Easy to Make Red Sauce From Fresh Summer Tomatoes | Kenji's Cooking Show

[@infoscholar5221]

You got me through the Pandemic, brother, good to see you back, totally understand why you aren't making that type of video so much, any more. Thanks for all of the knowledge you imparted. It helped me get back in the kitchen, As I had tsken some culinary courses in the early 00's, my wife was also going through chemo. I had to maintain the household and be with her through all of that. She rang the bell last November. Thank you for what you do, it sends out that butterfly effect. Respect.

[@aska9946]

Man everytime he turns the camera and we see him happy about to cook that always makes my days, thanks for those amazing videos chef

[@hank4917]

I also think its sad Kenji's mom has been in my country for 20 years and only knows 10 words of English. She needs to go back to Gookville.

[@KaiSchSp]

Pasta with fresh tomato sauce is probably my favourite dish ever. Tastes like pure sunshine if the tomatos are perfect.

[@hank4917]

I know I also think its sad Kenji's mom has been in my country for 20 years and only knows 10 words of English.

[@deedumeday518]

@@hank4917 ???

[@robadr13]

Great to see you making more videos! I've gotten so many good recipes, and random useful tips, from your channel. Thanks!

[@hank4917]

Kenjia Alt can never be an American because he's an immigrant.

[@sahilbatra396]

It is a testament to how much I enjoy watching your videos (and also quite hilarious) that I watched this entire video, knowing full well (via your numerous reminders) that this is not something worth doing unless you have the right stuff, which I don't.

[@mm9773]

Same. I do have the right stuff, though. I even have a food mill. So I’m happy to confirm what Kenji says: decent canned tomatoes make a perfectly fine sauce. Finding good _fresh_ tomatoes is a problem, but for sauces, your supermarket has you covered.

[@JarredBournigal]

I've got about 40 roma tomatoes coming in. So I am definitely doing this soon. Tip for folks who have tomatoes ripening at different times. You can freeze your tomatoes and then process them all from frozen when you're ready. You don't even need to blanch them to take the skin off, just run them under your sink and you can "peel" em with your fingers. Great if you don't have a miller like myself and don't like the skins

[@Gnomestress]

Thanks!

[@maxineb9598]

I do that all the time and it saves a heap of time. Plus they are already a bit squishy when thawed. I throw mine in a sink full of water and wait for them to stop freezing together to start peeling.

[@nyatto]

Tomato skins have a lot of pectin, you should keep them if you're making sauce!

[@mm9773]

I processed mine before freezing - when you make a sauce in the winter, you can start cooking straight away. Although I dare anyone to identify the difference between homegrown tomatoes and good quality canned stuff from a sun-kissed region - I’m with Kenji: for a sauce, you might as well use canned tomatoes. The difference between supermarket tomatoes and homegrown tomatoes is best appreciated when you eat them fresh.

[@cchai1]

Loving the more frequent uploads these days Kenji!

[@MyCami95]

Little tip if you want a thicker sauce: strain the liquid that comes out of the food mill through a fine cheesecloth. Depending on how long you leave the sauce in it, you can get the thickness you desire. Source: italian who canned about 100kg of tomatoes this month, and I don't like to use a million jars to can mostly water. If I want a more watery product, I'll water it down later

[@hank4917]

shut up

[@RudeCanine]

Based Gunpoint Italian

[@MyCami95]

@@RudeCanine you don't know how rare it is that someone recognize my profile picture

[@RudeCanine]

@@MyCami95 hahaha well, that’s a shame cause the game is so good!

[@MyCami95]

@@RudeCanine agree 100%, so underrated

[@Bankzsyy]

Love seeing the start of a mini-series - so fun!

[@ErikCoons]

Growing tomatoes in Seattle takes a lot of work. The secret is keeping the nighttime temperatures up above 60. Keep your plants in a cloche or hoop tunnel. Start them early. Even with that, you may need to finish the ripening on the window sill. Two weeks ago, we pulled a bunch of Italian heirlooms and beef steaks. Plum tomatoes will do okay here, but cherries are easy. Thanks for all the tips. Thanks to you, I have broadened my family's cooking skills. We are all happy for your help.

[@barcham]

I get fresh picked plum tomatoes for about $10/bushel at local farmers' markets, which is a very good price. When I make a basic tomato sauce I usually quickly blanch the tomatoes in boiling water, followed by an ice water bath. Then the skins slide right off, I crush the tomatoes by hand and remove the hard centre core and most of the seeds. Then I cook down what is left until the consistency is what I like for a basic product. From there, I measure out the tomatoes in 28 oz portions and vacuum seal the tomatoes in bags and lay them flat in my freezer. No food mill required.

