As someone who cooks for a living, this is a very good video. Your pacing is excellent, your information is straightforward, and has good visuals to accompany it. I also really like that you added some general ways to improve it or zest it up, inclusing explaining what each substitution does, which many channels lack. And all in
I just want to let you know that I made this sauce today and it was absolutely delicious. I used a shallot and added chili flakes and my god, I was eating the sauce like soup
@@MichaelJohnson-vi6eh totally true how a tiny bit of heat like chili pepper flakes can deepen the flavors. Not to make the food outrageous and spicy hot, just to add a little bit of heat.
1:42 "if my goal today is to get you to stop buying jarred sauce, ease is of the upmost importance" wow, incredibly well said, this should be the standard for videos like that
He's absolutely correct. My girlfriend taught me how to make my own like this. Its incredibly easy and taste so good. One batch makes roughly 3 - 4 meals for a fraction of the cost of jarred in comparison. My next quest is to make my own crushed tomatoes sauce instead of canned. Not ready for that just yet.
Problem is canned crushed tomatoes often use the lowest quality types of tomatoes (having overipe/rotten/bruised/bug-eaten spots, etc), since consumers can't see what these tomatoes are like before being crushed. So using them as the video suggests may save lots of time, but it gives you an inferior product that's pretty similar to what's used in the factories producing jarred sauces. (Minus all the extra sugar, corn syrup, preservatives.)
Freeze the sauce flat in freezer bags - when you defrost jusy run it under hot water for a few seconds and it will release into a pot to simmer while you cook the pasta. Truly a gamechanger for me. I make a batch every 2 weeks or so and havent bought jarred sauce in 5 years
This is the advice that has made me decide to do this, portioning things makes my single chef life so much easier (and no way in hell I was gonna start canning things in my college apartment)- my local tomato festival is in a few weeks, gonna use those!
Thank you for giving us an actual protocol to “salt to taste” - I am a beginner cook who grew up in the foster system and never was directly taught to cook. Simple things are often the hardest!!
Check out Salt Fat Acid Heat from your library or something and read at least the salt chapter. I wish someone told me to do this when I was starting out! Completely eye-opening.
Something I think a lot of new cooks don't know is that salt doesn't just contribute flavor on its own; it's also a flavor enhancer. If you haven't salted your food, it tastes "flat," because the salt you need to add will make everything else taste just a little bit "more." Taste your food, and don't be afraid of adding more salt. You can do it a little at a time if you're nervous, but you'll notice a big improvement in flavor long before anything actually tastes "salty."
A good technique is to take a portion of your sauce to salt and taste until youre absolutely positive its slightly oversalted and then pour it back into the main pot! I do this when im scared of overdoing it with a huge batch lol
the best thing about this kind of simple sauce is there's a million ways to church it up. Add a teaspoon of tomato paste to the oil and fry along with the garlic and onions. It'll create the same kind of caramelized flavor as an all day simmered nonna sauce.
I love sun dried tomatoes from the farmer's market and decided to use the leftover olive oil in a marinara sauce. It's basically pre-infused oil and there's about 1/4 cup left after all the tomatoes are gone, turned out sooo tasty.
I regularly roast tomatoes when I have a few that aren't going to last much longer. Now I'm thinking I might put them in a jar covered in olive oil for a similar use to what you're doing. 👍
There aren't a lot of cooking content creators making videos this good that are also only 5 minutes. That's why I've stayed subbed so long. Keep it up man!!
Loving that you included the small shots where you show yourself adjusting the heat. Small details like this make your videos goat tier in the foodtuber world
Yeah, so many of the steps that other content creators skip because they consider it unspoken/given, Shaq explains (like how to properly salt to taste). I really appreciate that!
Romans 8:38-39 And I am convinced that nothing can ever separate us from God’s love. Neither death nor life, neither angels nor demons, neither our fears for today nor our worries about tomorrow-not even the powers of hell can separate us from God’s love. No power in the sky above or in the earth below-indeed, nothing in all creation will ever be able to separate us from the love of God that is revealed in Christ Jesus our Lord.
Chef Jean-Pierre has some advice about learning how to salt. His advice was specifically using soups, but it would work here too. Put some of the sauce in a small bowl and salt it. And keep salting it. And keep salting it. Get it to the point that you know, without a single doubt, that sauce is over-salted. Pour it back in the rest of the sauce and stir. Then finish your sauce. If you use this technique with a sauce like this or a soup, you will eventually teach yourself how to gauge where you are on the salt levels through practice.
Chef Marco Pierre White has some advice about learning how to salt as well. His advice was to use Knorr brand stock cubes for seasoning. As far as I can tell from his TH-cam videos you just put a random number of Knorr stock cubes into your dish and voila, perfection.
Chef Jean-Pierre (my favorite on YT) also teaches us to never sauté garlic first like this, but to put it in last as it only take a minute, two tops for garlic to sauté. You can tell it's ready when it fully releases it's aromatics. I used to add garlic with the onions until I learned that little tidbit from him and I can tell you it makes a big difference and for the better.
A canning/ preserving in pantries and freezers episode would be amazing! I make great food but need help with preserving large batches for days I don’t feel like cooking.
90% of meals can be frozen flat in freezer bags - just add the stuff once it's cooled and push out all the air. When you want to eat, just run the bag under warm water for a little bit and it will release from the bag with ease! Heat up with your desired method from there!
It's aight, but overrated imo. Having had it a couple times, I think it's more worth it to make sauce at home, even factoring in the time/effort. That said, a can of nice tomatoes, not even san marzanos, are like $5 now for 28 oz. So it's not like you're saving a ton of money, but it does taste better than even Rao's with a truly minimal amount of work.
The timing of this video is absolutely astounding. I made pasta for lunch today and when I grabbed the expensive jar of Rao's from my pantry I thought to myself, surely it cannot be that difficult (or expensive) to make my own sauce that is better, cheaper, and won't disappoint my Italian ancestors in the process. Thank you for this!! I can't wait to try it.
I’m jealous that you’ve even had it! I’ve yet to taste Rao’s because it’s so expensive lol. I’m personally still heartbroken ~3 years later over my favorite marinara sauce being discontinued at Trader Joe’s. It wasn’t only extremely affordable, it was the most delicious marinara sauce I’ve ever had in my life, with the only exception being my 100% Italian great-grandmother’s homemade recipe that she would stew all day long. I’m constantly kicking myself that I neglected to get the recipe from her before she passed away.
I follow basically your same approach but also dice a carrot in with the onion and then use an immersion blender once it's cooked through. Adds a subtle sweetness
or for those without a blender, what I do is grate the carrot in, then fry it along with onion. this softens it so it pretty much dissolves into the sauce.
Probably worth noting too this will soon be the only viable option for good sauce since Rao's was bought by Campbell's and may very well go more bland as a result...
I’ve been making my own marinara fresh every few days ever since I developed an allergy to basil in 2020 It’s SO EASY, but everyone is always floored in amazement by my cooking skills and devotion when they learn I make my pasta sauce completely from scratch every single time lol
Just made a batch of this sauce because canned whole tomatoes were on sale at Whole Foods and it reminded of your video so I took the plunge and I am so glad I did. I was able to cook something so delicious I had a hard time believing i was the one who made it. Thank you!
