Marinara Sauce the Easy Way | Chef Jean-Pierre
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- เผยแพร่เมื่อ 10 มี.ค. 2021
- Hello There Friends, as easy as it is to prepare a Tomato Sauce, one of the most important things to master is what order to add all the ingredients in the pot. This video will teach you the secrets to making an amazing Tomato Sauce! Come and learn how to make this Tomato Sauce / Marinara Sauce and let me know what you think in the comments below.
RECIPE LINK: www.chefjeanpierre.com/recipe...
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❤️ Basil Olive Oil: chefjp-com.3dcartstores.com/B...
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#tomatosauce #marinarasauce #italiansauce - บันเทิง
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I'm sure this is the way that most chefs would learn and make marinara sauce in their kitchen but it is not common knowledge to the home chef. I'd like the fact that the chef takes the time to explain how the make this sauce correctly by combining the ingredients at the right time to capture the flavors of the herbs and spices. He talked like he is an Italian rather than a French but his method of teaching is very easy to understand and entertaining at the same time. Most chefs don't have a sense of humor like Jean-Pierre, making watch the cooking process a chore. It is not the case with this chef, it is very pleasant to learn how to cook with him. This sauce will go very well with his parmesan chicken he made in another video.
Thank you Tim! I appreciate the kind words and so glad you learned a few tricks in the kitchen! ( ͡° ͜ʖ ͡°)
@@ChefJeanPierre it's an honor Chef, as I said once before how I wish I could have attended your school it would have been a privilege to study under you.
Playboy channel ! Ha Ha.....
I followed your instructions but added ketchup because I didn't have a tomato puree. Now it tastes sweet and acidic because of the vinegar in the ketchup I guess. How do I correct this please?
@@harrytaylor5412 A little bit of sugar or add some fat. (Olive oil, butter, etc.)
I had the same question and Chef JP explained this in other videos
I don't even care about the recipe anymore. Watching Chef Jean-Pierre is entertainment at its best!
chef jean-pierre would make cooking a cup of a water entertaining
Even when Chef Jean-Pierre is cooking something you are familiar with, you still learn all sorts of new things. Great teacher.
Danpandemoniac i agree absolutely
I didnt k ow that about garlic...140 degrees
Yeah, you are right, I learnt to pronounce ONYO the right way
Every video. His class must b a blast
so true!
Okay, I've watched a few of this fellas videos now, and at first I just liked his personality, but I'll tell you, I was a chef for years, and this guy is legit as all get out. A lot of "chefs" on the internet are not actually real chefs. He makes food the way real chefs make food. It's simple, quick, and very good. It's hard to find a reliable source for how to make things the right way, and after watching a few of his, I come back to learn from him on how to make stuff I've been doing for years, because he always has some insight, or something simplified in a way that's a total game changer. This whole channel is 10/10. It's my go to. Whenever I'm making something,I check if this fella has made a video about it.
As a former Chef (25 years) its nice to see my favorite Chef making marinara they way i have always made it. TV has tried to make cooking into a competition. Its nice to see some one who just loves it and tell everyone they can do it too!
So true.
So true 😁
Agree. I once taught cooking for 8 years. Not everyone who does a video on cooking can cook. I saw the most disgusting one this morning. The huge secret breakfast recipe revealed. Bakery glazed donuts put in baking dish, cover with a tin of milk followed by a tin of Eagle brand, then topped with a dry cake mix and last butter and baked. Made me feel a little sick and I said so. Fake food.
@@glenysthomson5955 OMG...I believe I came across that video too. I couldn't even watch it....gross!
True it is, those competition cooking shows have worn out their welcome. All they do is rush the process which in most cases is a false methodology. I can't stand the pimped out versions of preparing and cooking on those shows having the "chefs" create something out of a bowl of multiple choice items. If thats what folks really do in their own kitchens, good luck. If they are not cooks and just watching those shows for entertainment, how sick that is.
