Great video. Question. Am I the only one that loves cooked tomatoes but not so much raw? I mean very ripe raw tomatoes I can eat, but even a trace of green makes them too acidic for me. OTOH I absolutely love tomato sauce, I'd definitely enjoy those cherry tomatoes cooked in the oven, and so on. You could say cooked tomatoes are may favorite, but I can barely stand raw ones. Is that weird?
I watched this video just for inspiration about what to do with the vast amount of tomatoes that are coming out of our greenhouse right now. Wish my San Marzanos were as big as yours though. Will be doing this recipe, for sure - minus the special tomatoes we can't get here in Denmark. We also have plenty of cherry tomatoes! I will replace the yellow ones with some green ones that aren't ripe yet.
This has nothing to do with tomatoes, but I have to say that after watching so many of your videos, I am so glad that of all the people in the world, I sure think that you two are incredibly lucky to have found each other. Live long and prosper! ;)
There is nothing sweeter than watching you two shop, prepare, cook and enjoy great food!! Thank you Eva. Thank you Harper. I could live off of tomatoes, pasta and a good bread!! This was awesome. ♥️♥️♥️
Just have real tomatoes that really taste like tomatoes, like those special tomatoes you only find in certain places in Italy and have great Italian pasta with great extra virgin olive oil . Like all dishes, it always depends on the genuine and original first-rate ingredients ! If you then instead go to the supermarket and buy a ready-made jar of sauce, then we'd better not talk about it !
perfect timing - ive got 16 lbs of tomatoes from my garden, and nobody but Eva can show me how to use them ! i've been making romescos for green beans which has been great, but i'm ready for the perfect sauce - grazie!
There's no substitute for growing your own tomatoes .... When you don't have to worry about transporting them, you can leave them on the vine until they reach the ultimate ripeness. Mind blowing goodness.
I've been doing gardening for a lot of years and you really should pick them once they start to turn. You get more tomatoes off the vine when you do that. If you wait until they will ripen on the vine you'll get half the amount that you would if you pick them a little early. They ripen beautifully off the vine. I use a 3in high cardboard box and spread them out everyday I turn them around. When they turn red I cut the tops off and freeze them. When I'm ready to use them I put them in a big bowl of cold water and the skins slide right off and I throw them in the Crock-Pot if I don't have time to stand there all day or I put him in my big iron pot. I do it the old-fashioned way and cook them all day very slowly
@@nancymiller349 Well, thank you for the suggestion....I'll try it next year. I have 22 plants this year, but unfortunately I've been in the hospital for a month and a half, with two more weeks to go. So most of the growing season. My 94 year old mother is freezing my harvest as that's about all she's able to do. Can't wait to get home and have some gazpacho.
That's true, but often you have to find the next best thing (i.e. people that live on a flat, a small house with no garden or on a non suitable climate). However I'd agree that, if you can't have them in your own garden, the closer the better. Local products are always better for your health, your tastebuds and the environment. And of course, if you have the chance, grow them yourself! I wish I'll be able to someday
@@javihernandez2755 If you can't grow your own, a farmers market is the next best thing. And, if you have limited space, cherry and grape tomatoes grow very well in a five gallon bucket.
Yeah, but unless you have greenhouse they all stopped ripening a month ago. You also have to plan meals based upon the current ripening ones. When it peaks I need to use so much I make a tomato risotto since it used more like a pound compared to half that for 2 servings for most dishes.
Talk about gilding the lily--roasted tomatoes on golden tomato sauce on red tomato sauce on tomato pasta! Also--I love seeing what other Pasta Grammarians have been cooking! For American-style fried green tomatoes, you pick "mature green" tomatoes--they have reached maximum size, have started to bleach out on the shoulders, but are not yet showing any hints of the ripe color. I gather the late season tomatoes that won't be able to mature to make jellies and chutney.
We just finished making 43 liters of fresh tomato sauce from tomatoes grown in our garden. I thought it was tomato week and then today our friends brought over 25kilos of their heirloom tomatoes....tomorrow more sauce! ))))))))))
In the US there is a very short season for “dry farmed” tomatoes. They are so deeply flavorful, meaty, sweet, their skins are a little thicker but don’t let that stop you from trying them if you find them. End of September & beginning of October look for them in quality produce shops. I get them from a local health food store. They are worth the hunt! I often eat them as if I were biting into an apple but today I had them with fresh mozzarella, fresh basil, good evoo, and a light grinding of sea salt. Heavenly!
I managed to grow, what i hope😂, was San Marzano tomatoes from seeds here in Scotland last year. And all i did was cook them down in olive oil and salt, toss it with spaghetti, and was the best pasta dish ever! But this is a whole new level!!
It's serendipitous that the day I started my seeds for the fall-winter tomato growing season here in South Florida, you post this amazing video for the Ultimate tomato pasta that I will be sure to try when my plants start producing. I'll have Roma, Compari, Red Grape, Red and Yellow Cherry. Can't wait!
