Best Everyday Tomato Sauce Recipe | SAM THE COOKING GUY

what happened everyone that have lifecasts I decided this week will be tomato have to think about tomato sauce week yeah tomato sauce no pause for hey one my hands are a little busy we see you I'm like let's get a three-shot when we do the applause and clapping let's try that again okay I've decided this week will be tomato sauce week woo yeah that's it different comebacks that's what I'm talking about because there's so many things you can do with tomato sauce the tomatoes also signify the end of summer when you know that's exactly it look I'm using canned tomatoes because I think know what was the food I just sorry I just remembered we use that we use Tomatoes and that uh the fright of the meat pie dish with the potatoes well the shepherd's pie cottage time last thing Norwich yeah oh it was so good I had it for leftover dinner when I brought home yeah yeah by the way British food week was was great and Georgie and her mom Kate especially liked it lots of fun for them because they're there so alright so here's what we're gonna do it's a pretty bit let me think one two three four five six seven eight nine ingredients seven if you don't count the salt and pepper and you rarely count salt and pepper am i right yes wait I got oil six ingredients one two three four five that's not true I'm gonna do this one two three four five six seven oil onion garlic tomatoes balsamic vinegar a crushed red pepper sugar oregano salt pepper that's it you could definitely make it for less in fact we did on the live cast how long ago a year ago two years ago that's tomato sauce that was that was crushed tomatoes butter and onion yeah that was it that internet thing that was three ingredient tomato sauce is so popular three ingredient tomato sauce that on a scale of one to ten for me was about a four and a half late yeah I mean I think for me it was like maybe at three it wasn't very I don't like butter in my tomato some know it was it I found it weird like you think I just found it a little weird it was I thought it's supposed to like complement it order but it just tastes like you're eating a stick of butter and tomatoes you know it's pretty much what was going on there stick of butter and and tomatoes all right so here's what we've got we're gonna we've got I've got the pot on heating right now not too high and now we're just gonna cut some onion I mean I mean is goodness gonna give you just a really good base for the start of this there's gonna be onion there's gonna be garlic everybody would the problem see yeah that's the thing these things were missing out of that tomato sauce and I thought it was a substantial void so get off so we'll just do this we're gonna try and make these fairly small I don't I like a chunky tomato sauce but I don't like one that's they've got giant pieces of onion and stuff in it so we'll cut these guys fairly tiny it's gonna be chunky it's gonna be delicious and you see let me just do this one again you know this is these longer ones are gonna break down into little pieces so let me do this one so I've cut this in half right lengthwise taking the one hand off I've left the root end because that holds everything together and now simply I will do this I'll make these long cuts long thin cuts all the way up and what this is gonna do is gonna with no no more cutting any direction than it then now what I'm about to do it'll break them down into these little pieces you can see this and they all separate right for those wondering how to prevent your eyes from watering I was gonna say that I think a sharp knife is one of the most I think it's art ways is any way to do it right so now let me add my mother but I had soft biter I didn't let me just get a little butter into this thing I like the combination of butter and oil III think it does a it does a nice thing yeah butter for flavor but for flavor oil to keep the butter from burning right and now you can add the onions in here Maxie boy let's just go right here try not to spray them all over or if I can help myself right there and then the smell and then this smell begins right yeah oh yeah so these guys are now that's five minutes I'm not really trying to add any color to it all I'm trying to do is is get it tops off exactly I need a couple cloves of garlic like three by the way recipes on cooking got calm if you haven't been there brand new website looks tremendous on the website it's called the everyday tomato sauce because you can use it for every day every day you can use it every day if what I'm trying to say god damn it alright okay tomatoes looking good and just sort of start to assemble the rest of the things that I need I'm gonna need these Tomatoes now the tomatoes that I'm using are called San Marzano whole peeled tomatoes they come from the San Marzano region of Italy and they really are if you're gonna buy the whole peeled Tomatoes they're the ones to buy they're the best we really are the best and you know what they make a difference they make a legitimate difference you just shown the very top of it show the whole thing i we watching the ten seconds before that sorry no I wasn't okay sorry so they're beautiful and they're like this right whole peeled tomatoes they're essentially Roma style Tomatoes these elongated guys the peeled means no skin on the outside so