Listen to Chef Jean-Pierre because he knows what he's talking about. Grew up eating pasta twice a week because my dad was from Sicily & that was what was normal fare at the dinner table. My mom who was of German descent learned how to make sauce soon after marrying my dad. Every fall they made sauce from plum tomatoes and canned the sauce for a whole year. I still have the machine that was hand cranked. We also made all our own Italian sausage. Lots of great memories. My sauce recipe is pretty close to what is in the video & remember Chef Jeanne-Pierre is half Italian!
Making your own italian sausage...now that is good times, my friend.
@@richardcorsillo9819 Thanks, great memories growing up & helping my parents.
An ethnic mix I've come across more than a few times in.my life--Italian or Sicilian men have a particular penchant for German women.
Chef Jean Piere is the best. I joined late, everytime we check his video's we learn, we laugh, we enjoy and then thank him.
We love you Chef.
IF they had a Nobel Prize for cooking (they should), it would go to this guy. What a master!
I love this guy. His mannerisms and jokes and English speaking style are so similar to my dad it's uncanny. My dad did all the family cooking and watching Chef Jean-Pierre makes me miss my dad more. He passed in April 2020 from COVID. Watching these videos helps me in many ways. I hope he never stops making them.
Thank you for sharing your wonderful memories you had with you Dad and may he rest in peace! Must love! 💓
@@ChefJeanPierre Thank you for your kind words Chef. My dad lived in West Palm Beach. Near you. I currently live in Germany and have had the opportunity to visit France so my interest in French cuisine has increased lately. Thanks again and please keep teaching us!
🙌🙌🙌🙌
So sorry about your dad. My dad did all the cooking after our mom died when we were young. He wasn't a fancy cook, but he was good enough the neighbor kids often invited themselves to dinner. LOL! So he always made extra. I really miss him, too.
Sorry for your lost.
I turned to the Playboy Channel last week when I saw someone adding garlic at the same time as the onyo. Now Wal-Mart won't let me back into its Electronics Department anymore.
😂😍😂
LOL!!!!!
LOL
😂😂😂😂😂
Hahaahaa !!
So glad I found this guy! He is so interesting,funny and real. His food just makes you hungry with every episode.
He's the teacher everyone wishes they had.
I've been watching cooking shows for 30 years. Alot of great cooks. All gone. Right now. Your the best!!!!!
I was tired of pretentious stuck up chefs that say they know how everything should be done. But Chef Jean Pierre is something else. He has made me lose the fear of my cooking not being up to the high standard other chefs have. Honestly he’s the best chefs to learn from.
Thank you so much!!! 😍😍😍😍😍
I feel bad for learning all these great recipes for free. This channel is a gift to all of us
Subscribe and like the video, helps him make money from the video
😍😍😍😍
Agreed. I am learning a lot from this channel. Let’s try to spread the word to all our friends and relatives so that this channel has more subscribers. That will help defray the costs of making these wonderful videos.
I so agree with you. I am a woodworker too and I pay for Paul Sellers online tutelage; I'd pay for Chef Jean-Pierre's too. He's incredible.
😍😍😍❤❤❤ it's amazing
I made this! Totally Amazing! I have been following Chef JP for about 4 mos. since I found this channel and have been binge watching and cooking up a storm. Recipes are delicious and I am amazing everyone! I thought I was a very good cook before, but I am totally blowing people away because of what I have learned on this channel.
Me too!
THE ONYO IS ALWAYS #1!
As of today, cooking with garlic for me will never be the same I will always try to capture the floral aroma of the garlic before it escapes into my house I promise chef.
Lol. Who knew?
I love how Chef gives us the deep dark secrets! I'm a big believer in Stanislaus tomato products. His puree looked like Full Red extra heavy tomato puree to me. The biggest change in my tomato sauces was leaving the 28 oz cans on the shelf and using commercial quality tomatoes in #10 cans. Fresh basil changes everything too. You can grow it as a house plant during the winter.
