The Best Tomato Sauce You'll Ever Make (Restaurant-Quality) | Epicurious 101

[@squilky]

This is indeed delicious. The most impressive part is how Lish managed to keep her shirt clean through the whole process. I was not that fortunate.

[@kristopherthornsbury5594]

That was my first thought when she was tossing the pasta. Glad I’m not the only one! If she could make a video on that, I would love her even more!

[@TheCheesyRice]

I was thinking that when she was crushing the canned tomatoes by hand. I've been doing that for years except I always get it splattered all over my shirt (I should probably buy an apron). I did finally figure out a trick... grab a tomato but before you squeeze it, poke your finger in it first. It works... except when I go too fast.

[@codykaufman2835]

She’s wrong though. You start the garlic and oil in cold oil to infuse the flavors. Then you need to at least sauté the onion and carrot to really bring out the flavors

[@manuelsanchez064]

​@@codykaufman2835 true that ! if you boil tomatoes in raw onion you will infuse it with raw onion flavor instead of regular onion flavor

[@jc4jax]

She's a professional :D

[@todd3167]

Another great video from Chef Lish. She makes everything look so simple for us non-professionals and I love her passion for what she's doing. More Chef Lish please.

[@beatpuck]

That’s because it is simple

[@couchpotatoe91]

I second this!

[@cehii9514]

What? She is annoying

[@qikstar]

The made it more complicated with carrot, cheese in sauce, and blender

[@ParduzTube]

From an italian: what a great sauce!!!! Many compliments! If you want to try some very little variants, you could: - add a glass of red wine * - before cooking, put the peels of the garlic in a glass of hot water (as if you were making an infuse) for about half an hour, then put that water in the sauce * - add a bit of spicy red pepper (either powdered or in chunks) * this requires a bit more of simmering to let the liquid evaporate Buon appetito! :)

[@slikskils1603]

From an Italian, this was not good. Wrong order of ingredients. Garlic and basil should be chopped to eat the nutrients. Carrot wtf? No wine and no grated romano????

[@metorphoric]

Oooooh! The garlic trick I must try! 😮😊

[@manuelper]

Mr. Italian, isn't this way too much garlic??

[@ParduzTube]

@@manuelper for my own taste, yes. But things are a bit different from home to home, then from region to region, so i was admiring more the whole procedure and the absence of animal fat than the amount of ingredients relative to each other.

[@cranci]

​@@manuelperway too much. For that quantity of sauce one clove is enough. I still don't understand why Americans think a ton of garlic is required in every Italian recipe, we usually don't use that much

[@santiagotoca]

I just finished this with a simple spaghetti. This is really THE BEST POMODORO SAUCE I have tried in my 48 years of eating pasta. Hard to think of anything to add or subtract. It is genuinely wonderful, incredible depth of flavor. GRAZIE!!!

[@nancidansouis7633]

Made this today. Figured I made enough for dinner and lunch tomorrow. I was wrong. I ate the whole pan! 😂This sauce is so easy and so incredibly flavorful. Will make over and over again!😊

[@brianh2287]

Olive oil, fresh pressed garlic, salt, pepper, and a high quality can of san marzano tomatoes. It's simple but it is all about the tomato and the sauce is fantastic. I can just eat the sauce on it's own or dip bread into it. Just incredible.

[@josephmonte8423]

I’ve been a Chef for 25 years. I’m also 100% Italian raised in a bilingual home. The struggle as a Chef to make the perfect sauce is real. There are 8 million different recipes, all of which are (according to the cook) the absolute best! Well, I’ve been toiling with thousands of variations, and this one is just 100% on the money! The best thing about it is it’s very intelligent and easy! Absolutely brilliant!

[@polok3793]

but isn't simplicity of this sauce diminishing the outcome? Putting in Basil, before cooking? not leaving the onion finely chopped inside? also browning galic? I am hesirant to try that recipe, since it feels to me that decisions were made to keep it simple. ofc it depends mostly on the ingerdients, but that just seemed too lazy to me. Maybe thats just me not getting over her eating that parmigiano rind :D

[@Llamabotomy]

@@polok3793 What would you do differently?