you don't have to deal with that which would be a hassle in here you'd end up having like a stringy outside piece of tomato skin that isn't really what you want that's certainly not what I want excuse me lucky hope I'm not in your way but you see how nicely this thing cut right look at all perfect little pieces in here now right and your goal at this point is just get them going in there get it nice get it soft make it beautiful so garlic what else do I need I need a red pepper sorry I'd like to see that's esteem I'm sorry what the camera was steamy it's nice if you all got closed it's kind of like your glasses cooking on my glasses Wow does it ever annoy you to have steamy glasses when you pick you know the funny I don't get steamy glasses very often but when I go to specialty produce I go into their back refrigerator which is like the size of a warehouse right and then second I come out yeah and it's there for a solid minute and a half or so unless I put a one person one I wear problems right yeah all right so I got Tomatoes I've got red pepper flakes and I don't know if I've shown this before look at this here's I take my red pepper flakes and I put them in a little coffee grinder that I don't use for coffee and I grind them up I find it's just the little pieces are so much better that's an awesome little big check it is a good trick they permeate nicer through the through the the recipe whatever is a making balsamic vinegar and there got we all of of course freaking delicious sugar oregano yeah yeah you could use fresh but I use dried for this I think dried is probably the way to go in it in a sauce like this yeah kosher salt and pepper garlic is gonna come now okay so so these are getting pretty soft so now I'm gonna take a couple of cloves I said three cloves look how fat these two guys are I'm gonna go with these two instead of doing three because this is basically three cloves right here and they'll just get slammed in everybody have a good weekend yeah oh yeah did you know it was like 102 and Bakersfield no the funny thing is when you when you're there you don't actually remember how hot it is until the step outside it's 2 o'clock in the afternoon and then all summer hits you like wow really 102 yeah what is that all about okay here we go I'll give it about a minute the garlic just went in I like to add the garlic give it a minute and a half or so not much more because no matter what the heat is at I feel like it's gonna start to burn and I do not like the taste of burnt garlic at all so I just let it get super fragrant in that ideal so now here is we've got these Tomatoes you could use a blender you could do all kinds of things I like to put them in squeeze them in my hand and break them down that makes me happy and it feels like really good but like the right thing to be doing with these things just like a tuile and grandmas do like an Italian grandma yeah exactly cooking is a touchy feely tactile kind of thing you shouldn't be afraid to use your hands your hands are really the best instrument that you've got for doing this kind of stuff so now because the tomatoes are filled with acid I don't mean acid like in a bad way I just mean acidic properties we need to counter that a little bit so in this particular recipe we're gonna do two things one is we're gonna add some sugar next just a little bit I'm gonna get my hand cleaned off well add some sugar hey Lynn I just heard that noise when I came over here by the sink yeah did you hear yeah I heard it wait a sec no it's not okay listen I think it's when you touch the sink and the water goes on nope didn't happen that time maybe because Max is there now that's weird that we have these like phantom I don't know what to call it we were discussing this earlier we have these noises that pop up every one that okay so now some sugar right like I bought a tablespoon of sugar maybe tablespoon and a half the other thing that I'm gonna add is some balsamic vinegar and there's a beautiful sweetness to it along with a little look at this and this is the you can see if you can see I gotta try and pour right here max look how thick this we all look balsamic is Wow it's it's like syrup almost it's like shy of just shy being a syrup so I want some red pepper flakes so I'm gonna say maybe a quarter teaspoon to a half a teaspoon sort of depending on how spicy you like it I say you start with a quarter and then add from there because what you don't want to do is is put too much in a tablespoon of oregano like a generous one and I think that's it looking at my legs while semuc red pepper sugar oregano salt and pepper Oh something's right here and yes there's already red pepper flakes in there so why regular black pepper because it's a different flavor than the red pepper is simple I have a question yes sir on your website come on I'm gonna come stir yes on your website says that tomato paste dissolves in the recipe jeez oh my god thank you very much oh thank you very much for reminding me of the tomato paste good lord are you gonna add it I'm good at it I completely forgot it I write my stuff on the board here max will show you if you look nowhere on this listing of right here does it say tomato paste I'm so glad that you found that sorry excuse me part of me well luckily it's on the website which luckily it's on the website right now there's actually