A tip I personally love: Put a little bit of lemon juice in with your sauce if you want to bring out the bright, tangy flavor. Also works really well if you're still reaching for a can of the jarred stuff for convenience's sake.
If you want it a little more “restaurant style” you can add a vinegar based hot sauce like Frank’s and a fat pinch of sugar. The extra acid and the sugar will boost the flavor significantly and allow the sauce to take more salt and fat, which will also boost the flavor. Not as healthy, but great if you want something indulgent.
I just made a pasta sauce my husband and kids loved. I only had a can of whole tomatoes & the onion. I used beef fat I saved from a roast I cooked. I had jar freeze dried garlic. Basil, oregano, red pepper flakes from a jar. Threw some browned ground beef & shredded carrots in the sauce. Emersion blended it (so my kids couldn’t pick out the meat). And every bite was eaten off their plates. I now know how to make basic pasta sauce. Big budget helper.
I made the switch from store-branned canned sauce (boosted up with sauteed onion, garlic, and spices) to Raos. Attempted to make the switch to a homemade version very similar to what's shown here, but it didn't stick. I think I actually prefer the long-cooked "Sunday gravy" sauce to the bright fresh one, which skews the value proposition. Then again, it's almost certainly worth another shot, and I'm sufficiently inspired by this video!
Once I learned how to make my own pasta/pizza sauce, I never bought another pre-made jar. I still use canned sauce as the base though only because it's faster
I want you to know I made this for my family tonight. I added 4tbsp of tomato paste and let it brown for about 7 minutes with the onions and garlic. I’m never buying jarred sauce again.
I finally got over my irrational fear of eating anchovies when I made some Caeser dressing. Holy umami, I wanted to eat the tin. They're little flavor bombs!! I'll bet they'll be perfect in a sauce.
If you're going to add anchovies you can also add olives, capers, and red pepper flakes and turn it into puttanesca. Imo much better than standard marinara sauce.
The way I reccomend teaching new cooks to "season to taste" is to do a recipe like this where I know for a fact that the tomatoes I'm adding have no added salt and dont add salt to the onions. Since there is no salt right now we know for 100% certain the food will be under salted then go low and slow adding 1/2 to 1/4 tsp at a time until the new chef thinks that adding more salt would start making it taste worse.
My Rao’s hack - 1 can of whole peeled tomatoes I crush with a potato masher, 1 small can of tomato paste, 2 cans of water from the tomato paste can, and 2.5 tbsp of butter. This based on the Marcella Hazan recipe tomato sauce recipe. When it comes to onions and garlic, Marcella wanted it tomato forward so she would just use half an onion not chopped and fish it out later. Rao’s is so onion/garlic heavy so if I’m trying to make a Rao’s style, I mince the onion and add 1 minced garlic. Marcella uses butter as the fat bc it emulsifies everything so it doesn’t separate. Rao’s uses Evoo, so the oil pools. I use half the butter Marcella uses so I can drizzle good evoo on pasta when upon serving so u get the actual flavor of the Evoo. I throw everything in the pot all at once and heat up slowly (no sautéing), it makes for a sweeter sauce w/o actually having to use sugar or expensive, less acidic San Marzanos.
It really is that simple, and it's kind of astonishing how much money you can save and how much better things can taste with like, 15-20 minutes worth of effort. A downside I've found to living in the tundra that is Minnesota is that my outdoor herb garden is, expectedly, very dead. Current apartment gets poor sunlight so I have to manually plan for fresh herb usage. Luckily basil works pretty well in a bizarro-mojito or with some fresh lemonade.
@@internetshaquille I'll have to check them out! It is getting awfully close to sale season. Actually it appears they're already on sale. I've never heard of these before and this is an incredibly exciting development for me. Time to find a spot the cats can't get to.
This has been my go-to recipe for homemade marinara, using the San Marzano tomatoes and some pepper flakes. Super easy to make, and it's been a real crowd pleaser. Great stuff!
My preference is just adding some sugar in order to soften the acidity blow of straight up tomatoes, and it goes right at the end of cooking. One could also get fancy with paprika or smoked paprika when making aglio.
Dude! I’ve being doing this sauce for so long, and was always amazed how good it tastes while being so simple to do it. Interesting to see your making the exact same recipe as mine. Even the Parmesan and the home grown basil. If you really don’t want to chop anything, you can skip the onions and just use pre-minced garlic. There you go, no chopping and you still get a way superior sauce than any store bought.
Rao's is okay at best. As someone who's made their own spaghetti sauce before, DeLallo pomodoro fresco is the store sauce to go for, and in my experience it's about the same price as making your own.
Their whole wheat pastas and marinated olives are excellent! I've been using Lucini's tomato basil and spicy marinara, but I'll look for this sauce your recommending; thanks!
I've grown the San Marzano tomato variety along with various "roma" types in my garden every year for almost 40 years. I typically have between 36 and 48 plants. I make and can many quarts of tomato sauce each year, and my basic recipe is similar to the one in this video. People come from miles around to get my sauce, so the market is literally starving for something good. The butter and onion sauce made famous in the New York Times is also really good if you plan to eat it right away. I find that it doesn't can as well as other recipes, though.
That green chopper is the best!! I have this and I chop a few onions and bell peppers and then into a freezer bag, chopped onion and peppers are ready whenever I need them!
never buying jarred again, i always thought it tasted awful. made this stuff and it's awesome. if anyone reading this has doubts about the freezing process: i just thawed some out yesterday (frozen since this video was uploaded) and it tastes exactly the same as it did fresh. incredible recipe, 10/10.
also, i wouldn't recommend Hunt's San Marzano tomatoes. they taste and smell pretty much the same as Cento, but they're super watery and you're going to have to let your sauce reduce for a bit
On top of the parm rind and basil, I saw Binging with Babish toss a whole carrot cut in half in the pot to add a bit of sweetness without using sugar. Then fish them all out when done.
My secret ingredients for this kind of pasta sauce: a splash of soy sauce (trust me it is not gonna taste like soy sauce) and a splash of reduced balsamic vinegar (the kind you can get in those squeeze bottles) The first adds umami flavour while the second enhances the bright acidity of the tomatoes and also adds a bit of sweetness. Also another little hack: I always have a tube of tomatoe paste handy, so after sauteing the onions and garlic and adding the herbs I put in a good amount of tomatoe paste to make a sort of condensed flavour paste before adding in the canned tomatoes. It builds up a deeply flavourful fond on the bottom of the pan that you can deglaze either with a splash of red wine or just with the canned tomatoes. Id love to hear everyone's opinions on this though, I sort of hacked this together from different recipes and my own experimentation and it is largely based on convenience.
Personally I prefer to use a splash of fish sauce instead of soy for the same result. Balsamic is lovely, but also nice is a squeeze of lemon juice or some finely mince preserved lemons.
I usually add two or three crushed anchovies after the tomatoes to add the umami, since that's what's used in puttanesca sauce. I like the idea of balsamic to add back some brightness to the tomatoes that I usually cook for a while.
