Do you want to know how to make authentic Italian marinara sauce? Chef Frank shows off his family recipe in the first of many of his food demonstration videos.
Paulie told vinnie don’t put too many onions in the sauce. Vinnie put 3small onions while paulie slice the garlic so thin that they liquefied in the pan, it proved to be a good system..👌🏾
I am a marinara fiend, and I can tell you that this recipe is absolutely delicious. It takes a bit of patience and time to do it right, but it's absolutely worth it. It's a great baseline sauce; you can add mushrooms, Italian sausage, ground turkey, chorizo, whatever... honestly the sauce is so tasty that even in it's most basic form you could just sit and eat it with a spoon. Thank you for helping me take my pasta sauce game to the next level!
The more I cook, the more i realize it seems to be more or less about using fresh, clean ingredients, and paying close attention to what you're doing........ I came here to see how an authentic chef does it, and I realize what I've been doing is more or less the same process..... I always got great results, but I was curious to see how it would be done in an authentic italian kitchen. Great to see that I've been doing thing right. Not a professional cook by any means, I'm just a guy who enjoys the process...... Thanks so much for the great video.
Frank, thank you so much for taking time to show people how to make the famous Italian Marinara Sauce..I've always made my own but never like this...I am so glad so now when I open my own restaurant I can make loads of it for the week.
The tomatos used here and by most restauraunts is Stanislaus brand. By far the best i have ever tasted, they use a patented low heating canning process resulting in a tomato that isnt bitterd by citric acid. Idk why Resteraunts choose to keep this a secret, It isnt available to consumers. The tomatos make this recipe.
@@righteyeartistry156 Yes. #10 cans are what we use in the restaurant biz. What you can do is make a large batch, cool it properly, and put in Glad 2 cup plastic containers (with lids), and freeze them. I do this regularly, (for home use), and the sauce, reheated, comes out amazing with the Stan brand products.
Come on Man, you are really sharp, I thought you were Rocko Bruzer, 'you,re a professional, thanks a lot, you really made your process clear and simple, ok don,t let nothing stick, I got it,Thanks
Awesome Presentation!!! I am going to be makinG thiS recipe thiS week as I havVe some tomatoes from my garden that need to be used up asap!!! Thanks deeply for sharinG all these easy to follow steps!!! Happi CookinG Fellow Foodie!✌😇🌎🌹🍅🍅🍅🌹🌞🦋
Chef Frrank I see that you have five number 10 cans there but in the ingredients directions it was saying 228 ounce cans. Is that for a smaller amount of marinara sauce?
@@always.biggie2854 slightly less. his ingredient proportions are for two 28oz cans, but he's using 6 lbs, 9oz cans. wish he gave the recipe for the #10 jar he was using as well. i think the #10 jar is 105 oz, and the four 28 oz jars is 112 oz? the important thing is to avoid going over on salt in my opinion, the other ingredients aren't so important to get exactly right. there's a salt break point for flavor where you ruin a dish/sauce if you cross it. and that line will crash your dish hard, really hard.
not sure most caught it: he uses ground tomatoes (has skin on it), AND mostly whole peeled tomatoes (without skin). a little tomato skin gives body and texture as he said, but you don't want too much skin product, just a little.
Exactly buddy! The way my nonna explained it to me, is that the word, marinara, means, "Mariners sauce". Apparently when sailors or, "Mariners" came back from America and brought tomatoes with them, the people of Napoli started making a sauce out of it and called it, Marinara, as it was the Mariners that showed them the main ingredient...
If I were to add onion, I'd add white onion and blend the mixture after. It's not nice to have chunks of onion (esp. yellow, green or brown) floating in your pizza or pasta sauce. My preference is no onion, lots of garlic, basil and good quality olive oil. Definitely add the basil last otherwise you'll be wasting it. Also add some (extra) freshly minced garlic in 10ish minutes before it finishes cooking (saute'd garlic and fresh garlic work well). You can also use anchovies to salt the sauce in place of table salt. And if it's too thin for what you want it for, you can also make an olive oil rue.. 'just add a bit of strong flour before adding moisture or tomatoes (make sure you cook the flour taste out of the rue before you add tomatoes), just be sure to leave some of the olive oil "loose" from the rue as well (the loose olive oil is a good thing in a marinara sauce). Some people add bay leaf, black pepper, chilli, parsley, wine, vinegar, citrus juice, butter, Parmesan.. etc...depends what you like and what you're using it for. Just few simple ingredients in the right proportion, done the right way is best IMHO.