[@anope9053]

you should also try tomato chutney, just roast one tomato, half an onion, and a couple green chilis (or none if that's your fancy) at 450 (i found that works for me) fahrenheit for 25 minutes; tastes decent enough with store-bought tomatoes but it is absolutely killer and jam packed with tomatoey flavor if you use freshly grown ones from a farmers market. i used some tomatoes from findlay market in cincinatti when i went for a visit there to make some tomato chutney and it was unbelievable how good they were

[@bassislife-trh]

This brings back memories of being with my grandmother in the kitchen and her letting me do the food mill with the tomatoes for canning.

[@DraftMatters]

So happy to see so much content 💕 thank you kenji!

[@edwardml75]

Thats a very helpful and honest comment that to make the sauce is not worth the cost/effort unless you have an abundance of tomatoes sitting around at home or in a garden that need to be used quickly.

[@BPBrousseau]

Kenji making videos again, I have hope for 2023 finishing strong! And geez, that tomato sauce looks a little watery, but I'm sure it'll find a good home.

[@CssHDmonster]

kenji, my dude, i got like 4 giant 4kg or bigger zucchinis, please save me, i dont wanna eat leczo and rattatouie for the next month

[@kowalikus7581]

Zuchinni casserole?

[@cloud_222]

You're telling me each zucchini is 4kg or heavier?!

[@mywifeleftmeandtookthekids2635]

Zucchini fries my dude

[@abdulsalamaldabagh7760]

zucchini FRITTERS they are one of the best iraqi dishes ever u must try them

[@CssHDmonster]

@@cloud_222 yah, as big as my forearm

[@TubaLorde]

Best part is the IPA tall boy in the background. You know Kenji us taking swigs between cuts

[@patfrat666]

Very helpful to all this time of year. A simple sauce/skill all should know. Great base for more. Good call.

[@alexthestreet]

I don't know if the pot lid is there on purpose, but it is nice to see you through it.

[@mm9773]

Tomato season was two months ago in our garden, and eating them fresh is the only way to justify all the work: that’s how you can really taste the difference. For sauces, I use the bottled stuff straight from Italy - tastes just as good, it’s relatively cheap (here in Europe), and no work at all. Next year I might try sun-drying some of them.

[@malekamr1644]

i like boiling them until one bursts or i see them swell, than drain, and blitz with an immersion blender and strain, nice to see my method is close to yours

[@ravenwing263x]

In terms of when to make this, the trick is to find a local tomato grower who sells what I know as "seconds," ie, farm-fresh tomatoes that are misshaped, miscolored, maybe a little bruised, the kind that don't pass muster for the $5/lb. baskets but taste just as good. That is the cost-effective way to make thesE. "Seconds" are common at farm-owned stands here on the east coast though sometimes you have to ask for them. Not sure about elsewhere.

[@giovannisphotographs]

I love to pass my sauce a second time through a fine mesh sieve. That catches all everything that isn't sauce - seeds and all. I find it gives it the most velvety texture! Much easier than removing the seeds individually before cooking haha

[@duckheadbob]

I hope the ending comments doesnt mean this series is approaching its end. Its been so influential to me and id hate to see it go away. But best of luck to you Kenji either way!

[@kemikade]

This is well timed. I grew 6 tomato plants this year and now I have way too many tomatoes for one person to eat. Already turned about 1kg of them into pico de gallo and another big batch into arrabbiata. I think the rest is going into a sauce like this that I can batch up and save.

[@IllumeEltanin]

I’m here on the Eastside in Redmond, and my San Mariano-style tomatoes finally started coming in at the start of the month. They took forever this summer!

[@patricklinkous]

I don't have patience for food mills or concassé anymore. Blendtec goes BRRR!!! 😂

[@biobossx99]

Yessssssssss Kenji providing the sauce

[@awood965]

Love to see that eggplant parm man got a whole playlist of them for my mom

[@Mialuvsveggies]

So timely! I literally JUST made an Amazing roasted tomato soup with my garden fresh tomatoes.

[@GrikWorldNomad]

I love the random stuff lying around - fruit, spoon, wine bottles, squash, other forgotten things, and of course the dog sauntering through the kitchen. You could add people too, discuss what you're doing and how. It's great and natural

[@xoch1717]

Kenji ur killing it!

[@mobius1tube]

Kenji, can you do a video where you help us differentiate between the different types of basil at the grocery stores? I buy sweet basil, Italian basil, "basil" and they're all different

[@chartreuseverte]

there's a page in The Wok exactly on this topic :)

[@mm9773]

I don’t understand the question. You’re saying they’re all different, but you don’t know how to tell the difference?

