Gennaro is back in the kitchen of Jamie’s Italian in Westfield – Stratford. Today he is making a gorgeous, simple tomato spaghetti which will get everyone in…
Question by Susan: Good recipe for tomato sauce?
I need a recipe that is simple but excellent that i can make in bulk and freeze in portions. i despise all the canned products.
Best answer:
Answer by Jimmy The Mick
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add your own answer in the comments!
you need to COCK the past in the inside! hahahahaha
HE HAS THE WEIRDEST ACCENT EVER. (and I’m Italian , JS)
Love it, Love it!!
wow, I tried it, easy and very delicious………dam, I want another one now already
Where is his restaurant and what the name of it please ? <3
Gennaro please come to Singapore and be my mentor!
Perfect! i want to ask – how about salt and pepper?
Another winner
Do it the italian way: love your food right from scratch!
waaaaaaaanderfull
I can’t wait to make this tomorrow (it’s 10 pm here).
GENNARO – you make me want to COOK COOK COOK!!!!
how can I become a disciple of Gennaro?
check out his video on the foodtube channel.
One day I’m going to eat where ever Gennaro is cooking. Bucket list!
Gennaro can you tell us how to make the most delicious fresh pasta?
No, as I said, it’s the garlic – not a secret ingredient really, but just how I refer to it!
Fantastico!
Is your secret ingredient: a) onion, b) parsley, c) unicorn blood ?
basel.
I like to use half tomatos so its easy to peel the skin off when they’re cooking, dont like the texture of tomato skin in spaghetti, feels like eating pieces of plastic bag.
VERY nice!
LOVE Gennaro – but we’v been here before
Basil
What was the green thing he added with the tomato?
The freshest, and the best tomato sauce ever!
20 min 10 min prep
4 lbs roma tomatoes, peeled, seeded at chopped
1 teaspoon salt
4 tablespoons olive oil
3 garlic cloves, finely minced
1 medium onion, finely chopped
1 cup loosely packed fresh basil leaves, chopped
1/2 cup fresh flat leaf parsley, chopped
red pepper flakes (to taste)
black pepper (to taste)
1 pinch sugar
Of course you will have to multiply the ingredient amounts – I make this in bulk, and triple everything. Excellent project for a Sunday afternoon – and the whole house smells so good!
This is the recipe I use all the time and it freezes well. Enjoy!
Tomato Sauce…
Simple and quick to make, with a wonderful flavor.
Freeze in containers for use when needed.
2 lbs. fresh, mature ripe plum (Roma)tomatoes
1 1/2 tsp. salt
1/4 tsp. granulated sugar.
1/2 onion
2 bulbs of garlic
2 tbls of olive oil
1
In a sauce pan fry the oil, onion and garlic until translusent. Add tomatoes salt, 1/4 tsp. sugar and cook at a slow but steady simmer, uncovered for
45 min. Stir from time to time. Taste and correct for salt. Cool, place in containers and freeze
INGREDIENTS:
6 1/4 pounds tomatoes, crushed
1/2 cup extra virgin olive oil
1 1/2 tablespoons freshly ground black pepper
1 teaspoon chili seasoning mix
1 teaspoon salt
1 tablespoon minced onion
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon finely minced fresh parsley
1 teaspoon white sugar
——————————————————————————–
DIRECTIONS:
In large saucepan over low heat, combine tomatoes, olive oil, pepper, chili seasoning, salt, onion, oregano, garlic powder, parsley and sugar. Simmer 1 hour. Serve.
Spaghetti Sauce
Mince 1 lg onion w/1 clove garlic (can use minced garlic in jar)
In Dutch Oven or large pot, brown meat (Italian sausage or meatballs) in 2 tablespoons olive oil.
(spicy sausage remains add a really nice kick). In remains of meat
sprinkle in one tablespoon oregano and one teaspoon black pepper. Put in
minced onion and garlic.Then brown tomato paste, adding 1 can of water for
each can of paste. Add 1 Tablespoon sugar, puree and 1/2 – 3/4 can of
water for each can of puree. Add
handful of grated cheese and simmer approx. 3 hrs.
I usually add 2 cans of paste and 1 can of puree. How much water you
add depends on how thick you want your sauce to be — it’s kind of trial
and error. If you are using sausage instead of meatballs, make sure
there’s not too much grease in pan before you add everything else.
Ingredients
1/4 cup extra-virgin olive oil
1 large onion, peeled, coarsely chopped (2 cups)
1 large carrot or 2 small carrots, peeled, coarsely chopped (about 3/4 cup)
3 garlic cloves, peeled, finely chopped
5 large tomatoes, coarsely chopped (4 cups) or 2 (28-ounce) cans whole tomatoes, drained, coarsely chopped
2 tablespoons tomato paste
Coarse sea salt to taste
Freshly ground black pepper to taste
Instructions
In a large heavy skillet, heat the olive oil over medium-high heat. Saute the onion and carrot for 2 to 3 minutes, reduce the heat to medium, cover and sweat the vegetables over medium heat for about 25 minutes or until soft and golden.
Add the garlic, stir well, cover and sweat for 5 minutes more or until softened. Add the tomatoes and tomato paste. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for about 10 minutes to blend the flavors.
Push the cooked sauce through a food mill or blend in a food processor and push through a sturdy, small-holed strainer into a large bowl. Add salt and pepper to taste.
The sauce can be cooled and stored in the refrigerator for up to 1 week or frozen up to 3 months.
dice about 2lbs tomato’s, fry in olive oil, add garlic, basil, oregano, chili flakes, salt and pepper, balsamic vinegar, splash of vermouth, capers, kalmalata olives, artichoke hearts, anchovies, cook until it reduces down to a thick sauce and that’s it!
It’s like pizza, add what you like omit what your don’t, the amounts also depend on what you like and what you don’t. Don’t be afraid to add the anchovies though, cut up small enough you won’t even know they are there, but they really add a certain complexity to this sauce that is so delicious!!
There aren’t really measurement here because I don’t really measure anything. I adjust the recipe based on how much I’m making at a time. It also is a matter of taste; for example, we like spicy food, so I add a lot of red pepper flakes.
olive oil
finely chopped onion
finely chopped garlic
red pepper flakes
I know you dislike canned products, but I use crushed Tuttorosa tomatoes in puree because they’re good all year; during the summer, I use fresh Jersey tomatoes
fresh basil, several large handfuls
red wine
salt
pepper
Begin sautéing onions in olive oil. After a few minutes, add the garlic and red pepper flakes. Once the onions are translucent, add the tomatoes. Wash out the can with wine and place the rinsing in a food processor or blender with the basil. Add the wine, tomato, and basil mixture to the pot. Season with salt and pepper.
I would strongly recommend cooking meatballs or another meat in the sauce, as it adds a lot of flavor. If you can’t, consider adding a meat bone or some stock.