tag:blogger.com,1999:blog-7173052990851751381.post737533069233532619..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Tomato Sauce – Your Wish is Eventually My CommandChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-7173052990851751381.post-20103824723389898292019-08-13T17:50:59.174-04:002019-08-13T17:50:59.174-04:00hi
great recipe as always
could I use red wine vi...hi <br />great recipe as always<br />could I use red wine vinegar instead?<br />is there like a major difference? https://www.health-yogi.com/is-tomato-sauce-bad-for-you/Adminhttps://www.blogger.com/profile/09680062614463976722noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28316278872141932552019-02-13T22:50:54.118-05:002019-02-13T22:50:54.118-05:00Anchovy paste, whole anchovies, or (get this) FISH...Anchovy paste, whole anchovies, or (get this) FISH SAUCE! Works for me.Dennyhttps://www.blogger.com/profile/17270535069342038682noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47220905855357839492018-10-19T15:33:53.609-04:002018-10-19T15:33:53.609-04:00I made this exactly but then I put it in the food ...I made this exactly but then I put it in the food processor and liquified it to see if it would make a good tomato soup (I am addicted to it, but i always buy cartons). This makes the absolute best tomato soup I have ever had. Definitely need the San Marzanos and a dollop of sour cream on top.<br />Thank you!Anonymoushttps://www.blogger.com/profile/09394162205428398652noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60483468559356934052018-02-05T14:40:31.357-05:002018-02-05T14:40:31.357-05:00Chef John, great sauce! I'm vegan so I substit...Chef John, great sauce! I'm vegan so I substitute a teaspoon of marmite for the anchovies. Would it be appropriate to freeze some in an icecube tray and use as needed?Anonymoushttps://www.blogger.com/profile/08289706187100915265noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69753421390513169302017-12-03T08:26:59.594-05:002017-12-03T08:26:59.594-05:00Chef, this is an absolutely fantastic tomato sauce...Chef, this is an absolutely fantastic tomato sauce recipe. Your “secret anchovy ingredient” was the bomb.<br /><br />I tweaked it by doubling the herb amounts, adding 1/2 tsp of crushed fennel seeds and a splash of red wine.<br /><br />Thank you so much for all your wonderful and entertaining video recipes.Anonymoushttps://www.blogger.com/profile/03244947127878331689noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91487975919936743152017-10-16T15:37:10.582-04:002017-10-16T15:37:10.582-04:00This is fun to make ... for some reason the wetnes...This is fun to make ... for some reason the wetness never left the onion mixture as much as in the video, but I'm sure it won't matter too much. Used some garden-grown tomatoes but now they're all gone (sigh) as winter comes onbeemohttps://www.blogger.com/profile/18332482066910338995noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-945074434623576532017-08-16T14:32:12.817-04:002017-08-16T14:32:12.817-04:00How exactly would I double this recipe? I'm as...How exactly would I double this recipe? I'm assuming it is not as simple as multiplying all the ingredients by 2. I'm looking to make this today! ThanksAnonymoushttps://www.blogger.com/profile/08328692355217326295noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-92176983587156469262017-05-24T19:34:33.982-04:002017-05-24T19:34:33.982-04:00I have been using those for 2 years now up in Cana...I have been using those for 2 years now up in Canada, the San Marzano "type" tomatoes from Walmart. They are not "true San Marzano tomatoes", because as such they need to be dot stamped and grown in volcanic soil. However, I make 8 can 4x batches of this recipe using my La Crusiet 8.4L Dutch oven pot.. sometimes 2 of those batches on one day canning 7 or 14 - 1L jars cold can style. I tastes pretty well the same as using $6/can of tomatoes, neither of us can tell the difference as we tried authentic dot cans for one batch. But these only cost $1.39/can. I do everything else the same, and use ALL FRESH ingredients. I made 360 of the Italian meatballs this Feb on a weekend, portioned into 12 per bag that is vacuum sealed using a vacuum master. We freeze them, can the sauce. Sauce in pot with 1-2 bags of meatballs, simmer them while spaghetti cooks. It's a beautiful very tasty meal in less than 25 mins. Sauce and meatballs have other uses of course if you don't want spaghetti. We do meatballs alone, reheat, they don't dry out thanks to the parmesan cheese. The spaghetti sauce works excellent as a meat sauce base.