Martin, sugar brings out the flavor of foods made of tomatoes. He didn’t add that much to that big pot, and his ingredients listed to his smaller recipe for regular pot was only a Tablespoon. Soooo, no not sugary as you state.
@@conniemiller411 If you're adding more sugar than salt, you're not making a pasta sauce, you're making a tomato paste desert. The amount of sugar he added was insane.
Hey yo, Chef Frankie. Nice video. I got the same cans. I just bought em. I’m gonna make sauce, but I need to make some meatballs, not just any meatballs, they got to be good, real good. like at Cappuccino’s or Carmine’s or Tony D’s. Can you give us some tips? I know you know. Help us out here. Thanks .
SO MANY things are wrong with this video that it's making my head explode, and I'm not even a professional chef. **DO NOT use extra virgin olive oil for frying. Use it for dressings, dips, and cold dishes. Regular olive oil is for frying. "Extra virgin" olive oil contains aromatics that degrade under high temperatures; using it in hot dishes essentially cooks the "extra virgin" out of the olive oil. Using extra virgin to make marinara is just a stupid way to waste money. **It's an absolute waste of time to chop the onions that finely if you are going to blend them later. Julienne is a good enough cut here; the extra surface area you get from a dice is meaningless considering the pieces will all end up the same thickness as if you had julienned them. **Don't cook your onions and garlic at the same time unless you like undercooked onions or burnt garlic. Let me say that one again for people just learning how to cook: DON'T COOK YOUR ONIONS AND GARLIC AT THE SAME TIME. Garlic burns quickly and gets very bitter; onions take longer. Cook your onions until they are nearly done, then add your garlic. **Don't fry that many onions in a pan with such a small base area; you cannot fry them that way, you will only steam them. If you want to actually fry your onions instead of steaming them, you can't have a layer of onion several inches deep. **The sugar/salt ratio is just absurd. If you're adding more sugar than salt, you're not making marinara sauce, you're making a tomato sauce dessert. **The amount of oil those onions are swimming around in makes me want to throw up. **Last, but not least, I have no idea why you would use red onions in this. This is probably the most nitpicky comment I have, so I put it last.
OH MY GOD YOU are one Mean and RUDE person.... I have been cooking for over 50 years and EVERYTHING you just wrote is WRONG. I have had a Restaurant for years too... Have you? How many years have you PROFESSIONALLY cooked? You do not have to be so RUDE when you're trying to convey your thoughts. If you Do NOT like this Video Then LEAVE... BYE BYE
“It makes me want to cry,” Garlic, you see, is not quite the staple of Italian cuisine Americans think it is. Depending on who you speak to, onions are a controversial ingredient too - and don’t even think of ever combining the two in a single dish. Perhaps the immigrants thought that if they called their salsa, their sugo, their ragu by the term gravy, it would make their food-and maybe themselves-more palatable to American tastes. Marinara, ragu, spaghetti sauce, red sauce, gravy; no matter how you cook it, they are all forms of tomato sauce. A basic ingredient list for tomato sauce is composed of tomatoes, basil, garlic, olive oil and oregano. 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 cooking, slathered on everything from pasta to meat. About 4 million Italians immigrated to America from 1880 to 1920. The majority (about 85 percent) came from southern Italy, where political and economic circumstances left the region extremely impoverished, so it would be the cuisines of Sicily, Calabria, Campania, Abruzzi and Molise (and not Venice) that would make their mark in the United States. Women went from scraping to put food on the table to striving to be the best cook in the neighborhood. It was no longer about necessity but now what Nonna cooks what best.
Ok, I've been reading on this topic--most Italian cooks say no onions, and many also say no garlic. Few add both basil and oregano, with some saying either/or. I'm up for a simple and fresh tasting tomato sauce, but this all does get confusing
@@righteyeartistry156 Making a dish the way you like it, especially if you’re just serving it to yourself or your family. But for the average home cook who views cooking videos on RUclips who may not know about the origins of these dishes, has a responsibility to at least mention the traditional methods and ingredients. It helps viewers stay informed and also boosts YOUR credibility.
YES... I agree with every word here! I still love my Garlic... and Onion... so this American will have to put it in there... LOL Thank you for the History Lesson... LOVED it.