[@Doesntgetirony]

@@mm9773they are saying that they all have different names, they want to know what differentiates them from eachother

[@kevinb5436]

kenji you’re family is visible on your phone background. just looking out. love the videos, and love you.

[@stevedolinsky6151]

This came back perfect but I was a glutton for punishment and spent an hour coring and deseeding the tomatoes before cooking them. It was the power of Italian tradition that held power over me to do that in my own home.

[@13Luk6iul]

I recently found that blending tomatoes is a nice way ro make sauce. Leaving skins and seeds in. They don‘t bother me at all after blending and I guess it adds fibre and is just so easy. Was thinking about canning a bunch of blended tomatoe sauce

[@RedMasterJV]

6:23 "The steam trapped in the top will keep the top of the pot hot" Try saying that one fast three times.

[@Dr.Hugh_G_Rection]

This video got me excited.

[@roadweary5252]

Adding this to my “to make” list 👍 Also, new salt box Kenji?

[@captainkaleb]

Aww that chili just wanted to party with his tomato friends.

[@LishaTodayRecipes]

The tomato sauce looks very delicious and tasty and there is nothing better than fresh organic tomatoes growing in the garden, great recipe dear ❤❤❤

[@mattburkey8393]

I did something similar last month, great to get through my CSA tomatoes. I just used the blender, maybe I need a food mill.

[@krookedwun9044]

Kenji huffing the Space Dust let's gooooooo 🤙🤙🤙

[@twrob82]

Another way to approach this that maximizes "freshness" (no cooking at all) would be to break the tomatoes down by pulsing them in a food processor, and then putting them through the food mill to remove skin, stems, and seeds.

[@maxgraves615]

Kenji, you’re awesome.

[@getlostwithjustinkris]

I see that Marie Sharp's. That stuff is delicious! 😃

[@jomercer21113]

Even 30 years ago, when I taught canning with the Extension Service, the economics of canning dictated that you grow the produce yourself (or acquire it for essentially nothing), else your finished goods would run significantly more than store-bought. We always de-seeded the romas before cooking to lessen the water content.

[@jmcmonster]

I’m in the same growing zone as you and had some issues with my tomatoes this year due to the spring staying too cold. They did take off eventually, but the yields (other than my sungold) were lackluster. I also got hit with blight after that mini heat wave with rain that made it super humid. Maybe next year!

[@JKenjiLopezAlt]

Interesting. Me and my neighbors seem to be doing OK witb tomatoes this year!

[@jmcmonster]

@@JKenjiLopezAlt peppers are crushing it, so who knows. Likely the sun exposure in my courtyard. My rooftop garden was full of flowers this year. I’ll try to remember to message you next year as I always have a ton of extra starts in the spring, if you want any. Thanks for the content!

[@mm9773]

It can depend on the location: here in Germany we had one year in which everybody’s tomatoes had issues, except for those who grew near a south facing wall. You could tell the difference just by looking into people’s gardens.

[@aarontran2608]

funny seeing this video! i saw 4 tomato trucks driving home and i was wondering if i was in a twilight zone episode

[@Knightcommander69]

Thank you for your knowledge chef

[@executivetoad]

hey man, i was scrolling thru ur vids and i caught something that might bring more views to ur shorts. you should label them on their thumbnails like u do with ur vids. most people dont scroll thru youtube shorts like they do on tiktok - they specifically click on them, at least thats how i do it. anyways, ive been watching ur vids for a long time and they made me love cooking so much, hope u have a good day!

[@midiandirenni8315]

Saw that Space Dust. Good stuff.

[@veronicaBolanos-mc4fc]

Kenji your vid pops up, i click. Doesn't matter if its something id eat. Definitely not this. Heart burn city! I enjoy you.❤

[@lawrenceredmacher4382]

I made my own sauce from garden tomatoes for the first time just a couple months ago. I did WAY too much work. boil tomatoes first to loosen the skin. then put into ice bath to cool. then remove the skin, then cut into quarters to de-seed, then finally cook the sauce. looks like I need to just get a food mill (which I had never even heard of until this video) for next year...

[@mm9773]

I watched my dad do it, with a food mill, and I _still_ think it was too much work. I love homegrown tomatoes, but they’re best when you eat them fresh - or rather, that’s when they really differentiate themselves from supermarket tomatoes. For sauces, I prefer the canned stuff.

[@cesteves6882]

Agreed on the food mill, I very much dislike this product but normally swear by them for easier access kitchen tools.

