FRESH GARDEN TOMATO SAUCE
I'm showing you how to make a tomato sauce using fresh tomatoes. You'll often hear me say in these videos that what we're making is way better than what you can buy at the store and with this, not only is it better, but you literally can't get this at a store! If you've never done this before, I think you'll be surprised at how simple and easy it is-in fact, the hardest thing will be finding vine-ripened tomatoes.
Provided by Chef John
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Tomato
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes and increase heat to medium-high.
- Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
- Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
- Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 9.2 g, Fat 4.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 11.6 mg, Sugar 6 g
HOMEMADE KETCHUP
This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 12h10m
Yield 48
Number Of Ingredients 11
Steps:
- Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
- Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
- Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
- Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
- Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g
TOMATO CONCASSE
The technique is relatively quick and easy; it will allow you enjoy those gorgeous summer tomatoes sans skin and seeds.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 11m
Yield 2
Number Of Ingredients 1
Steps:
- Fill a large bowl with ice cubes and water and set aside.
- Bring a large pot of water to a boil.
- Cut an X in the bottom of each tomato with a knife.
- Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
- Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
- Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.
Nutrition Facts : Calories 33.2 calories, Carbohydrate 7.2 g, Fat 0.4 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 9.2 mg, Sugar 4.9 g
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
CHEF JOHN'S SUNDAY PASTA SAUCE
This sauce goes by many names, including Sunday sauce, since that's the day it's traditionally made, but for me growing up, this was just called 'sauce.' As long as you cook the meat long enough, and season thoughtfully, there's really no way this sauce isn't going to be great. So, while you may not have grown up in an Italian-American home, with this comforting sauce simmering on the stove every Sunday, your family still can. Serve the sauce over pasta and top with the tender meat.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h50m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
- Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
- Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
- Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.
Nutrition Facts : Calories 338.9 calories, Carbohydrate 20.3 g, Cholesterol 70.8 mg, Fat 19.6 g, Fiber 5.1 g, Protein 23.2 g, SaturatedFat 6.4 g, Sodium 915.6 mg, Sugar 1.3 g
SLOW-COOKED GREEN BEANS
Why take something that normally takes 5 minutes to cook and cook it for 2 hours? Because it produces one of the most delicious things you'll ever taste. There's going to be a lot of juice, and that's what you dip your corn bread into.
Provided by Chef John
Categories Side Dish Vegetables Green Beans
Time 2h25m
Yield 6
Number Of Ingredients 8
Steps:
- Place saucepan over medium heat; cook and stir bacon in the hot pan until almost crisp, about 6 minutes. Add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion's juices and onion is soft and golden brown, about 5 minutes. Stir in garlic and tomato sauce. Cook until garlic has softened, about 1 more minute.
- Place green beans into a skillet and pour in chicken broth. Raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. Beans will begin to soften. Turn heat to medium-low and simmer for 1 1/2 hours. Stir occasionally. Add more broth or water if mixture seems dry.
- Adjust levels of salt, black pepper, and cayenne pepper to taste. Cook until beans are soft and tender, about 30 more minutes. Transfer beans and some of the pan juices to a deep serving platter.
Nutrition Facts : Calories 123.9 calories, Carbohydrate 16 g, Cholesterol 12.6 mg, Fat 4.3 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 1.3 g, Sodium 781.9 mg, Sugar 4.6 g
ITALIAN SAUSAGE SPAGHETTI
This is my favorite method of making Italian sausage spaghetti. By browning the sausages first and then cooking them in the sauce at a long, slow simmer, the sausage is loaded with flavor and firm, but tender--almost meatball-like in texture. And we hardly need any seasonings because the long cook time allows the sauce to get infused with all the sausage-y goodness!
Provided by Chef John
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
- While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
- Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
- Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
- Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.
Nutrition Facts : Calories 1335.8 calories, Carbohydrate 123.3 g, Cholesterol 119.2 mg, Fat 64.7 g, Fiber 9.7 g, Protein 58 g, SaturatedFat 21.8 g, Sodium 3324.6 mg, Sugar 24.6 g
CHEF JOHN'S GAZPACHO
Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h45m
Yield 6
Number Of Ingredients 18
Steps:
- Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
- Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
- Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
- Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.5 g, Fat 9.9 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 410.3 mg, Sugar 4.5 g
CHEF JOHN'S FRIED GREEN TOMATOES
Fried green tomatoes are a southern American classic. Such an easy recipe! Serve with a little dollop of spicy remoulade sauce (which is Southern for tartar sauce). Oh yeah.
