Pomodoro sauce | Marco Pierre White's secret recipe

Learn how to make Marco’s famous tomato sauce, a recipe taught to him 20 years ago by the first Italian chef to win three Michelin stars, Gualtiero Marchesi.
Don't overlook the simple ingredients (fresh and tinned tomatoes, thyme, a bay leaf, garlic, onions). Its unique method promises delicious flavour.
Timestamps:
0:45 - Grate the onion and garlic
01:18 - lightly fry in olive oil
02:45 - Add the herbs
03:00 - Add the fresh tomatoes
4:00 - Add tinned tomatoes
4:21 - form your cartouche and add
5:27 - place it in the oven
5:50 - Remove from the oven
5:57 - Work sauce through a strainer
Learn more from Marco in his BBC Maestro courses:
Delicious Food Cooked Simply - bbcm.co/45E2zhC
Delicious Vegetarian Cooking - bbcm.co/3RJIvVj
Explore our other cooking courses: bbcm.co/3L0kllW

[@ovejanegra7355]

If I die tomorrow, I want Marco to be at my funeral and say with his whispering voice: He didn't die, he decided to stop existing. It was his choice.

[@alex97alex]

It’s as simple as that!

[@carguysr8163]

There we are

[@Tom-sq2yy]

Just let the coffin do the work

[@josepartida1711]

@@Tom-sq2yylol

[@michaelmottlau5941]

Yes, you should ask yourself that simple question.

[@alexsalari2014]

He’s literally the only person alive who can make sweating onions and garlic sound like a dissertation on how I should be living my life. And I love it.

[@tobiaswinkler6971]

It’s called passion ❤

[@JoshLikesFuzz]

It’s your choice.

[@ChrisProutyVideos]

I listened to that moment over and over thinking "this applies to everything"

[@hpitz01]

sweetening onions and garlic is pure life 😊

[@andersrydingdaugaard]

Hahaha 😂 I love it all… I need to start talking like this at work

[@megacheese]

Being taught by Marco in the safety of my own home is literally the pinnacle of content, this is an experience you couldn't even pay for ten years ago.

[@celuiquipeut6527]

Imagine being taught By Marco with no possibility of him making you cry.

[@JoshLikesFuzz]

Knorr you couldn’t

[@PartialViewmusic]

@@celuiquipeut6527 Only Marco wouldn't make you cry. It would have been your choice to cry, should you do it.

[@perotinofhackensack2064]

I'm sorry you love in such a dangerous neighborhood.

[@randypanthegoatboy2]

It's what the Internet was intended for. At least that what they told us in the early 90s

[@mattshu]

5:50 love how they deemed it necessary to caption “HE GRUNTS” 😂

[@iWillUseMyOwnName]

LMAO that was gold 😂

[@Gueeome]

I put my finger in the sauce just like him, I now have a 2nd degree burn... It was my choice to cry !

[@mjlotus]

IKR? Just grab a pan on the stove by hand and move it around? The callouses on his fingers must be like boot leather.

[@alex97alex]

😂😂

[@threegenders201]

Just put it in a knorr stockpot to relieve the pain with hints of rosemary and thyme

[@Jonpoo1]

Those are the hands of a man who uses a grater instead of a knife.

[@user-mg6wn4hs5t]

Good one! I see what you did there...lol. I needed a good laugh.

[@benceszanyo9309]

I believe he declared a holy war on water content

[@danielmoran9902]

His choice!

[@Mimi-sg6fe]

Well its missing a knorr stock cube, thats why

[@Enzo_213]

Let the water be gone!

[@Ironsharp]

Begone, acidity

[@mterrerojr]

Lisan al-Gnocchi!!

[@markoragnos6757]

Michelin star chef tells you how to conduct yourself not just in kitchen but in life. Attention to detail and passion. Love Marco.

[@StCreed]

Indeed. My pet peeve is coworkers who don't understand that you can't fix problems at the end of a project: they stack and become huge. You need to make sure you kill the small issues right when they show up. Final quality is the sum of many little things done right.

