How to Make the Freshest Tomato Sauce | Jacques Pépin Cooking at Home | KQED

[@max22able]

Skin-off I can understand - it's an irregular shape and the rule of all ingredients is that they should be the same size as each other. But I've never understood why to discard the seeds. Would love to know.

[@karetoev4999]

That's because it would most likely make the sauce watery.

[@JasonCust]

Seeds can add bitterness to the sauce but if you don’t notice it personally then don’t worry about it

[@max22able]

@@JasonCust Thanks - good to know. May have something to do with the species of tomato, mine seem to have sweet seeds.

[@jamesburrell677]

IMO seeds have no flavor and it's not a nice texture. I don't mind them in a tomato sandwich but don't want them in a sauce. The important thing is that you enjoy your own food.

[@roncaruso931]

Your questioning a Msster Chef? This man is not Bobby Flay or Gordon Ramsey.

[@RS-yd2bp]

I love this man. Ive met him! Total and complete class act and gentleman. These videos were my introduction into cooking and awoken a passion in me I didnt know I had. He knows how to make the most complicated dishes and sauces in the world yet has no quarrels about using a hot dog or slice of processed chesse in a dish. I could watch him boil water all day in awe.

[@joannaedwards6325]

I'm envious that you've met J.P. Have had a healthy crush on Chef for over 20 years. Love everything about him....looks, voice, mannerisms, his great love he had for his late wife, sense of humor and how he interacts with his family & friends....not to mention his vast expertise of preparing, cooking and serving food and his art work.❤❤

[@duncansutherland47]

Me too! 😊

[@sheltiepeas]

So lucky you got to meet him! 😊❤

[@Kodakcompactdisc]

Sounds a bit like me 👍🏼

[@amberrundell]

I love him he’s amazing I have watched him on pbs my hole life I’ve always wanted to meet him❤

[@ralphyo6285]

This man is a true chef. Cool, calm and collected, no swearing no cursing like these other arrogant chefs. Just humble and focused on the task.

[@Boringdaddi]

When the crazy world gets me down, I watch Jacques cook. What a treasure he is!

[@pv4669]

This man is a culinary treasure.

[@chrisandersen5635]

Master Chef learned all the most complicated recipes and techniques, but understanding that they are all built upon the basics. Here we get the foundation towards anything you might want to create. Merci Chef.

[@rasmus9595]

And that he can enjoy these very simple things. He really seems to really appreciate them in their simplicity.

[@nyanuwu4209]

Some cooked tomato is the foundation toward *anything* you might want to create? I quite often want to create pies.

[@JohnnyBravo-zu9oe]

The European " sofrito"

[@jimspotts3078]

I have been a Jacques Pepin Deciple since the early 90s. He is a legend. THANK YOU JACQUES!

[@arcanevolley]

Master Pepin is the Lo-Fi compilation of cooking. Always a pleasure to watch.

[@jumbles1957]

Jacque Pepin is a great man. There just are no other words to describe him.

[@paulpreuss4528]

Old works too. He's an old man.

[@JoeLoureiro-y3f]

​@@paulpreuss4528Just because you *can* be a jacka$$ doesn't mean you *should* be a jacka$$. 🤐

[@northernboy7272]

Who wishes that this is what would be on the food network....I need recipes not scary cake competotions

[@jimbateman2951]

I agree, recipes and techniques are very important and entertaining.

[@dicksatan6444]

What ever. Just don’t watch those channels.

[@brendaharrup6693]

I agree! Wayyyy too many competitions, and not enough culinary instruction.

[@nyanuwu4209]

@@brendaharrup6693 Used to be cooking shows were much like this. Emeril ("Bam!"; shout-out to Elzar as well), Mario Batali, even Martha Stewart...Just a cook, a countertop, a stovetop/oven, and the talking through the cookery...I miss that style. The only cooking contest show I really liked was Cutthroat Kitchen. Although the KZbin channel Sorted Food, couple of chefs and a couple of very-skilled-not-chefs, is a nice blend of competition (good-sported, of course) and instruction.

[@TNMJAD]

Eh… I’m not going to get TV subscription even if they had this on the food network. I’ll just watch on KZbin.

[@michaelolivadoti9991]

I also have met him! The fastest 27 minutes and 34 seconds of my life, he is most definitely as humble as they came. He is great full for every one of his fans! Or as he calls us his students!!.