Provided by Chef John
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Place tomato slices onto a rack over a paper towel. Sprinkle with 1 teaspoon salt and let slices stand for 15 minutes for the salt to draw out extra juices.
- Mix cornmeal and bread crumbs together in a bowl; stir in 1/2 teaspoon salt, black pepper, and cayenne pepper to taste. Beat eggs with milk in a separate bowl. Place flour into a third bowl.
- Pat tomato slices dry with paper towels. Lay slices, one at a time, into flour; flip to coat both sides and let slices rest in the flour for about 30 seconds. Remove each slice and dip in egg mixture, then into cornmeal mixture, coating both sides of each slice thoroughly. Spread crumbs onto all sides and into tomato crevices with a fork. Rest tomatoes on rack for 10 minutes to let coating set.
- Combine sweet pickle relish, mayonnaise, and hot sauce in a small bowl to make the remoulade sauce.
- Place a large nonstick skillet over medium heat; heat vegetable oil with butter until butter melts, bubbles, and makes a sizzling sound. Fry tomatoes in the hot butter-oil mixture until tomato slices are slightly soft and coating is golden brown, 3 to 4 minutes per side. Use a spatula and a fork to flip.
- Transfer fried green tomatoes to a serving platter and serve with remoulade sauce.
Nutrition Facts : Calories 514.1 calories, Carbohydrate 64.6 g, Cholesterol 103.9 mg, Fat 23.2 g, Fiber 3.4 g, Protein 11.8 g, SaturatedFat 5.5 g, Sodium 1248.2 mg, Sugar 6.2 g
TURKEY AND RICE MEATBALLS (ALBONDIGAS)
As these turkey and rice meatballs simmer in the sauce, the rice absorbs moisture, swell ups, and creates a relatively tender, moist meatball. I didn't intend this recipe to be a Thanksgiving dinner alternative, but now that I think about it, these could actually work. These are delicious served over saffron basmati rice.
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 2h25m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
- Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
- Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 15.1 g, Cholesterol 105.7 mg, Fat 14.3 g, Fiber 2 g, Protein 19.1 g, SaturatedFat 5.3 g, Sodium 1423.3 mg, Sugar 4.9 g
PASTA ALL'AMATRICIANA
One of the secrets to perfect Italian pasta is to finish cooking the pasta in the sauce. If you master and understand this dish, you will understand the art of Italian pastas and pasta sauces which is all about putting very simple ingredients together in just the right way. Try using my Fresh Garden Tomato Sauce (see Notes).
Provided by Chef John
Categories Pasta and Noodles Pasta by Shape Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Cut guanciale into 1-inch by 1/8-inch strips.
- Heat olive oil over medium heat in a saucepan. Add guanciale and cook until well browned and fully rendered, 5 to 7 minutes. Turn off the heat and use a slotted spoon to transfer it to a bowl. Leave all fat in the pan.
- Start pasta: Bring a large pot of generously salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until not quite done, about 10 minutes. You want it undercooked by at least 1 to 1 1/2 minutes.
- At the same time, add wine to the guanciale fat in the saucepan. Place over medium-high heat and cook for about 1 minute. Stir in tomato sauce and pepper; bring to a simmer.
- Transfer the almost fully-cooked pasta into the sauce using a slotted spoon; it's okay if some water gets in the sauce. Add guanciale and stir to combine. Season with salt. Cook and stir until pasta absorbs the sauce and finishes cooking, and the sauce thickens up, about 3 minutes. If the sauce gets too thick, add a splash of the pasta water.
- Turn off the heat and add some of the Pecorino cheese. Stir until melted, then repeat until all cheese has been added.
- Ladle into 2 bowls and serve.
Nutrition Facts : Calories 759.9 calories, Carbohydrate 52 g, Cholesterol 66.1 mg, Fat 50.9 g, Fiber 4.5 g, Protein 20.6 g, SaturatedFat 18.4 g, Sodium 1254.2 mg, Sugar 9.6 g
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