Amazing what we learn. Im with you, never again.
My favorite and easiest way to do the garlic:
Peel 2 or 3 cloves and throw them in whole with the onions right at the start. A whole clove doesn't burn so fast as if you mashed it all up. Right before you add the tomatoes, pick out the garlic. Put them on your cutting board and put a pinch of salt over them, and just mash them up with the side of a knife. They'll melt like butter, and you can add them back into the sauce without ever having to chop them or anything.
Just came here to say follow this recipe as closely as you can. I made this last night and it was incredible. Miles better than any marinara sauce I have made in the past. I didn’t have basil olive oil on hand so instead I used some extra dried basil.
It warmed my heart when you said “See you next week!” I’ve been following your channel since you relaunched it last year, and you never used to say that. Hearing “See you next week!” tells me that your channel is thriving and you’ve gained so many loyal viewers since you started. I love it!
(ALSO, thank you for confirming that you don’t need to cook tomato sauce all day long. I’ve had this argument with my mother for years 😂)
Thank you Cory! Yes I fully committed to share my 50 years of experience with TH-cam and I am loving every minutes of it! 😍😍😍
@@ChefJeanPierre Thank you so much for that commitment. Best wishes for you and your family
One of the many things I like about Chef is how he just mentions the products on his website; no hard-sell, no 2 minute commercial for a sponsored product, etc. And, his prices are reasonable.
Thank you so much 😍😍😍
What brand of tomatoes does he use and where do I buy them? Thanks
@@limabean1021 He tells you in the video.............have a look
I have been making Italian sauce since 1958, I was taught by my grandmother who was born and raised in Italy. I later went to school and lived in Italy and went on to become a chef and restaurant owner. This is the first time I have watched this chef and he makes marinara sauce like I was taught by my Yaya. He keeps it simple which is the way Italians make sauce (not called gravy) I enjoyed this video and now that I know him will look for more from him, he gets it! Thank you chef.
When I talk about cooking to people, I call Chef Pierre My Chef. 🤣🤣😎 He is my GO TO! (Him & Gina on Bon Appétit - she's an Italian grandma)
As we Aussies would say Chef Jean-Pierre has got, "the Gift of the Gab". Very Watchable!
The food is amazing, but it's the passion and excitement about it this man displays, that makes me come back time and time again to this channel!
He is really comfortable before the camera, probably because he's being doing this for years.
He is not normal is drunk and mentally disturbed
Crazy chief is unpleasant to watch go away please
This man is a treasure of gastronomy and education ❤
Somebody help me!!! I'm binge watching Jean-Pierre and taking notes. Love this guy. He makes you feel like you can be a gourmet chef. Thank you Sir.
When I was 18 I worked in a restaurant, it was one of the nicest places for miles and miles around. The chef I worked under was French to the bone and one of the nicest people to ever walk the earth. He taught me so very much in the 3 years we worked together; things I still use every day 48 years later (I'm not a professional chef). When I hear you talk I hear and think of the man that taught me so much. I think that what you do here on this channel is really informative and teaches the root skills that help people to try new things, that a recipe is not something cut in stone and that we should do it any way that makes us happy and tastes good to us. After all, a good foundation in cooking makes it something that is a joy to do - rather than a chore. Thanks again for all you do.
Thank you for the nice comment! You were so lucky to learn in your young years! 😍
Ladies, and gentlemen, can we take a moment to reflect on what an amazing chef, Chef Jean really is, and just how lucky we all are to have the oppertunity to learn from him. Thank you Chef. I've learned so much on your channel, and i'm deeply greatful for all your hard work!
Thank you so much, I am so glad you are enjoying the channel and learning a few tricks! 😍
@@ChefJeanPierre fastest response I've ever gotten from a content creator. God bless you Chef.