No sugar, Wrong onions. Unbelievable where are you from? Shallots garlic sausage, bacon.... That's how you start a sauce. Add red wine, reduce. Tomato, fresh basil .....
that is wayyyyy too much oil. i get you have a lot of onion, but by the end of the onions sautéing , it was like soup. i hate how "italian americans" always add way too much oil to their sauces. people from Italy do not actually do that. thats disgusting.
Or what? You'll die? Of course you can. Some places in Italy have both garlic and onion in their marinara. It may not be totally authentic to the first marinara ever made but you wont die.
you can only make authentic from scratch during tomatoes harvest season and you need a good source of tomatoes, so really traditionally people canned their tomatoes and used them later as it's a good way to preserve them. The difference is they might be a bit more acidic, if that's the case put a pinch of sugar. Other than that if you want to use fresh ripe tomatoes, just bleach them, peel them, then crush them and don't use sugar, but you have to make sure they're ripe. That means, you have to buy them from your local farmer or go pick them yourself, otherwise the tomatoes will have been picked before being ripe while they still a bit green and will turn red during transportation, in that case you better use canned tomatoes which have been picked when they're ripe and canned automatically.
Paulie told vinnie don’t put too many onions in the sauce. Vinnie put 3small onions while paulie slice the garlic so thin that they liquefied in the pan, it proved to be a good system..👌🏾
Jay Saldana
Funny? What do ya mean I’m funny? Do I amuse you? What exactly is so funny about me? (Note: this is the ‘clean’ version 😅)
Medium rare eh? An aristocrat.
“Henry after took his stroll “
“Oh , that’s the Flavuuuh”
Pauli told Vinnie dont put too many onions in the sauce.
Paulie: " hey Vinnie, dont put too many onions in the sauce!"
Genius
I am a marinara fiend, and I can tell you that this recipe is absolutely delicious. It takes a bit of patience and time to do it right, but it's absolutely worth it. It's a great baseline sauce; you can add mushrooms, Italian sausage, ground turkey, chorizo, whatever... honestly the sauce is so tasty that even in it's most basic form you could just sit and eat it with a spoon. Thank you for helping me take my pasta sauce game to the next level!
I made this sauce today! It is Absolutely Fabulous!!! I could just sit and eat the sauce all day! Thank you for sharing your family treasure!
Makes 487 servings. Thanks Frank!
good job dad
Oh, that's sweet.
@@servicarrider i hate you so much
The more I cook, the more i realize it seems to be more or less about using fresh, clean ingredients, and paying close attention to what you're doing........ I came here to see how an authentic chef does it, and I realize what I've been doing is more or less the same process..... I always got great results, but I was curious to see how it would be done in an authentic italian kitchen. Great to see that I've been doing thing right. Not a professional cook by any means, I'm just a guy who enjoys the process...... Thanks so much for the great video.
Frank, thank you so much for taking time to show people how to make the famous Italian Marinara Sauce..I've always made my own but never like this...I am so glad so now when I open my own restaurant I can make loads of it for the week.
Hmmm...just curious...any chance we can get the recipe reduced below servings for 1,000 people...
Love it!!! So simple yet soooo delicious! Thankyou
The tomatos used here and by most restauraunts is Stanislaus brand. By far the best i have ever tasted, they use a patented low heating canning process resulting in a tomato that isnt bitterd by citric acid. Idk why Resteraunts choose to keep this a secret, It isnt available to consumers. The tomatos make this recipe.
Totally agree. Used Stan for 14 years.
I found them on line. They only sell the #10 can size though.
@@righteyeartistry156 Yes. #10 cans are what we use in the restaurant biz. What you can do is make a large batch, cool it properly, and put in Glad 2 cup plastic containers (with lids), and freeze them. I do this regularly, (for home use), and the sauce, reheated, comes out amazing with the Stan brand products.
0:06 his ingredient list says two 28 oz cans of tomatoes? he's using 6 lbs, 9oz jars!! why doesn't he provide ingredients for the cans he using?
Meh… measurements are not important.
Not in a restaurant anyway. Ounces, pounds, tablespoons, who really cares? Not me!
Come on Man, you are really sharp, I thought you were Rocko Bruzer, 'you,re a professional, thanks a lot, you really made your process clear and simple, ok don,t let nothing stick, I got it,Thanks
Awesome Presentation!!! I am going to be makinG thiS recipe thiS week as I havVe some tomatoes from my garden that need to be used up asap!!! Thanks deeply for sharinG all these easy to follow steps!!! Happi CookinG Fellow Foodie!✌😇🌎🌹🍅🍅🍅🌹🌞🦋
He clearly likes it!