I go fish sauce also,at end of cooking,a grated carrot softened in plenty of olive oil too,purée with immersion blender at end to emulsify the oil and tomatoes
@@McDonaldsCalifornia They're basically lemons packed in salt and left for a few weeks to months. The flesh of the lemon softens up and mellows out, creating something that has a lot of the fresh acidity of a lemon, but with a wonderful savory element to it. Highly recommended if you have access to some cheap lemons, the jars they sell in the store are fine but extortionately priced. They come from North Africa, but I've found they fit in with any savory dish you'd use a lemon in.
Yes, I make my own marinara too, same simple ingredients, onion, garlic, olive oil, oregano (prefer fresh), tomatoes and salt and pepper. I sometimes use jarred passata but prefer fresh roma tomatoes, which aren't difficult to skin, core and seed.
As a resident Rao (and Italian), the only tomatos you should be using are Cento, they sell them at walmart, they say product of Italy on them (if they don't then they're fakes). Also use olive oil and throw 2tbsp of butter in there at the end - that's an old Italian trick Your Welcome
Almost exactly how my nonna taught me to make sauce. We always cook up some pork bones alongside the onions though. Gives the sauce a nice flavour, and is a little treat for the people in the kitchen after about an hour of cooking the sauce
personal tip, I store mine in 2/3 plastic bags tie em, then freeze them in a container so they don't spill. next day, I put 1 in a bigger plastic bag then smash the floor, repeat with the other bags, I smash until only small chunks are left, about a coin, bigger chunks I just pick out and crack with a mallet. but the dust and ice chunks in a big or multiple plastic jars, and now whenever I need sauce, instead of defrosting a whole portion, I just pour it out like frozen peas or frozen corn.
When I have time, such as when I'm making a dish that has chopped onions, I chop a whole bunch of them. I then put them in freezer bags lay them flat to freeze and stack them in the freezer when I need them. It only takes about 5 minutes for them to thaw enough to break off as much as you need. Then you just refreeze them. Also, when I'm cooking a bunch of them such as sauteing, I will once again do a whole bunch and free some of the sauteed ones down for if I'm making something like a cream cheese dip and don't want to get a pan out to cook the onions I just take some of the pre-cooked ones. Also, a ninja mini chopper works fantastic for dicing onions.
More things you can add if you want: 6. A glug of olive oil at the end makes it super rich and I like the taste of the uncooked oil. 7. MSG or fish sauce or anchovy paste for more umami. 8. Some minced carrot at the beginning for a little more depth and sweetness. Maybe even start off with just carrot and add the onion a few minutes later so the carrot browns. 9. Try the cheap tomato products. I find store brand tomato sauce instead of fancy crushed stuff totally serviceable. 10. If you want a really low effort and cheap meal, use just store brand tomato sauce, salt, pepper, way too much garlic and onion powder, and finish with olive oil.
Was just talking about trying out pottery with the GF and this vid comes out. The DIY clay kit will be an incredible anniversary gift, thank you net shaq once again
Tip for those who hate trying to peel the skin of an onion, just peel the whole outer layer and end up with slightly smaller onion. That was my number 1 reason why I avoided cutting onions, the prep took longer than cutting the onion itself. Also try finding solo garlic, way less hassle and mess peeling them compared to regular garlic.
While I agree that ultimately salt is to taste, I still think it is useful to provide landmarks for the "average" taste, calling back to "cooking for non-cooks". I always default to 1% salt by weight as a baseline and then go from there. A 1kg can of tomatoes means you are safe to immediately add 10g salt or ~1&1/4ts
I just use sweet baby tomatoes for my tomatoes ... So good. Once I learned how to make simple, but freshly made marinara sauce, I never went back to store bought sauce.
Marcella Hazan’s famous recipe, which I’ve never tried, calls for cooking an onion (but no garlic) in butter. I wonder whether adding butter to the olive oil in the first cooking step in your recipe might stand in for the animal fat you recommend as an “upgrade.” Thanks for the simple instructions and the encouragement!
You can! Elie Krieger has a recipe on her website just like that based on Hazan but with half butter and half olive oil, tastes great and even less work
Thank you for this recipe! The bit about salt was very enlightening. One thing I did that enhanced the sauce was mixed in a tablespoon of Parmesan cheese because I didn’t have rind and added some delicious savory flavor without adding extra salt.
Nice! I switched from Rao’s to homemade a couple years ago, but have since been experimenting with the fancier jarred sauces. My new favorite is Lucini.
I grew my own San Marzano tomatoes last year and turned them into sauce. Much longer cooking time and more work but the final result was amazing. I used a fine mesh strainer to remove the seeds and skins. It was a bit of a thinner sauce, but great flavor with just the tomatoes, olive oil and salt as a trial run.
At my local store (Rochester New York) Onion $1.69 Canned diced tomatoes $3.89 Fresh basil $1.99 Total $7.57 A jar of Roa's $6.89 It costs me 68 cents more to make my own.
Great analysis I was about to post something similar, but you hit it on the head. The convenience of rao’s is worth whatever a few pennies you might save.
If you shop at Aldi., Lidl or Walmart, it will cost you $2 to make this. If you are not cooking for a crowd, the portion control factor of having 1/2 pints or pints in the freezer, and not having half a jar sitting in the back of your refrigerator for a month, also adds to the appeal. Use herbs such as basil, and you're gold. Y
Excellent taste. Easy prep. Freezes perfectly. This sauce has everything a lazy cook like me needs. Fry up some ground beef to throw in when feeling a little extra.
the amount of love and appreciation i have for your knowledge and sense of humor (especially word choice) is beyond. I find that most if not all your videos are of things i'm so interested in
I dilute Rao with half water and it doubles my purchase. pour half of the new jar of sauce into an old empty jar, now that they are both half full, top up with water and shake. It tastes phenomenal, just not as thick.
Honestly I like to consider myself a decent home cook but I have always just used jarred sauce because of the shelf stable can and ease. I usually always end up adding things to the stuff because I feel like it’s missing something. Anyways, thank you for breaking this down and helping me realize I can have the best of both worlds. Whenever I’m cooking Italian I am always going to have the fresh ingredients on hand and the can stable tomato’s make it so much easier to just create this better sauce anyway! Leave it to internet shaq to break something down into a foolproof method
Store-bought sauces like this are a low bar. The truth is that any effort no matter how small is going to result in better eats than buying sauce from the store. Also, canned tomatoes are always better than the tomatoes you buy from the produce section at your store because they weren't picked green, then shipped halfway around the world; they were picked ripe and canned practically in the field. These tips are great!
My go to for marinara is pure crushed tomatoes, and then a half pound of ground beef, oregano, salt and pepper. Its great just like that, and adds protein to any pasta dish. If you want to do some dicing, add onions and mushrooms and its even better.
Also another add in is balsamic vinegar. I add 1-2 tablespoons to the translucent veggies before adding the tomatoes and cook the vinegar down. This adds great depth of flavor like it's been cooking for an hour.
