YOU TEACH ! YOU DO NOT SIMPLY SHOW OFF ! ///
I've only cooked fish a few times and I try to only just cook it so it stays moist and flakes easily!
Watching the fish as you touched it with the fork and seeing it flake to my eye looked to be perfectly cooked.
That Napoli sauce with fish and pesto must have been magnificent tasting.
Have a ripper mate!
🙏🙏🙏👍😊
Another wealth of experience, conveyed in a way , that's easy to understand and with so much enthusiasm it's contagious. Thanks for not only sharing your knowledge, but also inspiring me to cook from scratch so much more. Not only that, but I'm cooking from scratch and really enjoying it! Thanks again Chef!
I just made this and it is "Amazing" I love a good homemade tomato sauce. I had to use Campari tomatoes, since that was all I had, at the time. It turned out delicious. I added some Argentinian Shrimp and pasta. Chef... you are " Amazing!"
Ok, who here is jealous of Jack he gets to work with chef and eats better than a King with all this Amazing food.
You two are great together! God Bless!
I was planning on making pasta tonight for dinner, so I jumped on this one right away. I've already got the tomatoes in the oven and am about to start cooking the onyo -- I'll report back after it's done!
Edit: Just finished up and this is one of my favorite tomato sauces I've made. Very basil-y, garlicky and creamy from all the butter. I'm still going to use it on pasta for dinner tonight, but from the texture and the buttery flavor, I think it would be better with a piece of light fish like Chef did. Definitely will be making it again though! ⭐⭐⭐⭐⭐
But it is a marinara sauce, what did you serve it with? Looks luscious, but quite labor intensive, no?
@@Gardis72 I served it with a thicker spaghetti (De Cecco #12.) I also take back my previous edit^ because it was fantastic on pasta -- sometimes noodles don't hold onto the sauce very well, but the butter in this sauce makes it stick. Then I threw on some grated parmigiano reggiano and some of the leftover fresh basil. And a side of garlic bread. It was also one of the easiest pasta sauces to make -- it took about 2 hours in total with charing the tomatoes and sautéing the onions, but it was only about 30 minutes of actual prep/work. Absolutely would recommend!
Pasta AND fish 😋😋
I don't know, it seems like a lot of work for a marinara sauce. Also, what do you do with the seeds? I didn't see Chef JP remove them?
@@Gardis72 I left the seeds in. You can see them in the sauce, but after cooking they're so soft that you don't even notice them texturally.
Thanks Jack for the laugh. Chef JP is busting his chops explaining and there you go with "careless whisper". i spit my coffee literally. LOL And Chef JP, you are indeed God-sent for simple recipes (but with a lot of experience showed in your work). As usual, I'm hungry now. Thank you
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I'm from Iceland and we loooove our cod. I am definitely going to try this one. Looks delicious! Thanks chef!
I love how much in love he is with his butter 🤣🤣
Chef, you did it again! I can’t wait to roast my own tomatoes and make this sauce for Sunday pasta 🍝
Thank you for your videos Chef. Love them, even tho I am vegetarian, so cannot eat all. It is a pleasure to watch.
Oh no! My condolences to you my friend… lowkey humans are omnivores not herbivores…. But god bless you ✌️❤️
@@heather2493 Well, if there is something I dont need it is some blessings of a god. 🤣. But what a fantastic tomato sauce for a pasta Chef made right ?
@@jvdw8877 you much not watch chef much, I was just quoting him ✌️🤣
Morning, and you chef J.P. already filled my day with joy. Thank you again. Although I'm a little suspicious of your "buttery tomato sauce" I think I'm going to try it anyway. Not that I'm afraid it won't be delicious - only... I really have this "Japanese" tendency to give good ingredients the front of the stage, and good tomatoes are (and should be!) the star of the show. But.... I'll try alright. Thank you again (and again and again) for your cooking spirit. It's intoxicating.
Thank you so much! I totally get what you saying! Tomatoes should always be center stage the butter is only here to soften them and offset what could be sometime green or acidic flavor into a buttery and creamy flavor!
Chef Jean-Pierre is a true joy to watch him beautifully explain the process while he cooks and entertains you with his captivating personality and skills.
Great recipe 😋 Thank you! And thanks for the tip on using butter to offset the tomatoes' acidity!
Glass pans I have seen always seem to have a warning not to use under a broiler...
"You'll be able to rub that sauce all over your body, wait till it's not so hot."🤣🤣🤣❣
Hi Chef. Did not try this recipe yet.
However, being a fisherman of Cod many years ago off the Atlantic coast of Northern Labrador, Take a fresh cod , ( I liked about 6 to 7 pounds cleaned and gutted ), remove the "skin",
head , and tail, stuff the cod as to your liking, sprinkle with salt and pepper,, bake in heated 350 degreeo degree oven
Sounds great! 👍😊
This guy loves what he does. He loves to cook, he loves to taste, he loves to eat... this is why he wakes up in the morning and gets out of bed.
👍👍👍😊❤️
I hadn't thought of roasting my tomatoes before great idea! Also the use of butter instead of sugar, sounds like a better option than sugar not only combat the acidity but you get the velvety texture of the butter. I will def try it next time I make sauce thanks Chef!!
