How to Make the Best Italian TOMATO PASTA SAUCE Recipe EVER

[@vincenzosplate]

Please do yourself a favor and go get the written recipe (maybe print it and stick it on your fridge). Recipe -> www.vincenzosplate.com/the-best-basil-tomato-pasta-sauce-ever/

[@abou8963]

INGREDIENTS 2.5kg /88oz Italian peeled tomatoes 1 stick of celery 1 carrot ½ medium-sized onion A fresh bunch of basil Salt & Pepper Extra Virgin Olive Oil EVOO

[@abou8963]

Thank you!

[@nygiantschamps9340]

Ciao Vincenzo ... adoro tutto quello che fai .... ma dov'e` l' aglio???

[@MD11339]

Where’s the garlic….come on

[@TommyG5585]

I've made this and it's very very good. salute from NY

[@alexmomeyer9]

I made this tonight, served over fresh linguine & freshly grated pecorino Romano. HOLY COW!!! This is seriously one of the most delicious pasta meals of my life! Incredibly simple & easy to make. Low simmer for several hours after adding some pecorino rind. Added the basil while heating water for pasta. The… presto, magic happened! Thank you so much, Vincenzo!

[@johnpartipilo1513]

I once forgot to get carrots and made sauce without it. I learned the hard way about the sweetness the carrot adds. I'm going to have to try this recipe. No sugar in tomato sauce, and no cream in carbonara. I'm learning!

[@vincenzosplate]

It’s amazing how much difference a simple carrot can make, right? You’re picking up all the key secrets-carrot for sweetness in tomato sauce and keeping carbonara pure with no cream. I’m sure you’ll nail this recipe! Keep up the great work in the kitchen! 🍝👏

[@nhbmk]

@@vincenzosplateyou do realise the sugar from carrots is exactly the same as the sugar you add? 😂

[@Lbdataz1469]

​@@nhbmkLol this is absolutely not correct at all. It's not too late to delete this comment.

[@nhbmk]

@@Lbdataz1469 both contain sucrose, comprised of glucose and fructose. It’s not too late to delete your comment 😂

[@WickedFelina]

About 25 yrs ago, I started blending my garlic and carrots in a processor then, added it to the fresh, sweet garden tomatoes. I never puree my tomatoes. It breaks up the seeds making it bitter. I like juicy pieces of tomato especially on gnocchi. When I saw you do it for the first time, I could not believe it! I add the basil only at the end. Never cook fresh basil. That is my fresh, tomato sauce I use on homemade gnocchi. of course I toss the cheese and extra virgin olive oil into a bowl of gnocchi then, add the sauce. A little more basil or a lot, never hurts! I am Italian from Turi, province of Bari.

[@TomJones-tx7pb]

Totally agree. If you want smooth tomatoes, pure them in a moulinex.

[@yutehube4468]

You are exactly right. The blended seeds make the tomato more pale and have a totally different texture and taste. It's the same if you blend strawberries and make a smoothie, you would think that would be OK but it's not because of the hundreds of tiny seeds that get blended in. Eating a strawberry you never notice it because that's all natural but once blended it takes on a whole other profile.

[@vincenzosplate]

Your approach to making tomato sauce sounds delicious and perfectly suited for gnocchi! Keeping the tomato pieces juicy and adding fresh basil at the end really preserves the vibrant flavors. It’s great to hear how you combine these elements for a classic Italian touch. Buon appetito! 🍅🍝🌿

[@damiengalanaud3817]

One small tip for basil: I buy it in summer, when it is at its best. I sort the leaves, pack them in FoodSaver vacuum sealed bags in single use amount and put them in the freezer. In winter, when I need to make a tomato sauce I take the bag from the freezer, smash the leaves and add them at the sauce at the end of the cooking. Much more fragrant than using the sad, hard, greenhouse grown basil that you find at this time of the year.

[@vincenzosplate]

That’s a fantastic tip! Freezing summer basil like that ensures you capture all its fragrance for those winter sauces. It’s a great way to avoid the disappointment of using out-of-season basil. Thanks for sharing this trick-your winter sauces must be bursting with flavor! 🌿❄️

[@Paul_Vaughan]

This is the way that I make it now. Your tips and tricks are what is the difference in the taste. Thanks for being authentic.