[@BWpepperr]

@@polok3793 I've eaten rind for several years. What about it bugs you? Is it more personal pref or a scientific reason it's undesirable to do so?

[@BWpepperr]

@@Llamabotomy I think they stated some of the things they'd do differently. I am curious to see what they'd change for a pomodoro-style sauce though, because what they described sounds more like marinara.

[@LiquidTurbo]

@@polok3793 maybe try the sauce first before making a comment like that? unless you have something better to offer, I don't see how your comment has any value at all.

[@DiamaXIV]

One little thing to point out, “Marinara” is actually made with garlic and oregano. Onion, carrots and celery are used for “soffritto”, which is the base for a normal tomato sauce. I think this is an important point to make, so people visiting Italy won’t have unwanted surprises while eating out

[@Sander12348]

Thing is, she forgot to “soffriggere” the soffritto.

[@robertholtz]

@@Sander12348Agreed. And, to my taste, that step is not optional.

[@ritaamor283]

@@Sander12348 what is to soffriggere ? Thank you!

[@salilandricina9851]

The Verb of soffritto

[@ElizabethT45]

@@ritaamor283 Soffritto is the Italian word for "fried." Soffriggere is the Italian verb "to saute" or "to stir fry." The process of cooking the onions, carrots, and celery in oil is a saute, so it's called a soffritto.

[@georgea2835]

10/10 recipe Best tomato sauce I've ever had. Extremely easy to prep, & cook. Delicious! You don't even have to chop an onion.

[@bryandavies213]

I love seeing simple recipes done with care in a way to really elevate them! This is the perfect amount of detail to explain the "why" of things, without being pedantic or overwhelming

[@longolongo3890]

I've made tomato sauce from boiled and blended tomatoes, heated until thickens which turns out a great tomato sauce for pizza. I'm eager to try this recipe, thank you!

[@Zayphar]

I'm sure it is a completely acceptable pizza sauce. What it is not is an actual tomato gravy/sauce.

[@billypilgrim1]

@@Zayphar It is. Not everyone in Italy uses canned tomatoes.

[@gpeddino]

I've actually made this and used it to make pizza. It was excellent.

[@mellowmarkable]

For an authentic Neapolitan Italian pizza sauce, you don't cook the tomatoes at all...

[@carsenlynn]

If it wasn’t for this channel, I’d still be making taco rings to razzle dazzle everyone. I’ve been watching this channel since 2019. And it has single handedly changed my experiences in the kitchen. I wasn’t close with family growing and my biological mom never really allowed to learn anything in the kitchen. Grateful for this content!!!

[@tressamower2546]

My favorite line is “It’s a good timer for a bath so you don’t get all wrinkly!” Lish is so kind and down to earth I love it.

[@coreyfunch561]

Chef Lish is my new favorite on this channel. Amazing, clear instructions with a sprinkle of fun. ❤

[@bacunnnn]

you can tell shes a professional chef when she immediately throws the tasting spoon into the sink, home cooks would not bother because they're, well, home cooks

[@LNVACVAC]

and still she fucks up the whole process

[@emanymton5789]

I'd be using two spoons. One goes into the sauce, the other into my mouth. that way the sauce spoon stays clean and i can reuse it to taste the sauce multiple times

[@Reokko1989]

@@emanymton5789 so you just pour one spoon into the other without touching? thats actually a really good idea....and i wont be left 17 dirty spoons lol

[@emanymton5789]

@@Reokko1989 that's the idea. and if you have people over who like to taste as well you just grab another spoon and pour them

[@jessmac1893]

@@emanymton5789 this! I used to work the line and we’d all have our own spoons tucked into our apron. But that’s harder to explain to home cooks so I can see why she just recommended the “safer” method of multiple spoons. Spoon pour takes practice so you don’t forget.

[@kenta_0163]

@ChefLish, your enthusiasm, and genuine positivity to cooking makes me smile every time I watch these videos, thank you!

[@ayeshaumar5325]

I usually make a large batch of this n put it in the freezer, I use it for pasta, pizza or lasagne. It’s amazing! I never touch the store bought stuff coz I luv the homemade version too much ❤️🍅😃

[@constantinvaldor2281]

I make my pomodoro very differently and started watching this video with a big chip on my shoulder. But by the end, your enthusiasm swayed me, and now I'm planning to make this sauce for dinner tonight. Looks delicious!