[@grahamjonathan762]

Shame it didn't work with his son eh

[@AndreyRubtsovRU]

no music, no over-the-top accent. refreshing.

[@sonortubelug3853]

He’s from Leeds…

[@honpro8343]

only cinema like sounddesign for frying an onion

[@jamiejones6696]

It's his choice

[@mikaeleriksen2994]

There's no right or wrong, it's the editor's choice

[@Glance852]

Omg so right

[@kevinjohnson2656]

I want Marco Pierre White to teach me everything I learn.

[@MeUK-s7l]

I’d also love a beer with the man 🍻

[@ATrashStudio]

100% agree, need more of these. THERES NOT ENOUGH MARCO CONTENT

[@makokx7063]

Marco teaching math "2+2 = 4, or not, it doesn't matter, it's your choice."

[@yinhonglin9592]

I can teach you anything or not. again, it is my choice only.

[@karthiksubramaniam6951]

It’s your choice, really

[@mcomiskey7]

His Mother was Italian, but it was her choice really.

[@brucelee5576]

😂😂😂😂😂😂

[@nopenopeington3727]

Its nice of the BBC to bring in some casual home cooks

[@nikolayiliev7004]

That guy is as far as it can go from home cook... He was one of the first to return his Michelin stars.. because the people that judge him know less than him.

[@nopenopeington3727]

@@nikolayiliev7004 kzbin.info/www/bejne/fHScg6mFqtt_h7ssi=Q_Moxlptlt3yw96B

[@Senorpoontang]

@@nikolayiliev7004Marco isn’t a professional Chef anymore; he’s a home cook. It was his choice (Proceeds to cut garlic the width of an atom with precise furiosity).

[@silkywelshman1999]

@@nikolayiliev7004 You missed the joke

[@MeepleZero]

”When you make the perfect tomato sauce, you want it to taste of tomatoes” Best I have hear this year!

[@Fattony6666]

aren't you a little swift one

[@magst123]

Hope I'll some day be on Marco's level, having made a perfect tomato sauce without a single stain on my white t-shirt.

[@zoznammic]

With the way he was passing it through the strainer I bet the production must have changed him like 5 times lol

[@johannOplease]

Wear any other colour shirt you like, but tomato sauce and white shirts have an attractive force. And don’t even get me started on red wine!

[@Rivandu]

He’s not called Marco Pierre Red ya know

[@user-mg6wn4hs5t]

I can wear a black shirt & cook all day long & not get even a smidgeon of splash or food on it. Let me put on a white shirt & not even a minute in, that shirt is *ruined!* Go figure.

[@johannOplease]

@@user-mg6wn4hs5t fact!! When I wear a black shirt, after all my white shirts landed up in the washing machine, it’s most probable for it to get permanently ruined soon after I get out the bleach to sort out the white ones. It’s a vicious circle. The world is a very dangerous place for shirts

[@arthurvandelay.]

Babe wake up, new philosophy lesson just dropped

[@annunacky4463]

Are you the guy who commented on the Jesse Wells song “news” video? That guy said “hey babe, Jesse is roasting our overlords”. lol. Check it out…

[@campbelltroy55]

just like building flavour. its as simple as that.

[@arthurvandelay.]

@@annunacky4463 nah man I'm not that guy

[@MartyKleynhans]

😂😂😂😂😂😂 so good.

[@MartyKleynhans]

@@annunacky4463 😂😂😂😂😂😂

[@davidfountain6110]

"Fresh tomatoes are only perfect for two months out of the year. To make great tomato sauce, then, what you need to do is just forget about all that and use half canned tomatoes, half fresh tomatoes harvested at any time of the year." 30 seconds in and he's already making zero sense. I love this man.

[@Steven_Edwards]

A Michelin Star used to be all about consistency, not fru-fru experimental shit.