[@vincenzosplate]

Pleasure. I strongly believe this is the best way to make a easy authentic basil pasta sauce. Let me know how you go

[@vincenzosplate]

Thank you Paul. Cant wait to try your sauce

[@vincenzosplate]

Say Hi to Rocco

[@pascalpoussin1209]

"Simplicity at it's best..." That's experience, bravo!!!

[@vincenzosplate]

That's right! Stay tuned for more delicious recipes my friend!

[@edjarrett3164]

I love Vincenzo’s recipes. Something as simple as pasta sauce isn’t something taken for granted. I grew up in Italy as a teenager and got some of the food recipes but not at a detail level. I did learn how to make a great bolognaise sauce from our landlord’s wife. Cooking was what everyone did, there were no supermarkets and no frozen foods to microwave. You cooked from scratch.

[@vincenzosplate]

Thank you for your kind words ❤️ I really appreciate it 😊

[@clairemarckesano1595]

My grandmother was from Abruzzo & this is how she taught me to make sauce.

[@vincenzosplate]

My nonna doest it the same way too 😊 ❤️

[@tjman4943]

Vincenzo, this is one of my all time favorite KZbin channels. My family loves when I cook your recipes, this is my go to pasta tomato sauce ❤️

[@tomek9192]

My God....I just received today fresh and beautiful tomatoes from my family garden. Straight away I had an idea to make a sauce, and here you are 😅❤ thank you Vincenzo :)

[@DAVIDTESTA-f9r]

Ridiculous - so good. Basil tomato, pomodoro, marinara, Sunday sauce; all slightly different sauces but all good. This tomato basil sauce is a winner. Came out just as you described......"beautiful".

[@robertbSlider]

thank you for sharing this wonderful recipe

[@JasonPawlow]

I just made this sauce today. My 7 year old daughter rated it a 9/10 and can't wait to have it again with leftover sauce I'm going to freeze. Thank you for another great recipe.

[@vincenzosplate]

Aw! I am so glad that you and your daughter loved my recipe! Enjoy 😊 ❤️

[@ryanbruce7646]

I only use the San Marzano tomatoes and make it just like this it is heavenly!!

[@vincenzosplate]

Great choice my friend ❤️

[@THENAMEISQUICKMAN]

Super easy to make this - only ingredient I even needed to buy was the Italian peeled tomatoes and basil, and the total cost for me with everything I already had in the house was about £8. Considering I can see this lasting me weeks, maybe even up to a month with just this one batch, this is something that's not only better than store-bought but pretty much costs the same, too. No reason not to make it!

[@amandamerrill5807]

I made this sauce with some meatballs (much bigger than Vincenzo would like them, I’m sure), and it was the best meal my husband and I have ever had! I will definitely try your little meatballs next time, though. I see the allure with this sort of tasty sauce…don’t want to distract from it. Your method of puréed soffrito is golden! Thank you for sharing ❤️

[@ricd5553]

The texture of this sauce with the Blended sofrito is really Next Level unlike any other sauce.

[@vincenzosplate]

You know what I am talking about my friend!

[@OzzieBadger]

I made this today Vincenzo...Absolutely superb...thank you. A very happy wife too...Bravo...

[@vincenzosplate]

I am so happy that you loved it! So, which recipe are you going to make the next?

[@60frederick]

When I have a kitchen I will try this recipe. Thank you very much, Vincenzo, for sharing your video with us.

[@vincenzosplate]

Thank you for your support my friend!❤️

[@joeyk5]

This looks amazing. I’ve never heard of using celery and carrot in the sauce. Might go try that . Thank you

[@vincenzosplate]

Hope you enjoy🥫❤️

[@joeyk5]

@@vincenzosplate bloody oath I will, no more buying it for me

[@yutehube4468]

So good to see the foundation items, onion, carrot, celery, going into this. Simplicity and a lack of ingredients is often what makes a dish special and bizarrely, what makes it have flavour, not adding ingredients and "my own twist" but keeping it really simple.