[@andreatrepasburgess8520]

Best recipe I have seen on KZbin to make this . When I was in Greece I had the best pomodoro sauce at a restaurant called Selene at the hotel katitkies Gardens in Santorini greece . Went back twice for this dish . Been searching for the perfect recipes since

[@somewagyuenjoyer]

Lish is this type of woman that is just cool with everything She's awesome, gives of this kind of chill vibe

[@Drnaynay]

Lish is the perfect instructor!! I would have recommended finding a use for the discarded aromatics, such as for a soup, but other than that, this was great.

[@polkafrenzy666]

So she isn't perfect.

[@postmodernrecycler]

Honestly, those aromatics had most of their flavor cooked out into the sauce, so they're just mushy and bland. Maybe I'd give them to the dog.

[@willoww7023]

Lish is the best! Her energy is just so easygoing yet enthusiastic. It's infectious. I get so pumped to cook. More Lish videos please!

[@susanb5058]

I agree it’s magic! Thanks for explaining the difference between marinara and pomodoro!! 🍝

[@kingoffongpei]

I feel like a librarian is teaching me how to cook and reading me a story at the same time

[@hellooooo880]

It would be nice to see a list of ingredients at the start of the vid 👍

[@jpaleas]

2/20/23 I made this for dinner and it’s a new favorite! Followed you recipe exactly. Thank you!

[@bushi1147]

The only thing I would personally just with the aromatics I would actually set it on medium-low and then let them sweat out for 10 minutes first you'll get a richer taste in your sauce

[@juliocesarcabrerajones5614]

I love chef Lish she is natural,spontaneous, and teaching me or us very well 😀

[@kevinlou1449]

Click on a Chef Lish video learn something new every time, no matter what your ability as a cook. What a great teacher!

[@mssuziquzi]

Thanks Lish, I made this sauce today following your recipe and was delighted with the result. I thought the taste of the 6 cloves of garlic might have been over powering, but the flavour was great. I've been making what we call Napolitana or tomato sauce for many years, chopping up the onion etc., but not any more.😊

[@kristinwright6632]

Yummm. This is the first time I've seen someone use the parmo rinds. They are so underrated. When I have a rind I know it is time to make minestrone. I cut up the rind and put it in as a nice chewy ingredient. Don't throw away the rinds!

[@McCulleyJr]

Your enthusiasm is contagious and this recipe is phenomenal, graci Chef Lish!

[@allenrpn]

Love chef Lish , extremely well educated, articulated simply a pleasure to watch her videos, more of her.

[@steveperrotta6637]

I’ve tried so many variations of pasta sauce recipes, this is without a doubt the best one and also super easy. Will be using this one constantly

[@cinefiend4059]

This is my first time watching a video of hers and she’s absolutely charming and addictively watchable. She deserves her own channel tbh. Kudos. And omg it’s 437am and I’m so hangry for pasta.

[@akuseru85]

Not watchable at all.

[@jordinner]

I'll definitely use this for my own cooking channel! Thanks and greetings from the netherlands 🇳🇱🌷

[@mathogre]

Lish Steiling, Thank You! I made this sauce today, Sunday February 5, with only one difference: I didn't use an immersion blender. Everything else was as in your video. It was delicious, and was an absolute hit with my wife and daughter.

[@annemariepirrotta1035]

I'm Italian the way you made your sauce is beyond perfect 👍 We use a lot of basil in our tomato sauce!👍👍👍

[@alicehargest]

Watching this while making a *completely different* tomato sauce 😋

[@jeankroeber2481]

I'm in the process of making, lvg out red onion, which I didn't have. Thanks so much for making an easy-to-use recipe with your demonstration after the rule, -- "a picture is worth a thousand words ".

[@EvilestGem]

Hey Lish, you should try adding a little cayenne pepper to the oil when you're cooking the garlic. It adds a gorgeous little spicy kick to the sauce.

[@BobRooney290]

make it fra diavolo!