I had a version of this dish when I was in Naples last September made with the tomatoes that grow on Vesuvius, it was so simple but oh my lord it was the best thing I ate all trip. Had it in a restaurant which seemed to be predominantly attended by locals, shortly after we sat down a bachelorette party arrived and some musicians came out to play song to them and dance with them, it was amazing! I will be going back to that restaurant if I return to Naples
Im British (just for background info). I have travelled the world tor work and eaten some amazing things. I love the food in Thailand and especially japan...but if i had ONE food for the rest of my life it would be an Italians grandmas homemade food (like this). I was welcomed in Italy like no other plade and as a food lover found myself in heaven whilst working in Modena. Pizza..EVERY other nation on earth gets them so wrong! The fresh homemade pasta was to die for! Damn i'm starving for this now.
Lived around Napoli for 4 years.... I swear to god I could make a wonderful sauce with 10 of those fresh pomodorini Vesuviane ( non sapevo che si chiamavano Pizzutello)... una meraviglia! I even bought seeds and grew them up north.... never tasted the same 😢.
Love this ❤❤❤❤ Love tomatoes and tomato sauce. After looking all these years, how to make a perfect tomato sauce, the one thing I have learned is that you NEED as part of your essential cooking equipment, a "food mill", that metal device that grinds down "food/pips/skin etc.". As a child, remember my mum had a plastic one to make baby food. It was the 70's. Now I understand how to start making a basic tomato sauce.
As a matter of facts in Napoli, as Eva is also pointing out, the pizzutello tomatoes are called: tomatoes of the "piennolo", meaning that they are hanged (piennolo comes from pendulum). As usual you guys are great!
I made a very simple sauce of tomatoes fresh from the garden last weekend. I roasted the cherry tomatoes in the oven, but just roughly chopped five huge “mushroom” tomatoes (those Sicilian ones with huge grooves) with a bit of onion and a garlic clove and simmered those a few minutes on the stove then combined the two, immersion blended them a bit, then tore in a few basil leaves, added salt. What surprised me was how much they tasted like parmesan but there wasn’t any in the sauce. My theory is that fresh tomatoes have a higher glutamate content, so more umami? I’ve dubbed it my “Umami Vice Sauce.”
When I didn’t t think there were any more pasta/sauce variations, you come along with this amazing recipe! The freshness comes when you can walk out your door and have these fresh ingredients at your fingertips. Unfortunately here in the good ole USA, WE DON’T HAVE THAT. It took forever to get the Mutti brand. I searched for a while before I saw the grocery stores slowly add them to the shelf. I LOVE, LOVE Mutti tomatoes. Making a great tomato sauce has always been challenging for me, never the same taste twice! Damn! Thank you Ava for teaching us true Italian cuisine!
Another awesome recipe! And I have to agree about the thicker pastas. Bucatini, pappardelle, even rigatoni and now pici. There's just something so comforting (sensual perhaps?) about eating a simple tomato sauce on a thicker pasta.
CIAO AMICI!! WHAT a beautiful view of Dasa on Market Day.. I will for certain be making pomodoro pasta as the days already getting cooler....meanwhile will be using bucatini pasta to whip up a batch of 5 tomato deliciousness...pronto!! Thank you Eva&Harper!!😁😊
There was an Italian restaurant in (Hayward?) Wisconsin that -- when we were kids in the 50s and early 60s -- we stopped at on the way home to Minneapolis from weekend family skiing in northern Wisconsin or Upper Michigan. (My parents were both avid and excellent skiiers.) This restaurant was not like the typical American Italian pizza restaurants of those days. Its decor was deeply colored, red and green, dark, with small crystal shaded lamps on each table. It was straight out of an Al Capone movie. It had the most amazing tomato pasta, which very much ressembled this one that Eva has made. It was rich, unctious, and a little sweet. You could bite into the thick pinkish red-flaked fresh spaghetti. Nothing but tomatoes in the sauce. So good on a cold snowy Sunday night in January, after days on the slopes. The restaurant was run by a friendly Italian immigrant family - no doubt from the south of Italy -- who also had an amazing market garden where we stopped on weekend trips to the lake durung the summer months and into the fall. (In retrospect, the restaurant was probably a haunt of - front for - Italian masifosi from Chicago who were running over the upper Midwest at that time, controlling the lucratice beer brewing industry. But my naive parents were oblivious to all that.) 😊
Wow! 5 tomatoes! 🥫🍅❤This looks divine! And I really LOVE that pasta! It's going on my 'to do' list. Hmmmm, I know people like to barbecue on Labor Day but we may just have some PASTA!!! 🍝 Thank you, Eva and Harper! 💖
I made both variations of your cherry tomato sauce from before and it was so good! My picky eater child really liked it! The roasted version had such a deep concentrated tomato flavor almost like it was deep fried. Yum!
My family are from Serra di pratola, near Avellino. I remember my cousins pulping those plum tomatoes in a grinding machine into buckets in the street, the juice flowing down the road, and the tomato smell. Amazing! That and the vino, and corn on twig fires in the countryside. Like a dream. Great video!
Nothing is more satisfying than watching Eva taste something...wait for it...then the smile comes over her face...she waves her arms around, and you know what she's just tasted is perfect!!!