[@davidfountain6110]

@@Steven_Edwards I get that. I'm just laughing at how, logically, his whole lead-in to the video is completely pointless. This method has nothing to do with "solving" the optimal-time-to-harvest-tomatoes problem, because if you aren't in the two-month window, your "fresh" half are still going to be at less than their best, and your "canned" half will be no better or worse than at any other time of year. Really, you just want to consistently use the best quality canned or fresh (your choice, naturally) tomatoes you can get, and forget the random nonsense. But without the random nonsense, it wouldn't be Marco, and I wouldn't be watching this video.

[@ifyourlistening]

@@davidfountain6110depending on what brand you buy, tinned tomatoes are only picked and canned in that 2 month perfect window. So in essence you’re using the canned tomatoes to do the heavy lifting and fresh tomatoes to make it taste home made and interesting

[@chrisprud7688]

You are watching one of the most influential men in culinary history Absolutely brilliant

[@redwarf8118]

no, I am reading your comment

[@chrisprud7688]

@@redwarf8118 ok 👍

[@sauce1232]

​@@chrisprud7688He's nowere near being one of the most influential men in culinary history. Ever heard of Joël Robuchon or Paul Bocuse? ...

[@Shamino1]

@@sauce1232 No. Thanks for proving his point.

[@sauce1232]

@@Shamino1 ?

[@Heavy_Distortion]

His hushed voice elevates the flavor.

[@markkindermannart4028]

its sort of narcissistic seeming to me

[@Tyrant175]

@@markkindermannart4028Nah, just decades of cigarettes and screaming

[@HowToTouch]

​@@markkindermannart4028having a good way of speaking is narcissism? No, speaking loud and being crass is narcissism

[@user61920]

​@@markkindermannart4028 I agree

[@markkindermannart4028]

@@HowToTouch He isn't doing it so much in this video, but there are plenty of him barely speaking at a whisper...it just seems like a controlling way to get people to listen in almost the same extreme as shouting

[@stewlee2019]

I used scissors, it was my choice.

[@2good2btrue82]

how dare you

[@SRPM-yk9xw]

I got the lawnmower out.

[@stewlee2019]

@@SRPM-yk9xw That was your choice

[@BridgeTROLL777]

this meme will never die :D

[@christopherheady7377]

The scissors chose to cut

[@jortdraaisma2628]

This feels like a video I'll come back to weekly just to calm down and reflect on my week

[@aces553]

Same.

[@TheOctaviusLee]

I have no passion for cooking and no knowledge of cooking but I love Marco Pierre White talking about anything and there's so much to learn that can be applied to everything else in life with the way he handles the kitchen. Love this man.

[@rsb8380]

Yaaaay Marco video. He could construct a ham sandwich and make it sound like the deepest and most life-affirming endeavour of all time.

[@Mark-nh2hs]

So true.... Nodding Sagely

[@Garbageman28]

There’s an episode of Bourdain’s show where he does exactly that. Man knows the best things in life are simple things done well.

[@rsb8380]

@@Garbageman28 Oh my god yes! I remember watching it and him speaking about it, must have subconsciously entered my head.

[@Dulc3B00kbyBrant0n]

THERE WE ARE

[@GKo2024]

@@Mark-nh2hs If he has got enough thyme left.

[@NomenoNescio]

My dear grandmother was a stockpot and she also used to say "It's your choice if you want to use the stockpot or not, you can always add more stock but not remove".

[@nez9751]

😂😂😂 I clicked on this to find a stockpot reference, didn’t take long 😂

[@gladdersdon]

You can tell he absolutely loves food, cooking, methods, care etc. It’s coming from his soul, he’s one of the few who’s doing exactly what he was put on Earth to do.

[@rolands2262]

A true Zen master of cooking! What a giant of a human and an inspiration!

[@asafoetida5403]

My diagnosis is entirely different-he nowadays hates the whole business to the core of his soul!

[@82seno]

marco pierre white is one of the few ppl whose voice triggers the ASMR in my brain...such a calming voice

[@paulhilario1419]

Unlike Gordon who always seem to be in a rush, and a bladder about to burst.

