Food Wishes Recipes - Tomato Sauce Recipe - How to Make Tomato Sauce

Check out the recipe: www.allrecipes.com/Recipe/235565/Chef-Johns-Tomato…

This video is more than eleven years old now and in all likelihood nobody will even see this comment, but anyhow: I started making this sauce a few months ago and I now always have a few jars in the cupboard. If you sterilize your jars (cold oven set to 100 degrees C, turn off when hot, fill warm sauce in warm jars) it keeps well outside the fridge. (Put it in the fridge once opened.) I first used it in pasta sauces: minced beef, italian sausage or pure vegetarian. Now I use it for all sorts of things: I heat some up as a sauce I pour on pork chops or meatballs, I add some to cooked string beans as a side dish, I put some cold sauce on a ham and cheese sandwich,... There's literally no limit for when this delicious sauce is useful! I you blitz it in the mixer, I think it will even work on pizza. I deviate from the original recipe by adding diced carrots and I vary the level of hotness depending who will eat it. Everyone should try many of Chef John's recipes, but if you only make one it has to be this one. You won't regret you did.

To all complaining about chef John's use of (gasp!) canned tomatoes: if you read the blog post he does say that yes, in an ideal world, you would use a basket of fresh, vine-ripened tomatoes of a cooking variety at peak season (for this you generally want to use a type of plum tomato such as Romas---which are actually a San Marzano hybrid). However, assuming that you don't make all of your tomato sauce mid-summer, canned San Marzano tomatoes are your best option for consistent results. They are canned at the height of the season, readily available, easy to stock up on so that they're always on hand and Chefs covet the variety for their uniquely strong taste and very low acidity. This is what it promises to be: a very basic, all-purpose, easy to follow, simple to make (and yet delicious) recipe anyone can make any time of the year.

Despite this recipe being 10 years old I make this sauce at least monthly as a double batch and freeze what I don’t use immediately. This is the very best tomato sauce I have ever had, and certainly ever made myself. I cook it down for pizza sauce, sometimes add fried meatballs to simmer a bit for spaghetti and meatballs, or even brown hamburger mixed with sage breakfast sausage and simmer the mixture a bit for a meat sauce for lasagne. Hopefully he won’t even see this comment on such an old recipe, but this is just one of many (many many!) recipes of Chef John’s that I routinely make. Chef John basically has taught me how to cook and for that I am grateful. Steve K.

I made this last week along with his Italian meatballs, it took me 3 hours to do for the first time, but let me tell you.. . I had NOTHING left to freeze after people ate. This was absolutely amazing!! Was going to make my own pasta as well, but was spent. I'm making his Tomato Sauce and the Italian Meatballs again, only this time on the weekend in 3-5 times the batches using my huge pot and multiple oven sessions for meatballs. ..  then portioning, vacuum packing and freezing! This sauce is to die for along with the meatballs. Never again am I ever paying for crap store bought sauce that tastes like a jar of MSG! Thank you Chef John. :)

I cannot tell you how validated I felt when you crushed those tomatoes with your hands. It’s literally my favorite part of making the sauce

Hi John. I love your recipes. I just wanted to say to anyone whom has trouble with their stomachs and red sauces(heartburn, acid reflux), their is a trick to neutralizing the acidity of the tomatoes: when boiling or simmering the sauce, add a pinch of baking soda into it, mix it around, it will start bubbling like mad for about 20 seconds, and you will be able to eat tomato sauce again with no heartburn or acid reflux. It works with taking the gas out of baked beans too. If you want to tenderize ground beef or pieces of beef, just google “tenderize beef with baking soda”. You will never do without prepping your red sauces or beef without baking soda again. Cheers

I’ve made this so many times over the years, and still I revert back to this video. I love you, John.

I have got to say......I never comment publicly, but I just made this sauce the other day for chicken parmigiana, and this is BY FAR the best marinara sauce I've ever made!!! Thank you so much for this simple, yet wonderfully flavourful sauce recipe. Much love!!!!!

I grew up in Philly in the 60's and 70's and the men made the Red Gravy in a basement kitchen. Since most of my neighbors were from Sicily, the red gravy always had some of everything you mentioned plus garlic and pork and the bones with some sausages added towards the end. I need to make this again soon.

I made this for dinner along with the Food Wishes basic Italian meatball recipe. It was the best dinner I've made in months. Thanks for sharing awesome recipes and making me look like a culinary genius to my friends, Chef John!

Chef John. You rock. I absolutely love your commentary along with your recipes! More power!

Lovely, authentic recipe. I love all of your tips on cooking each stage low and slow. It turns simple ingredients into rich, comfort food. Grazie!

never again will i touch a bottled sauce, made this a few times now......excellent!

I didn't use any metal utensils but my pan is metal. And the bowl I used to crush the tomatoes is metal. And I didn't have any anchovy paste so I substituted shards of metal. I hope it turns out.

Just made this recipe today just as your described. Perfection!!!! Thank you 😊

I will be making this this afternoon. My first time making my own and anxious to try your recipe! Thanks!!

I love this sauce - it's so simple and delicious.

that's the best tomato souce recipe I've seen! congrats! and tks!!

I just made this sauce. Delicious!! I'm not Italian but I love cooking Italian food! A couple of months ago I caned 2 cases of puma tomatoes and made the sauce with those. The sauce I made in past years was good but had to many ingredients. This sauce is Perfect!! I will be making it from now on. Thanks Cheif!!!