[@vincenzosplate]

Absolutely! The beauty of a dish often lies in its simplicity and the quality of the foundational ingredients. Onion, carrot, and celery provide a subtle depth that enhances the flavor without overpowering it. Sometimes, sticking to the basics really does bring out the best in a recipe. Keeping it simple is a true art! 🍲

[@cubanmama4564]

Love this recipe! I'm going to make a lot and pressure can it so it will be shelf stable and I can use it as needed.Thank you for posting. I never miss your videos!

[@GetOffGenji]

This recipe is PERFECT! I do the same but I add 2 garlic cloves in the sofrito while blending, as well as Parmesan rind (or just a tablespoon of Parmesan if I don’t have rind).

[@vincenzosplate]

Wow, great adjustments!!! Enjoy cooking!

[@jelsner5077]

That is a thing of beauty!

[@vincenzosplate]

Yes it is ❤️

[@scotthahn6666]

Chef Vincenzo, great recipe for sauce! Just what I needed to watch on My Birthday! Bellisimo! Keep up the great work!

[@Thaisis1981]

I' made this just a few hour's after you posted, turned out incredibly delicious! Thanks.for sharing!

[@vincenzosplate]

Yay! I am so happy you loved it ❤️

[@sharendonnelly7770]

Thank you, Vincenzo! I make this quite often, but since I can't afford San Marzano's, I use fresh Roma tomatoes, which I skin and remove seeds after blanching. Always makes an amazing, yet simple, pasta sauce. Have not tried the blended version of soffrito, but will next go-round. Great video.

[@vincenzosplate]

Thank you my friend! Yes, next time try this way and tell me how you prefer 😊 ❤️

[@bobbicatton]

Thank you, Vincenzo! Your blended soffritto is the perfect start to this fantastic recipe👍😊

[@vincenzosplate]

My pleasure 😊

[@Ramyapad19]

Cant wait to make this soon for me i never had basil tomato pasta sauce before perfect for my after office meals

[@Cages_Customs]

Thank you for sharing this recipe! Can't wait to make this sauce.🙂

[@vincenzosplate]

I hope you enjoy!

[@tommyparlante471]

When I’m making my soffritto, I cook the onion till translucent then add the garlic. Then for the insaporire , I may add some vegetables. The onion and garlic make a great base.

[@stevebuzz3967]

I do that too, I Caramelize the onions, add garlic, then the celery and carrots. 👍

[@estodamus]

I like to run my tomatoes through a food mill if it's going to cook for more than 30 minutes, to remove the seeds and prevent them from breaking down while cooking. I'll leave the seeds for most sauces since I tend to do quicker cooking sauces. Love the channel!

[@pasip1974]

This is the Italy I fell in love with! Although the ingredients are totally different, Italian cooking is still very close to Finnish cooking. If the recipe says tomatoes, respect the tomatoes. Or up here, if the recipe says wild mushrooms, respect the mushrooms. Don't cover them. Simple things, local ingredients, but big and fresh flavours.

[@vincenzosplate]

That’s such a beautiful way to put it-respecting the ingredients is at the heart of both Italian and Finnish cooking. Whether it’s tomatoes in Italy or wild mushrooms in Finland, the simplicity and freshness bring out the best flavors. It’s all about letting the ingredients shine! 🍅🍄

[@HikeAroundandFindOut]

I learnex the blendinf tje soffrito trick from you and make my sauce from whole peeled tomaatoes (or passataif im in a hurry) and ot's a GameChanger! Thank You!!!

[@katiekoo8149]

THANK YOU! Finally, a tomato base recipe that speaks to my heart! 😊

[@vincenzosplate]

I am glad you loved it ❤️

[@Joe_Murphy-REV_Realty]

Another wonderful sauce!! I've been making your marinara since you made that video. EVERYBODY loves it!! Thank you!

[@vincenzosplate]

This message warms my heart! Thrilled to hear that you've loved my Marinara sauce, I hope you enjoy even the basil tomato sauce!

[@RSWndr]

Thanks very much for this video! I tried blending the sofrito and it really improved the sauce. I'll be doing it this way from now on.