[@TntMooze]

I liked this video, that was my decision.

[@leonidivanov8948]

It was your choice!

[@zach6800]

You made yourself like the video, It was your choice to like it.

[@tedstrauss999]

slave to the algorithm

[@campbelltroy55]

he’s on point really. not enough of us who can say that.

[@TheTomjmcc]

There’s no real recipe to like comment subscribe, that is just what i prefer

[@MikesModelshop]

Since I follow every word of him, my cooking skills have improved to a new level. Just do what he is teaching and you‘ll reach success. It‘s as simple as that☺️

[@wuiqed]

Marco Pierre White is an amazing tutor, and the intimacy he manages to form with the viewer is unparalleled. It feels like this video was recorded for me personally, and me only.

[@JanOndrejPA]

I watched about 50 cooking videos today, but from these 8 minutes, I actually gained knowledge. Marco is such a great and wise teacher. I love how he always emphasises a deep understanding of what you are doing. What a quintessential chef. ❤

[@zipzinger]

We have been blessed by a new lesson from everyones favourite maniac.

[@rogerc23]

He’s the maniac who taught that other maniac to be a maniac.

[@eddjordan2399]

@@rogerc23 classically trained maniacs

[@Jonpoo1]

Michelin starred trauma.

[@floydcomstick5960]

what an upload, sometimes i dont really execute his methods properly, and they still give me great results unlike other chefs who i do exactly what they advise, yet no flavor, his methods are fantastic he seriously upgraded when he went from professional cook to home cook it's the methods he uses that are professional, not the title, and that's what makes a good dish a good method

[@Sweetheart_of_the_rodeo]

Yes! The technique is what brings out the flavor. I’ve made pomodoro many times with the exact same ingredients but it tasted so different and better this time due to his technique.

[@BulletproofRaiden]

This might be my favorite cooking video ever...

[@debora2604]

his voice is so calming. I enjoy hearing him talk through everything, and not just what is he doing , but also what is happening , what it, is to cook. BEST CHEF IN THE WORLD.

[@mrrichardshort]

It's not the same now he's not pushing stock cubes

[@davidf2281]

It was his choice.

[@danielfacciolo529]

​​@@davidf2281It's as simple as that.

[@DanGulinobass]

Yes i miss that Marco sigh sigh

[@redwarf8118]

tomatoes are still the same, get over it

[@mikaeleriksen2994]

They were Stock Pots, but no matter, using either is your choice

[@blancemoore]

"If you don't put flavour in at the start, it's not going to appear at the end...Method creates flavour"

[@hoilst265]

And that's why you add...Knorr Stockpot.

[@celuiquipeut6527]

​@@hoilst265Everybody need money.

[@celuiquipeut6527]

​@@hoilst265Frankly i dont have time to reeuce 400 liters of water to create a mind boggling bouillon. Chef everywhere use stock or stock cubes. It saves a lot of time.

[@winterbird4447]

Spices create flavor. Like bay leaf, thyme and salt.

[@haraldtopfer5732]

And stock pot

[@TheFatherOfGod87]

I am rethinking my whole entire life. Seriously these are the best cooking videos on KZbin. Even Gordon would take a seat like a schoolboy and watch and learn

[@benferds6404]

He is more than a Chef...he brings in knowledge with experience and that's why he is my no 1.

[@sKylexXYT]

Also, tinned tomatoes are far more fresh then they look like. They still contain all the vitamins, minerals and so on because the got tinned right after harvest. They have far more "oompf" then you think

[@itsokay7989]

Just wanting to add: while this is technically true, it REALLY depends on the quality of the tomatoes. A can of great quality tomatoes will be amazing. A can of the cheapest tomatoes you can find won't have many vitamins and minerals to begin with. They're just water because they're raised on speed and not quality.

[@watkinscopicat]

you want the real good san marzano ones tho.