I was not expecting this to be so wonderful! You’ve got a great way with words when it comes to demystifying the art of cooking for a perfect novice :)
Shaq should've been at 1 million subscribers 3 years ago -- consistent, eloquent and absolutely informational content every single time. Thank you Shaq; you'ze a legend at my house
I had no idea that Barkley was a company you started. I would see you do the ad reads and think, "That's cool, he's got a sponsor! That's also cool that they let him do the ad reads at the end of the video! I bet they pay less for that, though..." I'm not sure if you did the website/logo design, but it's very clean and professional. It looked like something I'd expect from an established brand. Anyway, that's awesome. I like the DIY beginner pottery kit. That's exactly the kind of thing I like to give to people as gifts! Definitely going to look into that one. (Also, this is the second time in a week I've seen someone online impressing on me to make my own Rao's marinara. I guess the universe is trying to tell me something.)
If you want it even simpler with less cutting, a tip I learned from Italians was to put the garlic cloves in whole and just half or quarter the onion. Let that sauté in the oil and soften with the tomatoes then remove before serving (or enjoy yummy sweet and soft whole garlic cloves).
Great video! Also, if you don't want to chop an onion, I don't actually think it's entirely necessary here. I follow BA's pomodoro sauce recipe, and they only call for san marzanos, olive oil, garlic, basil, red pepper flakes, and salt (ofc). Very easy to put together and it tastes amazing.
I found that using regular tomatoes chopped finely and put on high heat for 10 to 15 min works fine. Little chunkier but you can puree it yourself. Or vigorously mash it with a spoon. Opted for the latter.
we just finished watching pro chefs rank Marinaras and when Rao's got like 2nd place I said, "hey, that's the sauce you buy us." Then we went to the grocery store the next day and I saw it on the shelf and my jaw hit the floor when I saw the price. Glad you came out with this - I'll be giving this a shot next.
If you really don't wanna dice an onion, you can cut one in half and just whack that in there - it's like the basil stalks, it'll infuse the sauce as it cooks and breaks down, and you just scoop it out at the end (might want to cook it a bit longer though, say at least 30 mins)
great video. I have been buying rao's for several years but only recently did I decide it would just make more sense for me to make my own sauce once a month of so, considering how simple it can be whilst still being good.
That’s not white how it works you get multiple Potions of food for that price And you can only go for it if you wanna do it you don’t wanna do it then don’t do it
I’ve made my own sauce for decades with most of the same ingredients (I prefer white onion, ripe fresh tomatoes & fresh basil ), but I also love Delallo Marinara sauce. It’s sooo good.
I used to buy jarred tomato sauce because it was decent enough for the price. This past week I had like 14 pounds of tomatoes from my grandma’s garden that we’re going to go bad so I made a giant pot of marinara sauce (and a bunch of fresh pico as well). Even just a basic sauce was soooo much better tasting that the jarred stuff. The only headache was blanching the tomatoes in order to peel the skins…
Thank you for this! I've always made me own marinara sauce basically as you've demonstrated. 1) obviously it's more cost effective compared to any Jar of raos. I even throw in shredded zucchini and sometimes thinly sliced mushrooms in mine. And 2) Mariana Jars take a lot of space! I'd rather use that space for cans of crushed or whole tomatoes which I can get more use out of
As someone who cooks for a living, this is a very good video. Your pacing is excellent, your information is straightforward, and has good visuals to accompany it. I also really like that you added some general ways to improve it or zest it up, inclusing explaining what each substitution does, which many channels lack. And all in
Well said...
Agree
ye
Agree thats why Shaquille is the best cooking youtuber by far
What the first person said.....
I just want to let you know that I made this sauce today and it was absolutely delicious. I used a shallot and added chili flakes and my god, I was eating the sauce like soup
Lol! Sometimes my sauces and gravies are so good theres nothing to do but grab a spoon and consume it all. Lol.
@@Mister_Listener go to your local jollibee, you can drink the gravy like juice.
@@catedoge3206 lol. Never been to a Jolibee!!
I made pasta and sauce earlier in the week and when heating up leftovers I added a pinch of chili flakes and everything woke right up.
@@MichaelJohnson-vi6eh totally true how a tiny bit of heat like chili pepper flakes can deepen the flavors. Not to make the food outrageous and spicy hot, just to add a little bit of heat.
1:42 "if my goal today is to get you to stop buying jarred sauce, ease is of the upmost importance" wow, incredibly well said, this should be the standard for videos like that
yuh
He's absolutely correct. My girlfriend taught me how to make my own like this. Its incredibly easy and taste so good. One batch makes roughly 3 - 4 meals for a fraction of the cost of jarred in comparison. My next quest is to make my own crushed tomatoes sauce instead of canned. Not ready for that just yet.
Problem is canned crushed tomatoes often use the lowest quality types of tomatoes (having overipe/rotten/bruised/bug-eaten spots, etc), since consumers can't see what these tomatoes are like before being crushed. So using them as the video suggests may save lots of time, but it gives you an inferior product that's pretty similar to what's used in the factories producing jarred sauces. (Minus all the extra sugar, corn syrup, preservatives.)
@soulbot119no one cares
Freeze the sauce flat in freezer bags - when you defrost jusy run it under hot water for a few seconds and it will release into a pot to simmer while you cook the pasta. Truly a gamechanger for me. I make a batch every 2 weeks or so and havent bought jarred sauce in 5 years
Or pour it into ice cube trays and just pop out what you need when you need it.
Re use your plastic bags too!
Savings savings savings
Great tip.
Freezer bags are plastic. Better not risk it.
This is the advice that has made me decide to do this, portioning things makes my single chef life so much easier (and no way in hell I was gonna start canning things in my college apartment)- my local tomato festival is in a few weeks, gonna use those!
I made the most basic version of this recipe today and WOW it's so much better than the jarred stuff. Thanks, man. My eyes have been opened.
Thank you for giving us an actual protocol to “salt to taste” - I am a beginner cook who grew up in the foster system and never was directly taught to cook. Simple things are often the hardest!!
Check out Salt Fat Acid Heat from your library or something and read at least the salt chapter. I wish someone told me to do this when I was starting out! Completely eye-opening.
Something I think a lot of new cooks don't know is that salt doesn't just contribute flavor on its own; it's also a flavor enhancer. If you haven't salted your food, it tastes "flat," because the salt you need to add will make everything else taste just a little bit "more." Taste your food, and don't be afraid of adding more salt. You can do it a little at a time if you're nervous, but you'll notice a big improvement in flavor long before anything actually tastes "salty."
simple things are ALWAYS the hardest because they are hard to look up or ask about. good point
I just salt it till it looks good lol especially Lawrys Garlic Salt
A good technique is to take a portion of your sauce to salt and taste until youre absolutely positive its slightly oversalted and then pour it back into the main pot! I do this when im scared of overdoing it with a huge batch lol
the best thing about this kind of simple sauce is there's a million ways to church it up. Add a teaspoon of tomato paste to the oil and fry along with the garlic and onions. It'll create the same kind of caramelized flavor as an all day simmered nonna sauce.
Church? What if I'm atheist?