[@philodemos]

I am Italian and I love to cook. Honestly, in my entire life I have never seen a tomato sauce made this way in Italy. Simply it’s not what we do… Moreover, a “marinara” sauce is a sauce with olive oil, garlic, tomatoes and oregano…

[@maxrobertson9008]

There are more tomato sauce recipes in Italy than there are provinces.

[@FuccoTheClown]

Great recipe. Good pace and presentation. excellent job! thanks for sharing

[@alxx1378]

Pomodoro literally means golden apple because the early tomatoes that came to Italy and Europe in general were yellowish. All that around 1500 ad. 😊

[@KirstenJamerson]

I followed Lish’s macaroni and cheese recipe on Sunday and OH MY YUMMMMMM!!! It was absolutely delish!! ❤❤❤

[@karenaouwad2697]

I tried it and it was perfect! Its light yet flavorful and quite simple. This is an elegant pomodoro.

[@AGermanMan]

I’ve never been able to make a sauce that comes anywhere near as good as Rao’s -- but this recipe looks simple but amazing. Trying it today !

[@stevenhaas9622]

Really? Rao's is rank garbage

[@Kievlar]

I just love her! So fun to watch surely the pomodoro is perfection! I'm soooo drooling! 😊

[@astrokits]

Love lish's style and energy!

[@iluomobravo]

Born and raised in an Italian household. Never saw it made like this but this looks great! I’m will try it

[@Mastari]

Glad I have these Parmesan rinds laying around

[@kimberlypatton205]

Horticulturist here… I love my sauce to be chunky and thick so I leave my vegs to in but chop a little more…. Also I add a bit of tomato paste because I love sauce clinging to the pasta! San Mariano tomato starter plants are usually available at garden centers in Spring or seeds online for the best home grown tomatoes.. be sure to dig a deep hole and bury your seedlings completely up to the top 2nd row of leaves(after frost danger passes on your are, or cover at nights with plastic cut milk containers if you plant earlier… ALL the fine “hairs” along the plant stem will grow into strong healthy roots under the ground and make for a prolific multi producing plant. Be sure to give a calcium supplement if your flowers seem to fall off, or your young fruits get black rot on the young fruits. Do not water any plants you grow in your he evenings, mornings are best to dry out during the day. Home grown tomatoes make the most magnificent dishes… and San Marzano’s are my he Queen of pasta sauce tomatoes- meaty, rich and packed with authentic Italian flavor!

[@illegalerpikachu7140]

I tried it and it was so delicious 🤤

[@ff-uh5yz]

We just made this last night and it was straightforward tasty. Used a parmesan rind that we had been saving in the freezer. And ate it as garnish :)

[@wyattoknife4413]

I saw people like “Lish is so amazing” and like….. they literally are so fun and personal I really enjoy them and feel like I also learned some stuff

[@jbb7634]

The best chef, the best sauce for a side dish of pasta. I serve this with baby back pork ribs. Delicious!!!

[@PyrMom01]

She’s adorable! Going to make some ASAP

[@joconnell]

Love the sneaky method of turning the serving plate / bowl!

[@LeahCarter]

Yes!! More chef Lish!! 🎉 She makes every dish sound so yummy and easy to make.

[@daneedwards8636]

Nothing is better than watching someone whom is ooozing passion...great job 👏

[@jakeadams101]

Lish puts me in such a good mood. When I saw this was uploaded I clicked so fast. She's a great teacher and so fun to watch. Not to mention her recipes are AMAZING 🤩

[@ommerlewin]

i made that recepie (without the cheese) and it was the best spagetti i eve made. thank you!

[@MrElenarion]

I am so going to cook this tomorrow.

[@Sveakungen]

Nice video! 🙂But if you really want to make the ultimate tomato sauce, the secret tip is butter. Before you serve the sauce put in a generous amount of cold butter and let it mix in with the sauce. It will elevate your tomato sauce to 11!! And let the steam of the basil plant simmer in the sauce from start and add the leaves some minutes before it is ready.

[@theprousteffect9717]

Chef Lish's wife is very lucky 😍😍😍

[@mattedge5989]

Lish is so lovely!! Please make more beautiful videos - this recipe has revolutionized our classic movie dinner night. Thank you.

