Marinara Sauce the Easy Way - Chef Jean-Pierre

well hello there friends another fantastic recipe for you today want to know how to make a fabulous marinara sauce stay tuned i'm going to show you how to make it friends i got another fabulous recipe for you today my tomato sauce it a marinara sauce the cola whatever you want to call it but i promise you this is going to be one of your favorite tomato sauce and as simple as it is to make a tomato sauce so many people screw it up and the main reason why they squirt up they use cracked tomatoes you can't make a good tomato sauce if you got cracked tomatoes it's really that simple you have to have good tomatoes to make good tomato sauce really that's simple not complicated the tomatoes that i'm using a lavalier tomato those are italian plum tomato they like masana tomatoes so masala are wonderful but they're very expensive lavari tomatoes about a third of the cost and they're just every bit as sweet as i said maksana tomatoes so you want a good tomato look for this you go to italian market you won't find them at the grocery store go to italian market you're going to say well that's a big oh let me put the onion let me put the onion in the pan because the onion gotta go first okay and i'll explain i know most of you have watched my video before you know what's going on in here but i'll explain it in a minute okay so now you're going to say well that's a very big kind of tomatoes what do i need to be canned tomatoes for when you make a tomato sauce you can't make a tomato sauce with just one can of tomatoes you know those little 28 ounces what kind of tomato sauce is that you gotta have at least two or three cans so you might as well be a very big one like this it's called a number ten candy because that's three and a half times the little one and you make enough tomato sauce you can turn it into a tomato soup you can turn into a tomato you can turn into a tomato beast you can make so much and i want to show you something this is the kind of tomato right there look this is how much tomato there is this is how much water there is in a can of tomatoes there is like 60 70 percent of water in a tomato can so all you're doing is making with water that's no good so we want to use at least two or three can or buy one of those number 10k all right let me stop talking about the tomatoes i am now sauteing the onion okay so now why are we putting the onion first you know right because we want to caramelize them because they sweeter it's really that simple you want the onion to be sweet why do you want the onion to be sweet because sometimes tomatoes have a little acidity and especially if you're buying tomatoes there's a little bit of a acid in it which means you'll have to put sugar at the end you have to upset that acidity so i started with a beautiful basil olive oil organic olive oil you don't have any of those trust me you can get them you can get them on our website you can get them everywhere a good basil olive oil it makes such a big difference trust me at the end of the day you only have a few ingredients in there what do you got one two three four five six ingredients five ingredients if you if they're all good ingredient you know you're gonna make a good sauce all right so first we do the onion we caramelize the onion and remember friends don't put the onion at the same time you put the garlic whenever you see somebody do that on television or on youtube whatever you're watching you see somebody putting the onion on the same time as a garlic playboy channel okay i don't even know if they are playboy channel anymore i think they cut it off for some reason i'm not sure what it was but anyway so do not put them together because the garlic takes only a few seconds to release this fragrance the onion takes a few minutes to release the sweetness and we want it to be sweet don't we all right so let me slow down the heat here because all of a sudden it's going pretty fast so now we're going to put the garlic the garlic friends i make this garlic puree and i showed you how to do this in one of the video and so we're going to put it in but now when you put the garlic puree the the component the floral component in the garlic is in a component called sulfur when sulfur reaches 148 degrees it releases the beautiful aroma of the garlic and that's at this moment at this moment in this moment alone it's gonna come right now your watch is coming it's coming right now folks if you could be here in my kitchen right now you would smell this amazing fragrance that i got right now the second you smell the fragrance i gotta go back to it but i gotta make sure i put my tomatoes in there okay and i'm gonna put the water of the tomato too now you're gonna say oh that's a lot of water well i know i know i know i know i know i know let me just do this spatula here so then in a minute i can relax and go back to the garlic because it's really