@@sebaschan-uwu then you can try sciencing it up
@@sebaschan-uwuhaha bruh
I love sun dried tomatoes from the farmer's market and decided to use the leftover olive oil in a marinara sauce. It's basically pre-infused oil and there's about 1/4 cup left after all the tomatoes are gone, turned out sooo tasty.
Genius!
I regularly roast tomatoes when I have a few that aren't going to last much longer. Now I'm thinking I might put them in a jar covered in olive oil for a similar use to what you're doing. 👍
There aren't a lot of cooking content creators making videos this good that are also only 5 minutes. That's why I've stayed subbed so long. Keep it up man!!
Ditto!
Absolutely! He is so eloquent, I am looking forward to every word coming out of his mouth 🙂
That's why you get it from costco!!! But still this is better. I still buy it for when I'm lazy
So your viewing audience are the type that can’t dice an onion with a knife? Jesus Christ. Moving on…
Five min? You sold me. Thanks.
Loving that you included the small shots where you show yourself adjusting the heat. Small details like this make your videos goat tier in the foodtuber world
Yeah, so many of the steps that other content creators skip because they consider it unspoken/given, Shaq explains (like how to properly salt to taste). I really appreciate that!
Yes, adjusting the heat is an art form.
Romans 8:38-39
And I am convinced that nothing can ever separate us from God’s love. Neither death nor life, neither angels nor demons, neither our fears for today nor our worries about tomorrow-not even the powers of hell can separate us from God’s love. No power in the sky above or in the earth below-indeed, nothing in all creation will ever be able to separate us from the love of God that is revealed in Christ Jesus our Lord.
Chef Jean-Pierre has some advice about learning how to salt. His advice was specifically using soups, but it would work here too. Put some of the sauce in a small bowl and salt it. And keep salting it. And keep salting it. Get it to the point that you know, without a single doubt, that sauce is over-salted. Pour it back in the rest of the sauce and stir. Then finish your sauce.
If you use this technique with a sauce like this or a soup, you will eventually teach yourself how to gauge where you are on the salt levels through practice.
Chef Marco Pierre White has some advice about learning how to salt as well. His advice was to use Knorr brand stock cubes for seasoning. As far as I can tell from his TH-cam videos you just put a random number of Knorr stock cubes into your dish and voila, perfection.
@@ellipsis...1986 yes but his idea involves him getting paid
Chef Jean-Pierre (my favorite on YT) also teaches us to never sauté garlic first like this, but to put it in last as it only take a minute, two tops for garlic to sauté. You can tell it's ready when it fully releases it's aromatics. I used to add garlic with the onions until I learned that little tidbit from him and I can tell you it makes a big difference and for the better.
@blahdzhahd3736 thank you, I always thought I was crazy for thinking the garlic was ruined by any more than 2 min saute before adding moisture.
He also said to change the channel if they put garlic in the same time as onions.
A canning/ preserving in pantries and freezers episode would be amazing! I make great food but need help with preserving large batches for days I don’t feel like cooking.
Same
90% of meals can be frozen flat in freezer bags - just add the stuff once it's cooled and push out all the air. When you want to eat, just run the bag under warm water for a little bit and it will release from the bag with ease! Heat up with your desired method from there!
Food Saver is literally a food saver lol. I have 2week old frozen Carne and it's still red and is hardly frostbitten.
I pour it in an ice tray and make cubes of the stuff. 3 cubes is generally perfect for a single person's plate of spaghetti
I need a lesson on not stuffing my freezer so full that I can't take advantage of saving for another day.
I've heard Rao's is good but I'll never know because there ain't no way I'm spending $10 on 1 jar of spaghetti sauce
It's on sale at Costco right now Southern California
(If you have the ability)Gardening and making your own is wayyy better. Canning it is fun too. Its some Work but well worth it.
It’s not for poors stick to dollar tree
It's aight, but overrated imo. Having had it a couple times, I think it's more worth it to make sauce at home, even factoring in the time/effort. That said, a can of nice tomatoes, not even san marzanos, are like $5 now for 28 oz. So it's not like you're saving a ton of money, but it does taste better than even Rao's with a truly minimal amount of work.
@@JanRodriguez1yeah this is how I get mine. 2 large jars are like 8$ when on sale near me
The timing of this video is absolutely astounding. I made pasta for lunch today and when I grabbed the expensive jar of Rao's from my pantry I thought to myself, surely it cannot be that difficult (or expensive) to make my own sauce that is better, cheaper, and won't disappoint my Italian ancestors in the process. Thank you for this!! I can't wait to try it.
I’m jealous that you’ve even had it! I’ve yet to taste Rao’s because it’s so expensive lol.
I’m personally still heartbroken ~3 years later over my favorite marinara sauce being discontinued at Trader Joe’s. It wasn’t only extremely affordable, it was the most delicious marinara sauce I’ve ever had in my life, with the only exception being my 100% Italian great-grandmother’s homemade recipe that she would stew all day long. I’m constantly kicking myself that I neglected to get the recipe from her before she passed away.
I follow basically your same approach but also dice a carrot in with the onion and then use an immersion blender once it's cooked through. Adds a subtle sweetness
or for those without a blender, what I do is grate the carrot in, then fry it along with onion. this softens it so it pretty much dissolves into the sauce.
@@armuk Oh I'll need to try that!
Same,and the blending emulsifies the oil and tomato acid for a creamy sauce..and don’t forget to add a scoop of starchy pasta cooking water!
Blending the sauce a little bit is fine but don't over do it because it's going to have the same consistency as indian curry.
Love how he speaks. He's so clear and articulate
Probably worth noting too this will soon be the only viable option for good sauce since Rao's was bought by Campbell's and may very well go more bland as a result...
oh they'll leave it the same just expect that price to go up bby
@@TsunamiWombatno they'll raise the price, cut the jar size, AND make it with cheaper ingredients
Mezzetta has always been better than Rao's.
Yes, let’s get all conspiracy and stuff.
Oh NO.😢
I’ve been making my own marinara fresh every few days ever since I developed an allergy to basil in 2020
It’s SO EASY, but everyone is always floored in amazement by my cooking skills and devotion when they learn I make my pasta sauce completely from scratch every single time lol
Just made a batch of this sauce because canned whole tomatoes were on sale at Whole Foods and it reminded of your video so I took the plunge and I am so glad I did. I was able to cook something so delicious I had a hard time believing i was the one who made it. Thank you!
Nice work :)
I do a small batch much like this in my mini rice cooker. Chop it up, throw it in, stir. 30 minutes on white rice setting. Magnifico.
A tip I personally love: Put a little bit of lemon juice in with your sauce if you want to bring out the bright, tangy flavor. Also works really well if you're still reaching for a can of the jarred stuff for convenience's sake.
Balsamic vinegar is better
I use citric acid just because it's what I have on hand usually and costs $10 for a lifetime supply. It's great for Mexican food.
If you want it a little more “restaurant style” you can add a vinegar based hot sauce like Frank’s and a fat pinch of sugar. The extra acid and the sugar will boost the flavor significantly and allow the sauce to take more salt and fat, which will also boost the flavor. Not as healthy, but great if you want something indulgent.