<br /><br />I don find you need to pick stand out of these Walmart San Marzano tomatoes thou, and get rid of any hard cores.... but I do that anyhow with others. No blending, ONLY HANDS. 😉Derekhttps://www.blogger.com/profile/00114280197718508771noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4697781503405722772017-05-20T22:39:55.389-04:002017-05-20T22:39:55.389-04:00For anyone who says they can't find the San Ma...For anyone who says they can't find the San Marzano tomatoes, Walmart has them for order online, and you can have them shipped to a store for free pickup as well. so now anyone can get them. https://www.walmart.com/ip/Cento-San-Marzano-Peeled-Tomatoes-28-oz/15716659J. Francis Lehmanhttps://www.blogger.com/profile/13566471334073422541noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87118599073426194042017-04-08T16:09:20.596-04:002017-04-08T16:09:20.596-04:00About the make this again. I made it last week and...About the make this again. I made it last week and it was amazing!Anonymoushttps://www.blogger.com/profile/10522292702674812630noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2303919071077207902017-01-24T11:51:10.118-05:002017-01-24T11:51:10.118-05:00I grew San Marzano tomatoes this summer (2016) and...I grew San Marzano tomatoes this summer (2016) and while I do not have the volcanic soil of Italy, these tomatoes produced very well and taste fantastic cooked into sauces. I will make this sauce tonight with those tomatoes that I have frozen and serve with your chicken parmesan recipe! Thanks so much for the recipe videos!Anonymoushttps://www.blogger.com/profile/08816446686864470495noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47518453414203517002016-12-18T21:17:52.726-05:002016-12-18T21:17:52.726-05:00How much does this make? The reason I ask is becau...How much does this make? The reason I ask is because I want to use it for the Chef John Lasagna recipe, and that calls for 6 cups sauce.dndrichhttps://www.blogger.com/profile/07748895322652983278noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7520640140330456992016-12-15T16:19:47.417-05:002016-12-15T16:19:47.417-05:00I'm not sure if my post was sent the first tim...I'm not sure if my post was sent the first time, so I'm sending my post again. I'll be making this sauce for Christmas Day, but I wanted to ask how would you recommend I use the veggies I want added to the sauce? These are the added ingredients: zucchini, peppers (green, yellow, orange, and red), and maybe some mushrooms. They will all be chopped but I'm wondering if should add them add the beginning of the recipe or wait until the sauce has been cooking for awhile. Lastly, based on the amount of sauce this recipe is using, is it fair to say that if I use 1 cup of each veggie, it shouldn't overwhelm the sauce? Please advise, thanks!Anonymoushttps://www.blogger.com/profile/06985445571671698098noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24329884985560151672016-10-27T21:15:04.381-04:002016-10-27T21:15:04.381-04:00Riffed this for my tried and true method, and it w...Riffed this for my tried and true method, and it was excellent. Personal changes: Balsamic after sauce has simmered to flavour instead of white vinegar, pinch or two of sugar on taste test instead of fixed measure at start (though I see why you'd want to get the caramel going with the sweating). Pureed the batch to use for a pork ragu.<br /><br />You rock, Chef John.Cathhttps://www.blogger.com/profile/17385957324098719246noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77007562429648521292016-07-23T11:50:50.806-04:002016-07-23T11:50:50.806-04:00I have never even heard of solo polmodoro tomatoes...I have never even heard of solo polmodoro tomatoes before, let alone tried them so I can't possible give a comparison. However, I can tell you what is so special about San Marzano tomatoes (which I am currently growing 6 tomato plants this year in my garden up here in Canada).<br /><br />San Marzano tomatoes have a much higher sugar content, very low acidic content along with more meat and less seeds making them perfect for tomato sauces/pizza sauces so you don't end up with heartburn afterwards or having to add alot of sugar to your sauces.