Proper Tomato Sauce Using Fresh Tomatoes (3 ingredients)

The secret on how to make tomato sauce isn't just fresh tomatoes, but good technique. The best part is that this tomato sauce is extremely easy but is also surprisingly quick to make. So now you can have your homemade tomato sauce on all of your favorite types of pasta, and brag to your friends because you make the best tomato sauce ever.
The Essentials of Classic Italian Cooking (One of my top 5 books): amzn.to/2L2yqkM
FOLLOW ME:
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Twitter: / therealweissman
Facebook: / thejoshuaweissman
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Ingredients you'll need:
First Variation:
4.5 pounds (1.8kilo) fresh roma tomatoes
1/2 cup (125ml) good extra virgin olive oil
sea salt to taste
Second Variation (Amatriciana-esque style) *this gets added to the simmering tomatoes instead of that 1/2 cup (125ml) of olive oil:
1/4 cup diced guanciale (75g)
2 sprigs rosemary
1 clove garlic lightly crushed left whole see notes
1/3 cup extra virgin olive oil
*notes on garlic*: I use only one clove because it's flavor needs to be very subtle for this tomato sauce. You really want the flavor of the tomato to shine through for the majority of the flavor. Authentic Italian flavor uses garlic in moderation and in subtlety.

[@alexvanpee6588]

This man is on the come up. I’m telling you he’s one of the best KZbin channels I’ve seen. I know you’re gonna blow up soon. Keep working

[@WormyLeWorm]

Wow just realized he has almost 240k subs now. I knew he was gonna be a hit as well but damn, it's not long ago I came here around ~20k.

[@henkjanssen1252]

I think he mango is to blow up and then act like he don't know nobody.

[@liiillllliiilllliilllliii9461]

You just need some of that algorythym luck make a video that guarantees you millions and the rest of your videos will get reccomended wven more

[@M4TTYN]

>200k > inplying ain't blown up *room for growth still yeah but 200k is a big feat to already hit my god* in 2010 (been around a while) 200k was B I G lmao get a load of this guy

[@MalzoGar]

He was on 533k subs yesterday. Today he is up 550k subs!

[@marijevos6393]

I would love to see a video about the way you normally cook for yourself throughout the week! My ass isn't cooking up something fancy every single day, I hope you aren't either, for my own sake

[@M4TTYN]

cook like most have things you have to do tho some is pretty simple and patence and waiting is key mostly to the "fancy" part is the presention which is optional duh

[@hippiemuslim]

@@M4TTYN as an amateur cook, to get to a decent recipe and plating I have to make the dish at least three times, which means eating terrible ideas for a couple of days and then Instagram it at the end of the week when I nail it. I mean, look at Babish, he fails recipes all the time and shows a couple of them in the video, not counting off camera tryouts.

[@AllThings_Gus]

Most Chef don’t cook for them self nice good food, My go to food is steam rice with some kind of meat, I always have spam, sausage and beef! That’s what I go too eat for my self

[@guguigugu]

cook up a lot of fancy and spread it out over the week. tomato sauce being a great example.

[@trashraccoon2635]

my own tips for easy meal is just having rice on my hands at all times and cook slow cooked dishes to put in the freezer for like... 10 days. i've had slow cooked stew for a week before. when i get bored i just pan fry fish or chicken breast because quick and easy, or fry up some eggs. i don't have to think about what to eat or spend energy on cooking them, so that's a win.

[@charlotteorr1186]

From a Sicilian Italian, you did a great job! You treat the pomadoros right, you're in the family!. Love your cooking Josh!

[@8curious]

sicilian italian... and writing "pomadoros"? really?

[@justaguyfromeurope]

@@8curious She's probably one of those authentic NY-Sicilians... :))))

[@matthiasmtl3122]

@@8curious I think she is just a normal American. A lot of those pretend to be Italian. But they are born and raised in the states.

[@theoutsiderspost4982]

He is invited to the family? You should try the recipe before opening your mouth

[@fullmetal_3961]

Sicilian Italian???

[@RavenIsAnArtist]

*You didn't add love to the tomato sauce?... I am deeply saddened...*

[@JoshuaWeissman]

One Random Potato Oh that’s already assumed. I kissed each and every tomato before blanching.