[@joeybombs]

The man simply can’t be beat. Forget public health, if these videos were mandatory for all adults a majority of health problems would disappear within a generation or two.

[@samcooke2742]

You can see a beautiful lifetime of work in his hands. The spirit of the joie de vivre.

[@GregoryWJones]

That all knowing look that Jacques flashes at the end when he tastes the sauce is all one needs to know. That’s his supreme confidence in his ability to execute- he KNEW it would be good. A true professional. Yes!

[@nyanuwu4209]

Of course he knew. It's not possible to make that taste bad.

[@julietaaboka3285]

Perfect! Just In Time little video for the new summer tomatoes! Love from Bulgaria! I have no other words to express how I feel watching and listening to this man preparing food!

[@Javaman92]

I never thought of adding butter. I always learn something!

[@louannhuber2651]

And not a lot of herbs. Just thyme. No seeds?

[@josephgiustiniani2834]

........... I'm Italian and was raised cooking Italian food. This is not the first time I have seen him add butter to a tomato sauce. After I saw him add the butter, I just had to try it on our family recipe sauce. WOW..! It does something wonderful to the sauce. Been adding the butter ever since. Besides,.......... who doesn't like butter..? Been watching him for a long time. He's fantastic.

[@wilseph1]

An absolute legend. Jacques is class.

[@Thomas-ei1yk]

I'm considered by my friends and family as a pretty good cook. When they describe me that's one of they things they inevitably mention...I owe it all to this man. Thank you and God bless!

[@matthewferroni6003]

Love, love, love me some Pepin

[@LIZZIE-lizzie]

Just love to watch these Jacque Pepin cooking shorts. Butter is something I like to add to tomato sauce so he makes me feel good about that 😅 I've made sauce from fresh plum tomatoes but Jacque Pepin just made it ten times easier 🥰

[@jcompton3947]

I love to learn from Jacques Pepin. He is a joy and inspiration. I also have a speech impediment and many people told me I could not make video like this. Jaques proves them wrong. Love from Canada ❤

[@marym434]

He is French. English is his second language. He does not have an impediment.

[@SamanthaSorbo]

My late grandpa and I used to love watching his show.💕💕

[@ernestrivers3736]

I grew up on pbs with this guy

[@Giggiyygoo]

I have 25 tomato plants of all different varieties growing in my backyard. I'll definitely be making this one a lot this year.

[@nysavvy9241]

I love this man. So pleasant and truly one of the great chefs. God bless him.

[@Марта-й7е]

Съвършено в простотата си. Благодаря, Шеф Пепен.

[@mjones1122]

Looks delicious, real ingredients, real food. Make his baguettes on a regular basis, totally yum.

[@lajosszucs4700]

Fantasztikusan egyszerű és nagyszerű vagy. E receptről jut eszem, főzhetnél egy magyar lecsót.

[@tcparker1000]

I made his spaghetti with anchovies and garlic for dinner. Delicious and easy 😊

[@josephgiustiniani2834]

............... A great dish. I love it. Some have complained about the smell. I tell them not to eat this. I'll eat your portion....!! Ha ha. Every dish he makes is good. And for me, I always seem to learn some small lesson.

[@brigav8975]

This sauce, is absolute magic. Simple, quick, easy and the best sauce I've ever had. I dream about it. Thank you Chef! Merci beaucoup.

[@carltrummer9103]

Merci Monsieur Pépin pour vos bons conseils et belles recettes. Bonne journée à vous.

[@robertgriffin7569]

Hands down my favorite chef...

[@craigmiller752]

Similar to Marcella Hazan's 3 ingredient sauce, which I find is an excellent starting point. Always enjoy Jacque's Pepin

[@josephgiustiniani2834]

...................... I have her books. She was very good at cooking. She explained everything.

[@AmusedDominoes-vs9ht]

I also met him. He has a great sense of humor.