[@vincenzosplate]

That's great! I am happy that you loved my recipe ❤️

[@screenpundit2849]

I've been making this recipe since I first saw it on your channel during lockdown! It's the best!

[@vincenzosplate]

Happy to hear that this sauce made you company during the lockdown. Enjoy my friend!

[@gbc6422]

Thank you for sharing this amazing recipe 😊 I look forward to trying it out myself 🫶

[@vincenzosplate]

I hope you enjoy!

[@Dave-nr3rm]

Another great video Vincenzo.Keep up the good work.Never realised Italian food was so good.

[@vincenzosplate]

Glad you enjoyed it! Stay tuned for more delicious recipes!

[@jamestomlin5525]

Coming from your previous tomato basil sauce video, this is great

[@YeOldenPaco]

Delicious pasta Vincenzo! I made it the day after you posted this video, and it the tastiest and easiest pasta to make.👍

[@EatCarbs]

Wow.. I want to dip garlic bread into that amazing sauce. Thanks for the video

[@vincenzosplate]

You're welcome! I hope you enjoy!

[@TelamonianTeukros-yu8ec]

Vincenzo, I've enjoyed many of your videos, and I look to them for guidance in the kitchen when I'm making my own pasta. And I really like that you emphasize that tradition and culinary culture should be respected. Bravo. Can you please do a video on pasta cacio e uova? (Is there such a thing in Italy as spaghetti cacio e uova, or is it only done with tubetti?)

[@kathleenhutton1402]

Thank you! Making the sauce this weekend.

[@vincenzosplate]

Enjoy. Make a nice batch and freeze it

[@enricomontanari1390]

How did it go?

[@frankcaruso1506]

Vincenzo, I tried making your sauce 2 days ago, and they didn't come out quite like I had hoped. My fault was that I couldn't get the suffrito creamy smooth because of the food processor I was using. Second of all, I didn't have any basil in the house so I said I'm not using it. Big mistake. Anyway, I just tasted it again after a couple days. Oh my God, it almost knocked my head off with the flavor. So I'm going to go to the store probably by the end of the week. I'm going to try it again and I found that my blender which has blades going up and down will make it creamy smooth. I'm dying to try it like that and I'll have basil this time.

[@chrisbelvedere6653]

I will be blanching around 20 to 25 lbs of my San Marzano tomatoes grown in my organic garden today. I plan to make sauce to can and for dinner tonight, i will be trying your sauce for one of the few i make. I will probably have another 60 to 80 lbs coming. Edit i have around 10 thousand San Maszano tomato seeds in my seed bank.

[@averysillyman69420]

Thanks for the recipe.

[@paulhowarth5680]

I’m going to try it today Looks great

[@nancymiller5413]

Thank you so much. I enjoy making this sauce, and using it for various recipes, and of course eating it! 😋

[@vincenzosplate]

You're welcome! Stay tuned for more delicious recipes!

[@DJP-ph7yj]

Stop it.....I'm drooling. Will have to do this one soon Thanks for posting.

[@vincenzosplate]

hahah it's a sign that you should cook this recipe! Have fun my friend!

[@AngelMenendezFitness]

I love this sauce I have done it this way since I saw you do it on a video a long time ago.

[@derfreklats7921]

Thankyou,Thankyou,Thankyou. How can you not make this sauce the way he describes this dish.Me Being a culinary institute graduate of youtube and a practicing cook at best I love his videos. There I said it BAM! 😂

[@vincenzosplate]

Thank you for the kind words and support my friend!

[@travelsinacab5560]

Emeril….was always my go to guy I just always trusted. You’ve been it for some time now. Love everything you do and felt like I should at least add my vibe to the list of your growing base.

[@TheRealDeal_81]

Most celebrity chefs, i.e. Emeril are overrated. I’ve eaten at quite a few restaurants owned by celebrity chefs over the years and considering how much more you pay at their restaurants compared to others, the overwhelming majority are a disappointment. Most of the best dishes I’ve ever had came from holes in the wall or mom and pop type shops, cooked by chefs I’ve never heard of. Just because chefs are on TV, doesn’t mean they’re the authority on anything 😊

[@maxkellerii]

Why would Emeril be your go-to for Italian food? He's Italian but his specialty is Louisiana cuisine.