[@jm_9_wima404]

@@JoshuaWeissman ohmahghhhh I thought I was the only one!!!! 😂😂😂🤣🤣🤣

[@RavenIsAnArtist]

@@JoshuaWeissman 🤣 oh no.. Well, I do feel better now! IS THAT THE SECRET INGREDIENT??

[@Matando]

It isn't tomato sauce without love.

[@veecee3669]

Joshua Weissman Very funny! When I go to the market, I have to pick up and examine (very closely!) each and every piece of produce I choose. A past boyfriend said he would NEVER go shopping with me ever again because of this fetish. Sigh...

[@lunarvoyages]

Hell yes for using something until it falls apart vs buying something shiny and new just for aesthetic reasons.

[@laurenbray8314]

Right? Especially cast iron enamel pans! They cost a pretty penny, use em until you can't safely do so anymore!

[@davidawilliams8603]

I AGREE!

[@bluefoxthecutest2628]

Whats wrong with shiny things?

[@lovelydeath04]

I am truly here for this comment

[@aberreg]

Little tip if you like parmesan : keep the hard skin of the cheese, and put it in your pot when you cook tomato sauce.

[@katchcollectables9195]

aberreg I usually keep it to add to my minestrone.

[@treysawyer]

parm rind is a seriously underutilized cooking flavor-bomb

[@JoshuaWeissman]

aberreg great idea. Love them in stocks and soups too. I like to make a parmesan broth for amazing risotto.

[@letsgomets002]

It does very little since he's not cooking the sauce long.

[@letsgomets002]

@@treysawyer overhyped its not

[@saracaselli4572]

Joshua: "and I know there are some Italians watching right now" *nervousness INTENSIFIES* 😟 me, an Italian: *nervousness INTENSIFIES* 😨

[@dracezar]

S C ci legge la mente... PORTATE L’ALLUMINIO!!

[@JE-ng4ty]

Did you approve?

[@mainhoondon21]

Hahahha

[@lovelydeath04]

Ok, but did he do good though?

[@EGOCOGITOSUM]

As an Italian chef, I'm really happy to see someone that tries and succeeds in understanding the local taste of something, Italian tomato sauce it's the most bastardized recipe in the world and Italy itself, few restaurants do it right.

[@leonorpatrocinio4516]

Dude, I feel like i live in your cupboard 😆

[@zwordsman]

Honestly sometimes I wonder what, if anything, is usually in that cupboard?

[@karltheraccoon7502]

Same. It's cool tho

[@Pray1212]

I love the cupboard! Reminds me of Alton Brown the food Network guy he used to one of my favs, you are just as amazing!!😊

[@smellskindafruitytome4394]

You do.

[@bearshunnypot302]

420th like

[@ayushmanbhowmik2139]

Sometimes I forget if you're an aesthetic channel or a cooking channel. I like watching your food B rolls more than I like cooking

[@sO_RoNerY]

For me it’s cooking.

[@jasonzurlo1543]

That B-roll is getting a bit Saucy

[@jixo6294]

Get out

[@mindyabizniss]

Dude I was gonna like your comment but it's exactly 200 so I left it 🤣

[@mattschwendler6230]

Thank you for blessing my eyes with this comment.

[@abdiazeezmohamed8020]

guys what does B roll mean

[@the.dungeon.crawler]

I'm italian and i literally love the way you know and do italian recipes, knowing different types of pasta, tomatoes and even the difference between "pancetta" and "guanciale". That's so inpressive for an English/American (dunno where you are from). It's evident how much studying there is behind your work and videos.

[@ItsJustBIRDY]

I followed this and really loved how it turned out! The only things I did differently was add like a million whole garlics. Then at the end I used an immersion blender to make it really smooth and it was amazing. It was SO easy to make too. I will definitely make again.

[@sO_RoNerY]

Or you can use a vegetable mill. I don’t like how the blender blends it like a smoothie.

[@oscarcabrera5807]

Hey men! It would be great if you could make a video about the essentials you keep in the fridge for daily use, what would be your recommendations to make quick great recipes. I mean, sauces, chopped vegetables maybe? stocks. These kinds of things so people like me who don't have time to cook could make great recipes having these basics already in the fridge. Thanks in advance and kudoz on your channel!

[@Kweesh]

Sounds like something you should figure out for yourself, after spending time learning recipes and naturally developing a list of personal favourites that you keep coming back to.

[@oscarcabrera5807]

Well... Yeah, that's obvious. But I'd love to see a professional chef point of view and also know how a chef's fridge is.