Last night I made pizza using the PG Neapolitan dough recipe and San Marzanos, garlic, and basil out of my garden. OMG, best pizza I've ever made! Plus, I used some Principe de Borghese big cherry tomatoes, one of my favorites for drying and roasting. I also now know the difference in texture and behavior that 00 flour makes, and it's worth hunting for it. Thanks, guys! ❤❤❤ Sorry there's no picture...we ate it too fast.
I live in New Jersey and for whatever reason out of ten plants we got hardly any .My grandfather grew the best tomatoes . He was born outside of Naples . He could grow anything but he only grew tomatoes and peppers . Living in Jersey we are blessed with some great Italian markets so no problem getting the Ingredients for that dish
I love Eva. I can see why you do too Harper. Together you both are a special treat on yt. Thanks for sharing and showing! I can now harvest my organic San Marzanos and create this recipe. Cheers.
I can't get over how nice Eva looks in that bright green, she looks like the most interesting person in the WORLD and like she's doing a Calabrian themed fashion shoot. It's definitely her superpower color! And I'm loving Harper's hairstyle too! He looks like a real Dasà local! He looks so relaxed and golden when he's in Italy. Bravissimo Harper!
Being Polish I understand perfectly what it's like to make gnocchi style dishes especially when they contain potatoes to make them like little soft pillows of joy. This type of pasta gives me certain expectations on what it will be like using some potato in the doe. I will definitely give this a try your way and a batch with potatoes. Well done guys.. superb job
Eva, your expression after tasting your creations is bellissimo! It's just how I feel after a huge success in the kitchen or in the garden. I canned 20 quarts of sauce from my own tomatoes and basil this year and it's so much better than anything I could buy. You inspire me to do more!
Everything is strawberries are like a whole different fruit, no sugar needed and red all the way through. When I use commercial ones I only use the outside and compost the white parts.
DAAA-NNNNMMM Gurl!! I am ALWAYS so very happy after having watched one of your vids. 😁 I have said this before, but it's worth saying again...I learn so much from you. And, I am ALWAYS sooo INSPIRED!! ❤You don't just cook, you take the time to teach us in the process. THANK YOU for that Eva! You and Harper are such a FAB TEAM. Arlene 😁❤
This is not a 100, but a 1000 % the same like my Nona did. My Italian (Neapolitan) Heart dived into this ocean of memories you brought back into my mind ❤ So THANK YOU A 1000 % FOR BRINGING ME BACK A PIECE OF MY CHILDHOOD ❤❤❤ Grazie di Cuore. 🎉
Eva & Harper here's a question for you both What was Italian food like before the use of tomato's ? So before Colombus discovering the Americas, some food for thought.
You guys are beyond imagination my husband and I we are looking at you guys everyday and we always have a lot of fun listen to you guys and learning more dish. I am from Assisi and my husband from Barry and we love you guys
Ricordi di estati passate in Calabria, in campagna mentre si faceva la salsa dentro dei pentoloni enormi. E per pranzo, un bel piatto di pasta in compagnia! Devo decidermi a preparare la salsa di pomodoro invece di comprarla.
Harper, I've said it before and I feel compelled after watching this video (I love tomato) to say it again. You sir are one lucky lucky man, I'm so jealous.
Mr. Harper, you asked a question about green tomatoes. As someone who lives in the south & grew up in the midwest, we take our green tomatoes seriously. We usually slice, slicer tomatoes in thick slices, dip them in egg, flour and corn meal (or bread crumbs) and fry. Ms. Ava would do them beautifully, no doubt. As to your question, yes and yes. Yes, green tomatoes are typically un-ripened tomatoes and then there are some that do grow green. Evil olive &green zebra come to mind, heirloom varieties. They're a bit more tart than typical tomatoes and are great for pickling. But typically in most cooking, green tomatoes are just un-ripened standard tomatoes. 😊👍 This episode was great. Thank you for showing us some of the town life, it's always fun to experience both, life in Italy and Ava showing us her amazing skills. 🍝❤
Ciao, come sempre, bellissimo video! Potreste fare la seconda parte del video sui formaggi finchè siete in Italia? Mi piacerebbe vedere Harper che prova lo stracchino!
The best pot of tomato sauce I ever made was from plum tomatoes picked from my garden. It was so good my family went crazy. Then we went to the kitchen to get seconds only to find that my German Shepherd, Lulu thought it was really good, too!! She ate all the sauce that was left in the pan on the stove!! I couldn't be mad at her! 😂
I’m looking at my very first tomatoes growing in my garden, and can’t wait to make the 2 sauces as I also have the most delicious honey gold cherry tomatoes too! You inspire me.
Eva...PLEASE write a book (through unbound or similar) with your families recipes like this. Your food has me dreaming about it and i so want to makeit myself.
I once tried a Pasta in an italian restaurant in Germany (managed by calabrians). They called it Taglierini a la italiana. It was a traditional tomato sauce, in a seperate pan they would put butter, a little olive oil, sliced garlic and sage, wait until the garlic and the sage were almost crisp, plate the pasta with the sauce, sprinkle a lot of parmigiano on it and then on top put the oil/butter and garlic and decorate it with the crisp sage leaves. It was very delicious. Is this a traditional recipe? I am neapolitan and couldn’t find it anywhere. On a seperate note: It would be great if one day you could show how to make aubergines under oil, too (Melanzane sott’olio). They are so traditional and a great snack with bread, etc. all year around. Ciao, Paolo
XD I doubt this dish is a known Italian dish since its title is literally "pasta after the mode of the italian woman", but I'm sure it was invented using great Italian cooking intuition, like Eva's "pomopici", which by the way, I had for lunch, and they were so incredibly delicious and joyfully toothsome!