[@GlobalistJuice]

Lots of basil has always been my #1 ingredient for making a great sauce, I love the idea of pulverizing the aromatics (onion celery carrot) I will use that technique for my next sauce! 👍

[@vincenzosplate]

I hope you enjoy my technique!

[@DaveDVideoMaker]

I make this a few times for my younger brother, and he loves it.

[@vincenzosplate]

Happy to hear! Your brother is lucky to have you!

[@GuppyCzar]

Wonderful sauce chef, bravo! I will definitely give this a try and maybe be even MORE generous with the black pepper because I love it! It looks like the consistency will coat my pasta perfectly.

[@vincenzosplate]

Thank you! Adding a bit more black pepper sounds like a delicious idea, especially if you love its flavor. I’m sure the sauce will coat your pasta beautifully. Enjoy making it and buon appetito! 🍝

[@nicolasnone3088]

Vincenzo, I love all your recipes!!! I especially love the way you toss the pasta with sauce. But, please make a video of how you do that when you or your nonna are serving 12 people. It seems very difficult?

[@vincenzosplate]

Thank you my friend! Oh, that'a a great video idea, thank you ❤️

[@gracelancaster783]

Looks very delicious thank you for the video 😊

[@vincenzosplate]

Thank you for watching me!

[@wethepeople6940]

Thank you so much. I'm making this as soon as possible

[@vincenzosplate]

Let me know how it will go for you!

[@tashatopalakis2035]

Beautiful sauce!! Vincenzo, I cannot wait to make this for my family!! I did not know you could leave sauce out overnight. Great tip! 🎉🔝🙏🏼❤️

[@vincenzosplate]

Thank you! I’m glad you liked the tip about leaving the sauce out overnight. It really helps the flavors develop. I hope your family enjoys the sauce-it sounds like it’s going to be a hit! 🍝

[@tashatopalakis2035]

@vincenzosplate Absolutely!! One of your recipes again goes straight in my cookbook to make over & over 🙏🏼☺️ 🇮🇹

[@stephengardiner9867]

I used this basic recipe but used a mixture of the varieties of tomatoes that I had growing in my back yard. None were of the plum tomato variety (and I know that the fleshier, sweeter, less watery nature of the classic pomodoro makes them more suitable for Italian sauces and recipes) but I experimented. Their wateriness made cooking down to a sauce consistency quite lengthy. The result was rather more tart than one would expect from a tomato sauce but one might use this tartness in some dishes to good effect. It lurks frozen , waiting for a chance to shine.

[@Marlockie]

Just made some of this tonight... did the taste test and It'll be hard to wait for the Basil to temper in the sauce for a day...

[@CitrusXVA]

I've been making your sauce recipe with minced ingredients; it makes for a chunky but delicious sauce. Usually I use crushed tomatoes from a can, but I'm trying to make it from fresh tomatoes. Based on this, I know I'm doing it wrong, just slow boiling the chopped tomatoes with nothing else in them. At least I can combine the ingredients later on. I doubt it'll be as yummy as this recipe, but it'll be fine, for sure. Thanks again for all the inspiration you've brought to my kitchen. :)

[@vincenzosplate]

It sounds like you’re on the right track! Fresh tomatoes will add great flavor, even if the texture differs from canned crushed tomatoes. Keep experimenting-it’s all part of the process.

[@CitrusXVA]

@@vincenzosplate Thank you for your kind words. I actually finally used those tomatoes with the blended base. It wound up tasting a little watered down at first (tomatoes have a lot of that, who knew?), but plenty of herbs and spices during the cooking phase fixed that.Thanks again.

[@philtoni794]

Ive added this to my recipe book & will make it this week, then when I'm in Chianni for my Italian friends. Love including the blended veg rather than dropping them in whole then removing later. Yum... 👍♥️♥️

[@aris1956]

Dove si trova “Chianni” ?

[@philtoni794]

@@aris1956 Toscana.