[@solonharden7685]

i think he does have some kitchen basics videos if i remember correctly. maybe it was kitchen/pantry organization

[@oscarcabrera5807]

@@solonharden7685 yeah he does... But I'm not sure if that video includes the fridge... Also, I'm sure that video doesn't include the recipes :-)

[@AthenaKeatingThomas]

My Mom's recipe: Melted butter, diced onions, salt, pepper, garlic, basil, and Cento San Marzano imported tomatoes! I was so happy to see such an uncomplicated recipe from you. ;)

[@aletartari6418]

Dude, i'm italian and i learned a couple things with this video :) A couple tips for different variances of tomato sauce: 1. Before cooking the sauce, sauteè some shallot or garlic (one ore the other). 2. You can do a cherry-tomato sauce without peeling the, just cut them in quarters, sauteè some garlic and than TOSS THOSE LIL MF in the pot/pan an let them cook for 30 minutish (use your heart to understeand when it's ready) 3. If you want to take off some of the tomato sourness add some sugar an a super tiny pinch of sodium bycarbonate (not too much or it will seriously SUCK) 4. USE SOME FU***NG BASIL in the tomato sauce (not in the amatriciana), like... A LOT! I'm not trying to be snob or s**t like that, i'm just trying to be nice and share the little bit of knowledge that i have, like you do with us

[@dracezar]

Alessandro Tartari grazie per i consigli!

[@Dice-Z]

I was really surprised by the lack of sugar, it's like an essential for me in tomato sauce.

[@missyangusyoung]

SI! SI!

[@voidpunk2713]

personally i'm a cherry tomato sauce fan

[@mxruwa5741]

"Use your heart to understand when it's ready" 😂😂😭 Racist as Italians are they got done similarities to us black folk alright

[@percivalgebashe4376]

Nauice, just spent close to an hour watching videos with tomato paste and whatnot. This is just what I needed. Subscribed.

[@mae8646]

I've never made anything from scratch, but OMG this recipe was DELIGHTFUL! I don't even like tomatoes but you singlehandedly made me like them. Congratulations

[@kburke2577]

I swear you read my mind! I've been looking for a perfect tomato sauce for quite some time now. LOVE your videos! Even your older ones have such good quality to them unlike any other creator in the culinary YT community. Keep up the great work!!

[@geekmac9349]

This looks like a really great simple tomato sauce! One tip though (not a must): In italian tomato sauces you often see this weird „half mushy but not quite chunky but still rustic but still smooth“-ish consistency (you‘ll understand once you had it) and the best way to achieve that is to crush the peeled tomatoes with your hand rather than dice them, then continue to follow the recipe as you described it. As I said this is not a must but definitely worth trying. If you like a few solid tomato chunks between your smooth sauce you‘re better off following this recipe as some of the cubes will retain their texture (as you can also see in the B-roll), it‘s all up to preference!

[@motip51]

Hey Josh, great video! With tomato season among us have any tips on preserving peak season ripe tomatoes over the course of the year? Videos on food preserving would be so sick! Thanks for all your hard work dude!

[@menelik6635]

Ferment?

[@JoshuaWeissman]

motip51 my immediate thought is something fermented or like a tomato paste. Looking into this ;)

[@burningitx]

Can you do a video on your top cookbooks ? The essential must haves !

[@laurenbray8314]

Thats a good idea. There are more useless crap cookbooks out there than useful good one's! Its nice to not have to sift through all the junk lol

[@cinemaocd1752]

OMG! I am also one of those people whose life was changed by marcella's Onion and butter sauce. I've taught it to so many people. I'm like an evangelist of that sauce. Also that cookbook as well. I learned how to cook with that cookbook. I mean it's specific for Italian cuisine, but there is so much technique packed in there and the directions are so clear and concise. You can't fail with it honestly.

[@johngonzalez7052]

Wow, I bought this book as an e-book and I haven't read it. I am so glad it was worth the buy according to you.