@@ifyouloveChristyouwillobeyhim alla italiana means “the italian way”. The title this restaurant chose probably is not its original title or more so was simply a creation of their chef…but it tasted delicious.
Rarely you get tomatoes that are really sweet here in Sweden. So canned is is my choice 10/10 times. But nothing beats Italian tomatoes in season, they are divine. Love your videos and chemistry, always make in a good mood.🙂 🍅
Give me tomato and bread and I'm happy all day long. Thank you for this Delectable recipe. I am currently making our Sunday tomato sauce using Mutti passata and including meatballs. I will try all these brands now.
Nothing better than a fresh ripe tomato right off the vine. The taste is incredible just in a salad or alone not mention a tomato sauce like Eva just prepared. I need to make some pasta now. Great video Eva and Harper.
was at a Coco's restaurant years ago and had a dish called Bistro Salmon. the topping was just cherry tomatoes with capers, butter and garlic, maybe a pinch of salt and Italian seasoning. simmered the halved cherry tomatoes in butter, till tender and the skins come off easily. the rest is just SAUCE! DELISH! Great over ditaline or whatever pasta you like.
I'll intantly share this recipe with friends at work tomorrow! Absolutely liked to get to know about those differnet sorts of tomatoes. Greetings from the far north of Germany!
I am always on a tomato kick. What a fantastic recipe. A new desert island dish. To go with my other desert island dish, stuffed artichokes, Sicilian style.
Ciao Eva&Harper sono riuscito a venire in Italia dal Canada mi piace fare l'insalata di pomodoro con del cetriolo buonissimo sieti bravissimi continuate con le voste ricette favolosi
We are still getting tomatoes , now our eggplants are really producing so we are enjoying both using your incredible recipes. My grandmother was born Sicilian and she used cook for the family on Sundays
I have pepper even a month later. I have had jalapeno last pasta Christmas, not sure about these Habanada I am trying. I will check on them. The first batch f seeds did not takel
OMG. One I want to go to Calabria. Two, with the different varieties of tomatoes in North Carolina we can do our own versions! This is wonderful, and thank you!
Is anyone else on a tomato kick right now? Let us know what you're making with fresh tomatoes this season!
We made our bushels this weekend here in Canada❤❤ fresh tomato sauce for winter done✔✔✔✔😋😋🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅
Great video.
Question. Am I the only one that loves cooked tomatoes but not so much raw? I mean very ripe raw tomatoes I can eat, but even a trace of green makes them too acidic for me. OTOH I absolutely love tomato sauce, I'd definitely enjoy those cherry tomatoes cooked in the oven, and so on. You could say cooked tomatoes are may favorite, but I can barely stand raw ones. Is that weird?
I watched this video just for inspiration about what to do with the vast amount of tomatoes that are coming out of our greenhouse right now. Wish my San Marzanos were as big as yours though.
Will be doing this recipe, for sure - minus the special tomatoes we can't get here in Denmark. We also have plenty of cherry tomatoes!
I will replace the yellow ones with some green ones that aren't ripe yet.
Perfect timing, the garden is overwhelming right now with tomatoes, so ideas are welcome!
Tomato jam for sandwiches later this winter.
This has nothing to do with tomatoes, but I have to say that after watching so many of your videos, I am so glad that of all the people in the world, I sure think that you two are incredibly lucky to have found each other. Live long and prosper! ;)
Awwwww
ah, it's so good to live in the tropics where tomatoes are from. I can eat them all year around.
There is nothing sweeter than watching you two shop, prepare, cook and enjoy great food!! Thank you Eva. Thank you Harper. I could live off of tomatoes, pasta and a good bread!! This was awesome. ♥️♥️♥️
Agree 100% 🙂
A simple dish of pasta with tomato sauce can be the best thing in the world when it's good.
I would be happy with pasta, butter, and the roasted cherry tomatoes.
Just have real tomatoes that really taste like tomatoes, like those special tomatoes you only find in certain places in Italy and have great Italian pasta with great extra virgin olive oil . Like all dishes, it always depends on the genuine and original first-rate ingredients ! If you then instead go to the supermarket and buy a ready-made jar of sauce, then we'd better not talk about it !
Yuuuuum I want a plate Eva
How bizarre! I thought of you Vincenzo as I was watching this! By the way, I am in the process of making your nonna’s Limoncello! ❤
perfect timing - ive got 16 lbs of tomatoes from my garden, and nobody but Eva can show me how to use them ! i've been making romescos for green beans which has been great, but i'm ready for the perfect sauce - grazie!
There's no substitute for growing your own tomatoes ....
When you don't have to worry about transporting them, you can leave them on the vine until they reach the ultimate ripeness.
Mind blowing goodness.