no picture but wool vector will rook the far that so here we go so just really nice I use actually the scent Oh a tomato paste too oh you keep them a little deli cup well cuz I was using it the other day there you go the I bite in the bigger jar would you say that kick it up a notch and it adds it adds some richness to it which is really nice I mean it's really the tomato paste is super concentrated tomato flavor and those tomatoes by themselves are really delicious but they're on the light side so you want to make it a little richer when it comes to the tomato flavor got it and that's exactly what those guys do so this ladies and gentlemen is pretty much it you can see it look it's pretty chunky right nice pieces in there I know people that like to take a tomato sauce once it's gotten to the point where it's cooked through and they put it in a blender mmm and they make it completely smooth yeah and I don't know I don't really think that's my thing I would say that if I was thinking about what I have a lid here and nothing too your red pepper flakes right oh you could always do that to it but I like it I like it like this I like it was a little like to some body some texture to it yeah I think it looks better I liked a little like the mouthfeel of the whole thing when it's not like just a smooth sauce so Maxie come take a look so now here's what we've got we've got a good trip the latest swing behind you so now we want to bring it to a boil we're just getting it there now right mmm wait till it just boil a little bit more here we go starting to do its thing lid on turn it down to a simmer and now we're gonna leave it now there's really nothing to do but wait I'd say solid thirty minutes we'll put thirty minutes on the clock really and just let it simmer look why you surprised at that no I mean I think the last time I made tomato sauce I let it simmer for like a couple hours because it wasn't getting to that consistency that I really like oh I see well you might not like mine maybe you like it I'm saying you got to give it at least 30 minutes you want to go longer with it you can go longer with it but I'm very happy where it is after this period of time and it's already thick I mean if it was if it was a thinner sauce a lot of tomato sauces add a glass of red wine which I could very easily do it would make it much thinner and then I would want to give it more time simmering to get rid of some of that liquid concentrate a little bit more thick and do that kind of thing but where this is after half an hour I'm very happy you want to give it three hours you can give it three hours but I would make twice as much of this because after three hours you're gonna lose a lot of quantity okay we take a break we're gonna come back that little guy's gonna be ready and then and then we're there all right see in a second and here we go after approximately 30 minutes this is what we've got ooh nice look how beautiful that is that's a nice rich beautiful little sauce right I don't know what's not to like about this right okay so check this up go away max let me show you we're gonna do with this go over there oh you over there I needed something to do with this egg I mean I told you what I'm doing I needed something to do with this sauce I couldn't just have sauce I mean just there you go there's the sauce so one of my favorite things to do sauce an egg oh god what have I done here yes easy over easy egg my favorite Wow absolutely favorite thing to do turn that off that's cooked enough let me get myself a spoon and we're excited I'm excited hmm okay so it's simple right here I mean that yes it's a way too big of a bowl of course but but it's just one of that and I know it look it's under there you think you know well how exciting is this here's how exciting this is did you say I said I don't know that's like that's like two rights in a bowl right there isn't it it can't make a wrong ready oh why did you say I said just waited we tried this a craziness oh my god I don't have words honestly I do not have words what it's missing is a piece of toast underneath it I was gonna say it's like one Shabbat is short of an atomic God it is so good well this is just over last minute I just didn't just shown the sauce seemed a little absent all right that may be one of the best reasons to make this sauce but don't stop there because the rest of the week we've got two other really really good things that you're gonna like oh yeah and not the standard well I don't know well it's we're not making it's not going on spaghetti I can tell you that right now anybody can do that correct all right all right much it's been a good day it's gonna be a better week thanks for hanging out with us make your own sauce get it in your head start thinking about I'm gonna harp on it all week you need to do this thanks for being here see everybody go away no just let me eat my egg and tomato sauce alone in peace

Channel: SAM THE COOKING GUY

Views: 393,472

Rating: 4.8527918 out of 5

Keywords: the sam livecast, food, podcast, cooking, show, online, live, hd, everyday tomato sauce, tomato sauce, everyday sauce, tomato, homemade sauce, cooking guy, sam, livecast, best pasta sause recipe, easy, quick, homemade, italian, eat, recipes, cook, sam the cooking guy

Id: PYRkmdxdvC8

Length: 20min 15sec (1215 seconds)

Published: Mon Sep 29 2014