[@hafirenggayuda]

Still, watch for the salt/sodium content. Some brand seems dishonest

[@haraldtopfer5732]

Don’t they often come from china? I thought thats a mafia business, comparable or bigger than drugs

[@him050]

Buy Mutti Poplar chopped tomatoes and you’ll never look back. They’re so sweet you’d be forgiven for thinking that they’ve added about 50g of sugar. But no, the only ingredient is tomatoes!

[@christopherrichardwadedett4100]

The sounds coming from the pan are the music of culinary genius. Thanks!

[@Sixtaug95]

Now this is what you call a cooking masterclass, there’s reasoning behind every method and method behind every madness.

[@Sweetheart_of_the_rodeo]

I made this and it was the best sauce I’ve ever made. Absolutely no acidity, the sweetest tomato sauce I’ve ever had. The method of grating the onions and garlic is genius. Also the parchment paper and oven I’ve never done. It’s wild to use the exact same ingredients but it taste so much better and different due to the technique.

[@sensational_cellar8606]

Sounds fantastic! How long was the whole process?

[@Sweetheart_of_the_rodeo]

@@sensational_cellar8606​​⁠probably 2 hours total. But 1 hour is in the oven. I don’t have a strainer like that so I used a blender after the oven portion. I also used Early Girl tomatoes for the fresh ones so it was very sweet and delicious.

[@perotinofhackensack2064]

I'm assuming the temperature was 150 Celsius? It didn't say

[@Sweetheart_of_the_rodeo]

@@perotinofhackensack2064 yeah I did it at 300 Fahrenheit for an hour. If you’re using less tomatoes than him then probably go for 45 mins ~

[@jamesmartin2325]

I haven’t made the sauce, but I have drained down my heating system and capped off my taps to remove the water content and now im trying to guide my hob into filling out my tax return whilst I burn my fingers on my piano…

[@fcke8820]

It's your choice

[@dougidoug]

His passion for cooking is infectious. The range that he is using is La Cornue. They make some pretty good looking high quality ovens.

[@giraffesinc.2193]

That range is gorgeous!

[@philipp594]

20000$+

[@fpvx3922]

This was an amazing video. MY best friend is a cook and I showed it to him instantly. I loved the whole approach for the process. Thanks for sharing the how and whys :)

[@jedb9677]

Well this was just lovely to watch. I hope there's many more vids like this come.

[@jakubstupka2922]

Liked this video and saved to the recipe folder. When tomatoes will be abundant after harvest in my area, I will make the sauce.

[@rabendranath]

The master at work.

[@Vunderbread]

Even the words he used are like perfect recipes. Not one more word than was necessary to get the point across. And every point made was necessary. It is remarkable how instructive this video is despite being such a basic recipe. Masterful

[@leonmore_]

It's an art to connect a speechless artform like cooking with so many well selected words. This man is a genius when he's holding a cooking spoon. And a poet when you hand him a mic.

[@atabac]

waited for him to secretly add some knor products😂

[@FoxHound-ch1yy]

Yeah, I thought the same. I bet they edited out the part where he added knorr vegetable stockpots lol

[@atabac]

@@FoxHound-ch1yy lol

[@thisusedtobemyrealname7876]

I was waiting for the stock pot to drop every single second I watched this video.

[@Zappbrannigan83]

Jaime Oliver level joke 🙄

[@AstarionGrle000]

@@Zappbrannigan83😂

[@royaleking4884]

This is amazing, Marco truly plays the piano remarkably 🤝🥃

[@mimoochodom2684]

That's why this man's a culinary magician. Takes a simple basic and turns it into a masterpiece.