I've been doing gardening for a lot of years and you really should pick them once they start to turn. You get more tomatoes off the vine when you do that. If you wait until they will ripen on the vine you'll get half the amount that you would if you pick them a little early. They ripen beautifully off the vine. I use a 3in high cardboard box and spread them out everyday I turn them around. When they turn red I cut the tops off and freeze them. When I'm ready to use them I put them in a big bowl of cold water and the skins slide right off and I throw them in the Crock-Pot if I don't have time to stand there all day or I put him in my big iron pot. I do it the old-fashioned way and cook them all day very slowly
@@nancymiller349 Well, thank you for the suggestion....I'll try it next year. I have 22 plants this year, but unfortunately I've been in the hospital for a month and a half, with two more weeks to go.
So most of the growing season.
My 94 year old mother is freezing my harvest as that's about all she's able to do.
Can't wait to get home and have some gazpacho.
That's true, but often you have to find the next best thing (i.e. people that live on a flat, a small house with no garden or on a non suitable climate). However I'd agree that, if you can't have them in your own garden, the closer the better. Local products are always better for your health, your tastebuds and the environment. And of course, if you have the chance, grow them yourself! I wish I'll be able to someday
@@javihernandez2755 If you can't grow your own, a farmers market is the next best thing.
And, if you have limited space, cherry and grape tomatoes grow very well in a five gallon bucket.
Yeah, but unless you have greenhouse they all stopped ripening a month ago. You also have to plan meals based upon the current ripening ones. When it peaks I need to use so much I make a tomato risotto since it used more like a pound compared to half that for 2 servings for most dishes.
Talk about gilding the lily--roasted tomatoes on golden tomato sauce on red tomato sauce on tomato pasta!
Also--I love seeing what other Pasta Grammarians have been cooking!
For American-style fried green tomatoes, you pick "mature green" tomatoes--they have reached maximum size, have started to bleach out on the shoulders, but are not yet showing any hints of the ripe color. I gather the late season tomatoes that won't be able to mature to make jellies and chutney.
We just finished making 43 liters of fresh tomato sauce from tomatoes grown in our garden. I thought it was tomato week and then today our friends brought over 25kilos of their heirloom tomatoes....tomorrow more sauce! ))))))))))
❤❤ I was waiting for this!! An elderly Italian friend of mine used to make the best tomato sauce right in his vitamix. Skin, seeds, and all.
In the US there is a very short season for “dry farmed” tomatoes. They are so deeply flavorful, meaty, sweet, their skins are a little thicker but don’t let that stop you from trying them if you find them. End of September & beginning of October look for them in quality produce shops. I get them from a local health food store. They are worth the hunt! I often eat them as if I were biting into an apple but today I had them with fresh mozzarella, fresh basil, good evoo, and a light grinding of sea salt. Heavenly!
I managed to grow, what i hope😂, was San Marzano tomatoes from seeds here in Scotland last year. And all i did was cook them down in olive oil and salt, toss it with spaghetti, and was the best pasta dish ever! But this is a whole new level!!
It's serendipitous that the day I started my seeds for the fall-winter tomato growing season here in South Florida, you post this amazing video for the Ultimate tomato pasta that I will be sure to try when my plants start producing. I'll have Roma, Compari, Red Grape, Red and Yellow Cherry. Can't wait!
I had a version of this dish when I was in Naples last September made with the tomatoes that grow on Vesuvius, it was so simple but oh my lord it was the best thing I ate all trip. Had it in a restaurant which seemed to be predominantly attended by locals, shortly after we sat down a bachelorette party arrived and some musicians came out to play song to them and dance with them, it was amazing! I will be going back to that restaurant if I return to Naples
If you remember the name of the place, let us know!
@@PastaGrammar I just found it! It was Trattoria Napoli Notte, just off Via dei Tribunali
I have never been and probably never will be.
Congratulations! First time I see harper's hands actually making Italian food!!! Keep going.
0:23 These are fruits and vegetables that really taste like they should ! Today in supermarkets they don't have that nice original taste.
Im British (just for background info). I have travelled the world tor work and eaten some amazing things. I love the food in Thailand and especially japan...but if i had ONE food for the rest of my life it would be an Italians grandmas homemade food (like this). I was welcomed in Italy like no other plade and as a food lover found myself in heaven whilst working in Modena. Pizza..EVERY other nation on earth gets them so wrong! The fresh homemade pasta was to die for! Damn i'm starving for this now.
I have to fast today and I am in tears watching all this tomato goodness. Great job!
A simple summer delight. My windowsills are covered with tomatoes. I have a purpose now. Many thanks❤
Lived around Napoli for 4 years.... I swear to god I could make a wonderful sauce with 10 of those fresh pomodorini Vesuviane ( non sapevo che si chiamavano Pizzutello)... una meraviglia! I even bought seeds and grew them up north.... never tasted the same 😢.
Love this ❤❤❤❤ Love tomatoes and tomato sauce. After looking all these years, how to make a perfect tomato sauce, the one thing I have learned is that you NEED as part of your essential cooking equipment, a "food mill", that metal device that grinds down "food/pips/skin etc.". As a child, remember my mum had a plastic one to make baby food. It was the 70's. Now I understand how to start making a basic tomato sauce.
