The Best Tomato Sauce You'll Ever Make (Restaurant-Quality) _ Epicurious 101

Hi , I'm Lish Styling .

I'm a professional chef and today I'm gonna show you how to make the best tomato sauce at home .

I'll be walking you through all the steps to make a delicious tomato sauce .

So you don't always have to grab for the jar .

This is tomato sauce .

101 .

Today , I'm gonna be showing you how to make Pomodoro sauce .

Pomodoro is a classic Italian sauce that really showcases the tomato because guess what ?

Pomodoro literally means tomato .

There's less chopping , there's less cutting , it comes together quickly and it still gives you a beautiful velvety sauce .

Let's start off with the aromatics .

We're starting out one red onion , cut off our edges have it and peel it and that's ready to go .

The red onion has a little bit more sweetness than a yellow onion or a white onion .

So it just really brings out the natural sugars in the sauce .

We have one carrot that we are simply gonna peel .

The nice thing is with this is that you're not really chopping anything .

If you're chopping it , you're gonna be making a marinara with Poro , you're leaving it whole so that you can remove the larger chunks once they've done their job .

Now , our garlic , but we're just gonna put these cloves in , smashed and peeled .

So you're gonna infuse the oil with all of the oils of the garlic .

And then again , you can remove and discard the garlic cloves last but not least .

The magic ingredient .

Parmesan R is adding a nutty salty , earthy rich flavor to it .

And the cheese itself will use later for the pasta .

So we are using a 28 ounce can of San Marzano tomatoes .

I prefer using canned tomatoes because they're picked at their prime .

So they're always gonna be delicious .

Let's hand crush some tomatoes .

The No in Italy have been doing it this way for years .

So I say if it ain't broke , don't fix it .

This is how , you know , if a salad is coated in dressing , this is how you know if the tomatoes are the texture you want .

That's it for prep .

Let's start cooking .

So we have our stainless steel sauce pan heating up here .

We're gonna just put it over medium .

I heat a little bit of olive oil .

If you're looking for the oil to dance in the pan , it should move freely .

That means that it's warmed up .

We are just gonna throw in all of our garlic cloves .

I'm adding some salt to it and lightly brown it so that you're bringing out the natural sweetness .

Oh If you could smell what I smell right now .

So I'm gonna go ahead and add in our tomatoes .

If you pour the tomatoes over the wooden spoon , it won't splatter as much .

We're just gonna nestle in our aromatics .

Red onion there .

Our carrot which is gonna add sweetness and earthiness ao rind , which is the secret love ingredient .

Some basil , right ?

Some basil .

We're just gonna tear it , throw it in extra squeeze of olive oil .

The fat adds the richness and that texture that we're looking for .

We're gonna let this come to a simmer for about 25 to 30 minutes until all of the infusion has happened .

And the carrots are tender while we let this simmer , you can get your pasta water on , take a bath .

It's a good timer for a bath .

That way you don't get all wrinkly .

So this has been simmering for about half hour or so .

It smells delicious .

We're gonna give it a taste .

Oh You get the basil , you get the sweetness needs more salt .

The only way to know if something is properly seasoned is to taste it .

You'll end up with a sink full of spoons , but the food will be perfect .

Lovely .

All right .

So it's time to remove and discard all of our whole aromatics .

The onions are nice and tender .

Same thing with the carrot .

Mm I try to get out the majority of basil .

If some of it gets pureed in there .

I'm not mad at it .

Let's talk about this .

Parm Rin , huh ?

All of this cheese is nice and soft and gooey and you can scrape it in there and get some of those milk solids in whatever is left you eat because parm rin is completely edible .

Hm .

It's like a giant cheese curd with tomato sauce .

It's amazing .

So , if it was a marinara sauce , we would have chopped all of those aromatics much finer and we would just leave it in here .

But this is a poor .

So it's all about the tomato .

Those aromatics have done their job and this sauce is actually ready to use right now .

If you want a smoother sauce , you could pulse it a couple of times with an immersion blender , which is exactly what we're gonna do .

The texture is a personal preference .

You have full control over it .

All right .

I'm actually happy with it right there .

And you have this very emulsified , like almost creamy looking tomato sauce .

That's what we're going for .

Oh , it's just perfect .

It has sweetness .

It has saltiness and the nuttiness from the cheese , it has herbaceous from the basil .

I mean , you don't get control like this out of a jarred sauce .

Let's plate it up today .

I'm gonna be making some spaghetti Pomodoro .

It's almost perfectly .

Then it's gonna finish cooking in the sauce and absorb all of that flavor .

The pasta water helps thicken the sauce .

It helps the sauce cling to the pasta .

Oh , yeah .

Look at that .

Huh ?

Parmesan or it's not spaghetti Poro without Parmesan or you see how beautiful this is ?

Perfection .

Can I just give a little twist in there one more because this girl's hungry .

Turn the bowl .

I love it a little bit more olive oil .

Oh , don't you just wanna dive into this ?

It's magic .

It's magic .

So , yes , we use this Pomodoro with pasta today but use it in any application that you would use a store , bought jarred sauce .

I mean , freeze it , bathe in it .

Do what you gotta do .

I totally understand .

All I can say is it's totally worth it .

You can take me later .