[@jirotrom]

I've had that cookbook for over a decade, it's amazing

[@rich8381]

As an Italian, I like to keep the skin, because that's where most of the nutrients are. Should finish off with Basil

[@travelchannel304]

Thank God!! All those nutrients. I just won't peel them !! It's just mean !' ❤❤ lol

[@sO_RoNerY]

Rosemary is not added to tomatoes though. Neither is Thyme. Here in American do use it

[@juicyjay80]

Bro this is so dope cause notice how he doesn’t call it a Bolognese he doesn’t call it ragu, this is truly wholesome tomato sauce the way I’ve heard and seen Italians do it! Best part is this can be expanded upon and played with so much it’s ridiculous

[@piauski]

Hey Josh, just saying you've inspired me to be a chef, and thank you for your videos! They're well edited and straight to the point. Just as I was thinking of making some spaghetti bolognese you made this video, so it's great timing. Also just a question, your knives are beautiful, what knives are they?

[@ebenho8788]

Ohishi Aogami2 大石

[@JoshuaWeissman]

smoke Hey man that’s fantastic to read! So happy to be of some inspiration to you! My knife in this video is an ohishi hammered steel petty knife. Got it from Bernal Cutlery. :)

[@piauski]

@@JoshuaWeissman Thanks a lot!

[@colinhoknam7271]

Not gonna lie, that lil piece of tomato 2:50 to 3:00 kinda bothered me lmao

[@hellnaw2977]

Same lmao

[@AngryWindmill]

I feel you

[@seu6238]

Same

[@sarahmoon3237]

I’ve been following you for so long. You’re the best cook I’ve ever learned from. Everytime i screw something up I know I can come to your channel and you’ll have a tutorial that will explain everything I did wrong and what I should do instead. I don’t understand why you aren’t famous yet but I’m going to keep recommending your channel to ever cook I know haha. Keep up the good work. 💗

[@MissaThePotato]

I was literally going to use a different recipe to make my own tomato sauce but then I saw your Insta story about editing this video so I waited to make it until you posted. Wish me luck!

[@hernancoronel]

A bit late, but good luck!

[@debreena2888]

I keep the skins, chop the tomatoes, get the tomatoes hot with nothing but their own juices, then use the stick blender on them. When you remove the skins, you are losing the highest amount of lycopene tomatoes produce & you cook it a shorter time because the skins are a thickener. Then I strain out the seeds. (Some family members have diverticulitis- no seeds.) I also make huge batches & can them because I grow most of our food organically. ;D

[@xTureliex]

I hope I can find some decent tomatoes so I can try this! My mom and I always made our family recipe similar to this, but we always had this grinder thing, which I loved when I was a kid. :) We always used basil, no oil, and usually cooked meatballs in it. This would be a nice, different addition to mix things up now and then. And...I *just* bought a rosemary plant yesterday. :)

[@zupurfeg89]

Italian here - not bad at all, I made a similar pasta with tomato sauce today for my parents - as an extra you can remove the seeds after removing the skin. It can change the taste of the sauce, a tip from my chef. Oh and don't forget to add sugar to balance acidity if you are using canned tomatoes. Now I'll try again your ginger beer recipe ; )

[@jordanc1803]

I started to really get serious about cooking about a year and a half ago. I'm so happy to have found a channel that shows you how to make the best possible food from scratch. I've learned so much from you. Thank you for putting out such great videos!

[@josephdubon7104]

A really good friend of mine recommended me your channel... he studies gastronomy... and he knows that I love cooking haha he has taught me some recipes and some theory (and even how to sharp a knife haha)... and well he showed me your channel because is not like I always get to see him, so now I am in love with your channel, you are really awesome hehe last week I made this pasta... and my family loved it so much hehe that they even wanted more xD... (unfortunately there were not more haha I made the variation with rosemary), thanks to my friend and you I am learning a lot more about cooking... I am not learning to become a chef but to make my family and friends happy and become a great cook for them and for myself. So thanks a lot I really enjoy how fresh and enjoyable are your cooking videos. 😁 I enjoy eating food and I enjoy making it.

[@goofynose2520]

Italian approved! Additionally, sometimes your tomato sauce can be slightly sour, if you don't like that (what's wrong with you?) then add a tiny pinch, and I mean a TINY PINCH of sugar, to balance that sourness out.

[@laevatein8418]

I expect myself to be wrong as I mostly am in cooking , but It turned out that I was doing it right all along ! I'm happy to know that

[@MsKavrakova]

I tried this today AND IT'S AMAZING!!! I put the rosemary and garlic, without the meat. We ate it before I can take a picture and send it to your insta :) Love this chanel

[@Sniperboy5551]

There’s just something beautiful about a good tomato sauce.