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Allo` Chef Jean-Pierre! This sauce sounds and looks delicious. I learn so much from your programs, thank you. Tell me for this sauce, is it only recommended with fish? Could I serve it with meatballs? Or just as a plain pasta sauce?
Chef, after watching you make homemade sauce, I tried it for the first time tonight. Started with caramelized onions, then sautéed in some sliced crimini mushrooms. Added spices. Two cans of chopped tomatoes, one can of tomato paste. Tested for flavor, added some sugar. Nicely balanced. Flavored with oregano and basil. One can of chicken stock. Yummy!
Threw in a couple handfuls of penne pasta. When done, topped with cheese. This was amazing! Wouldn't have tried it without your tutelage. Thanks! I'm a hit with my lady!
Yes I know chef, The Italians are not a big fan of garlic and I still don't know why because it's good for you. The body, the skin, blood vessels etc. And ofcourse, it adds flavour.
I really enjoy your channel. Would you consider making some videos with your take on the 5 French mother sauces? I think they are considered béchamel, velouté, espagnole, hollandaise, and tomato. Have a great day!
He just broke every Classic French rule making Mother Sauce Tomato. Jean Pierre is Italian ( because his Mother was) and never ever met an Italian who made Tomato Sauce in the Oven. That’s the Classical French style. Argued with my Culinary School Chefs and even challenged them to cook offs back in early 80’s. So now being kind to JP, put 3 Basil stem in , removed 1, and NO PARSLEY OR OREGANO, or some Red Wine after garlic and before adding Tomatoes. As a classically trained French Chef myself , happy to see him make it on stove top and not in oven.
Funny and tasty as always :D
I've not heard of roasting the tomatoes to make sauce before, but it makes all the sense in the world!! The only way to create real flavour is through caramelization - should have known!! Thankyou chef for another great tip. Love your show and never miss a new one. Cheers, Aussie Mike.
Chef, my son and I watched this one together. He says, "how much butter is he going to add?". Answer - the right amount. Always appreciated!
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Omg!!!
Here I come to watch your video, because it's going to make my whole day happy!!!!
I see your emotional support butter there - and we have the same issue with tomatoes here.
PS.
I bought the instant read thermometer, used it many times this past week. It's amazing!! No more guessing!!😁
It oh ,, I’m Italian right to the bone ,,lol .. let me get a cup of coffee an watch this video. …
Beautiful tomatoes - beautiful chef!
YUM!! Watching Chef Jean-Pierre is a highlight of my day. You can't watch him and not smile. What a blessing! I feel like I'm right there in the kitchen with him. God bless Chef Jean-Pierre.
Expensive sause with gas ⛽️ prices driving 🚗 10 there and 10 miles back
Hey chef what happened to the potato masher?
I thought I was the only one that missed it!
I ended up not need it the tomatoes were full of water and broke up easily on their own! 😊
Always a pleasure watching the Chef and Jack show!!!!! 🤪🤪🤪🤣🤣🤣🤣😊😊😊😊I'm gonna make this tonight. Never thought about Cod and tomato sauce..... interesting.....🤔🤔🤔🤔
In my kitchen it is a sin to overcook beautiful fresh fish, so I see it as a good sign people are asking "how long to cook" things like fish. OH! and thank you for this wonderful super easy sauce recipe Chef! *big hug*
I've never made my tomato sauce with roasted tomatoes. I like it. I've scalded the tomatoes to peel the skins, then made tomato concassé, removing the seeds. I can see how roasting will enhance the flavor. I will do that from now on! 😋😋😋
Funny thing, my grandmother is Italian born in Italy. Spent most of life here that recipe just did was very close to hers brings back memories. Thanks, chef👍
I'm so glad you did a dish like this! When i was a kid my grandpop used to make something similar with the fish after we'd go deep sea fishing off s jersey coast. Definitely one of my favorite! Can't wait to make it!
Love this recipe. I will definitely make this. CJP: I had to laugh because I was watching someone cook something the other day and caught myself yelling at the TV because they sautéed the garlic BEFORE the ONION. I clicked off the video immediately and laughed. Onion (ohn Yon) is always first (unless there's bacon). You're teaching us! Thank you! Blessed new year to you.
Yes, you need the purée or tomato paste to hold it together so it doesn’t break into solids and liquids. Homogenized.
I swear seeing I have a new video from you, Chef is like opening a gift on Christmas morning. This looks amazing. Thank you so much!
Nothing wrong with your tomatoes! They have a deep red color and when you cut them, they are juicy and ripe! Maybe you can’t get heirlooms or San Marzano seed grown, but those look great!
I love roasting tomatoes,🍅 it transforms them!
Living in Pennsylvania the tomatoes here look like kohlrabi LOL I WISH I could get some even close to what you have
Great way to start my day! I’m sitting here drooling like an old man! Oh wait… I am an old man 😅
Chef I live in New Jersey so when I plant my tomatoes this spring I'm going to make this sauce. There's nothing like a Jersey Tomato. Love your videos keep them coming. Thanks Perry...............
I fell out my chair at the Careless Whisper drop.
I love this channel!
Mom blanched her tomatoes, I can see how the oven would be better. 😊 Basil, onyo and garlic... Ooo I love it. And those tomatoes!!! I cannot find tomatoes like that in Missouri. We had tomatoes like that in the garden! The whole backyard smelled like tomato in July. Wonderful sauce, wonderful memories.