I just made a pasta sauce my husband and kids loved. I only had a can of whole tomatoes & the onion. I used beef fat I saved from a roast I cooked. I had jar freeze dried garlic. Basil, oregano, red pepper flakes from a jar. Threw some browned ground beef & shredded carrots in the sauce. Emersion blended it (so my kids couldn’t pick out the meat). And every bite was eaten off their plates. I now know how to make basic pasta sauce. Big budget helper.
I made the switch from store-branned canned sauce (boosted up with sauteed onion, garlic, and spices) to Raos. Attempted to make the switch to a homemade version very similar to what's shown here, but it didn't stick. I think I actually prefer the long-cooked "Sunday gravy" sauce to the bright fresh one, which skews the value proposition. Then again, it's almost certainly worth another shot, and I'm sufficiently inspired by this video!
never had raos - is it a long-cooked or bright/fresh kind of sauce?
@@armukIt's more of a long cooked type of sauce IMO
Long-cooked nonna sauce is my favorite too. It's deeper and more complex. The fresh sauces are a bit boring...
Don’t skimp on the olive oil!
To long cook easily get an electric slow cooker or multi-cooker and cook it overnight if you want to.
Once I learned how to make my own pasta/pizza sauce, I never bought another pre-made jar.
I still use canned sauce as the base though only because it's faster
I want you to know I made this for my family tonight. I added 4tbsp of tomato paste and let it brown for about 7 minutes with the onions and garlic.
I’m never buying jarred sauce again.
I like to add an anchovy or 2 with the initial onion fry up before adding the tomato sauce. Adds an incredible depth
I finally got over my irrational fear of eating anchovies when I made some Caeser dressing. Holy umami, I wanted to eat the tin. They're little flavor bombs!! I'll bet they'll be perfect in a sauce.
@@IjeomaThePlantMama Fish sauce is equally great. Could be a useful alternative for someone who is grossed out by anchovies
If you're going to add anchovies you can also add olives, capers, and red pepper flakes and turn it into puttanesca. Imo much better than standard marinara sauce.
I'd reduce the added salt then. I will have to try this.
I don't eat fish, generally, but anchovies in my salad dressing are so lit. Gonna try for the pasta sauce.
The way I reccomend teaching new cooks to "season to taste" is to do a recipe like this where I know for a fact that the tomatoes I'm adding have no added salt and dont add salt to the onions. Since there is no salt right now we know for 100% certain the food will be under salted then go low and slow adding 1/2 to 1/4 tsp at a time until the new chef thinks that adding more salt would start making it taste worse.
My Rao’s hack - 1 can of whole peeled tomatoes I crush with a potato masher, 1 small can of tomato paste, 2 cans of water from the tomato paste can, and 2.5 tbsp of butter. This based on the Marcella Hazan recipe tomato sauce recipe. When it comes to onions and garlic, Marcella wanted it tomato forward so she would just use half an onion not chopped and fish it out later. Rao’s is so onion/garlic heavy so if I’m trying to make a Rao’s style, I mince the onion and add 1 minced garlic. Marcella uses butter as the fat bc it emulsifies everything so it doesn’t separate. Rao’s uses Evoo, so the oil pools. I use half the butter Marcella uses so I can drizzle good evoo on pasta when upon serving so u get the actual flavor of the Evoo. I throw everything in the pot all at once and heat up slowly (no sautéing), it makes for a sweeter sauce w/o actually having to use sugar or expensive, less acidic San Marzanos.
It really is that simple, and it's kind of astonishing how much money you can save and how much better things can taste with like, 15-20 minutes worth of effort.
A downside I've found to living in the tundra that is Minnesota is that my outdoor herb garden is, expectedly, very dead. Current apartment gets poor sunlight so I have to manually plan for fresh herb usage. Luckily basil works pretty well in a bizarro-mojito or with some fresh lemonade.
The aerogardens are pretty good nowadays, if you can get one used or on deep discount
@@internetshaquille I'll have to check them out! It is getting awfully close to sale season.
Actually it appears they're already on sale. I've never heard of these before and this is an incredibly exciting development for me. Time to find a spot the cats can't get to.
This has been my go-to recipe for homemade marinara, using the San Marzano tomatoes and some pepper flakes. Super easy to make, and it's been a real crowd pleaser. Great stuff!
My preference is just adding some sugar in order to soften the acidity blow of straight up tomatoes, and it goes right at the end of cooking. One could also get fancy with paprika or smoked paprika when making aglio.
Dude! I’ve being doing this sauce for so long, and was always amazed how good it tastes while being so simple to do it. Interesting to see your making the exact same recipe as mine. Even the Parmesan and the home grown basil.
If you really don’t want to chop anything, you can skip the onions and just use pre-minced garlic. There you go, no chopping and you still get a way superior sauce than any store bought.
Rao's is okay at best. As someone who's made their own spaghetti sauce before, DeLallo pomodoro fresco is the store sauce to go for, and in my experience it's about the same price as making your own.
Their whole wheat pastas and marinated olives are excellent! I've been using Lucini's tomato basil and spicy marinara, but I'll look for this sauce your recommending; thanks!
I've grown the San Marzano tomato variety along with various "roma" types in my garden every year for almost 40 years. I typically have between 36 and 48 plants. I make and can many quarts of tomato sauce each year, and my basic recipe is similar to the one in this video. People come from miles around to get my sauce, so the market is literally starving for something good. The butter and onion sauce made famous in the New York Times is also really good if you plan to eat it right away. I find that it doesn't can as well as other recipes, though.
Thank you so much for getting me into cooking! I cut my first onion yesterday and the sauce I made was stupid good!
loves this 4 u king
Based
So no joke this has been my go to marinara sauce recipe since you posted this and I’m never going back. Just so pure and simple.
If you have the San Marzano whole tomatoes, you can use an immersion blender right in the can until desired consistency.
That green chopper is the best!! I have this and I chop a few onions and bell peppers and then into a freezer bag, chopped onion and peppers are ready whenever I need them!
Lighting my garlic scented candle and watching this in the bath
Watched the added enhancements, it’s what I do every time I make sauce…great job
never buying jarred again, i always thought it tasted awful. made this stuff and it's awesome. if anyone reading this has doubts about the freezing process: i just thawed some out yesterday (frozen since this video was uploaded) and it tastes exactly the same as it did fresh. incredible recipe, 10/10.
also, i wouldn't recommend Hunt's San Marzano tomatoes. they taste and smell pretty much the same as Cento, but they're super watery and you're going to have to let your sauce reduce for a bit
my balls hurt
god damnit i love this fucking sauce
On top of the parm rind and basil, I saw Binging with Babish toss a whole carrot cut in half in the pot to add a bit of sweetness without using sugar. Then fish them all out when done.
My secret ingredients for this kind of pasta sauce: a splash of soy sauce (trust me it is not gonna taste like soy sauce) and a splash of reduced balsamic vinegar (the kind you can get in those squeeze bottles)
The first adds umami flavour while the second enhances the bright acidity of the tomatoes and also adds a bit of sweetness.