[@vincenzosplate]

That sounds fantastic! Blending the vegetables really helps them meld into the sauce, making it extra flavorful. I’m sure your Italian friends will love it when you’re in Chianni! Enjoy cooking and your time there! 🇮🇹🍝

[@CoolJay77]

Nice video Vincenzo. I have been following your recipe based on your previous video. Great job.

[@vincenzosplate]

Thank you my friend. I hope you stay tuned for more delicious recipes!

[@LiefLayer]

Right now (maybe not in australia) is the perfect season for fresh tomatoes. My current recipe is to just cut tomatoes in a pot, cook it low heat for 5-6 hours to reduce as much as possible until I can write with the wooden spoon on the bottom and blend the result. After that I can consume it or just freeze it (I usually do both storing 8-9 monoportion in the freezer for winter time and consume 1). I can add olive oil, salt, pepper, basil, shallot etc after the sauce is done (the sauce is already nice and tick without anything else added). To get it nice and sweet I usually use cherry tomatoes and "cuori di bue". I think it's been years since I bought canned tomatoes (I honestly don't like the canned residual flavour, that's the reason why when I'm out of my own sauce I buy tomato puree in a glass bottle... I don't love it but I got it for emergencies).

[@josephposada1830]

Thank you for sharing this Good Sir 👍

[@vincenzosplate]

You are welcome, my friend!! Thanks for watching

[@muttcrewmusic]

I've tried your blended soffritto but I must say I prefer making it chopped - not only for the slight texture that it adds to the sauce, but quite simply because it is quicker (for me) and really effortless to make compared to getting out the blender, using it, cleaning it.... To me, you want it finer, you mince it finer. And maybe I'm lucky but my kids have never complained about vegetables in their food.

[@stevebuzz3967]

I agree, I have a manual processor that does a really good job, of chopping or puree and easy to clean. It's from Pampered chef. 👍

[@dhanjustinereyes4305]

Tempted to bring back pasta to my meal prep rotation!!!!

[@vincenzosplate]

Ahaha with this sauce - definitely !!

[@rickbooher8224]

Like the sauce thank you Vincenzo. I was wondering why yiu couldn’t use a slow cooker or insta- pot to cook the sauce slowly and gently nor would it burn the sauce either. I learn so much from your videos. Also you newest child must be growing so much now. I am a firm believer children help you understand the love of God for us. As you would do the very same thing to surrender you life to save your children. May the Lord Bless you and your family always and may He bless your videos and inspire you with more great ideas for the future.

[@cathylynn57]

Very good recipe, and I get to use my mini food processor! I’ve made it many times!

[@vincenzosplate]

You know what I am talking about my friend! Enjoy!

[@alexbennettbenefit366]

Love the video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest the tomato pasta sauce looks so yummy and delicious im So going to make it for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️

[@vincenzosplate]

Thak you so much for all the love and support my friend!

[@JanP-vt8km]

Will definitely try this version.

[@vincenzosplate]

And tell me later how it will go! ❤️

[@AeroFlix4D]

Hello my friend, I really like your cooking videos, it looks so delicious.👍👍👌👌

[@vincenzosplate]

Hi my friend! Thank you very much! Stay in touch for more recipes 😋 ❤️

[@OBELIKS42]

Love the nonna knife

[@jennygil591]

Great tomato sauce 👏🏻👏🏻

[@harleyman2233]

Love the tips on the sofrito, i have not tried blending 1st. But i always start with traditional fine chopped sofrito, add tomatoes and crush by hand 1st in the pot then shortly after i use imersion blender on the whole thing, of course before it all gets too hot. I like your process and will try this week. Thanks Vincenzo

[@Johnny_Guitar]

*NEVER NEVER ---> E V E R* crush any tomatoes no matter what with a machine .... *NEVER,* and why? Simple! because when a machine is used, it breaks up the seeds and the seed will *ALWAYS MAKE THE SAUCE BITTER* (mic drop !!!) *ALWAYS CRUSH THE TOMATOES WITH YOUR HANDS .... ALWAYS !!!*

[@vincenzosplate]

Your process sounds like a great way to develop deep flavors while keeping some texture. Blending the sofrito with the sauce should give you a smooth and integrated taste. I’m excited for you to try it this week-hope it turns out delicious! Let me know how it goes! 🍲

[@harleyman2233]

@vincenzosplate will do for sure. Thank you for the reply. FYI I have used your bread and pasta recipes multiple times now with great success. Thanks for putting out such great and authentic recipes

[@JulieIelasi-lt7yp]

This homemade sauce is great for pizza 🍕 too yum

[@springbloom7582]

Hi Vincenzo - Great job on this recipe! I will definitely make this recipe! What type of pasta would this beautiful sauce work perfectly with?