You call him amazing can’t you see he is not normal or he drink prior cooking on video or he is mentally disable
I 💯 agree! I just found him & can guarantee you, I’ll be binge watching every single one of his videos!😂
Can someone tell me what is the name of his brand of tomatoes and where to buy?
really learned something here on the cutting of the basil and the garlic lesson...thank you Jean-Pierre
My father owned some of Sydneys best and most highly aclaimed restaurants. He was president of the restaurant Association of Australia and both my brothers are chefs.
As a result I grew up in kitchens and with classically trained (French) French chefs. They were like uncles to me and I love watching your videos because apart from just absolutely admiring your cullinary knowledge and your Chefs heart, you remind me of my childhood.
Thank you, Jean-Pierre.
I must be twenty videos in since first discovering you a couple of months ago.
I won't comment a lot but want you to know I'm out here and really appreciate you.
Fondest thoughts and best wishes.
Australia.
Thank you so much! 😀
Made this tonight, with some spaghetti and hands down one of the best homemade marinara I've had!
Chef JP on his mission to catch the flavor and smell of garlic perfume in a pot for us the lay people! This is a different dimension of cooking! It’s ART! Thank you!
😍😍😍
The King of caramelizing
I love learning how to cook from you more than Gordon Ramsay bc he doesn't explain the *why* behind the cooking as much as you do. Love the explanations, it helps me understand the reasoning instead of blindly following directions. You've gained a new subscriber!
ramsay is a plastic filler clown that never had an original thought in his life and stole all his recipes from bocuse
Never seen this guy before in my life. But I already trust this sauce more than any other chef.
Thank you! Just be sure to use good tomatoes and you'll make an awesome sauce!!! 😍
The fuel of this chanel is Chefs passion and the motor is his immense knowledge! Who ever is on this chanel already has got a cooking spark, but you are able to turn that spark into burning flame and make us all better cooks. Thank you. Greetings from Croatia.
Wow, thank you for the kind words!!! 😍😍😍
What a great person. He seems to care about teaching us. He’s so cool. It’s very nice of him to share his gift, his talent, his experience and knowledge. Inspiring!
Love that you explained the science behind the cooking techniques! Thank you Chef 🍅❤
I love simple recipes but from time to time i want to see something that a child can't do.
Traditional, finally what I waited for, you can't find this on tiktok toe😉
Thank you. I’ve made others, but this was delicious. I don’t buy it out of a can anymore or a jar. Thank you.
So happy you don't use sugar. Some of my French chefs add it, but you are a different league. Very good, chef JP. Thanks you for your teachings!
I don't know what it is, but his voice calms me.
😍😍😍
His voice is just so honest. You can tell
That he really loves what he does. I wake up watching him and go to sleep watching him.
Some times I watch your videos more than once and every time I do I learn something new. Thanks for making me look good as a cook
Wow, that explanation about the garlic was priceless!
This is the way my Mother made her spaghetti sauce, just like Grandma did. Non matter what I tried, the sauce never came out the same. Am delighted how Chef Jean-Pierre demonstrated how to make it correctly. Will try this way. Love garlic, as most Italians do. Thanks Chef. USA
FINALLY! After countless tomato sauce videos, I finally learned the technique and importance of managing acidity, not covering, etc.! I seriously need to fly down to Florida to take classes. Thank you, Chef! You're my top choice for everything technique and recipe now!
The technical explanations are my second favorite part. The first one is looking at the beautiful food.
I thought I knew how to make Marinara sauce until I saw this wonderful video. The part about capturing the garlic aroma within the sauce makes so much sense. I have been cooking for all my life and just learned this today! This is why this channel is so excellent - you learn with each and every recipe. Thank you Jean-Pierre - absolutely excellent!
Yep a very important tip! And it goes for everything else with garlic as well. Don't add it early with the onions it will burn! Once you add it to the pan, you wanna add some liquids about 30 seconds later to keep it from burning :)
@@jb5546 Absolutely right and thanks for the reminder 👨🍳
Thursday is not complete without watching your show aside from making me smile or laugh I learn so much . Salute Chef 😊
Chef, Perfect timing. I will make this weekend. Love the info about the garlic. Another happy Thursday for me.