[@ajconstantine3593]

He forgot the Knorr’s stockpot pod. 🤷‍♂️

[@klamlk7466]

that was great! i always knew mpw was one of the greatest, i just couldnt take him serious in his knorr videos... but this was amazing and full of passion for cooking

[@markchristopher4165]

Marco is my spirit animal

[@SubiSkill]

He does such a good job explaining every single detail, yeat adding some poetry to it, making you want to try doing it that way

[@metalheadjackass]

I effin cried watching this...beautiful

[@GarethJennings]

Close your eyes and listen 6:03. Sounds like he's having a GREAT time

[@franlovelsimic8421]

💀💀💀

[@SmokeyBCN]

Push it all the way through

[@davidhorner5655]

😂

[@londontrada]

Its about maximizing flavor

[@cheesypumpernickel5568]

oh you dirty bastard! lmao

[@Cris-rv4kv]

This is purity, perfection, poetry

[@autodidact7127]

Marco is my favorite chef of all time. Honestly just a brilliant man wrapped in a temper and just keeps on going.

[@bigbonededFFB]

"Let the stove do the work." Oh thank god! I have spent 73 days trying to rub my hands together to generate the heat under my Creuset Dutch, and then I watched this video! Now my tomato sauce is PERFECT!

[@haraldtopfer5732]

The more you know

[@StayPrimal]

Wow for sure trying this with the tomatoes from the garden this summer

[@alexswanson2053]

I love these sorts of chefs, they treat cooking like a philosophy. You can learn a lot about people by the way they eat and the way they cook. I wish more people cared about that sort of thing

[@lefuedebout]

An absolute master class by Marco. It's both highly instructive and enjoyable to watch.

[@racey1979]

“Move your pan, work your pan. Treat your stove like a piano”……other videos “Don’t move your pan, if you have to move your pan, it’s too hot”

[@utvpoop]

"Only a fool will rush the scrambled eggs, if you move your pan, you don't have understanding in temperature"

[@marton_horvath]

as much as i'd love to troll, this is a wood stove, so he has no other option to control the heat. Other than of course simply telling the fire how hot it should be.

[@eddjordan2399]

@@marton_horvathif i was a wood burning stove a Marco told me to heat up or cool down id do it.

[@user-yv6xw7ns3o]

I'd say that's extremely simplistic. I don't think Marco even would stick to that in all circumstances. There are many ways to heat a pan.

[@racey1979]

@@marton_horvath I’m just taking the piss mate, not criticising. I love MPW, but he does often contradict himself. I’ve seen him say the same thing cooking on gas, “don’t move your pan, let the pan do the work”. And then in other videos he’s cooking on gas and moving his pan all the time.

[@theodore6548]

"The more you add, the more you take away." "Fifteen seconds is an eternity in the life of a fish." "Generosity is the best garnish."

[@winterbird4447]

But is not generosity about adding?

[@MathasarSalazar2]

WOW This is my favorite sauce, and my favorite chef. What a treat!

[@randypanthegoatboy2]

This one video can teach you 80% of how to cook well. Marco is a very talented chef. A great teacher.

[@przemek4531]

Marco P. fucking White, his approach to cooking and talking about it is mesmerizing, magic.

[@littlsuprstr]

Love the sound mixing/editing for this video. KUDOS!

[@philb.6941]

A true Master at what he is doing and knows every single detail of what he is doing! Genius

[@vysecity6350]

Watching Marcos videos always starts as a cooking lesson, but ends up being a life lesson

[@TaineBuchan]

The wand chooses the wizard

[@samberry8288]

A fire started in my kitchen from trying to cook Marco's recipes... I didn't cause the fire, it was the kitchen's choice.

[@perotinofhackensack2064]

I season my kitchen, not my fire

[@stevenelief6784]

Simply prepared, no excessive ingredients rushed-Heaven.

[@davidlynch9049]

Old video, but great one. I have 5 hours to spare tomorrow, so will try it.

[@chef_hoyle7180]

Last time i heard that noise made by a strainer i was..... nevermind. Great vid. Alot of people don't know how to make a good Tom sauce.

[@surviverfromLOGIN]

Amazing content. Love this man and all his art. Nicely edited

[@FennMeister]

We are so lucky to have this man

[@Yorkshiremadmick]

The Maestro at work. ❤

[@ruot286]

I need more of these videos

[@vanessa1569]

Okay, I did it. On the whole positive and I will make tomato sauce like this again. I don’t know if it’s the mix of fresh and tin or the oven cooking with the cartouche, but the colour stayed vibrant red with little evaporation. I wasn’t able to remove all acidity so I had to add some sugar. Tomato quality is an issue in Australia, especially during the colder months - that’s my defense….even if a poor one. Thankyou Mr White.