[@vincenzosplate]

Thank you. It works with any pasta you like which is great. If you use fresh egg pasta you might need to use more sauce because the fresh pasta absorbs more sauce

[@springbloom7582]

@@vincenzosplate thanks for the advice!

[@619WWEFAN]

I tried today for the first time to make sauce but with sofrito, but I only used onions and carrots cause I’m not a fan of celery But wow, it made a huge difference ❤️😁 the pasta sauce was sweet, maybe I added a bit too much onion / carrot but it was my first time, I learn for next time 😅 But thx again ❤️😇 great way to add natural sweetness and vitamins from the carrots / onions, no sugar 🤢

[@vincenzosplate]

I am glad you loved my recipe! Enjoy my friend ❤️

[@Sharon46T]

Absolutely Vincenzo - I never use sugar because of the sweetness in the carrot. I grate my carrot so those who don’t like it don’t realise it’s in there. 😉 And vegetables are good for you 👍

[@vincenzosplate]

Thanks for sharing how you make your tomato basil sauce!

[@mezame1626]

I commented a while back about basil, its a top note essential oil which means it evaporates fast even to the air if you cut it, if you cut it then cut it straight into the foundation using scissors at the very end of cooking or the flavour will be diminished, by hand is better, also when Vincenzo says leave on the stove overnight he means not on the heat, just let it cool down slowly and the flavours will combine also, if you blend tomatoes be careful not to be aggressive and for to long be gentle as he said because breaking apart to many tomato seeds will give you bitter components and that is probably why alot of people add sugar to counteract it, nice Pomodoro mate 👍❤️

[@vincenzosplate]

Great tips on handling basil and tomatoes! You're absolutely right-basil’s flavor can diminish quickly, so cutting it just before adding to the dish is key. And yes, letting the sauce cool slowly helps the flavors meld beautifully. Being gentle with blending is also crucial to avoid bitterness from the seeds. Thanks for sharing these insights, and glad you enjoyed the pomodoro! 🍅🌿

[@mezame1626]

@@vincenzosplate you did the work mate, just grabbing your 6, i have not yet done your style of sulfrato but i will be 👍

[@tibabarkat5448]

Thank you for the nice sauce

[@vincenzosplate]

Thank you my friend for watching me!! Have you tried to make it?

[@islandhopper753]

Sooooo the Basil is quite delicate 👍

[@vincenzosplate]

Yes, I love basil a lot! You too?

[@m0shman]

I will have to try this one. I just never use celery and basil in the same dish, I feel they don't belong together, that's why I prefer garlic to celery in pomodoro. However, I trust you with my heart so this must work well 😊

[@vincenzosplate]

I totally get where you're coming from! Celery and basil might seem like an unusual combo, but they actually complement each other surprisingly well in this sauce. Garlic is a classic too, and you can never go wrong with it. I’m honored that you trust me with your heart-give it a try, and let me know what you think! ❤️🍅

[@matthewandvik6478]

Bellissimo. Definitely will be making

[@vincenzosplate]

You should! And tell me how it will go! ❤️

[@619WWEFAN]

For health reasons I never use oil or salt for food But seeing you use carrots as a natural sweetener for the sauce? What a good idea 😁 For me food isn’t only about the flavours or the calories etc, it’s also about if it’s done with whole natural foods. And I feel for many of us, this is lacking in this day and age 😔 Hopefully over time, especially due to the unbelievably high rates of health problems? More people will be cooking from scratch more regularly. When I made my first pasta sauce from scratch compared to a store bought jar sauce? Mamma Mia it was a huge difference ❤️

[@vincenzosplate]

Yes! I will always say 2 things: 1. The simplicity is the best! 2. The ingredients from your own garden will be the best ones! Glad you loved the recipe ❤️

[@drzlecuti]

I usually chop the sofrito items very finely by hand. It didn;'t occur to me to blend them like that; I will try that very soon! We have lots of basil in our little garden here in DuPage County, IL this summer, so this sauce will be a nice vehicle for some of the freshly picked leaves.