As a matter of facts in Napoli, as Eva is also pointing out, the pizzutello tomatoes are called: tomatoes of the "piennolo", meaning that they are hanged (piennolo comes from pendulum). As usual you guys are great!
I made a very simple sauce of tomatoes fresh from the garden last weekend. I roasted the cherry tomatoes in the oven, but just roughly chopped five huge “mushroom” tomatoes (those Sicilian ones with huge grooves) with a bit of onion and a garlic clove and simmered those a few minutes on the stove then combined the two, immersion blended them a bit, then tore in a few basil leaves, added salt. What surprised me was how much they tasted like parmesan but there wasn’t any in the sauce. My theory is that fresh tomatoes have a higher glutamate content, so more umami?
I’ve dubbed it my “Umami Vice Sauce.”
Your theory is very unlikely...to be honest....tomatoes, don't taste like cheese...but enjoy it 😊
Your ability to make insightful comments about cuisine is about as skillful as your use of proper English. XD
I prefer Cremini instead but not with tomatoes, usually in a soup.
So beatifull. You inspired me. Now comming up tomato sauce Mutti Pelati and some local tomatoes with Ravioli.
Thank you so much Eva and Harper for this wonderful "5 tomato gourmet pasta dish"!!!
When I didn’t t think there were any more pasta/sauce variations, you come along with this amazing recipe! The freshness comes when you can walk out your door and have these fresh ingredients at your fingertips. Unfortunately here in the good ole USA, WE DON’T HAVE THAT. It took forever to get the Mutti brand. I searched for a while before I saw the grocery stores slowly add them to the shelf. I LOVE, LOVE Mutti tomatoes. Making a great tomato sauce has always been challenging for me, never the same taste twice! Damn! Thank you Ava for teaching us true Italian cuisine!
If you have a balcony even then try growing them. My son is in Dupont Circle in DC and does it.
@@rosezingleman5007 I do and I did this year with little success here in Connection.
@@rosezingleman5007 Connecticut
Another awesome recipe! And I have to agree about the thicker pastas. Bucatini, pappardelle, even rigatoni and now pici. There's just something so comforting (sensual perhaps?) about eating a simple tomato sauce on a thicker pasta.
CIAO AMICI!! WHAT a beautiful view of Dasa on Market Day.. I will for certain be making pomodoro pasta as the days already getting cooler....meanwhile will be using bucatini pasta to whip up a batch of 5 tomato deliciousness...pronto!! Thank you Eva&Harper!!😁😊
There was an Italian restaurant in (Hayward?) Wisconsin that -- when we were kids in the 50s and early 60s -- we stopped at on the way home to Minneapolis from weekend family skiing in northern Wisconsin or Upper Michigan. (My parents were both avid and excellent skiiers.) This restaurant was not like the typical American Italian pizza restaurants of those days. Its decor was deeply colored, red and green, dark, with small crystal shaded lamps on each table. It was straight out of an Al Capone movie. It had the most amazing tomato pasta, which very much ressembled this one that Eva has made. It was rich, unctious, and a little sweet. You could bite into the thick pinkish red-flaked fresh spaghetti. Nothing but tomatoes in the sauce. So good on a cold snowy Sunday night in January, after days on the slopes. The restaurant was run by a friendly Italian immigrant family - no doubt from the south of Italy -- who also had an amazing market garden where we stopped on weekend trips to the lake durung the summer months and into the fall. (In retrospect, the restaurant was probably a haunt of - front for - Italian masifosi from Chicago who were running over the upper Midwest at that time, controlling the lucratice beer brewing industry. But my naive parents were oblivious to all that.) 😊
I made this a couple days ago, and my wife LOVED it... She has issues with acid, but powered through because of how amazing this was. Thank you!
Wow! 5 tomatoes! 🥫🍅❤This looks divine! And I really LOVE that pasta! It's going on my 'to do' list. Hmmmm, I know people like to barbecue on Labor Day but we may just have some PASTA!!! 🍝 Thank you, Eva and Harper! 💖
I made both variations of your cherry tomato sauce from before and it was so good! My picky eater child really liked it! The roasted version had such a deep concentrated tomato flavor almost like it was deep fried. Yum!
How about a cookbook, Eva? Thank you both for another wonderful recipe.
My family are from Serra di pratola, near Avellino. I remember my cousins pulping those plum tomatoes in a grinding machine into buckets in the street, the juice flowing down the road, and the tomato smell. Amazing!
That and the vino, and corn on twig fires in the countryside. Like a dream. Great video!
Listen here, you guys make amazing food. God bless.
Nothing is more satisfying than watching Eva taste something...wait for it...then the smile comes over her face...she waves her arms around, and you know what she's just tasted is perfect!!!
Thank y’all, a thousand times. This video was a joy to watch.
Last night I made pizza using the PG Neapolitan dough recipe and San Marzanos, garlic, and basil out of my garden. OMG, best pizza I've ever made! Plus, I used some Principe de Borghese big cherry tomatoes, one of my favorites for drying and roasting. I also now know the difference in texture and behavior that 00 flour makes, and it's worth hunting for it. Thanks, guys! ❤❤❤
Sorry there's no picture...we ate it too fast.