Also another little hack: I always have a tube of tomatoe paste handy, so after sauteing the onions and garlic and adding the herbs I put in a good amount of tomatoe paste to make a sort of condensed flavour paste before adding in the canned tomatoes. It builds up a deeply flavourful fond on the bottom of the pan that you can deglaze either with a splash of red wine or just with the canned tomatoes.
Id love to hear everyone's opinions on this though, I sort of hacked this together from different recipes and my own experimentation and it is largely based on convenience.
Personally I prefer to use a splash of fish sauce instead of soy for the same result. Balsamic is lovely, but also nice is a squeeze of lemon juice or some finely mince preserved lemons.
I usually add two or three crushed anchovies after the tomatoes to add the umami, since that's what's used in puttanesca sauce.
I like the idea of balsamic to add back some brightness to the tomatoes that I usually cook for a while.
I go fish sauce also,at end of cooking,a grated carrot softened in plenty of olive oil too,purée with immersion blender at end to emulsify the oil and tomatoes
@@wintermute5974 are preserved lemons something you make yourself? Gonna have to google that
@@McDonaldsCalifornia They're basically lemons packed in salt and left for a few weeks to months. The flesh of the lemon softens up and mellows out, creating something that has a lot of the fresh acidity of a lemon, but with a wonderful savory element to it. Highly recommended if you have access to some cheap lemons, the jars they sell in the store are fine but extortionately priced. They come from North Africa, but I've found they fit in with any savory dish you'd use a lemon in.
Yes, I make my own marinara too, same simple ingredients, onion, garlic, olive oil, oregano (prefer fresh), tomatoes and salt and pepper. I sometimes use jarred passata but prefer fresh roma tomatoes, which aren't difficult to skin, core and seed.
Thank you signore Internetti Shaquellini, my favorite Italian food TH-camr
As a resident Rao (and Italian), the only tomatos you should be using are Cento, they sell them at walmart, they say product of Italy on them (if they don't then they're fakes). Also use olive oil and throw 2tbsp of butter in there at the end - that's an old Italian trick
Your Welcome
Almost exactly how my nonna taught me to make sauce. We always cook up some pork bones alongside the onions though. Gives the sauce a nice flavour, and is a little treat for the people in the kitchen after about an hour of cooking the sauce
personal tip, I store mine in 2/3 plastic bags tie em, then freeze them in a container so they don't spill.
next day, I put 1 in a bigger plastic bag then smash the floor, repeat with the other bags, I smash until only small chunks are left, about a coin, bigger chunks I just pick out and crack with a mallet.
but the dust and ice chunks in a big or multiple plastic jars, and now whenever I need sauce, instead of defrosting a whole portion, I just pour it out like frozen peas or frozen corn.
You've really embiggened that pasta sauce. Saw those Cento pureed tomatoes for $2.80 last time I was at the store. They are great.
A man of culture, I see
@@user-ue9jq6fp9b I caught Shaq's cromulent reference, and thought it deserved a nod. Here's hoping he doesn't share the recipe for steamed hams...
When I have time, such as when I'm making a dish that has chopped onions, I chop a whole bunch of them. I then put them in freezer bags lay them flat to freeze and stack them in the freezer when I need them. It only takes about 5 minutes for them to thaw enough to break off as much as you need. Then you just refreeze them. Also, when I'm cooking a bunch of them such as sauteing, I will once again do a whole bunch and free some of the sauteed ones down for if I'm making something like a cream cheese dip and don't want to get a pan out to cook the onions I just take some of the pre-cooked ones.
Also, a ninja mini chopper works fantastic for dicing onions.
More things you can add if you want:
6. A glug of olive oil at the end makes it super rich and I like the taste of the uncooked oil.
7. MSG or fish sauce or anchovy paste for more umami.
8. Some minced carrot at the beginning for a little more depth and sweetness. Maybe even start off with just carrot and add the onion a few minutes later so the carrot browns.
9. Try the cheap tomato products. I find store brand tomato sauce instead of fancy crushed stuff totally serviceable.
10. If you want a really low effort and cheap meal, use just store brand tomato sauce, salt, pepper, way too much garlic and onion powder, and finish with olive oil.
our king of cooking. you make cooking understandable and accessible and fun and cool! ily thank you
Was just talking about trying out pottery with the GF and this vid comes out. The DIY clay kit will be an incredible anniversary gift, thank you net shaq once again
Tip for those who hate trying to peel the skin of an onion, just peel the whole outer layer and end up with slightly smaller onion. That was my number 1 reason why I avoided cutting onions, the prep took longer than cutting the onion itself.
Also try finding solo garlic, way less hassle and mess peeling them compared to regular garlic.
While I agree that ultimately salt is to taste, I still think it is useful to provide landmarks for the "average" taste, calling back to "cooking for non-cooks". I always default to 1% salt by weight as a baseline and then go from there. A 1kg can of tomatoes means you are safe to immediately add 10g salt or ~1&1/4ts
I just use sweet baby tomatoes for my tomatoes ... So good. Once I learned how to make simple, but freshly made marinara sauce, I never went back to store bought sauce.
Marcella Hazan’s famous recipe, which I’ve never tried, calls for cooking an onion (but no garlic) in butter. I wonder whether adding butter to the olive oil in the first cooking step in your recipe might stand in for the animal fat you recommend as an “upgrade.”
Thanks for the simple instructions and the encouragement!
You can! Elie Krieger has a recipe on her website just like that based on Hazan but with half butter and half olive oil, tastes great and even less work
Thank you for this recipe! The bit about salt was very enlightening. One thing I did that enhanced the sauce was mixed in a tablespoon of Parmesan cheese because I didn’t have rind and added some delicious savory flavor without adding extra salt.
Nice! I switched from Rao’s to homemade a couple years ago, but have since been experimenting with the fancier jarred sauces. My new favorite is Lucini.
I grew my own San Marzano tomatoes last year and turned them into sauce. Much longer cooking time and more work but the final result was amazing. I used a fine mesh strainer to remove the seeds and skins. It was a bit of a thinner sauce, but great flavor with just the tomatoes, olive oil and salt as a trial run.
Learning cooking tips while embiggening my vocabulary at the same time.
You are the main inspiration behind studying and aspiring to be an instructional designer. I am in love with everything that you produce :)
At my local store (Rochester New York) Onion $1.69 Canned diced tomatoes $3.89 Fresh basil $1.99 Total $7.57 A jar of Roa's $6.89 It costs me 68 cents more to make my own.
1.69 for an onion is insane
@@internetshaquille Fresh tomatoes were $3.49 for a 2-pack!
I had this same argument going on through my head. I tried making my own salsa once and it’s too expensive.
Great analysis I was about to post something similar, but you hit it on the head. The convenience of rao’s is worth whatever a few pennies you might save.
If you shop at Aldi., Lidl or Walmart, it will cost you $2 to make this. If you are not cooking for a crowd, the portion control factor of having 1/2 pints or pints in the freezer, and not having half a jar sitting in the back of your refrigerator for a month, also adds to the appeal. Use herbs such as basil, and you're gold. Y
Excellent taste. Easy prep. Freezes perfectly. This sauce has everything a lazy cook like me needs. Fry up some ground beef to throw in when feeling a little extra.
the amount of love and appreciation i have for your knowledge and sense of humor (especially word choice) is beyond. I find that most if not all your videos are of things i'm so interested in
I dilute Rao with half water and it doubles my purchase. pour half of the new jar of sauce into an old empty jar, now that they are both half full, top up with water and shake. It tastes phenomenal, just not as thick.