Apart from the ingredients, the chef showers so much of positivity into the dish!!!!! Cheers.
Thanks chef . It’s crazy with just a little studying and watching your videos how much more of a difference the food taste . I now do the cooking for my wife and 2 daughters and they get so amazed on how well everything turns out ! , thanks again
We love watching you in our household. Educational and so entertaining. You should be on TV - again! These other TV chefs don't have a darn thing on you!
Truthfully, Chef Jean-Pierre, I always learn something really important each time you share your knowledge. I've been cooking for years, but your hints, tricks, and tips are so important. You always explain why - the mark of an excellent teacher. Keep cooking and sharing! Thank you so much!
I always come to you Chef for any new recipes I am attempting, You make me happy and you are fun to watch and so informative. Thank you for being here!
In more than 10 years of me watching youtube, this is the first and only channel i subscribe only because i really think it deserves my sub and every freakin like it has.
I really like cooking but if i had this chef as a mentor, i know i would do magic in the kitchen, just as he does… ❤️
Lovely to see you explain why things are done the way they are Chef, I think it makes it more interesting for people and hopefully encourages them not to be afraid of cooking!
Thyme, oregano and basil . My holy trinity of herbs
Moi aussi
Chef Pierre, job well done, your teaching style is second to none, you are a man who can do whatever you desire, all I want to say is , what you have so many people want, the confidence that comes from many hours of hard work. It is always good to see and hear your voice. Thank You BB
Cooking 20+ years and finally got a good simple classic recipe !!!! Thanks chef jp !!
Thank goodness Chef J-P isn’t selling life insurance or time shares, I, (and my family) would have a lot of it. His enthusiasm and passion for what he loves is incredible !
lol so true. At least I think whatever he'd be selling would be honest. I hope anyway.
From this sauce to everything else Chef Jean -Pierre does, you learn so much. All the little tips are invaluable. Thank you so much Chef!
Idk why i spent 15 min on how to make sauce, but i would spend an hr watching him make sauce
I love the way he operates! I'm the same way, clean as I go! Amazing recipes!
I know I love cooking when I have the same enthusiasm about it as you Chef. What better way to learn, than from someone who smiles and is excited all the way through. Don't change anything you do, this is the way to teach home cooks like myself. Cooking is love, and should be fun, this is why I enjoy your videos so much.
Merci infiniment pour tout, monsieur! J'apprécie grandement vos enseignements!
C'est un privilège!
Not only do I absolutely love watching chef, he has made me a better cook. I really look forward to Monday and Thursday.
"Ring my bell" is the only take away I would remember from this wonderful chat. 👍👍
Thanks for the talk about garlic and French training. I enjoy when you can take the time to explain "why" do we do the things we do.
this man is a freaking legend! Great food and a passion for food that is truly transmittable - making me smile and hungry :D
Totally agree
Chef is probably saying to himself, "It is just a marinara sauce". Those tidbits he gave us were like hidden treasure and we LOVE IT
I really love these videos. I love your humor and all of your cooking tips. I bet your classes are awesome
Thank you 🙏
Thank you Chef. So simple but so flavorful. You show us all the finer points and details of cooking.
Just gotta give props to the editor for choosing that quack SFX
17 years i Promise you Friends :) We all love watching you cook JP
🙏🙏🙏😊❤️
What a great teacher. His accent and humor will make anybody pay attention.
I love you Chef! I cannot stop saying it, I love you like you were my family. Much happiness to you.
These videos are really awesome. My grandmother was French and French cuisine (butter for days) really is the best! Thanks for sharing these and giving back in this way, sincerely appreciated! All the tips from 50 years of experience are worth gold!