Bravo
Awesome thanks for the recipe.
Thank you! Looks very good!
Good gracias
7/11. Those that know, know 👍🏽
I see that the recipe you are making is a Xlarge batch, is there a way to break it down for a family of eight?
LOOK at the First of this video... smaller proportions.
Went and bought some fresh Eggplant and will be making this sauce tonight! Thanks Frank!!
delicious!!!
Excellent, delicious, thank you! -Mary
Chef Frrank I see that you have five number 10 cans there but in the ingredients directions it was saying 228 ounce cans. Is that for a smaller amount of marinara sauce?
finally a chef who doesn't do the HORIZONTAL cut on the onion which is nothing but a SHOW OF which every chef does and which is USELESS
different cuts for different purposes, he had no need to go finer dice.
Who gives a fuck?
this was home DRILLED
pantsta
Awesome video, thank you!!!
Thanks Much:D
This is sugo al pomodoro, marinara is a dish with clams and other seafood.
Taste the difference Whit onion and no onion and pick your favorite that's it 🤗
Subbed at 694 😀 from Boston
What is the onion to tomato ratio? Just need to know for making a smaller batch.
About 2 medium sized onions per 3 cans of tomatoes.
2red onions for every #10 can of tomatoes
@@always.biggie2854 slightly less. his ingredient proportions are for two 28oz cans, but he's using 6 lbs, 9oz cans. wish he gave the recipe for the #10 jar he was using as well.
i think the #10 jar is 105 oz, and the four 28 oz jars is 112 oz?
the important thing is to avoid going over on salt in my opinion, the other ingredients aren't so important to get exactly right. there's a salt break point for flavor where you ruin a dish/sauce if you cross it. and that line will crash your dish hard, really hard.
Take a look at my "little friend" ...Al Pacino here. Looking good sauce.
What kind of olive oil do you use? Extra virgin?
No garlic, salt, pepper?
1:30
I am trying this today
That tool turns the sauce orange
charlie dipietro
Me too...
charlie dipietro yes, I purée the tomatoes before I add them to the onions so it doesn’t make the sauce orange
I'll make that thanks. I just hope my billion friends will show up.
Yoan Desforges you do know he gave you a smaller recipe, all you have to do is half it or quarter it lol
not sure most caught it: he uses ground tomatoes (has skin on it), AND mostly whole peeled tomatoes (without skin). a little tomato skin gives body and texture as he said, but you don't want too much skin product, just a little.
San Marzano bud!
No sugar.
How handsome!!!!😘
Looks good
authentic Italian marinara sauce
made by an American ?
This marinara or margrita pizza sauce???
Loved the handfuls of basil, hope it was Tulsi, lol
so I have to go out and buy a big drill with a paddle bit.
Looks great
Looks like a boat outboard motor
Quantity of ingredients?
Ummm....why was it on mute from 1:50 to 2:04? I want to know what and how much olive oil to put in.... please help!
Dylan Chadderton in that batch it is 6 cups of extra virgin olive oil
"Marinara" like mar or marine. Does that mean seafood?
Exactly buddy! The way my nonna explained it to me, is that the word, marinara, means, "Mariners sauce".
Apparently when sailors or, "Mariners" came back from America and brought tomatoes with them, the people of Napoli started making a sauce out of it and called it, Marinara, as it was the Mariners that showed them the main ingredient...
By the way, my nonna made THE BEST sauce. I know all Italians say that, but I have yet to try a better one.
Sugar?
isn't dried basil the dangerous one , this stuff is fresh though!
what happened to the audio at 1:52 to 2:01 ?
They removed it because they sped up the film. Simple.
Why some say no onion in marinara and some say add onion?
If I were to add onion, I'd add white onion and blend the mixture after. It's not nice to have chunks of onion (esp. yellow, green or brown) floating in your pizza or pasta sauce. My preference is no onion, lots of garlic, basil and good quality olive oil. Definitely add the basil last otherwise you'll be wasting it. Also add some (extra) freshly minced garlic in 10ish minutes before it finishes cooking (saute'd garlic and fresh garlic work well). You can also use anchovies to salt the sauce in place of table salt. And if it's too thin for what you want it for, you can also make an olive oil rue.. 'just add a bit of strong flour before adding moisture or tomatoes (make sure you cook the flour taste out of the rue before you add tomatoes), just be sure to leave some of the olive oil "loose" from the rue as well (the loose olive oil is a good thing in a marinara sauce). Some people add bay leaf, black pepper, chilli, parsley, wine, vinegar, citrus juice, butter, Parmesan.. etc...depends what you like and what you're using it for. Just few simple ingredients in the right proportion, done the right way is best IMHO.
yes. whole tomatoes.