important now if you've been to my class before you've been in my school before you know all this but somehow i know it's good if i repeat it so you all become so very educated it's really really important my friends then i get everybody in america educated to make a good tomato sauce so let's go back to the garlic okay and and i i can hear all of the lovely people that have taken my class before in my school in fort lauderdale they they said oh here it goes again with the garlic well i gotta tell me they don't know not everybody knows i gotta explain it to them so the garlic fragrance you know when you put the garlic okay you think of the garlic right now they smell like anything no do you smell like anything not really they smell like nothing have you ever tried to smell it it smells like nothing what happened is when you heat it when you bring it up to 140 degrees 148 degrees the fragrance come out and at that time you got an opportunity to do two things one captured a delicate floral aroma in your tomato sauce or perfume the house yeah your clothes are gonna smell like garlic not the tomato sauce because you're letting it out how long do you think it's gonna take about two minutes three minutes the whole house is gonna smell beautiful hey mom what are you cooking it smells delicious in the kitchen yeah yeah it does it smells like garlic doesn't it yeah not the tomato sauce tomato sauce now after the aroma comes out we're left with the bite the bitterness and the acidity of the garlic that's why sometimes you go to a restaurant you go a lot of garlic in there yes because they're burnt burnt garlic doesn't taste good so that's my philosophy classically trained french chef i'm telling you they don't burn garlic we roast it slowly we poach it or we saute it until the aroma comes out that we captured that aroma it's a delicate fragrance it's floral the component then we love so much about garlic is very delicate don't burn it all right i'm done talking about the garlic so actually i'm not done because let's say you don't have this let's say you have this garlic period that i just put in because you didn't watch the video or you don't care to do it just take a garlic cloves put a little salt right there look put a salt right there you got enough i don't want to put any more than that right put a little salt on your cutting board don't let me forget to put the salt in there don't let me forget it hey chef don't forget the tomatoes look you're taking the knife right there chef's knife right there and smack it take another one smack it then take your knife hey come back let's come back over there and smack it this is a very very hard chicken just like this just smack it see don't be afraid don't be afraid i know you're not afraid okay just like this and then you can add this garlic in your tomato sauce just let it cook add this in your tomato sauce okay now don't remember don't ever scrape your cutting board with your knife take it the garlic and put it right here whoa that's going to be very garlicky tomato sauce but i don't mind i don't mind at all i hope you guys don't mind either all right so now what else do we do with this first we clean up a space because i don't like a messy kitchen all right we're cleaning up a space what else do we do with the tomato sauce right now okay what else do we do with this tomato sauce we're going to bring it up a little bit we're going to put some tomato puree because otherwise the water the tomatoes are going to be too watery now i know some of you are going to say we'll just reduce it if you reduce it where all the water is going you got nothing left remember tomatoes are 70 water you want to reduce until all the water is gone well guess what you're not gonna have very much so you got to bring it up with a little tomato puree this is a very very thick tomato puree it looks like a tomato paste but it's not it's a tomato puree tomato paste is much thicker than this all right we're going to put it in there and we're going to mix it up really good we're going to mix it up really good now we haven't put any flavoring besides garlic right okay i'm ready for that fresh thyme i love time time is uh time on oregano a wonderful and basil we're gonna put a little basil in there you got basil you don't have to put basil in there you have to put time in there put whatever you want the basil comes in beautiful leaves like this take it the bigger leaf the bigger one put it in the bottom the big one the bigger one of the leaves you find put it in the bottom right right and put them on top of each other just like this right that's probably too much roll them you can roll them lengthwise so you can roll them this way it's actually a little easier if you roll it this way then you take your knife your chef's knife and you do what is called shifonada shifonad you see where you take your knife this is another lesson that i'm going to give you guys