Or you could cook it down if you prefer it thick.
Honestly I like to consider myself a decent home cook but I have always just used jarred sauce because of the shelf stable can and ease. I usually always end up adding things to the stuff because I feel like it’s missing something. Anyways, thank you for breaking this down and helping me realize I can have the best of both worlds. Whenever I’m cooking Italian I am always going to have the fresh ingredients on hand and the can stable tomato’s make it so much easier to just create this better sauce anyway! Leave it to internet shaq to break something down into a foolproof method
Thanks for the most straightforward video on marinara ever. Also, so delicious 😋
Recently found your channel, and I've got to say your ability to explain things so clearly and with just enough context is fantastic! Instant sub.
I’m interested in the canning video!
I made this sauce when you first released this video and haven’t gone back to canned or pre made sauces since
Store-bought sauces like this are a low bar. The truth is that any effort no matter how small is going to result in better eats than buying sauce from the store. Also, canned tomatoes are always better than the tomatoes you buy from the produce section at your store because they weren't picked green, then shipped halfway around the world; they were picked ripe and canned practically in the field.
These tips are great!
Unless you get heritage tomatoes from the farmer's CSA or market.
Best marinara sauce made at home I have seen!
My go to for marinara is pure crushed tomatoes, and then a half pound of ground beef, oregano, salt and pepper. Its great just like that, and adds protein to any pasta dish.
If you want to do some dicing, add onions and mushrooms and its even better.
The moment you add a protein to it, the sauce becomes a ragú, with ground beef it's bolognese.
I was about to say that’s not a marinara but carry on.
Wait, excuse me, marinara newbie here. You cook the meat in the sauce? :O
TIL, thank you kind NetShaq viewer
@@Nystariii Brown the meat separately, then add it to the sauce and let it simmer for a while.
Also another add in is balsamic vinegar. I add 1-2 tablespoons to the translucent veggies before adding the tomatoes and cook the vinegar down. This adds great depth of flavor like it's been cooking for an hour.
I was not expecting this to be so wonderful! You’ve got a great way with words when it comes to demystifying the art of cooking for a perfect novice :)
I do this and add chopped olives, the green and reddish ones ,then a splash of a white wine and pow! Chef's kiss ! Thanks..
Shaq should've been at 1 million subscribers 3 years ago -- consistent, eloquent and absolutely informational content every single time. Thank you Shaq; you'ze a legend at my house
You could also add garlic or sweet onions and a couple of spoonfuls of brown sugar
Thank you so much! I’ve been looking for a simple marinara recipe, and this is fantastic!
Marinara is the first thing i learned to cook myself. I’ve never bought it in a jar. Ever! It is fail-proof and delicious.
I had no idea that Barkley was a company you started. I would see you do the ad reads and think, "That's cool, he's got a sponsor! That's also cool that they let him do the ad reads at the end of the video! I bet they pay less for that, though..."
I'm not sure if you did the website/logo design, but it's very clean and professional. It looked like something I'd expect from an established brand.
Anyway, that's awesome. I like the DIY beginner pottery kit. That's exactly the kind of thing I like to give to people as gifts! Definitely going to look into that one.
(Also, this is the second time in a week I've seen someone online impressing on me to make my own Rao's marinara. I guess the universe is trying to tell me something.)
This is the video that finally turned me from a viewer to someone who cooks. That tomato sauce was so good.
7. Add a splash of red wine with the tomatoes.
8. Fine tune the sweetness and acidity with tiny amounts of sugar and citric acid/baking soda.
If you want it even simpler with less cutting, a tip I learned from Italians was to put the garlic cloves in whole and just half or quarter the onion. Let that sauté in the oil and soften with the tomatoes then remove before serving (or enjoy yummy sweet and soft whole garlic cloves).
I think that's what my daughter does, and her sauce is always great.
Great video! Also, if you don't want to chop an onion, I don't actually think it's entirely necessary here. I follow BA's pomodoro sauce recipe, and they only call for san marzanos, olive oil, garlic, basil, red pepper flakes, and salt (ofc). Very easy to put together and it tastes amazing.
I found that using regular tomatoes chopped finely and put on high heat for 10 to 15 min works fine. Little chunkier but you can puree it yourself. Or vigorously mash it with a spoon. Opted for the latter.
Don't think you snuck by with the word cromulent without me noticing
I just love that the Simpsons completely made it up and it’s actually a word in Webster’s now.
Cromulent is a perfectly cromulent word.
Aight, so I finally tried it. WHAT?!?!?!?!?! That is INCREDIBLE! My life is changed!
we just finished watching pro chefs rank Marinaras and when Rao's got like 2nd place I said, "hey, that's the sauce you buy us." Then we went to the grocery store the next day and I saw it on the shelf and my jaw hit the floor when I saw the price. Glad you came out with this - I'll be giving this a shot next.
I just finished watching that a few days ago too. yeah the timing on this is perfect.
If you really don't wanna dice an onion, you can cut one in half and just whack that in there - it's like the basil stalks, it'll infuse the sauce as it cooks and breaks down, and you just scoop it out at the end (might want to cook it a bit longer though, say at least 30 mins)
Love it! I just finally made the granola from your video after like 3 watches and I don’t expect my hesitation to persist for this sauce
Liar
great video. I have been buying rao's for several years but only recently did I decide it would just make more sense for me to make my own sauce once a month of so, considering how simple it can be whilst still being good.
I like adding butter near the end to add richness. Does anyone else do this?
I do if I don’t have a parm rind or garlic confit
Did this for the first time today. It's great! I'm definitely going to be doing this from now on. Thanks, internet being from the plane of brevity!
Chef math is spending $200 and 6 hours to make a burger thats better than *inset fast food chain here*
That’s not white how it works you get multiple Potions of food for that price
And you can only go for it if you wanna do it you don’t wanna do it then don’t do it
I’ve made my own sauce for decades with most of the same ingredients (I prefer white onion, ripe fresh tomatoes & fresh basil ), but I also love Delallo Marinara sauce. It’s sooo good.
I used to buy jarred tomato sauce because it was decent enough for the price. This past week I had like 14 pounds of tomatoes from my grandma’s garden that we’re going to go bad so I made a giant pot of marinara sauce (and a bunch of fresh pico as well). Even just a basic sauce was soooo much better tasting that the jarred stuff. The only headache was blanching the tomatoes in order to peel the skins…
Thank you for this! I've always made me own marinara sauce basically as you've demonstrated. 1) obviously it's more cost effective compared to any Jar of raos. I even throw in shredded zucchini and sometimes thinly sliced mushrooms in mine. And 2) Mariana Jars take a lot of space! I'd rather use that space for cans of crushed or whole tomatoes which I can get more use out of
0:14 Well I've been pronouncing that wrong 💀