[@XEyedN00b]

I like your recipe a lot! I will definitely try this one at home. I have a question though. My wife is vegan - do you know of anything that could replace parmegiano rind? Inactive yeast perhaps?

[@joshuaamoore]

Parmesan is mostly adding a little umami so nutritional yeast would work, or if you're not salt averse you could use MSG. If you want something with a more complex flavor you could do a fermented soy product.

[@DangerSquiggles]

Most places in Italy don't traditionally use the parm rind. I've found it makes little discernable difference, just skip it.

[@valf156115]

Dont put the rind, we would never put rind in a pomodoro. It’s not necessary! DON’T add yeast lol

[@LoisZozobrado]

After 4 terrible tries of the best sauce..... finally made it. Thanks Lish!

[@NextToToddliness]

Lish for the win! Edit: I learned how to make my first tomato sauce from the "Revolution 909" music video for Daft Punk, when I was like 8. 🤖

[@TheDaneMan]

Tried this recipe and I am absolutely hooked! Deliciouso. And so quick and easy to make! So Chef Lish, I am thanking you now. Not later. 👍🌹😋

[@_Toxicity]

I start with tomatoes grown in my own garden. Basil too.

[@inmydarkesthour2278]

Central Italian here and we ALWAYS half our garlic and cook with with any sauce and then remove it...we NEVER use more than 2 cloves and NEVER chop it...I hate how only Southern Italian and also wrongly is americanized to show we use tons of garlic...we really dont...asian food uses way more garlic than we even will

[@karolynhenderson3772]

This was INCREDIBLE. I had to omit the parm rind bc I'm not into dairy, but this was unbelievably delicious. I used 12 oz spaghetti and it was the perfect amount.

[@dearthofdoohickeys4703]

I’m more then ready for a Lish series 🙌

[@guyjerry]

Nice recipe. And kudos for finishing the pasta in the sauce, that’s a must. You’d never go to an Italian home and see white pasta on the table. Ever

[@sternrothschild]

Chef Lish, I was intimidated by this recipe at first but your instructions made it easy and it turned out great. I cannot wait to prepare this for family and friends. Tasted like an expensive restaurant. 🥰

[@MM-PraiseHim]

Fantastic recipe! Made this tonight and gives me a brand new perspective on the simplicity of a beautiful GOOD TASTING tomato. Only real San Marzano tomatoes. Makes such a difference.

[@luciobazzani855]

Aaaah spaghetti pomodoro….the staple of the Italian cuisine, it perfectly represent the essence of this cuisine, simplicity, flavors, great quality ingredients and passion. P.s. you can tell she’s a professional chef because she change her teaspoon anytime she taste the food.

[@josecaparroso577]

finally an italian sauce vid that doesnt offend italians

[@B1lly_]

Emily: "I sense a disturbance in the condiments."

[@guyloren]

Lovely.Made my own for years now (apparently mine's a marinara,without me realising- I chop all my ingredients in!).Once you learn how to make your own,jar sauces are just awful. Thank you,Chef!🙏🏻

[@passiveaggressive6175]

I think EC should preface these dishes as Italian American to avoid the inevitable backlash 😅😅😅

[@kingoffongpei]

Triggered Italians in the comments are a staple of Internet cooking, though lol

[@MyZ001]

This is actually a traditional italian (style) dish though. She definitely didn't 'murican this one up. I lived in Sicily for 8 years and learned with an italian chef, who did classes for muricans on the side. This is almost exactly what I learned.

[@lucaskobain]

I was skeptic at first, with all those big chunks! but I gotta say, this, I must try.

[@bjamin]

Thank you for this! I have been making my pizza sauce very similarly...it's been too thin for pasta. I'm definitely going to add more aromatics while it simmers going forward! I tend to leave the tomatoes chunky as that's the wife's favorite part, but I might reserve some and do a quick blend of the rest

[@lilicrashes]

you don't ever put basil in 1st because it burns and creates a bitter sauce. at the end after the heat is off.