[@corwinwhitehorn7759]

9:00 Or you can use a Rigamonti Passatutto (if you can find one) It automatically separates the skin and seeds from the flesh

[@mrfroopy]

I generally put the tomatoes in the food blender first and then cook it down, and therefore don't need to food mill it.. the skins get chopped down.. maybe not quite as smooth as the mill but fantastic.

[@erisophelia]

it's interesting how kenji's food mill technique and my weed mill technique have converged to a similar point

[@katieking9589]

Any suggestions for a food mill that you like? Wondering if there's a better consumer brand or if going to a commercial restaurant store is what I need to do

[@morganchilds9054]

My tomatoes didn't come in this year either! My dad's did... he got the mother lode, on Vancouver Island. I'm in Toronto, and last year I had more tomatoes than we could eat, but this year... bupkis!

[@Jjlafa]

My food mill (another brand) behaves similarly. Kenji (or anyone)- is there one you recommend? Also, I made the 6 ingredient eggplant parm to which you linked this sauce and it was a thing of beauty. Simple and delicious- you are amazing, Kenji!

[@frogtaste]

Kenji one question, in the spirit of preserving the freshness of the tomatoes, wouldn't it make more sense to chop them before hand? that way they can kind of soften faster? Idk what you think it just kind of makes sense in my head

[@Android480]

Hey kenji, have you tried Chef John’s tomato pesto? He made a video a few weeks ago. It’s one of the best “easy” fresh sauces I’ve ever made, absolutely fantastic. Wonder if you have a take on it

[@funkyjohnhuie]

Awesome video! What are your thoughts on putting the whole thing, after cooking, rather than in a food mill, into a high speed blender to grind up all the seeds and skin?

[@FreshPrince7789]

My boy is a walking encyclopedia and I love it 😂

[@greenblaze9189]

Hi Kenji, how would an immersion blender affect the sauce compared to a food mill? Would you recommend using an immersion blender as an alternative?

[@elcholetto]

I think you'll end up with tiny specs of tomato skins. You might noticed this when eating.

[@ronsmith-d6z]

Hi Kenji - until now, one of the few truths I knew was that one never (!!!) refrigerates a tomato - can you please explain?

[@swisski]

I’ve heard him explain it something like this: essentially, you are correct. Refrigeration dulls the flavour. However if you have too many tomatoes to deal with, you can “hold some” in the fridge, by slowing down the maturing process especially if you are going to cook with them. If you want to then eat them raw, pull them out of the fridge an hour or so before so they can come to room temperature. Basically chilling tomatoes is preferable to wasting tomatoes.

[@mm9773]

@@swisski Yes, that’s it. A refrigerated tomato is better than a rotten tomato. By the way, I only learned late in life that you should take cheese out of the fridge about 30 minutes before eating it: tastes ten times better. Unfortunately I never plan that far ahead, not for cheese.

[@TrickyD8P]

I love leaving the skins on. No need to waste them and you get nice pulpy bits which cling to the pasta

[@mm9773]

Disgusting. Just kidding, but we do often have tomatoes that are absolutely delicious, only the skin is way too thick and tough. Really needs to be removed.

[@donatellabrandiberg9342]

Meh... bad idea, it makes the sauce sour! no peel!

[@TrickyD8P]

@@donatellabrandiberg9342 do you mean bitter? I've never got a sour flavour from a tomato skin

[@donatellabrandiberg9342]

@@TrickyD8P No I mean sour. Tomatoes when cooked are a bit sour in themselves, so if you never got sour at all I'm not sure what to say, maybe your tomatoes are extraordinarily good

[@martinbowling]

Totally feel you on the OXO Food Mill, all of their other stuff is amazing but this was such a fail.

[@europop2005]

Hey Kenji! I roast my tomatoes in the oven before throwing them in the pot (also roast garlic and onion and throw them all to stew and reduce together). I feel a difference in flavor when I roast / blacken them before throwing them in but you keep mentioning the freshness factor. Am I taking away anything from throwing them in the oven? Thanks!

[@m.theresa1385]

I love them roasted. I only roast some of them, then leave the rest fresh. That seems to do the trick .

[@mm9773]

I know the answer: just try it, see what you prefer.

[@builtbydima]

Nice, got a bunch of tomatoes lying around

[@brianblase5573]

Have the same food mill... Agree, complete junk. Thought it was just me. Glad the Kenj-meister agrees!

[@adidas734]

Thanks for the video/info Kenji! What about using a blender instead of a food mill to break down the sauce after cooking? Is there a specific reason you prefer to use a mill in this instance?

