Thank you for the kind words, and I am certainly happy that the channel is finding people that enjoy what I am doing. I am still somewhat new to it, and trying to make the videos look better every time. I hope you stick around, I have a lot planned for this channel. A lot of topics to cover
I completely agree with you on the subject of the tomato skins/pectin. I think the pectin makes a noticeable difference and for the better. I think this dish is a classic example of simplicity really making the small details shine.
Definitely, this is about letting the quality of ripe local tomatoes shine, and this isn't one of the recipes that cooks for a long time. Preserving the fresh tomato flavor is ideal for this one. I did forget to mention the orange color is normal because the blender incorporates air. I would imagine some people will wonder about that.
In joes voice: “That ain’t how you make spaghetti I mud wrestled 4 gorillas in Italy when I was 12 years old and that’s where I learned to make authentic spaghetti”