[@vincenzosplate]

Blending the sofrito is a great way to bring the flavors together more smoothly. Your fresh basil will definitely add a wonderful touch to the sauce. Enjoy experimenting with this new technique! 🌿🍅

[@kelpkelp5252]

Fantastic! Now I just need some pasta recipes to use the sauce with :)

[@aris1956]

Un semplice piatto di spaghetti al pomodoro, con un po’ di parmigiano sopra. 😉

[@kelpkelp5252]

@@aris1956 Of course! :)

[@HeyRoosty]

Having this show up on a Saturday morning right after pay day is a blessing. Off to get the ingredients and make myself a big ol' pot.

[@vincenzosplate]

How did the sauce turn out for you my friend?

[@warptek]

I have got to try this. I've never used the "sofritto" but I am now convinced this is the secret to a really good Italian sauce. Thank you Vincenzo. I think you surpass Gordon Ramsey. (Sorry, Gordon).

[@vincenzosplate]

You're welcome! I hope you enjoy!

[@joaocarlosleme691]

Thanks for the recipe and tips. How much longer did you keep the sauce simmering after you removed the lid?

[@lormarc2003]

We are making sauce today with homegrown San Marzano and homegrown basil! 💕

[@vincenzosplate]

I bet your sauce will be divine!

[@TRiQSZtm]

Thank you for the awesome video

[@vincenzosplate]

Thank you for watching it!

[@patrickburyk9973]

Vincenzo - Thank you for this recipe; I hope to try it out soon. As a suggestion: Would you please run another take using fresh tomatoes from the garden? I grow a variety of tomatoes - San Marzano, Mama Leone, Durmitor, Pienolo de Vesuvio, etc. - and am curious how you would approach a using an assorted variety of fresh tomatoes. Thank you!

[@vincenzosplate]

That sounds like a fantastic idea! Using a mix of your homegrown tomatoes would add unique flavors to the sauce. I’ll definitely consider doing a version with fresh garden tomatoes. Thanks for the suggestion, and I hope you enjoy the recipe! 🍅🌱

[@JonhJW]

Я всегда так делал, это чудесно))

[@jimmyniland9721]

Just a comment for at least the Brits. I heard an interview about five years ago on the radio. The interview was with a farmer from Lincolnshire. The interviewer asked him if it was safe to eat vegetables with their skins on. The farmer said that he grew carrots; he was adamant that if the veg were from Britain, they MUST be peeled. He didn’t say why, but the tone of his voice spoke volumes !

[@felixinho8586]

Buy organic bio quality food, then it is ok.

[@vincenzosplate]

That’s quite a memorable comment! It sounds like the farmer had strong opinions about peeling British vegetables. It’s interesting how regional practices and perceptions can shape our food habits. Sometimes, local conditions or traditions can lead to unique approaches to food preparation! 🥕

[@THENAMEISQUICKMAN]

I live in Lincolnshire myself (Grimsby, specifically. Please feel sorry for me)! Raw carrots are actually a favourite snack of mine and I never peel them unless a recipe explicitly calls for it lol. Just wash your ground vegetables and all is well. I mean, come on, imagine living in England and not leaving the skin on, say, potatoes to make jacket potatoes? They're essential here.

[@carolgrosklags8933]

I buy Cento brand peeled tomatoes. They are San Marzano, and the only ingredient is tomatoes. I've never made a pasta sauce before, but I'm sure I can do it. And this has nothing to do with making the pasta sauce, but I made a caprese salad today and it was so good I plan to make another one very soon. I had everything but the fresh basil and I forgot I had some in the refrigerator 😂