[@NotTheWheel]

Love these videos of the Complete Marco. The Simple House Cook.

[@kunkkaaa3080]

Removing the water content from grated onions and garlic does not remove their acidity; rather, it can concentrate both the flavor and the acidity. Here's a more detailed explanation: Water Content: When you grate onions and garlic, the cell walls are broken, releasing water and other components. If you then proceed to drain or press out the water, you're removing some of the liquid content but not the acidic compounds. Acidity: The acidity in onions and garlic comes from their sulfur-containing compounds and other organic acids. These compounds are intrinsic to the vegetable's structure and are not removed with the water. When you drain the water, the remaining grated onion or garlic will still contain the same acidic compounds, potentially in a more concentrated form because the water, which might have diluted these compounds, has been removed. In summary, while draining water from grated onions and garlic might change their texture and reduce the volume of liquid in your dish, it doesn't fundamentally reduce their acidity. It may even intensify the acidic taste because the acidic compounds are now less diluted.

[@G-unar]

Thank you! I seems he is making things up

[@MrDacedric]

@@G-unar Much respect to Marco and others but it's super common with chefs of his era and even today to just either repeat what you were taught or come up with your own ideas of why something works without truly understanding it. They may, and obviously do, get to delicious results but it's caused a massive amount of "old wives tales" to be spread about cooking.

[@tapwater424]

Is it possible that the heat breaks down acidic compounds in the food? I'm not a chemist

[@richardmacdonald8934]

Right. You tell that to him then. 😮

[@wherestheexit5572]

Pretty sure Marco said cooking the onion & garlic reduces the acidity, you wrote all that for nothing! 😂

[@cyh2847]

Master at work🔥

[@beatrizlrodriguez4348]

beautiful! pure art, thank you!

[@MwahMwahProductions]

A truly remarkable chef, one of those rare people who trancend what they do.

[@bobcobb158]

Most impressive of all, he managed to keep a white shirt clean while making tomato sauce.

[@lexiukas123]

I watched this just before bedtime. Why? Because it was my choice.

[@riri-tu5oi]

Method creates flavor, thank you chef.

[@mirceadimian4048]

OMG, he got his voice back ! OMG, this was posted 2 days ago ???? I'm so glad he is still on top of his business. He got me a little worried a couple of years ago. Marco, you RULE ! Cheers.

[@Nosceteipsum166]

No knorr stock, no party.

[@ColinFowler]

Comment I was looking for

[@mikaeleriksen2994]

Knorr didn't renew the contract. It was their choice.

[@malcazeen]

It’s your choice really

[@L3vi_CT]

That is passion on another level!

[@bllybao]

Gosh, I could listen to him all day.

[@grucha3452]

should i save the "cartouche" and use it as a garnish? together with tin foil?

[@alittax]

It's your choice, really.

[@alex97alex]

Genuinely wish Marco narrated audio books

[@user-mg6wn4hs5t]

Omg...yes!

[@christophera3330]

When I see a MPW video, I choose to click on it and then watch it. It's as simple as that.

[@Tyler_Durden987]

"method creates flavor" well there's my new culinary mantra.

[@kyleleon85]

I can only imagine how much better that sauce tastes compared to the jars of Ragu I’ve been buying at Walmart.

[@rndm589]

Rag 🤢 gotta use bertolli or a nicer brand if you can find one at your Walmart mannnn

[@kyleleon85]

@@rndm589 haha I was mostly just being funny. I do tend to buy a higher quality sauce.

[@TehPostman]

This is honestly great because, Marco who many of us consider the G.O.A.T. is showing us something that is Base, a tomato sauce that can be used for so many things, he is teaching us how to make it right and keep it simple, the way he shows it makes me feel like even i can do it.