soupaddict.com/2016/09/homemade-heirloom-tomato-salt/ This is the basic recipe I like to use. Basically, dry the skins with salt and blitz it in a spice grinder/coffee grinder or use a mortar and pestle. Add to jar sauce or to homemade sauce. I put it on my eggs. I do the same thing with spicy peppers-turn the skins/leftover bits that aren’t seeds into a salt mixture. That is good on slow-cooked meats or pulled mushrooms
Made this already! :D It's really good! Tomatoes were only $1.29 a pound where I bought them. The price seemed pretty high in the video. Added basil from my own "struggle garden" and it was delish!
Run the cavatelli with 2 fingers down the backside of a fork or along the inside of a box grater. Much easier this way plus the impression of the fork or the grater holes gives more cling ability to the sauce.
I made this a couple weeks ago! It was super easy and the pasta truly was so much better than the dried stuff in a box. Using just two cups of flour I made enough pasta for four meals, including two different pasta sauces and finally, chicken noodle soup. The noodles soaked up the flavor of the chicken broth, it was the best chicken noodle I've ever made!
How does this get 5 dislikes? Those people obviously don't understand the struggle or need for struggle meals. Keep up the awesome work struggle meal team!
Ok Frankie definitely inspired me on this one, I never knew it was so easy to make Cavatelli and I’m a huge fan of dishes that don’t require special equipment, and I had some fresh tomatoes from the garden. I didn’t follow these exact recipes, I actually made the Cavatelli recipe Frankie posted on another channel. The main difference was the other recipe used 100% semolina instead of 50/50 with AP. Other than that, exactly the same. Then I just made a basic roasted Roma tomato sauce that is more or less the same pomodoro sauce he made (tomatoes, olive oil, and garlic), just more simple process-wise. Added some fresh parm and it was out of this world, easily one of the best things I’ve ever made. This is a real winner. Cheap, simple eating at its best.
One year my mom had a tomato garden that was so full that me my mom and my grandma and my great grandma all worked together and Blanced and peeled tomatoes and preserved them and by the end of it oh my goodness our hands were so cracked! Haha 😆
Hey Frankie, I’m a junior at Indiana University and I just started working on an app focused on getting college students in the kitchen. I’ve been greatly inspired by your struggle meals for months now and was hoping to find some tips or any collaboration would be incredible. Thank you!
Added some onion to the garlic and took half of the mix with a little tomato blended (so my kids don’t freak out) added some mushroom before adding the rest of the tomato.. then basil and red pepper flakes towards the end and the rind of leftover Parm 👌🏼👌🏼👌🏼 it was perfection. Quick and easy.
I did it and it turned out excellent!!! I made the pasta, I was impressed that I could do it... I'm so very happy and I'm a huge garlic fan so this was perfect for me!!! 👍👍👍
hey frankie do you think it might be worth it to freeze some of the sauce in ice cube trays so that you have the option to unfreeze only how much you need instead of having to unfreeze a whole container.?
Wish Frankie would do some gluten free and non dairy meals...just found out 2 grandkids are lactose intolerant and 3 have celiac disease so no dairy no gluten
fruit indicates that we eat the part that is involved in plant reproduction, and tomatoes (as well as cucumbers, eggplants, and squash) have seeds in them, technically making them fruit.
The right amount! Seriously, this isn't a recipe, it's a technique. Looks like 4-5 pounds, but it doesn't matter. Start with a smaller quantity and build up your confidence.
The better option it to dry it out! I have a gas oven, so it radiates a smidge of heat when it's off. I place all my extra pasta in the oven on a cookie sheet and leave it there over night, or whenever you remember to pull it out. It dries out perfectly and I store it in Mason jars with a little silica/desiccant pack.
OR you could buy Walmart pasta (3 lbs for $2)+ 8 oz sauce (less than a dollar)... For LESS THAN HALF you can afford to eat a larger portion. It's not as romantic, but the key word is "Struggle".
I love this guy so much
Frankie Cooks I do too!
Frankie Cooks you’re funny as hell and you make cooking make sense, thank you :)
Can't let this type of guy go. Need to eat with him first.
Frankie Cooks
😄😄😄
He's so happy and calm when he's in the presence of pasta, what's not to love?
Save the peels and make tomato salt with it!
Do tell...what are you talking about?