Try a little bit of anchovies in the pizza not too much
I loved when my mom made Sunday gravy with tomatoes. Your videos are the best Love you guys ❤️
Beautiful! You always make me smile!❤❤❤❤
I just love the look that comes over her when she tastes something delicious.
I live in New Jersey and for whatever reason out of ten plants we got hardly any .My grandfather grew the best tomatoes . He was born outside of Naples . He could grow anything but he only grew tomatoes and peppers . Living in Jersey we are blessed with some great Italian markets so no problem getting the Ingredients for that dish
I love Eva. I can see why you do too Harper. Together you both are a special treat on yt. Thanks for sharing and showing!
I can now harvest my organic San Marzanos and create this recipe.
Cheers.
When I saw the title, I was a little scared because I’m a firm believer in tomatoes being totally puréed. I’m glad I still watched, though.
Harper looks more and more 'Roman' every day .... and Eva is just as stunningly beautiful as ever! Thank you for this amazing pasta recipe!
I can't get over how nice Eva looks in that bright green, she looks like the most interesting person in the WORLD and like she's doing a Calabrian themed fashion shoot. It's definitely her superpower color! And I'm loving Harper's hairstyle too! He looks like a real Dasà local! He looks so relaxed and golden when he's in Italy. Bravissimo Harper!
thats what i use for sauce ...cherry tomatoes in a can ..many companies make them.. i find them sweeter than other tomatoes
Deliciousness, comfort and happiness & love on a plate!
Love tomatoes. I'm hooked on Tomato Zoup! You guys cook the greatest food.
Eva is the encyclopedia of Italian cooking.
Being Polish I understand perfectly what it's like to make gnocchi style dishes especially when they contain potatoes to make them like little soft pillows of joy. This type of pasta gives me certain expectations on what it will be like using some potato in the doe. I will definitely give this a try your way and a batch with potatoes. Well done guys.. superb job
Eva, your expression after tasting your creations is bellissimo! It's just how I feel after a huge success in the kitchen or in the garden. I canned 20 quarts of sauce from my own tomatoes and basil this year and it's so much better than anything I could buy. You inspire me to do more!
Everything is strawberries are like a whole different fruit, no sugar needed and red all the way through. When I use commercial ones I only use the outside and compost the white parts.
This is amazing. I will have to try this
That’s right Eva - “squish & smoosh” describes it perfectly!
Complimenti Eva e Harper ottimo piatto.
That looks so good.I can almost smell the tomatoes !!! Thank you!!!
DAAA-NNNNMMM Gurl!! I am ALWAYS so very happy after having watched one of your vids. 😁 I have said this before, but it's worth saying again...I learn so much from you. And, I am ALWAYS sooo INSPIRED!! ❤You don't just cook, you take the time to teach us in the process. THANK YOU for that Eva! You and Harper are such a FAB TEAM. Arlene 😁❤
So simple and yet so amazing! Love that pasta you made too. Guess I know what I'm making for supper!
Can't wait to give this a try...😊😊😊
Thank you. Excellent. Fantastic tomato sauce. Incredible cooking
Just picked cherry tomatoes from our garden... this video = PERFECT TIMING!!
💡💥🎯💯🤸♂️🥳🎶😎
Cosa c'è di meglio di una buona pasta condita con una buona salsa di pomodoro fresco? Da siciliana non posso che condividere!!!😋😋😋👏🏻👏🏻👏🏻
Italian markets! I'm drooling with envy!
Goosebumps!
Thank you Eva for the wonderful recipes, I can't wait to eat pasta with tomato sauce. I have learned so much from you. 🥰
This is not a 100, but a 1000 % the same like my Nona did.
My Italian (Neapolitan) Heart dived into this ocean of memories you brought back into my mind ❤
So THANK YOU A 1000 % FOR BRINGING ME BACK A PIECE OF MY CHILDHOOD ❤❤❤
Grazie di Cuore. 🎉
Fried green tomatoes. Absolutely delicious.
Eva & Harper here's a question for you both What was Italian food like before the use of tomato's ? So before Colombus discovering the Americas, some food for thought.
You guys are beyond imagination my husband and I we are looking at you guys everyday and we always have a lot of fun listen to you guys and learning more dish.
I am from Assisi and my husband from Barry and we love you guys
Ricordi di estati passate in Calabria, in campagna mentre si faceva la salsa dentro dei pentoloni enormi. E per pranzo, un bel piatto di pasta in compagnia!
Devo decidermi a preparare la salsa di pomodoro invece di comprarla.
Oh my. I can only imagine how good this tastes. I am definitely going to try this
Harper, I've said it before and I feel compelled after watching this video (I love tomato) to say it again. You sir are one lucky lucky man, I'm so jealous.
Mr. Harper, you asked a question about green tomatoes. As someone who lives in the south & grew up in the midwest, we take our green tomatoes seriously. We usually slice, slicer tomatoes in thick slices, dip them in egg, flour and corn meal (or bread crumbs) and fry. Ms. Ava would do them beautifully, no doubt. As to your question, yes and yes. Yes, green tomatoes are typically un-ripened tomatoes and then there are some that do grow green. Evil olive &green zebra come to mind, heirloom varieties. They're a bit more tart than typical tomatoes and are great for pickling. But typically in most cooking, green tomatoes are just un-ripened standard tomatoes. 😊👍 This episode was great. Thank you for showing us some of the town life, it's always fun to experience both, life in Italy and Ava showing us her amazing skills. 🍝❤
Ciao, come sempre, bellissimo video!