[@Stefie-lt5br]

A Bon Appetit video ánd a Joshua video in one day?! There must be a God

[@feliciachambers8559]

I never would have thought this would be one of my favorite channels.

[@boru3413]

And ideally, your heart desires *B-ROLL*

[@paperheartzz]

*crying because it's so true*

[@universalchode7232]

Truuuuuuuuue

[@cathleenvance4441]

I have been sitting watching your yummy tomato sauce cook trying to think of words to describe your channel. You are such a breath of fresh air and you're so funny.. Of course I'm sure you hear that all the time lol. So wait, I have some words to describe you now. It just came to me, here goes ...sparklers, Einstein, imported beer. I could go on. I just love your channel.

[@daniellagarcia9886]

Homemade tomato sauce is the heaven of the pasta world. Also I patiently wait for Fermentation Friday because all works of beauty take time

[@jaymiiknierum4014]

So I had a heap of tomatoes from my garden and I saw this come up in my subs. Perfect timing. I’ve been doing it wrong for so long. I just made this and it’s SO F’ING AMAZING! Just... my life has been changed for the better. thank you!

[@LambieLovesmusic]

What are the top 5 book? since you mention that The Essentials of Italian Cooking is one of them

[@davidb5205]

I'm curious too. My guess is "The Noma Guide to Fermentation", "Larousse Gastronomique", "Modernist Cuisine", "The Professional Chef"

[@rfdc]

my grandmother (not italian btw) cooks it very very similarly, except she adds a little bit of sugar or sometimes like a tablespoon of ketchup (yes ketchup), it helps fight the acidity of the tomatoes...best tomato sauce ever.

[@Antonio-vd9gw]

either sugar or baking soda are good not sure about ketchup italian here

[@abdiassaavedra8823]

Thank you so much for feeding into my boujee food obsession. I started watching you when I was learning to make sourdough and now I watch your channel religiously. Thanks for your hard work, it shows. If I could make one request... limoncello 😆

[@JoshuaWeissman]

Abdias Saavedra GREAT idea and thank you for the kind words :)

[@meganfenton856]

I can get behind having a favorite pot or pan with a name. I firmly believe that giving your kitchen equipment their own names makes the food you use it to make taste way better!

[@moltencrow3275]

Heck I was just getting ready to make a tomato sauce for spaghetti!!

[@menelik6635]

Well now you'll get it right

[@davidawilliams8603]

Me too!

[@GilliMarieMoody]

OMGEE. Mouth is watering. Can’t wait to try this. You ROCK.

[@flaccidpancake5186]

At 4:16 I closed my eyes and went “😌b-roll”

[@tristan4206]

The way you speak is so distinct yet so familiar at the same time and i love it

[@wolfiedo4139]

Haven’t even watched yet, but so hyped

[@rhistarsinger1033]

The pot has character and history. It is a wonderful pot.

[@GrantC155]

I'd love to see you make ginger beer for fermentation friday. Also, I've loved your channel for ages and so happy to see it starting to grow and receive the attention it deserves. Well done and keep it up!

[@peachesjackofski8363]

Omg. 😮. I’ve been trying to make tomato sauce to go with paste for 6 months at least, but still my whole family can’t agree that it’s good?!?!?! One likes it one time, next time it’s a no. I’m definitely going to try this

[@sweetcaroline4934]

I love how he treats the cookbook like his bible

[@lukasjuul4487]

Well god does not exist. Good Italian food does.

[@Smooth_operator32]

@@lukasjuul4487 wtf is wrong with you

[@lukasjuul4487]

@@Smooth_operator32 are you saying that there is no such thing as good Italian food?

[@Smooth_operator32]

@@lukasjuul4487 Philip said bible in a joking manner he didn't fucking say " I love how he treats the cookbook like his bible as he should because jesus is the Lord and savior." He made a joke and your ass is the reason atheists are lumped in with feminists and vegans as people who can't go two seconds without expressing those things.

[@davidh9844]

Marcella Hazan IS the bible when it comes to Italian food! Follow her recipes religiously, and your food will taste the way it actually does in Italy. No one else has ever, ever come closer. Batali is very good (for American-Italian) Giuliano Bugialli is very good with regional Italian recipes, but no one comes close to Marcella for technique, ingredients, and ACTUAL dishes. May she rest in peace.