<br /><br />Don't even bother searching for "fresh" San Marzano tomatoes as their is no such thing in a grocery store, it will have been weeks since they were picked no matter what grocery store you go to. Unless you picked them from your garden ripe, the best thing you can possible get is CANNED San Marzano tomatoes. Canned tomatoes take less than 24 hours from being picked to being canned and are always picked at the ripest. I've never had any complaints with my sauces using quality canned tomatoes. :)Derekhttps://www.blogger.com/profile/00114280197718508771noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83497190627024476062016-07-12T01:58:12.339-04:002016-07-12T01:58:12.339-04:00From experience, can people tell me how much bette...From experience, can people tell me how much better San Marzano tomatoes are compared to say solo polmodoro tomatoes which is all I can find where I live in SE Asia?Anonymoushttps://www.blogger.com/profile/14580200957706489954noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56299033356439967202016-05-08T15:40:09.384-04:002016-05-08T15:40:09.384-04:00I just set in down to simmer for the PRESCRIBED 1 ...I just set in down to simmer for the PRESCRIBED 1 1/2 hours. A sample taste proves what I've suspected all along: as good as I thought Safeway's Marinara sauce (horrors!) has been over the years, I have been converted. Thank you.FSBhttps://www.blogger.com/profile/13803216419606220784noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54826664638992710722016-04-09T20:51:46.614-04:002016-04-09T20:51:46.614-04:00Hey John the Chef. How would you suggest adding r...Hey John the Chef. How would you suggest adding rabbit to this tomato sauce?Anonymoushttps://www.blogger.com/profile/04060696643684752408noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9351336824308454602016-04-03T10:40:20.095-04:002016-04-03T10:40:20.095-04:00Hey Chef John you are by far my favorite YouTube c...Hey Chef John you are by far my favorite YouTube chef. I do have one question. The recipe calls for 1 rib of celery. Is it one limb you pull off or is it the entire stalk? In your video it seems to be multiple ribs.Anonymoushttps://www.blogger.com/profile/15052145228232806002noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75664346489438608332016-01-19T18:51:06.880-05:002016-01-19T18:51:06.880-05:00You can freeze or can the sauce! Both work great! ...You can freeze or can the sauce! Both work great! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8822575890692530902016-01-19T14:20:04.907-05:002016-01-19T14:20:04.907-05:00Hi Chef John. Thank you for making cooking fun and...Hi Chef John. Thank you for making cooking fun and so funny. you make my son laugh and want to cook with me. Is it possible to can your sauce for shelf life and future use? Have you tried that? Or do you suggest freezing instead? I have RA and cooking fresh isnt always an option with the pain, so I would love to take this and your homemade pasta and learn to store it for future use, ideas or suggestions?MamaMhttps://www.blogger.com/profile/12680279605227683122noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20798185104551883282016-01-15T11:11:09.179-05:002016-01-15T11:11:09.179-05:00That's so cool! Yes, you can double or triple ...That's so cool! Yes, you can double or triple the recipe no problem, and then can the sauce using a hot water bath, or simply freeze in zip top bags and use whenever! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41395715848516562432016-01-14T20:41:26.410-05:002016-01-14T20:41:26.410-05:00Chef John, my son and I absolutely LOVE watching y...Chef John, my son and I absolutely LOVE watching your videos! You inspire him to cook becuase he thinks you are hilarious and you make it fun for him, so first of all, thank you. Secondly, is it possible to make large batches of this and can it to be used at different and later times? I have RA and other physical issues and sometimes its hard to just get dinner ON the table, and having to use a store bought sauce ... Well its just criminal. If it is, can you recommend the best method? Thanks for sharing your cooking brilliance!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45177239214263942742016-01-06T19:33:09.465-05:002016-01-06T19:33:09.465-05:00Is there anyway to adapt this to a pressure cooker...Is there anyway to adapt this to a pressure cooker? Just got one and am anxious to use it and need some sauce, but dont want an inferior outcome. anyone?Anonymoushttps://www.blogger.com/profile/07948655998802236183noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70403822029572128822015-12-13T20:12:25.502-05:002015-12-13T20:12:25.502-05:00Always Always a hit with everything I make from yo...Always Always a hit with everything I make from your blog posts. Simple fresh ingredients to make the most amazing sauce I have tasted in a long time. Thank you.Peas&Carrotshttps://www.blogger.com/profile/14050153531550687584noreply@blogger.com