Yes please do share!!!
soupaddict.com/2016/09/homemade-heirloom-tomato-salt/
This is the basic recipe I like to use. Basically, dry the skins with salt and blitz it in a spice grinder/coffee grinder or use a mortar and pestle. Add to jar sauce or to homemade sauce. I put it on my eggs. I do the same thing with spicy peppers-turn the skins/leftover bits that aren’t seeds into a salt mixture. That is good on slow-cooked meats or pulled mushrooms
Desssa DeLandau thank you!
Never thought of that!!
k1r10n genius!! 👍
I love how Italians share so much of their culture and keeping people, even those not Italian, alive. Grazie mille!
I love that the pasta recipe is egg free. Even cheaper and vegan friendly 🌱😍
This show is unmatched, keep up the good work
Made this already! :D It's really good! Tomatoes were only $1.29 a pound where I bought them. The price seemed pretty high in the video. Added basil from my own "struggle garden" and it was delish!
Frankie, your comedic attempt is QUANTO BASTA. Sure love your little boats in sea of red Roma pasta. 👍
Run the cavatelli with 2 fingers down the backside of a fork or along the inside of a box grater. Much easier this way plus the impression of the fork or the grater holes gives more cling ability to the sauce.
Gnocci!
I made this a couple weeks ago! It was super easy and the pasta truly was so much better than the dried stuff in a box. Using just two cups of flour I made enough pasta for four meals, including two different pasta sauces and finally, chicken noodle soup. The noodles soaked up the flavor of the chicken broth, it was the best chicken noodle I've ever made!
How does this get 5 dislikes? Those people obviously don't understand the struggle or need for struggle meals. Keep up the awesome work struggle meal team!
My favorite chef!! Thank you, Frankie! My son likes you, too.
ive been binge watching this series for the last couple of days and i absolutely love it, keep up the incredible work frankie :)
i was afraid struggle meals was gone for a hot minute there but i’m so glad it’s back!!
I love Frankie. I made this recipe and it was SO. DANG. GOOD.
my favorite Italian...everything Frankie makes is perfecto!
also, if someone else hasn't already said it, this is the greatest series on the internet.
Can't wait to make this and impress some Italian grandmas
Loved seeing the Struggle Rolling Pin 35000 in action.
The energy in this particular video is mind blowing , Frankie you are doing amazing I'm soo proud of you
Ok Frankie definitely inspired me on this one, I never knew it was so easy to make Cavatelli and I’m a huge fan of dishes that don’t require special equipment, and I had some fresh tomatoes from the garden. I didn’t follow these exact recipes, I actually made the Cavatelli recipe Frankie posted on another channel. The main difference was the other recipe used 100% semolina instead of 50/50 with AP. Other than that, exactly the same. Then I just made a basic roasted Roma tomato sauce that is more or less the same pomodoro sauce he made (tomatoes, olive oil, and garlic), just more simple process-wise. Added some fresh parm and it was out of this world, easily one of the best things I’ve ever made. This is a real winner. Cheap, simple eating at its best.
Love the struggle meal series! I'm always waiting for the next one!
I would put 2 anchovies fillets in with the garlic while it's frying.
Then I would add some other seasonings.
ooh, nice tip. I was surprised he didn't add any red pepper flakes, even just a little to that much sauce.
Absolutely love this show. Glad you’re on TH-cam now!
Love his enthusiasm
Love this series!!!
Best show on youtube
One year my mom had a tomato garden that was so full that me my mom and my grandma and my great grandma all worked together and Blanced and peeled tomatoes and preserved them and by the end of it oh my goodness our hands were so cracked! Haha 😆
how come no one told me it's take a hour+ to boil the tomato sauce??? Frankie come on man, where are the recipes???
Hey Frankie, I’m a junior at Indiana University and I just started working on an app focused on getting college students in the kitchen. I’ve been greatly inspired by your struggle meals for months now and was hoping to find some tips or any collaboration would be incredible. Thank you!
hey, you said in the eggplant parm episode that eggplants were your favorite fruit, which is it?!
I wish this guy would keep going! The content and editing are unmatched!
You can also use jars and leave them for a while in room temperature, to cool down and then put them in the fridge.
Love your videos thanks 😊god bless you and your family 😊👪
I'm salivating, this is sooo delicious!
Oh, Frankie😍😍😍
It's the way I found this video 5 years ago and now I make this same recipe whenever I have nothing to eat
I have the same kitchen towels!
Good tip!