[@AaronHayne]

I’ve been a fan since 2020, but I haven’t seen this video until today. Funnily enough, I just got back from the bookstore with the exact same book! Gonna try this version after the book one :)

[@unintentionallydramatic]

"Tomato paste: No" *Adam Ragusea Wants To Know Your Location*

[@ianfreitas839]

White wine dude

[@unintentionallydramatic]

@@ianfreitas839 NGL about a quarter cup of white wine or 2 tablespoons of balsamic vinegar might give this recipe just a little bit of extra Something. Weird tricks aside the hands-down most powerful approach is probably Serious Eat's 3 type of tomatoes 3 types of sauces one, though it's probably also the most labour-intensive. www.seriouseats.com/2014/08/how-to-make-the-best-fresh-tomato-sauce-summer-spaghetti-sauce-which-tomatoes-to-use.html

[@rebeccapresti9650]

@@unintentionallydramatic I thought a red or a balsamic vinegar.. even a reduced balsamic for the sweetness...💚

[@unintentionallydramatic]

@@rebeccapresti9650 There's definitely a good thought there. 😄

[@leonwoolley8528]

@@rebeccapresti9650 i was thinking of something like a black garlic puree that also gives it that depth to it, but not everyone has black garlic, so good point.

[@davidawilliams8603]

We are giving a pasta basket for breast cancer and your recipe for tomato sauce popped into my head. Going to type it out and put in the basket. This is going to be good!

[@Foodgeek]

I love a fresh tomato sauce, but there's nothing wrong with tomato paste either :D

[@motip51]

agreed!

[@brandonriordan2837]

Stop lying to yourself

[@notpewdiepie3079]

yeah my mom cans tomatoes so I love to use that

[@TheApplecorped]

Ummm what? Why arn’t you at a million yet!?!?! People are really sleeping on this channel! You really put a lot of work into your videos and it shows! You’re my absolute favorite yt channel and you inspired me to follow my dreams!😊

[@AngryWindmill]

Rosemary in the tomato sauce? I need to try this, I usually use basil or oregano

[@Dice-Z]

I'm sure cilantro can work too.

[@dantheman11995]

Took a chance on making this tonight and the flavor is fantastic. I added some garlic and basil in the last 10 minutes of simmer to help give it something extra. But, what about adding some sugar to cut into the acidity a little? My first bite, that thought immediately hit me. Love the content, keep up the good work.

[@GigiM2014]

Yes! A little brown sugar and a good red cooking wine will intensify the flavor 🤌

[@rebeccapresti9650]

Have you done an apple cider vinegar? Loved the ginger ale, btw. How about komucha, I'd like to flavor some from my herb garden : Spearmint, lemon balm, basil and tarragon...

[@briandeclan8282]

Glad to see I've been doing this right. But I was taught not to limit it to roma tomatoes since in my family we freeze tomato sauce to preserve surplus tomatoes through the winter. Also much more garlic.

[@timothygreer188]

"All you need in order to make this tomato sauce is fresh tomatoes, olive oil, and salt. You know... the right way" (proceeds to add 3 additional ingredients) 😝

[@jessica.j.mangus]

You’re always there when I need you!!!

[@wadecox2046]

Man this guy is my second favorite chef, changed my cooking life dudes! Still binging his videos

[@simontide6780]

I love u used old dutch oven. True Traditional

[@maymay-sq1ix]

I've been watching your videos for a gooood while now and I'm starting to have a crush on you. Btw I've been making this tomato sauce for years now and lemme tell you guys...it's the best mkay?

[@davidawilliams8603]

Stand aside...he's gonna be my boyfriend. He he. Just kidding.

[@Gonergrat]

I love how you keep Old Bessie.

[@donaatassa]

How long can this sit in the fridge, not going bad?

[@Dinckelburg]

If you put into an airtight container whilst it's hot, maybe a week.

[@gnrfan713]

Make a large batch and can it.

[@Eldelastrufas]

You rule man. I hope to get to your level one day

[@girplejuice]

Hey man, I know it isn't really a ferment (I think?) but.... Beef jerkey. That is some expensive stuff and I'd love to make it at home!

[@tcrmn]

bon appetit has a video on that, it's in a series called "It's alive with Brad", he explains how to make it

[@ra0333]

I love a simple sauce recipe. I grow several verities if heirloom tomatoes and make sauce at the end of the season. Pretty much just substitute the tomato’s. Comes out good, often a bit sweet, depending on the verity. Anyway, would love to see how you’d use them. By far my favorite cooking channel. Keep it up

[@boru3413]

wAit, I'm early? Early Squad, where you at?

