Proper Tomato Sauce Using Fresh Tomatoes (3 ingredients)

The secret on how to make tomato sauce isn't just fresh tomatoes, but good technique. The best part is that this tomato sauce is extremely easy but is also surprisingly quick to make. So now you can have your homemade tomato sauce on all of your favorite types of pasta, and brag to your friends because you make the best tomato sauce ever.

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Ingredients you'll need:

First Variation:
4.5 pounds (1.8kilo) fresh roma tomatoes
1/2 cup (125ml) good extra virgin olive oil
sea salt to taste

Second Variation (Amatriciana-esque style) *this gets added to the simmering tomatoes instead of that 1/2 cup (125ml) of olive oil:
1/4 cup diced guanciale (75g)
2 sprigs rosemary
1 clove garlic lightly crushed left whole *see notes*
1/3 cup extra virgin olive oil

*notes on garlic*: I use only one clove because it's flavor needs to be very subtle for this tomato sauce. You really want the flavor of the tomato to shine through for the majority of the flavor. Authentic Italian flavor uses garlic in moderation and in subtlety.

[alexvanpee]

This man is on the come up. I’m telling you he’s one of the best YouTube channels I’ve seen. I know you’re gonna blow up soon. Keep working

[marijevos]

I would love to see a video about the way you normally cook for yourself throughout the week! My ass isn't cooking up something fancy every single day, I hope you aren't either, for my own sake

[RavenIsAnArtist]

*You didn't add love to the tomato sauce?... I am deeply saddened...*

[charlotteorr]

From a Sicilian Italian, you did a great job! You treat the pomadoros right, you're in the family!. Love your cooking Josh!

[aberreg]

Little tip if you like parmesan : keep the hard skin of the cheese, and put it in your pot when you cook tomato sauce.

[the.dungeon.crawler]

I'm italian and i literally love the way you know and do italian recipes, knowing different types of pasta, tomatoes and even the difference between "pancetta" and "guanciale". That's so inpressive for an English/American (dunno where you are from). It's evident how much studying there is behind your work and videos.

[lunarvoyages]

Hell yes for using something until it falls apart vs buying something shiny and new just for aesthetic reasons.

[jasonzurlo]

That B-roll is getting a bit


Saucy

[ayushmanbhowmik]

Sometimes I forget if you're an aesthetic channel or a cooking channel. I like watching your food B rolls more than I like cooking

[saracaselli]

Joshua: "and I know there are some Italians watching right now" *nervousness INTENSIFIES* 😟

me, an Italian: *nervousness INTENSIFIES* 😨

[ItsJustBIRDY]

I followed this and really loved how it turned out! The only things I did differently was add like a million whole garlics. Then at the end I used an immersion blender to make it really smooth and it was amazing. It was SO easy to make too. I will definitely make again.

[oscarcabrera]

Hey men! It would be great if you could make a video about the essentials you keep in the fridge for daily use, what would be your recommendations to make quick great recipes. I mean, sauces, chopped vegetables maybe? stocks. These kinds of things so people like me who don't have time to cook could make great recipes having these basics already in the fridge.


Thanks in advance and kudoz on your channel!

[leonorpatrocinio]

Dude, I feel like i live in your cupboard 😆

[percivalgebashe]

Nauice, just spent close to an hour watching videos with tomato paste and whatnot. This is just what I needed. Subscribed.

[aletartari]

Dude, i'm italian and i learned a couple things with this video :)
A couple tips for different variances of tomato sauce:
1. Before cooking the sauce, sauteè some shallot or garlic (one ore the other).
2. You can do a cherry-tomato sauce without peeling the, just cut them in quarters, sauteè some garlic and than TOSS THOSE LIL MF in the pot/pan an let them cook for 30 minutish (use your heart to understeand when it's ready)
3. If you want to take off some of the tomato sourness add some sugar an a super tiny pinch of sodium bycarbonate (not too much or it will seriously SUCK)
4. USE SOME FU***NG BASIL in the tomato sauce (not in the amatriciana), like... A LOT!

I'm not trying to be snob or s**t like that, i'm just trying to be nice and share the little bit of knowledge that i have, like you do with us <3

PS: try to look at the recipe of the "Pappa al pomodoro toscana" and if you do it throw on it a Burrata when it's in the plate.

[kburke]

I swear you read my mind! I've been looking for a perfect tomato sauce for quite some time now. LOVE your videos! Even your older ones have such good quality to them unlike any other creator in the culinary YT community. Keep up the great work!!

[mae]

I've never made anything from scratch, but OMG this recipe was DELIGHTFUL! I don't even like tomatoes but you singlehandedly made me like them. Congratulations

[motip]

Hey Josh, great video! With tomato season among us have any tips on preserving peak season ripe tomatoes over the course of the year? Videos on food preserving would be so sick! Thanks for all your hard work dude!

[burningitx]

Can you do a video on your top cookbooks ? The essential must haves !

[sarahmoon]

I’ve been following you for so long. You’re the best cook I’ve ever learned from. Everytime i screw something up I know I can come to your channel and you’ll have a tutorial that will explain everything I did wrong and what I should do instead. I don’t understand why you aren’t famous yet but I’m going to keep recommending your channel to ever cook I know haha. Keep up the good work. 💗