Thank you! I had been waiting for this moment of making a beautiful and tad full with simple but high quality ingredients of a marinara sauce! With your professional cuisine background and half Italian and half French is a big plus, there’s no questions ask! Just do it! Your lengthy experience in the kitchen and in the industry says it all on how much know and can teach us with quality and precise! Thank you for your beautiful heart allowing us to pick up your brain! May God bless you with long and healthy life!
Find u chef when i scrolled youtube for good food tip. Think i found it 😉
Love toure tip
Omg ! I absolutely love all your recipes! The laugh alone keeps me watching every show! You keep us enjoying it all!! Thank you
I cannot express how much appreciation I have for you chef sharing these wonderful recipes will us. I feel like I’m in a culinary school.
It was great seeing you make the tomato sauce! I remember the owner/Chef of a restaurant in Las Vegas teaching me to make tomato sauce almost the same way you did it in this video,,,thanks!! It brought back good memories from 40 years ago!!!
Thank you Jean-Pierre. I put your videos on in the background and its like having a very amiable friend in the room talking about their passion with a very giving mindset. I appreciate it!
You are fantastic chef Jean Pierre❤❤❤
I’m so thrilled with your excitement over tomato sauce!! I feel the same way about mine! I grow my own tomatoes, and cook them down to sauce. Fabulous!! 🥳
Question for you, Rebecca. I always hear that the best tomatoes are grown in New Jersey. Can those seeds be bought, the soil made right somehow, and then grown anywhere? Would they be the same tomatoes?
I live in Alaska. Wondering if I can grow the NJ ones here with the same results.
@@aintgonnahappen it's been two years but did you ever learn the answer to your question.?
Use San Marzano tomatoes, 7 cloves of galic minced, 3 tablespoon's of extra virgin olive oil, some oregano... can never go wrong.
Easy.
I love your explanation of why you do what you do with each ingredient. That's what make the recipe work better to get that perfect flavor.
I just made one using my recipe I have done for years but, in a crockpot. this video explains the acid! thank you Chef ! no crockpot sauce ever again!
Capturing the garlic bouquet in the tomato purée is the #1 takeaway from this lesson.
That and the acidic evaporation. I had no idea about that one.
@@aintgonnahappen
Yeah, I had no idea what that phrase meant. I assumed Chef Jean misspoke.
Another wonderful video! Thank you chef. I always wondered about covering a tomato sauce, and now I finally have a definitive answer on it! Thank you so much for always including the reasons for the things that you do while cooking.
Be well, and stay safe.
I'm so glad I just discovered this chef and channel. Informative and the humorous references had me cracking up.
I started watching your videos this year, I have elevated my food to a new higher level because of your videos. Thank you so much.
I love cooking. Food is the #1 thing in this world that brings me the most happiness.
I just made this tonight. Simple, but still intimidating! It’s so iconic. Thanks Chef, I made a great sauce !!!!
Well, there's ANOTHER thing I've been doing wrong for 30 years... don't put the garlic with the onion, the garlic only takes seconds, the onion takes minutes. Basics like this are why Chef Jean-Pierre is my #1 source of cooking instruction and inspiration.
Also, I love that he really does not "hock his wares" or "push the merch" - classy. I've ordered several bottles of his 18-year balsamic vinegar and it's amazing. So when I see him casually use his own product (here, the infused oil) I know it's the good stuff.
My only regret is that I have but one thumbs-up/like to give!
Thank you for the kind words!!! 😍
Pasta is Nice
Passion at its best
I bless you where have you been all my life I’m 61 years old cooking all my adult life now professionally for over 40 years you’re such a pleasure to watch you remind me of my mom
I make my sauce exactly the same way using a Le Creuset cast iron pot. Remember that when you crank up the heat to boil, you have to immediately turn it down to low or, yes, for 100% sure you will “redecorate” your kitchen in the color red (polka dots). It’s the cast iron that retains the heat….it’s wonderful to cook some things in cast iron, I had mine since 1997.
This is suck fantastic information! You explain the basics of layering flavors like a pro so well