[@adidas734]

Ah that does make sense, thanks!@@kjdude8765

[@campfirecinemas]

Question about the Food Lab and Mayo. You wrote that you can use Ice Cubes to achieve more volume (quantity) of Mayo. I've made it plenty of times, by hand, by blender, but never successfully with your Ice Cube technique. It always ends up to thin. Any advice on how I can achieve more volume with less oil usage? Or if possible to showcase it by showing by hand with ice cube mayo.

[@EwanMacNeilage]

Hey Kenji - do you know what kind of wood that lid is made of? Keen for a new project and it would be good to have an easy to handle one-size-fits-all lid for my cast iron pan, wok, or even non stick pan.

[@JKenjiLopezAlt]

It’s some kind of fir. Very lightweight.

[@jenniferatwell9698]

Love your videos, Kenji! Also you've been looking extra handsome lately. 😊

[@dipperdandy]

I have way too many tomatoes from the garden right now and no real time to sauce them (let alone eat them). Can I dice and freeze them until winter and that them out to make "fresh" sauce then? (he wondered outloud to one in particular)

[@megan_the_pagan]

Oh I'm early for once! And right when I have a bunch of tomatoes to use! :)

[@JoHauge]

perfect timing for me, i'm going to make tomato sauce tomorrow! if you don't have a food mill do you think it's better to pre-grate them on a box grater or push them through a sieve?

[@JKenjiLopezAlt]

Box grater! Or peel them by scoring an X in the bottom and blanching them in boiling water for 30 seconds to loosen the skins. Plunge into an ice bath and the skins will rub right off.

[@jmaladroit]

thanks pal! really appreciate you sharing your knowledge on this channel, it’s taught me a lot

[@aznsugarg]

We dry our bibs in the exact same place!

[@osito2125]

What kinda lighter was that It’s awesome

[@michaelmontgomery8315]

You went a whole tomato video without mentioning the square-cube law!

[@godsu]

Every time i watch a Kenji video i always gotta ask, what the dog doin?

[@corrinamerica]

I have an abundance of tomatoes in my garden, but they aren't plum tomatoes, they're heirloom varieties. I don't know how much pectin they have and I'm wondering if they'd be suitable for this sauce. Any advice on determining how this might go with tomatoes closer to a beefsteak?

[@johannwimm]

Dont know iff it is a myth but is it a think that when you crush your tomato’s (canned or fresh) to early that the sous will turn out more sour ??

[@vsector3000]

Is there a significant nutritional difference between canned vs homemade tomato sauce? Usually in canned tomato sauces' nutrition labels, I don't see much of anything and I've always wondered if nutrition labels are simply missing that information (what I believe now) or canned somehow strips all the nutrition away.

[@eduardlortie6027]

Out here in Germany we dont store the tomatoes in the fridge, its said that they loose their taste. Is there anything to it? Love your vids!

[@donatellabrandiberg9342]

@kjdude8765 possible, but it definitely affects the texture, I'm italian and here no-one keeps them in the fridge

[@Residew]

Anyone know who makes the utensil Kenji was using?

[@garbonsai]

100% agree on that OXO. It’s what I have, but I don’t really love it.

[@Neptunes_Winds]

Ah, now I want basco sticks

[@nicksova]

Hey @JKenjiLopezAlt, on one of your videos you mentioned where you got that wooden rectangular stirring spoon type thing, but I can't remember which video? Can you please remind me where you got it from? Thanks and love and learn a lot from your videos.

[@JKenjiLopezAlt]

Earlywood.com

[@dennisc8578]

Yes! Let's gooooo

[@shelbysieber590]

I got into gardening because I love cooking and wanted to cook with really fresh, flavorful ingredients. Let me know if you want help setting up some tomatoes and herbs in a garden next spring!

[@charelkremer3157]

what's the benefit of a foodmill compared to an immersion blender?

[@MGS61]

Eggplant parm is my favorite dish of all time it was the first solid food I ever ate as a child? Thin or thick cut i love eiter way. Wait? 5.99 a lb from romas? Ouch

[@stevenflier7315]

Can you add pectin to this sauce if you are using tomato varieties that are naturally lower in pectin?

[@m.theresa1385]

I find if I just boil my sauce a bit longer some of the water will evaporate, that seems to do the trick. (I also make mine leaving the skins in as I like the extra nutritional value.)

[@dokken63]

Hi kenji!

[@josephgodinez9654]

End of season, so sad 😢 wish we had more time for pickin

[@bokkabonde]

Where can i buy the salt box?