[@olelarsen7688]

I am sure you could use some kind of kitchen tool for crushing tomatos. Maybe a fork or a big spoon. Or a meat hammer or a rolling pin or potato masher. I really dislike watching people making food with the fingers when they could use a tool.

[@greedisbad9890]

Hands can be dirty and contaminated so is kitchen tool And You will likely to wash your hands than your kitchen tool, next time you cook count how many times you wash your hands and compare to other tools Unless it's obviously dirty there's nothing to worry about

[@tondrummer]

If you go to Michelin starred fine dining, you'll shock when you see the chef de cuisine garnish by hand (without tools). There a dedicated hand wash basin for a reason. You are not chef?? Yeah I know 😂

[@Nuno1137]

I'm not that Italian guy who is gonna list you all the things "not really Italian" in this recipe, but here we are hehehe. This is perfectly fine of course but it is not really "Italian". Here's why: 1) Italians don't mix garlic and onion, in almost all recipes. 2) too much garlic, that's Indian level garlic over there! One clove of garlic for that amount of sauce is plenty enough. 3) Also the onion, probably half of that is enough. 4) It's very rare here to find someone who puts parmigiano reggiano crust/rind into a tomato sauce. Usually Italians put it into beans or potatoes (we make pasta and beans or pasta and potatoes). 5) Basil is usually way less, one or two leaves. Too much basil may result in a bitter aftertaste. Just to clarify, here in Italy you basically find three types of tomato sauce: southern style (garlic, evo oil, tomato and basil), northern style (onion, carrot, celery all diced up and tomato, maybe basil but not required) and pummarola style (kinda the tomato sauce here, so whole veggies but without garlic and way less basil).

[@invisiblemaninvisibleman2097]

I’m not convinced Just as simple better recipes out there

[@50sKid]

No onions or carrots in pomodoro sauce, let alone parmesan rinds. Instant fail. All you need is olive oil and basil.

[@dannyve4982]

I like to live on the edge, I reuse the same spoon over. great video

[@Livoirienyvoitrien]

I love food, and I loved the natural charming way you presented that iconic dish❤. Food is love, love is food.

[@miky2249]

I'm italian and I can guarantee you that we DON'T use all that garlic to cook pomodoro sauce (and to cook in general). Why do people abroad thinks we eat so much garlic?!?! WE DON'T!!! Lol.. anyway, ignoring the parmesan crusts, it's a good recipe and if you cook the onions and carrots in the oil before putting the tomatoes you'll get a better result! At home we make it even simpler.. just garlic or onion/shallot good quality tomatoes, fresh or canned and basil (looooots of basil YES.. lots of garlic NOOOO).

[@olebrauns8265]

Well you might not, I'm gonna though. Garlic is like the best ingredient in anything imo.

[@MyZ001]

I dunno where in Italy you live. But, that is almost exactly how Ive seen italians do it while living abroad. I think it people abroad think it cause some italians actually do it. Can you really say all regions in italy cook it the same? Sike! Yea, the italian cooks I knew only used about 2 or 3 cloves. She has a like a whole garlic sprout in there 😆

[@miky2249]

@@MyZ001 I said it's a good recipe indeed! Of course in every region, city or even house we do it differently.. but I can assure you nobody use all that garlic and we let garlic or onion and carrots cook in the oil before adding the tomatoes! Cause they caramelize a little giving the sauce more aroma and sweetness!

[@salembeeman370]

Lish, you are amazing. I love your style of cooking. Your knowledge and humor are fabulous.

[@rickmayabolis]

Why hand crush if ur going to puree?

[@sierrasky2491]

I absolutely love the chef everything I've seen her cook I want to run off and make😅

[@sarahlouise178]

Looks delicious, but whyyyy do people bite their metal utensils?!! 😵‍💫😅

[@justinnoble6506]

I bet this is delicious, but I like the simplicity of a Marinara of just San Marzanos, olive oil, onion, garlic and basil. Plus I always sweat the onions first, then add smashed garlic. The onions and garlic should cook transparent and not brown.

[@ArnoArtner]

Let's see what Vincenzo's Plate has to say to this....

[@romanangel24]

Thanks so much Chef, I made it and it was really delicious

[@andreasansone824]

No no no please. As an Italian I’m dying inside……