is a nice nice skill look look look that's how you're supposed to use a knife you grab it properly and you do what is called a chiffonade you see now you put this on top of a pizza you put this on top of a salad you put this on top of a pasta you put this in your tomato sauce and if it's a little too long give it a couple of cut so then the strains are not so long okay you take it put them right in there reduce the tomato sauce so it doesn't cook too fast i just put tomatoes all over myself we're going to clean up we're going to clean up friends remember a clean kitchen is a happy kitchen all right it's very important what else do we got in here nothing oh mama mia i'm making so much noise clean up your area please stay clean all the time in your kitchen let me push this aside now what else do we do you didn't you forgot to tell me about the salt and pepper salt i'm using a mediterranean sea salt pepper black pepper right there beautiful cook it up we're going to cook this very slowly and how long should we cook this well you got the grandmother my grandmother would cook this all day and uh and and oh i'm telling you start in the morning early and at seven o'clock and i said oh it's not quite ready i don't know what she was waiting for you don't need to cook it all day friends i know that's the way our mother grandmother did and all that i don't know what's the sense of it it makes no sense at all if there is acidity in your tomatoes i promise you then the acidity of the tomato will escape in no time at all and now if the acidity of the tomato doesn't get doesn't get out of there within an hour an hour and a half you're going to have to deal with some kind of a sweet of fat that's the only two ingredient kind of set acidity so sweet would be a little sugar uh i i like to use akashia honey but it's very different it's not like a regular honey if all you got is the honey then comes in a beer bottle don't do it okay akasha honey is a whole different thing or a little bit of olive oil in there a little fat would work we make a putanesca you put butter in there i mean so some kind of fat some kind of sweetness be careful put very little of it okay so we're gonna let that cook should we cover this or should we not cover this what do you think no you don't cover tomato sauce why because you want to get the acidity out of there okay that's really important the acidity of the tomato is in the water of the tomato more of that water escape less acidity we're going to have so it's really important not to cover do we bring it to boil yeah you bring it to boil and the second it's boiling you'll reduce it down and you cook it very slowly and the only thing you need to do every so often is clean the side of the pot see see look at the way i'm doing it right clean the side of the pot so keep it nice and clean that's all you got to do clip it nice and clean and they got a wooden spoon i like it better with a spoon for this but a a a rubber not a rubber a silicone spoon or spatula will do just fine we're gonna keep you know what also sometimes you open up a can of tomato it's got a lot of air bubble on it so it messed up the whole stove so you know what i do i go like this so i cover half of the pot so it still allows for the evaporation of the water and it doesn't mess up my stove so much let it cook for 45 minutes to an hour test it if it's beautiful if it has no trace of acidity you're ready to go give it a good aisle forget 45 minutes give it a good hour if you need to cook a little bit longer cook a little bit longer and see if it gets nice and smooth that's all there is to it friends see right there a little air bubble put this on here it'll capture most of it so your stove is not a mess that's it i hope you like the recipe friends remember if you like our recipe by the way you can freeze it frizz is beautiful 17 years i always say 17 years but it's now already 17 years okay don't court me on it okay but a good a good few months see look at that mamma mia see like oh take it easy it's going tall too fast so uh um remember if you like our video gives us a thumbs up don't forget to subscribe to our channel and ring my bell so then you get a notification every thursday when i put up a new video we'll see you next week enjoy your beautiful tomato sauce you

Channel: Chef Jean-Pierre

Views: 147,133

Rating: 4.9636564 out of 5

Keywords: how to, chef jean pierre, chef jean pierre onion, chef jeanpierre, chef jean-pierre, onion chef, fun cooking, bolognese sauce recipe, delicious food, cooking shows on youtube, tomato sauce recipe, pasta sauce, french chef onyo, onyon chef, french chef, cooking show, funny chef, best chef on youtube, gourmet cooking, marinara sauce, marinara sauce from scratch, marinara recipe, tomato, tomato sauce, marinara sauce gordon ramsay, best tomato sauce, marinara recipe easy

Id: ULz_aTlyfTg

Length: 15min 19sec (919 seconds)

Published: Thu Mar 11 2021