Potreste fare la seconda parte del video sui formaggi finchè siete in Italia? Mi piacerebbe vedere Harper che prova lo stracchino!
The best pot of tomato sauce I ever made was from plum tomatoes picked from my garden. It was so good my family went crazy. Then we went to the kitchen to get seconds only to find that my German Shepherd, Lulu thought it was really good, too!! She ate all the sauce that was left in the pan on the stove!! I couldn't be mad at her! 😂
That looks like the most delicious thing I’ve ever seen in my life!
I’m looking at my very first tomatoes growing in my garden, and can’t wait to make the 2 sauces as I also have the most delicious honey gold cherry tomatoes too! You inspire me.
Well hi guys, your videos are like therapy. Grazie mille ciao franco. Sending you love and blessings from St.Croix U.S.V.I
Eva...PLEASE write a book (through unbound or similar) with your families recipes like this. Your food has me dreaming about it and i so want to makeit myself.
Looks amazing
I once tried a Pasta in an italian restaurant in Germany (managed by calabrians). They called it Taglierini a la italiana. It was a traditional tomato sauce, in a seperate pan they would put butter, a little olive oil, sliced garlic and sage, wait until the garlic and the sage were almost crisp, plate the pasta with the sauce, sprinkle a lot of parmigiano on it and then on top put the oil/butter and garlic and decorate it with the crisp sage leaves. It was very delicious. Is this a traditional recipe? I am neapolitan and couldn’t find it anywhere. On a seperate note: It would be great if one day you could show how to make aubergines under oil, too (Melanzane sott’olio). They are so traditional and a great snack with bread, etc. all year around. Ciao, Paolo
XD I doubt this dish is a known Italian dish since its title is literally "pasta after the mode of the italian woman", but I'm sure it was invented using great Italian cooking intuition, like Eva's "pomopici", which by the way, I had for lunch, and they were so incredibly delicious and joyfully toothsome!
@@ifyouloveChristyouwillobeyhim alla italiana means “the italian way”. The title this restaurant chose probably is not its original title or more so was simply a creation of their chef…but it tasted delicious.
Yes, that is exactly what my comment said. . . :p
@@ifyouloveChristyouwillobeyhim if you say so 🙄
Rarely you get tomatoes that are really sweet here in Sweden. So canned is is my choice 10/10 times. But nothing beats Italian tomatoes in season, they are divine. Love your videos and chemistry, always make in a good mood.🙂 🍅
Grow your own, in a small greenhouse, ALWAYS sweet.
Give me tomato and bread and I'm happy all day long. Thank you for this
Delectable recipe. I am currently making our Sunday tomato sauce using Mutti passata and including meatballs. I will try all these brands now.
That looks heavenly!!!
Nothing better than a fresh ripe tomato right off the vine. The taste is incredible just in a salad or alone not mention a tomato sauce like Eva just prepared. I need to make some pasta now. Great video Eva and Harper.
was at a Coco's restaurant years ago and had a dish called Bistro Salmon. the topping was just cherry tomatoes with capers, butter and garlic, maybe a pinch of salt and Italian seasoning. simmered the halved cherry tomatoes in butter, till tender and the skins come off easily. the rest is just SAUCE! DELISH! Great over ditaline or whatever pasta you like.
WOW!!! Yes it is tomato season!!! Thank you!
I just found you guys and I am so happy!! I love you both! Thank you so much for sharing!!! God bless!!
That looks delicious!
Amazing!
I'll intantly share this recipe with friends at work tomorrow! Absolutely liked to get to know about those differnet sorts of tomatoes.
Greetings from the far north of Germany!
Eva God Bless You. You are an amazing cook. ❤
How long did you cook the pasta in the water approximately? And then in the pan?
Yummmmmm... The best way to spend a Sunday morning. Watching you guys make amazing homemade pasta in Italy.
I can only imagine how delicious this pasta must be...sun kissed in Calabria ❤❤😋😋😋😋😋
I am always on a tomato kick. What a fantastic recipe. A new desert island dish. To go with my other desert island dish, stuffed artichokes, Sicilian style.
Ciao Eva&Harper sono riuscito a venire in Italia dal Canada mi piace fare l'insalata di pomodoro con del cetriolo buonissimo sieti bravissimi continuate con le voste ricette favolosi
This was a joy to watch. But then all your vids are a joy to watch.
We are still getting tomatoes , now our eggplants are really producing so we are enjoying both using your incredible recipes. My grandmother was born Sicilian and she used cook for the family on Sundays
I have pepper even a month later. I have had jalapeno last pasta Christmas, not sure about these Habanada I am trying. I will check on them. The first batch f seeds did not takel
OMG. One I want to go to Calabria. Two, with the different varieties of tomatoes in North Carolina we can do our own versions! This is wonderful, and thank you!