[@carterguard8422]

RIGHT HERE

[@idontknowok2754]

Good morning

[@RavenIsAnArtist]

I was here minute 2 I think

[@riproar11]

Before boiling the tomatoes, with a paring knife I cut out that white pulp section of the stem. After peeling I cut the tomatoes in half and squeeze out all of the seeds and water. My homegrown tomatoes tend to be sweet, but otherwise, add some sugar. Must Add Basil!

[@trevorpinnocky]

Not a fan of rosemary in my sauces. I'd much prefer some basil there... )

[@silentbliss7666]

The possibilities of this sauce are endless ...

[@Fos3tex]

Nope. I need basil.

[@hellfish2309]

Phil Hofman it really just depends on how good the tomatoes you find are; if they’re meh, yeah let them rely on the basil for flavor

[@Aaaa-jp7cx]

Hi, great video Josh! Gonna try it out! And could you please talk something about food and ingredients storage? Like self-made sauce and jam can be stored for how long and what’s the best way to keep them from deteriorating etc. Also fresh produce and meat storage? Really appreciate that!

[@jb76489]

I really dislike the trend in cooking of this whole arrogant, pretentious, better-than-you vibe around the “correct”way to make a dish. I’m retro sure if someone took this exact dish, put some tomato paste in it, it’d still be a pretty good tomato sauce. Who cares what someone else does, no ones forcing you to eat it

[@bensmith7536]

Book added to amazon list for purchase next pay..... my Italian descendants would be proud.

[@underthephilosophy1018]

THANK YOU!!!! I have been trying to make a good tomato sauce with fresh tomatoes but most of the recipes I've found use tomato paste or something of the sort. I can't wait to try this!

[@griffinsalluci3787]

Unless you get fresh vine ripened tomatoes from your garden or a friend then you might just want to go with canned plum tomatoes for sauce. It is not settling to use canned tomatoes. Especially when making Sunday gravy. (Sunday sauce)

[@tangie7]

I want to try this for tomorrow's Sunday dinner. This is the easiest video I've seen on KZbin... thanks for sharing

[@t3hb0ss]

Dear Josh, I have a pretty wild suggestion for a new Fermentation Friday, that i think few if not none of your viewers have heard of before: Stinky Tofu. Ever since I tried it in central China, ive been craving it. Its a shit-smelling fermented tofu, but its deep fried and topped with hot oil and chili pepper slaw, that tastes opposite what it smells like. Popular street food, ive been too afraid to try to recreate it myself. Basic googling showed me the ferment time is sometimes *up to 6 months*, so ill understand if this isnt up your alley. Thanks

[@adz_benny]

Can’t believe I only recently found your channel. Such a great channel and I can’t wait to work my way through all of your videos. Please keep them coming.

[@NuclearSeasons1]

You making cooking look effortless the way Julia child did. I hope you know that's not a comment I leave lightly. ❤ absolutely fantastic.

[@MsIGetLotOfThat]

I went to a u-pick farm and picked my own tomatoes. As fresh as you can get! Thanks for the simple recipe!!

[@brettferrari2719]

I couldn’t agree more about a Marcella Hazan’s cookbook. My book is falling apart now from over use, but I have an iBook copy to fall back on.

[@gracejungmann8015]

I literally JUST finished making tomato sauce with the tomatoes from my garden, I wish I saw this video before!!

[@xboxaholic29]

Dude how i havent come across you before boggles my mind. I love your vids man your a real cool dude too.

[@nowhereismyhome1458]

Nice to see a dutch oven in a cooking video that has been used!! I don't feel so bad now for abusing mine!

[@Debble]

I honestly never use pre made. I started with a tomato saus years ago and nothing tops using pure tomato. I do it completely differently than you but i already know it’s gonna be yummy

[@leahophals4668]

Question: If you only had canned whole peeled tomatoes, should you use the juice or strain the tomatoes out? Thank you! You are clear, concise, and helpful! Watching Italia Squisita has made me realize how far the Italian American dish has fallen from the tree (yowza!).

[@porfirioberrocal3857]

Man thanks! I'm sick of canned food, is there any chance ale makes it's way to fermentation friday?

[@nikolasb8313]

Coming back to the og vids ❤ these are so great