[@michaelbressette2599]

You are the only person on You Tube that I have noticed when making Marinara sauce who removes the seeds by squeezing them out, I usually use fingers to make sure NO seeds ends up in my sauce. Since Tomato's Are no longer in season, I made life easier by buying a good quality Passata from Italy not PRODUCT of Italy so the seal is on the jar. This takes away having to remove skin & seeds as they are already strained out makes the job much easier & since tomatoes are out of season, I will pulse this sauce with an emersion blender so its smooth. I am doing mine exactly like you have done except the tomato's. Later, I will add heavy cream for a rose sauce otherwise I freeze the sauce once done & cooled for a later time. I use to make a heavy long cooked meat sauce with canned tomatoes until I realized it was causing me high inflammation so the quicker I make this the better & without meat & excess salts.

[@mar0us1o]

I love this man too. Reminds me of my father. Glad to see he is still cooking my Dad cannot anymore!

[@samlovestocook9515]

My very first cook book was his book.i enjoy all you share with all of us here.thank you

[@jamesburrell677]

My favorite Chef. Always a winner and makes everything so easy and understandable.

[@sherriedawnkc]

I always added onion. My girls wouldn't eat them. So I put the onion in blender with a small amount of sauce. Added it back to the pot. And of course lots of garlic.

[@bertroost1675]

Bottled/canned tomato sauce has so many extra (bad) things in it. I am glad to see this video. I will start making it for my pasta from now on. It is so much more healthy.

[@misstlc7136]

Just love Chef so much. I've been watching him since I was a child. Gave me my inspiration to wow everyone for years. Thank you chef. My mom would say "I thought u were watching cartoons?" Cross legged in the floor glued to PBS. Jaques,Julia, Yan can cook ! Oh and Justin Wilson, and the amazing Paul Prudomme. But I would not go outside to play with my friends until Chef came on. I think the fact he was teaching me techniques while the rest were sharing recipes. Im so happy you still come to me over my phone. Much love and thank you chef for all you've taught me over 50 years❤❤❤

[@Idontwantachannel67]

Love these videos! Jacques is so knowledgeable. I learn something new every episode.

[@JayJayNay]

Good old JP. Never boring. Always fun to watch him cook. So inspiring.

[@riobravomultimedia4104]

I love this man. Can’t beat his cooking, much less his character…

[@ezkibwoe8931]

THIS GUY REALLY IS A PRO!

[@NilsFerry]

I like to watch the hands of a master.

[@davidburke75116]

Wow, simple but complex, I Will remember this master class

[@mrwakacorp]

Thank you for these uploads. I'm always delighted to see Monsieur Pepin!

[@kqed]

Thank you for watching!

[@Linda7647]

Very similar to how I make mine (coincidentally, just made some tonight to put over linguine) but I've never blanched my tomatoes. I just chop them up and add them to the pan as-is. I will blanch them next time to see if I like it better that way. Also, I toss in the entire tomato - juice, seeds and all. I don't mind the seeds. This sauce recipe looks very delicious. Nothing better than fresh tomato sauce over pasta.

[@PeterCombs]

Exactly how my mom used to make it... its simple and excellent..

[@morrismonet3554]

Take that fresh tomato sauce, add lots of fresh basil and dump in a pound of bay scallops. Pour over thin spaghetti or linguini and it's an amazing quick dinner.

[@usaneebeilles9510]

I can't thank you enough for sharing this episode. Appreciated. Most of all, my admiration and respect for M.pepin for sharing his knowledge/experiences. As always. We wish him good health. A happiness.

[@lisabacklund7743]

I made this, and it is delicious. Simple, full of flavor, and so fresh. Thank you, Jacques.

[@bacchuslax7967]

See those sponges?! I use the same! Never felt more like a pro

[@GeordiLaForgery]

Hi Jacques thanks for all the recipes🙂

[@Golden-Lady]

This was delicious, simple, and easy. Thanks for airing the video!

[@Serthys]

I admire this man

[@cliffordbodine5834]

Jacques Pepin - Still doing it like a boss!

[@maryjones0147]

He is a genius, super simple food, the best. And my favorite chef M Pepin! thanks so much for sharing your knowledge! 😍😍😍

[@subratamajumdar13]

Everything he does, done with love!

[@MarkAkAMarkinator]

Master at work, excellent and simple

[@williamwilliams7706]

Simple and delicious. That's how I make mine. I need to try the thyme and butter

[@M_Pingouin]

Merci Monsieur Pépin. Tried the sauce tonight and it was delicious!