Added some onion to the garlic and took half of the mix with a little tomato blended (so my kids don’t freak out) added some mushroom before adding the rest of the tomato.. then basil and red pepper flakes towards the end and the rind of leftover Parm 👌🏼👌🏼👌🏼 it was perfection. Quick and easy.
Thank you!
Am loving this😋😋
Cannot get enough. Fantastic, useful content.
I've canned over 1000lbs of tomato products in the last 3 years....best part of summer.
Frankie, I love you, but, scraping that metal spoon on your nonstick pan (however gently) makes my stomach turn.
Finally someone agrees with me about the tomato.
This was such a great video! I love teaching people how to make food from scratch on my channel and you sure do a great job with it
Wow
I'm always attempting to make pasta. I will make cavatelli just this way.
I did it and it turned out excellent!!!
I made the pasta, I was impressed that I could do it...
I'm so very happy and I'm a huge garlic fan so this was perfect for me!!!
👍👍👍
Yumtastic! Thanks so much❤
Yes! Love me some struggle meals.
I wish I had an italian grandma
Oh yum! The food looks good too 😉
Nice
“See how calm I get when I’m in the presence of pasta.”
"Quanto basta", or as my father would say "About that much"
ps : the new format is pretty cool :)
Is there something wrong with the tomato prices? They seem too expensive compared to how little they were
Probably because this show is filmed in LA? At least, I think it is, and that would seem to make things more expensive.
hey frankie do you think it might be worth it to freeze some of the sauce in ice cube trays so that you have the option to unfreeze only how much you need instead of having to unfreeze a whole container.?
$14.80 for Roma tomatoes? I wonder how many you bought. Where I live they are like $.79 a pound.
Looks great! And is vegan :)
Frankieeee, can i use regular flour only?
What if I can’t fine semolina flour ?!
Frankie, can you add some saffron to make the pasta, a little more nutritious please?
If you feeling saucy you can do it a second time 😄
I really like Frankie but Tasty is doin him dirty.
Agreed!!!
Why?
What ?
What do you mean?
Yes why?
Wish Frankie would do some gluten free and non dairy meals...just found out 2 grandkids are lactose intolerant and 3 have celiac disease so no dairy no gluten
How long does this freeze for?
How long can it stay in fridge?
In the freezer, up to about 6 months
In the fridge, up to 6 or 7 days
I have looked everywhere. No grocery store near me sells semolina flour. :/
Elizabeth B you can find it online decently priced especially if you have amazon prime
🤤
this would make any Nonna proud.
Tomato is a fruit?
yes, it is
fruit indicates that we eat the part that is involved in plant reproduction, and tomatoes (as well as cucumbers, eggplants, and squash) have seeds in them, technically making them fruit.
how many pounds of tomato was used for the sauce?
The right amount! Seriously, this isn't a recipe, it's a technique. Looks like 4-5 pounds, but it doesn't matter. Start with a smaller quantity and build up your confidence.
@@lisaboban I can cook well just I wanna make a similar quantity so I can freeze it
@@nightninja879 When I do this I generally do 5-7 pounds and get 4 quarts of sauce.
Can you freeze the fresh pasta you don’t cook up?
Yes!
Tess Jones awesome, thank you for responding!!!
The better option it to dry it out! I have a gas oven, so it radiates a smidge of heat when it's off. I place all my extra pasta in the oven on a cookie sheet and leave it there over night, or whenever you remember to pull it out. It dries out perfectly and I store it in Mason jars with a little silica/desiccant pack.
Tess Jones perfect! I will definitely do that. Thank you! 😊
Do you think I could do that I am a Grandad..Not Italian though so guess I can't 😒😒
If I can do it so can you darlin!!!
#grandadscandoanything
gender equality is ur point yes? grandfathers can do it too ;D
Hey I have a idea can you make a diabetic meal
First 😄
Really disappointed it's not the 3-recipe format anymore. :-/
The best tomatoes in the world are the one that my parents grow in their garden. You won’t find them in the store.
Tomatoes are not at the peak of their season right now. You're off by a few weeks. By the end of August I'll forget about this video.
comment
OR you could buy Walmart pasta (3 lbs for $2)+ 8 oz sauce (less than a dollar)... For LESS THAN HALF you can afford to eat a larger portion. It's not as romantic, but the key word is "Struggle".
You are missing cheese!!! 😳
No egg? Oh okay.😳
Fourth
How precious are you? Let me count the ways...
PESTOO
Can you guys chill with the sound effects tho
no.
It looks like maggots
lol this is not how we do btw im italian