Dillon i hope my comment finds you doing WELL these yrs later. I am 50 yrs old and I KNOW HOW TO COOK; or so i used to think. Found you i think last week and have been obsessed with your videos since. I don't think ive seen any one video from you that i ha ent gotten a great cooking tip from. Love your dry humor and steady "it's hot" antics and especially seeing your beautiful Elise. My new ultimate goal is to eat/prep like you. Where do i go from here?....to trick my various family into eating vegan SOS free foods with your simple yet tasteful recipes, then i will beat it into them if they resist. Would you please consider a video where you take us subscribers with you on one of your (45mins or an hour?) hiking trips where you enjoy the outdoors as well as cook your trail ready foods??? PLEASE PLEASE
Would definitely love to see the in depth video! Also, my very Italian father, who will spend an entire day making spaghetti sauce, will add in whole mushrooms at the end as a kind of meatball replacement & it's so good! Great video as always!
+Jeannie Greutert Well you're due to carry the torch! 😊My grandmother would be proud of me. She was a big time canner, freezer, cellar-er and never got to see me in action.
Again, another great recipe. SOS free! Yay! Looks so yummy. Thanks for posting. Just a note about being careful not to let it brown. There is a wonderful sweet flavor that comes from browning some of the tomato on the bottom of the pan. It's actually a trick to enhance the flavor. I was taught to do it with tomato paste and, of course, back in the oil days, olive oil. Now since learning to saute and caramelize without oil, it's easy to do. Caramelizing will hook you; NO added calories or cv damage. I made a sauce yesterday and just pushed the vegis aside and threw a dollop of tomato paste in the bottom of the pan and mushed it around with the back of the wooden spoon, I was using. As it browned, just add a more liquidy tomato product and scrape the bottom to deglaze. I used a pancake turner. OMGosh...good. Looking forward to trying your recipe. Thanks for your riff on oil. Pure poison.
Seeing this video more than a year later and yes - a video of sauce from whole tomatoes sounds great. Good video here and the stock syrup tip is great-way to go.
Being Sicilian, cooking with olive oil was a given. Since finding you, I have 'thrown out' ALL my oils. I would normally saute ALL veggies in olive oil, now using veggie stock gives it a MUCH better flavor.Making this recipe..GOTTA have marinara on hand..
Our seasonings we used for our sauce is oregano, basil, lots of garlic and red wine..I won't use the thyme in this recipe for marinara, but everything else I'll keep the same.Thanks
definitely …. my neighbour had an allotment and every September in the garage you could smell the peppers (2 different processes) and tomatoes; an entire day and always a backyard get together, including their 95 yr old nonna. loved it, well worth it, and if you enrich your soil you do get a different flavour from the minerals and nutrients. When I was young, I couldn't understand why tomatoes in particular but veg in general (this was the late '60s, things are worse everywhere) tasted so different in Europe particularly around the Mediterranean where my Dad was from; the soil, no question.
I am going to try this. I made so much stuff from scratch and I love making a simple pasta/gnocchi sauce from boxed diced tomatoes, chopped garlic, and spinach (and whatever herbs I have in the garden) but lately I have been using jarred sauce for my lasagna just because it is already so laborious to make the ricotta (onions, garlic, basil, parsley, celery, nooch, firm tofu, a few cashews for consistency). But you have inspired me. I am terrified (irrational maybe) of canning so I would maybe freeze it instead.
I also like to add ground fennel seed and ground bay leaf to mine. As well as the garlic, onion and traditional spaghetti spices. So nummy! 😜👍 Also if anyone is buying regular canned tomato sauce, they might try tomato purée that hasn’t got all that salt it is naturally sweet and so much better tasting.
Thanks so much for your great videos. I have stopped adding in and added sugar oil and salt no I need to look into the process foods that have those things. Like salt free and sugar free things 🙌🏽
yes I'd love to see a video for making the sauce and tomatoes. I have never canned and just got an electric pressure cooker so would love to try canning these !
We will be waiting for the next video Dillon! Love to see new sauce recipes since its the thing i am lacking the most atm! I really love watching your videos, always waiting on the next one! ;)
Great video Dylan👍 I definitely believe it’s best to make your own sauce as opposed to buying it at the store. I would love to see a tomato sauce video btw👍 TFS my friend 😎
hi, when you mention adding salt are you talking about iodized table salt or Himalayan pink salt? isn't the pink salt good for you and much lower in sodium? I appreciate your help i am new to the McDougall program and a new vegan trying to figure all this stuff out, thanks, enjoy your videos!
There is nothing wrong with adding a little pinch of any kind of salt to your food upon serving, as long as your are healthy and things are under control. For some people, eliminating salt is very helpful in controlling food addiction or cravings. But regardless of whether pink salt is ever so slightly better than iodized or kosher, salt is salt. Just because it’s less bad doesn’t make it good. But I like a little on top. Welcome to the group. I hope you’ll join us on Facebook and maybe even check out my website wellyourworld.com I think you’ll really enjoy our little community.
+Stephanie Anderson it's thick just like that. I've never actually had marmite but I think I've seen it. I wonder how long it will keep in the fridge. I was thinking of freezing it but if it hardens too much I won't be able to spoon it out.
Dillon, have you done a video on the equipment you use, pots, pans, knives, etc? I did notice you Santoku Knife is a Global and will be ordering one soon
Thank you! And thank you for asking. I am actually working on a recipe book with all of these written out, so I do not have a link to the details at this time. I hope you don't mind. The book is going to be awesome!
Because I added a lot of low acid vegetables like onions, peppers, and mushrooms, it might need to be pressure canned. Or you could probably add citric acid to make it safe for water bath canning, but hard to say exactly how much. I have pressure canned this recipe in the past.
Susanna Ball you can water bath but you need to add lemon juice and follow amount guidelines or you would need to pressure can it. The ball blue book is a great canning book. With the addition of the mushrooms it may need to be pressured... Hmmmmm now I have to find my big book lol better safe then sorry.
I find that, "I eat a lot of garlic--get over it!" Doesn't work *quite* as well on one's spouse.... But I've built up his garlic tolerance over the years... Lol!
I didn't go thru all the comments. But hows the finger? I hope you didn't cut of too much :) Great video btw will be making this one after you teach me how to can! lol
LOVE your non-recipe recipes; I'm more a Michael Greger fan than I am of the starch solution but it's all good as long as it's plant based not messed about with too much. In arabiatta(sp) marinaras, highly spiced, you can soak tinned olives over night and rinse; it removes a large part of the salt if that is an issue by the way; my salt tolerance is slightly higher than yours so a few capers are not going to give me nightmares, but otherwise just keep on what you're doing, it's working, bravo!!! Another version is a semi-ratatouille; chunky eggplant, bell pepper, onion, garlic, mushroom; keep the diced tomatoes; here a bit of tomato paste balanced with veg stock and herbs and garlic gives you a really meaty thick ragu; if you don't mind chickpea pasta use a thick penne, or spoon it over Instant pot potatoes with what I make which looks a LOT like your vegan cheese sauce. Great ideas, always inspiring!