The sound cuts out
What is a mariana
it sounds like if he was at a construction site
this chief frum bawstin, oah whut?!
Too sweet, I'll pass.
7/11 is a good brand.
Why is his kitchen in a blacksmiths workshop.
More recpies
Who knew Italians were importing tomatoes from Kahleefornyah???? bwahaha
Ha! Says 7/11 right on the can... Bwahaha!
Did Copper Cellar go out of business? Sorry, if it did!
❤️❤️❤️
"How to make a large quantity of sugary marinara at a restaurant"
Martin, sugar brings out the flavor of foods made of tomatoes. He didn’t add that much to that big pot, and his ingredients listed to his smaller recipe for regular pot was only a Tablespoon. Soooo, no not sugary as you state.
@@conniemiller411 If you're adding more sugar than salt, you're not making a pasta sauce, you're making a tomato paste desert. The amount of sugar he added was insane.
What liquid did you pour into the sauce?
con kal olive oil
I did watch youre video but turned the sound off cant handle the smashing banging
Mike Rupp so many whiners
@@conniemiller411 I'm a typical male I get distracted easily I cant multitask like a woman I have to turn off the tv to talk on the phone
Mike Rupp oh ok lol
Sugar???
Quarter cup for 7 #10 cans. Always taste the tomatoes first. Depends on season
Hey yo, Chef Frankie. Nice video. I got the same cans. I just bought em. I’m gonna make sauce, but I need to make some meatballs, not just any meatballs, they got to be good, real good. like at Cappuccino’s or Carmine’s or Tony D’s. Can you give us some tips? I know you know. Help us out here. Thanks .
Red onions don't belong in marinara sauce. White or yellow only.
F!ckin beautiful
SO MANY things are wrong with this video that it's making my head explode, and I'm not even a professional chef.
**DO NOT use extra virgin olive oil for frying. Use it for dressings, dips, and cold dishes. Regular olive oil is for frying. "Extra virgin" olive oil contains aromatics that degrade under high temperatures; using it in hot dishes essentially cooks the "extra virgin" out of the olive oil. Using extra virgin to make marinara is just a stupid way to waste money.
**It's an absolute waste of time to chop the onions that finely if you are going to blend them later. Julienne is a good enough cut here; the extra surface area you get from a dice is meaningless considering the pieces will all end up the same thickness as if you had julienned them.
**Don't cook your onions and garlic at the same time unless you like undercooked onions or burnt garlic. Let me say that one again for people just learning how to cook: DON'T COOK YOUR ONIONS AND GARLIC AT THE SAME TIME. Garlic burns quickly and gets very bitter; onions take longer. Cook your onions until they are nearly done, then add your garlic.
**Don't fry that many onions in a pan with such a small base area; you cannot fry them that way, you will only steam them. If you want to actually fry your onions instead of steaming them, you can't have a layer of onion several inches deep.
**The sugar/salt ratio is just absurd. If you're adding more sugar than salt, you're not making marinara sauce, you're making a tomato sauce dessert.
**The amount of oil those onions are swimming around in makes me want to throw up.
**Last, but not least, I have no idea why you would use red onions in this. This is probably the most nitpicky comment I have, so I put it last.
I wondered about the red onions
Thank you! I saw the same things wrong
OH MY GOD
YOU are one Mean and RUDE person....
I have been cooking for over 50 years and EVERYTHING you just wrote is WRONG.
I have had a Restaurant for years too... Have you?
How many years have you PROFESSIONALLY cooked?
You do not have to be so RUDE when you're trying to convey your thoughts.
If you Do NOT like this Video Then LEAVE...
BYE BYE
@@emilyparker2037
IT is not WRONG... it is a matter of TASTE
Maybe invest in a bench scraper.
“It makes me want to cry,”
Garlic, you see, is not quite the staple of Italian cuisine Americans think it is. Depending on who you speak to, onions are a controversial ingredient too - and don’t even think of ever combining the two in a single dish.
