This looks delicious, and I will try this method the next time I make tomato sauce. I've never made it with the whole cloves of garlic (not minced), but this is a good way to cook the ingredients. Thanks for sharing.
David any great tomato sauce must include basil. I loved your rendition of this simple tomato and basil sauce recipe. I'm sure this sauce would work fantastic on any type of pasta. Nice job!
Beautiful sauce chef & so versatile! I also package smaller portions to use for parmas as hubby really loves his Thursday parma & pot of perroni ;D. thank you & Have a great week end :)
That's a gorgeous looking sauce David. I add a little sugar because I think sometimes the tomatoes can be really acidic. I do the Italian authentic sauce but never the less I add sugar. I'll try this one out. Thanks Hun xo
Ive come to find that i dont prefer tomato sauces that use tomato paste and go even simpler with: EVOO, garlic (just crushed slightly and first into the oil until the garlic goes cappuccino in color) and small diced tomatoes cooked with salt, pepper and a good pinch of sugar for balance. a handful of fresh basil or oregano depending on what i have fresh and simmer until the oils turn red!
its weird isn't it? i use it in small quantities in my beef stew after cooking it in, but in my tomato sauce or pizza sauce, i prefer it without. its hard to describe, but its a bit too deep and sweet for me... so there are certain things i just need to stay away from. I even use it for sloppy joes... just not in my pasta red sauces.
“Too much garlic! Garlic everywhere,”“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. we talking Italian food?After all, Americans are messing with their grandma’s grandma’s grandma’s recipes. It was an absolute rule in their house that onion and garlic should never be combined in the same dish. And yes, they associated this with "the Old Country."
Хобби
The only way to make this video better would be to use a higher-resolution. Great stuff, Chef... thank you!
This looks delicious, and I will try this method the next time I make tomato sauce. I've never made it with the whole cloves of garlic (not minced), but this is a good way to cook the ingredients. Thanks for sharing.
David any great tomato sauce must include basil. I loved your rendition of this simple tomato and basil sauce recipe. I'm sure this sauce would work fantastic on any type of pasta. Nice job!
thanks glen very much glad you liked the recipe.
Definitely can't wait to try this! thanks for sharing!
Your welcome and thanks for stopping by...happy cooking
Chef, that looks great! Thanks for sharing
Thank you Jon for sharing my video glad you liked it...CM
This is the BEST sauce ever. Thank you so so so so so much.
Thank you so much for watching
Beautiful sauce chef & so versatile! I also package smaller portions to use for parmas as hubby really loves his Thursday parma & pot of perroni ;D. thank you & Have a great week end :)
Thanks Marie glad you like the recipe BTW perroni and parma sounds good to me
Oh lovely, Chef!
Thanks for sharing
you are more than welcome
Great please try coriander as well yum
looks lovely and easy.....on my do list I am currently on a freezer frenzy
Keeps well in the freezer Sharon I have made and used this recipe 3 times already..
That's a gorgeous looking sauce David. I add a little sugar because I think sometimes the tomatoes can be really acidic. I do the Italian authentic sauce but never the less I add sugar. I'll try this one out. Thanks Hun xo
thanks Angie after cooking this recipe without sugar it was so good ,you don't need it, thanks for watching..lots of love...
True I add it after tasting it lol
Xox
Yes no sugar i tried it was good no bitter taste or acidic@@ChefMooneys
Can you add red wine to the sauce? If so how much?
Looks so good but I have to guess what all goes in as my voice on my tablet doesn't work , wish it said all you used
Ive come to find that i dont prefer tomato sauces that use tomato paste and go even simpler with: EVOO, garlic (just crushed slightly and first into the oil until the garlic goes cappuccino in color) and small diced tomatoes cooked with salt, pepper and a good pinch of sugar for balance. a handful of fresh basil or oregano depending on what i have fresh and simmer until the oils turn red!
I am curious what turns you off about tomato paste?
its weird isn't it? i use it in small quantities in my beef stew after cooking it in, but in my tomato sauce or pizza sauce, i prefer it without. its hard to describe, but its a bit too deep and sweet for me... so there are certain things i just need to stay away from. I even use it for sloppy joes... just not in my pasta red sauces.
Hay what ever works for you thats the magic of cooking make it your own thanks for watching..
“Too much garlic! Garlic everywhere,”“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.
we talking Italian food?After all, Americans are messing with their grandma’s grandma’s grandma’s recipes.
It was an absolute rule in their house that onion and garlic should never be combined in the same dish. And yes, they associated this with "the Old Country."
Does this Chef sound American to you?