The BEST TOMATO SAUCE RECIPE We've Ever Made... But Is It Worth It?

Grow some. They are ridiculously vigorous plants everytime I grow them. And you get hundreds of tomatoes from the plant. Sweet 100, SunSugar, Yellow Pear, Tami G Grape tomato varieties all grow like crazy for me.

OMG,her hair! You are the luckiest guy in the world.

so which one was it that you guys thought was the best ever . the stove top method or the oven / blender method?

Great

in the summer i grow cherry tomatoes and roast them before putting on brucetta. I add the rest into my canning of san marzanos's

If not expensive, use plum cherry tomatoes sauce for the utmost quality (Sweeter)

Gotta love her voice.... (as long as not yellinga) Guess gotta look at some more videos...

Also, I think you get more tomato juice per pound from a plum-type tomato than a cherry tomato?

The sauce I was taught to make turns out pale orange/pink. It tastes great but I’m wondering why that is? Is it the olive oil?

I like to add carrots to my tomato sauce. The sweetness in the carrots reduce the acidity in the tomato's.

I am not a tomato lover. I just think they are too sour. I like mexican and Italian food though. I just put a bit of sweetener in the dishes I made to tone down the sour. I did some research as I found Italian sauces to be kinda crappy. So I found some canned San Marzano tomatoes at my local fruit market. I made a basic sauce with shallots, black garlic, salt, fresh basil and the tomatoes. It was awesome with some home made meatballs. It was still a little sour so I added some sweetener in the next dish and it was the best pasta dish ever. I made the black garlic in an old rice cooker I bought off craigslist for $5. I'm never buying canned pasta sauce again. The canned tomatoes were just tomatoes and puree, nothing else.

It tastes so good because she cooks it with Love.

Every selfmade Tomatosauce is worth making it... At work I make Tomatosalsa with certain Brand of Crussed Tomatos - There is Liguid with some Pulp as left over. I collect that and make some Tomatosauce to used later - Pappa al Pomodoro will be made next very soon... Is this suitable with some Grana Padano on the Top? My Mouth tells - yes - but keeping Rules is maby some of Impotance...

Last year I devoted half of my tomato garden real estate to various types of cherry tomatoes and the payoff was big in terms of a long season of harvesting a huge amount of cherry tomatoes for sauce primarily. Cherry tomatoes are heavy producers, have the most concentrated/yummy flavor, and can tolerate shadier conditions than other tomato types. Just a no-brainer type to grow even if you don't want cherry tomatoes for salads.

I grow my own tomatoes. Cherry tomatoes especially grow fine in pots if you have to. I think in the USA especially, where they allow so many more chemicals in farming as opposed to Italy, it's much better to grow your own. Yes a bit of work tending and processing them but the results are soooooooo much better.

New JErsey tomatoes are the best fresh tomato's I've ever had. I have been to Italy but was younger and dont remember the tomatoes there but i'm sure they're the actual BEST

Maybe 1.5 years ago, I saw Eva make the simple sauce with cherry tomatoes, salt, and olive oil (and the one tooth of garlic to add a hint of garlic. It is the only red sauce I have made since. Last night I made it with the Partanna EVOO from your olive oil video. The difference and improvement was significant. This morning, I made a basic red sauce with that olive oil and canned San Marzano. It was good. But not close. Never again. Cherry tomatoes forever. It is my religion now.

Eva's sauce came out that color because the olive oil created an emulsification. I made some sauce like that this summer and it was delicious, smooth creamy texture.

I made the baked and blended version with several beefsteak tomatoes from a neighbor. Exquisite flavor! I ended up freezing the extra so we could keep enjoying it through winter.

This is the best Italian Food Channel I’ve ever watched.

An odd, totally non-food related question - what is that wonderful jazz music playing while Eva is cutting up and preparing the bread? Love it!

I like how he says "we gotta cook" but it's only her cooking.

So it’s a challenge between pasta and rice

My lawd… the sauceeee❤

We grew so many cherry tomatoes this summer that I actually did make a lot of sauce. It was pretty amazing combined with our home grown basil and oregano. We wound up eating Italian food almost every single night with no complaints from anyone!

Beautiful Risotto. Love it !

Which sauce was better??? Uhggg

I would have liked to see you can the passata.

Eva, E i semi non rendono amara la salsa quando li liquefa?

How can you compare a tomatoe sauce with onion and parm and rice against one of spaghetti and sauce. Doesn’t make sense. Have you done another one like against like?

I bought Multi Cherry Tomatoes on Amazon 6 14 oz cans for $23 ! Excellent.

I didnt catch which was you thought was better? Was it the one without the seeds and skins or the one that was blended with the seeds and skins?

We have grown an abundance of the largest cherry tomatoes this year, for us. I roasted them with olive oil, salt, pepper, and garlic. It was amazing. Have been making alot of dishes with it! I believe it is the roasting that adds so much flavor.

Seems like I’d use 10 times more garlic! 😅

Good stuff! Thanks.

How do we get you recipes?

Is it chilled or just cooled off.

Wow!

i have grape tomatos coming out my ears i have so many from my plants. i make roasted grape tomato sauce often,, i like the flavor better if they are roasted in the oven with a head of garlic and olive oil before being mashed into sauce

You both are adorable. Thank you so much for sharing. Also, I've made pasta alla checca with cherry tomatoes from my garden, and it was always fantastic

Made the sauce (blender). It’s easy and the flavor and color is amazing. I do not like sweet tomato sauce. This seems a bit sharp. Should I mellow out with a bit of sugar and any sense of how much? I know “to taste” but would like a guideline.

Great channel by the way! I missed the video when you posted it some time ago and I came across it because I have a surplus of toms and I was looking for ideas and I knew you would have them. The simple Tom sauce you showed I have been using for a while, but I tried the oven-roasted/blender version and was overwhelmed by the flavour. But I’m a little confused - is this blender version the super-duper sauce, because you seem to be using the first recipe for the dishes you then demo, not the blender version - do you recommend blender version for the risotto and the pappa al pomadoro? Thanks in anticipation. By the way if you didn’t infer it, in my opinion Italian cooking is the best in the world - pity I live in the UK!

I’m totally with ya Ava😂😂😂 ❤ all y’all, cheers from Kristy in Missouri 😃🇺🇸🇺🇸🇺🇸🍷🍸🍹

Home grown red ox heart fresh from the garden hot from the sun !

would you please translate grammar. In italian!

I find that recipe Papal Pomodoro interesting, I would suspect we would find similarities in many cultures if not all.
In the Southern Appalachian Mountains, for example, Cornbread and Milk, a concoction made by crumbling leftover cornbread into a tall drinking glass or bowl and topping it with milk. It's usually buttermilk, although some people prefer "sweet milk, aka milk straight from the cow.

Eva is Brilliant…love her sauce

Can I ask where you got your vegetable mill?

Campari tomatoes were the best I've ever got out of any grocery store...6/10, in order to get beautiful Italian Plum tomatoes for canning, I have to go to a farm...or at least a farmers market. Cherry tomatoes here even in the summer are not the best

Saved in one of my playlists. Definitely have to try this when I have the spare $$. I usually use canned bianco dinapoli whole peeled tomatoes to make my sauces with but im definitely trying this and next year when I grow some watermelons Im gonna plant a bunch of cherry tomatoes too now.