[@marycirimele9172]

I make this a lot… I never knew it had a proper name… I just call it fresh sauce! 😊

[@dennybean4009]

So quick to make. Looks delicious! Can't wait to try it. Thank you Chef! 👍

[@francinecorry633]

Fast simple delicious.Thx chef.

[@Vhbvbbnj]

I love the speed that you are working at

[@devdroid9606]

Wonderful with a nice piece of grilled fish.

[@fabricetremblay9023]

Merci Chef Pépin !!!

[@jimspotts3078]

I love his kitchen! It looks comfortable.

[@martyvalle5151]

I'm glad l found Jaques his recipes are delicious made his French onion soup last week it was delicious aside from that l love to hear him talk😊

[@kenmore01]

Thanks Jacques! I have been trying to get my pizza sauce as tomato-y as possible. I'll try this, sans onion, garlic or anything but salt and maybe sugar. Please wish me luck! 🤞😊

[@chrisg2779]

Like many others have said. I would happily watch him boil water.

[@durkadann2943]

happy cooking chef.

[@Starfish56]

Very interesting. Thank you.😊

[@jela01.10]

Super vam je kanal.❤❤❤ Sad sam vaš pretplatnik. Budimo podrška jedni drugim. Sretno od ❤ i dalje

[@danielpaglia9155]

The man, the legend

[@patriciavincent5076]

So delicious….and the butter at the end….thank you chef Jacques. ❤️

[@kevinsnyder8448]

Yoh Jac pep you are the man stay on it bro love your recipes they are all Magnifique just as you my brother❤🎉😊

[@drumchapelboy]

great quick recipe make it most weeks I add pasata to bulk it up a bit.

[@Gonefishing6572]

Love and respect Sir 🙌 ❤. From you I over the years have learned a happy life is ,Good friends, Good Wines 🍷 and Amazingly good Food. Thank you so much for the memories ❤ 😊

[@schifoso]

Ship the thyme and use basil instead. Then add a small piece of beef bullion. Yum.

[@sydene54]

exactly what I was looking for, thank you.

[@bralph82]

Happy cookie

[@risboturbide9396]

Cheers to you, Jacques Pépin🍻🍻

[@jeffrey-ye9qv]

world treasure, this man is

[@QueennieMapula2000]

Jacques peeling tomatoes is so oddly satisfying (in a good way). P.S. I watched the clips of Jacques Pepin Heart and Soul on KQED Food KZbin channel and I must say that they are amazing. I wish I could watch the full episodes of the show.... 🥺

[@joannaedwards6325]

imo...the way J.P. uses his hands turns me on 😄💝💋😜🍷.

[@LIZZIE-lizzie]

Watch some Jacque Pepin, Fast Food My Way. They are full programs and excellent!

[@joannaedwards6325]

I also enjoy watching the way he uses his hands. ❤❤😊 An absolute artist.

[@PFNasz]

Love this guy

[@vojtecheffenberger3672]

What a great sauce, just finished my meal and it was delicious. Thanks

[@robertwood5276]

What a genius.

[@anthonydecarvalho652]

Always a pleasure to watch you.

[@elpd46]

The Master!

[@Jim_L]

I would never make it in a French kitchen, because I never remove tomato skins, and I never remove the seeds or any of the inside parts. I would never forgive myself knowing I got rid of all that good stuff. 😄 That aside, I still LOVE watching Jacques working his magic.

[@kqed]

We respect this confession. 😅

[@Jim_L]

@@kqed HA! Thanks! 😆

[@idigbebop]

Happy cooking, Chef !

[@harriettekeely7063]

One of my all time favorites ❤

[@graciegracie9187]

I made this, and it was delicious! ❤❤❤

[@owenconnolly3041]

Thank you Chef !! I will try it this today !!

[@rickharmon3513]

looks delicious, thank you.

[@MariaLacsamana-ik3in]

Good day chef pepin love all your videos so far ive tried to cook something that's edible 😋 😀 😊 thanks somuch chef 👨‍🍳 😋 😀

[@slylataupe4272]

That is good. Now, if you want more deep in the sauce you have to cook it covered at low heat for 30 minutes, and also in my restaurant for more freshness taste we prefer to add a branch of minced celery with the onion, and we add 10 leafs of Basilic 5 minutes prior to the end of cooking time. Enjoy 😊