Perhaps the immigrants thought that if they called their salsa, their sugo, their ragu by the term gravy, it would make their food-and maybe themselves-more palatable to American tastes. Marinara, ragu, spaghetti sauce, red sauce, gravy; no matter how you cook it, they are all forms of tomato sauce. A basic ingredient list for tomato sauce is composed of tomatoes, basil, garlic, olive oil and oregano. 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 cooking, slathered on everything from pasta to meat. About 4 million Italians immigrated to America from 1880 to 1920. The majority (about 85 percent) came from southern Italy, where political and economic circumstances left the region extremely impoverished, so it would be the cuisines of Sicily, Calabria, Campania, Abruzzi and Molise (and not Venice) that would make their mark in the United States. Women went from scraping to put food on the table to striving to be the best cook in the neighborhood. It was no longer about necessity but now what Nonna cooks what best.
Ok, I've been reading on this topic--most Italian cooks say no onions, and many also say no garlic. Few add both basil and oregano, with some saying either/or. I'm up for a simple and fresh tasting tomato sauce, but this all does get confusing
Janet Martin I like to sauté some garlic then add tomato sauce with basil and oregano. But never any onions.
What it really boils down to is personal taste. If I were to go to Italy, i'm quite sure I would find the food on the bland side.
@@righteyeartistry156 Making a dish the way you like it, especially if you’re just serving it to yourself or your family. But for the average home cook who views cooking videos on RUclips who may not know about the origins of these dishes, has a responsibility to at least mention the traditional methods and ingredients. It helps viewers stay informed and also boosts YOUR credibility.
YES... I agree with every word here!
I still love my Garlic... and Onion... so this American will have to put it in there... LOL
Thank you for the History Lesson... LOVED it.
Great . There are commercial cooking.
No sugar,
Wrong onions.
Unbelievable where are you from?
Shallots garlic sausage, bacon.... That's how you start a sauce.
Add red wine, reduce. Tomato, fresh basil .....
More garlic 🧄…….more
Can i have a wrtten ingredients
Antoinette Adam he gave you written ingredients if you watched the video at all lol
that is wayyyyy too much oil. i get you have a lot of onion, but by the end of the onions sautéing , it was like soup. i hate how "italian americans" always add way too much oil to their sauces. people from Italy do not actually do that. thats disgusting.
No
To much oil.
That is not a authentic marinara sauce 👎🏻
I thought you couldn’t combine: onions, and garlic together?? I’m confused. It’s only garlic, not onions.
who told you this lol? so much of cooking requires onions and garlic as a base in some way.
Correct, garlic and not onion.
Or what? You'll die? Of course you can. Some places in Italy have both garlic and onion in their marinara. It may not be totally authentic to the first marinara ever made but you wont die.
@@khricket Seriously, you think we were re-writing the Constitution or something. Onions n Garlic go together like Peas n Carrots, lolz.
Authentic from a can
That's a hell of a lot more sugar than 1 Tbsp
rob omalley hey if you noticed he’s making a bigger batch for a restaurant, but he did give you a smaller recipe in which you can half or quarter
I’m sure your a outstanding Chef but lost me with the Sugar
You lost me at the sugar.
There are NO ONIONS in traditional Marinara, what is wrong with you people?
“And that my friends, is how we do homemade marinara”…
From a can…
You pick to do a video in the middle of pounding something? Are you serious?
Since when do you put sugar and onion in marinara sauce? WRONG
@@tagada7 VAFFANCULO!!
I like a brown sugar to cut the acidity, but not white sugar. Hells to that no.
I agree on the brown sugar, I use brown cane.
to balance the acidity.
You lost me at cans. I was searching for authentic, made from scratch.
you can only make authentic from scratch during tomatoes harvest season and you need a good source of tomatoes, so really traditionally people canned their tomatoes and used them later as it's a good way to preserve them. The difference is they might be a bit more acidic, if that's the case put a pinch of sugar. Other than that if you want to use fresh ripe tomatoes, just bleach them, peel them, then crush them and don't use sugar, but you have to make sure they're ripe. That means, you have to buy them from your local farmer or go pick them yourself, otherwise the tomatoes will have been picked before being ripe while they still a bit green and will turn red during transportation, in that case you better use canned tomatoes which have been picked when they're ripe and canned automatically.
If you want authentic, you need San Marzano tomatoes which have a slightly distinct flavor. So, unless you're near San Marzano, good luck
No salt, pepper, oregano, garlic, parsley, wine, olive oil? WTF? This is tomato soup!
Why didn’t he core his onions? 😐
Why 'core-all' about it?
all that baning in there is so distracting
Pen behind your hear makes you a real italian butcher rather than a chef
I wanted to watch this but couldnt handle the pounding
u