Q: Can I do this with store-bought tomatoes? A: Sure, I've tested it with grocery store tomatoes. Not as good, but still damn good. Honestly, pound-for-pound, this may be my favorite recipe I've done. Q: Could I fire-roast the tomatoes instead? A: No doubt that would be delicious, but I think it would be a different sauce. The real magic with this one, IMHO, is the caramelized layer you get on the bottom of the pan, and that only comes from roasting in the oven long enough to get some real reduction happening. Q: Don't you feed your kids? A: The little one eats off our plates, the big one is super picky. Q: Does your finished pasta look kinda dry? A: I'm a big fan of minimally-sauced pasta, but you do you. Q: Seriously, angel hair pasta? A: Yeah, I'm not a fan either. I opened up the pantry that was all that was left. (No judgment if you like angel hair.) Q: Why do you break your pasta in half? A: I seek to minimize twirling. Q: Could I use this as a pizza sauce? A: You could, but I wouldn't. In my experience, pizza sauce works best with barely cooked (or totally raw) tomatoes. Pizza needs that brightness. Heavily cooked tomato sauces on pizza tend to give you a flavor profile that tastes more like lasagna than pizza. IMHO.
@@PriorityFire that would be extremely disgusting because you're not boiling off the alcohol in the white wine, you're boiling the noodles in literally alcohol
Isn't that wierd? I find so satisfying seeing his videos and I really don't know why... Sometimes I don't even care about the subject, but I still watch the damn videos
"Only the skins are burned. Let them burn. They're protecting the flesh" is going to go on a nice pastel colored piece of paper in cursive and hung in an overly decorative golden frame as an inspiring quote in my kitchen. Thanks Adam.
@Scitch2781 Get out. Ever heard of making a living? If you make a decent chunk of money on youtube anyway, chances are that a sponsor can be incredibly helpful financially.
@@mark23game ...by breaking it in half? hours of hard work so people can have longer spaghetti? it really sounds like you're looking for a reason to get upset over something as trivial as breaking spaghetti in two, and for what? to feed into the stereotype that italians whine about anything and everything? is that really what you want?
I did that and it was OMG SO DELICIOUS. I just made with tomatoes and onions, i made a mistake and poured a tiny bit of Brazilian Rum instead of olive oil. The boozy sauce had a deeper and more complex flavor, as you said. Great recipe adam 👍🏽
I make roasted tomato salsa and I keep the burnt skins on, I find it gives a great flavor. Once I blend everything up you cant even tell there are skins
You are becoming my favorite channel to be honest. I like the straight forward and real way you do narrate the videos. And you dont care about voicing your opinions on certain things and i love it, keep up the great videos man
I always watch these videos when I'm eating food. My food isn't anywhere near this level of delicious but I'm almost certain that by watching these while I eat, it makes my meal taste 10x better. Thanks
This is by far the best cooking channel I found so far. It has a good pace a lot of information: scientific, popular knowledge and personal experience. Puts a lot of work into it: so much I'm worrying about his health. It could benefit from aditional nutrition information like calories and percentage of fat/carbs/proteins.
Another great variation of this recipe is to cook a full tray of cherry tomatoes still on the vine. Throw the full thing in a very hot oven, bring them out after 35 - 45 minutes, slightly crush them and cook in a frying pan with some garlic and reduces down with a splash of white wine. Add some basil and season and you’ve got a perfect sauce for gnocchi or pasta, with fresh cherry tomatoes (that are still on the vine it adds huge flavour) it will be one of the best, simplest tomato sauces you’ve ever made. Got the recipe from one of Jamie Oliver’s Italian cook books btw
There’s nothing wrong with joking around and having fun. The memes literally help the channel and are actually funny if you have modern humor and a good personality, Karen.
This was maybe the first real recipes I cooked that I was very excited about that got me into cooking. So thank you for that. I will make it again soon.
Adam: "Now, in this 10-inch skillet im just making enough sauce for me and Lauren to have dinner". Adam's child that was in a video 10 seconds earlier: "Am i a joke to you?".
I now know why I LOVE your videos. No intro, no outro, no subscriber to my channel, just straight to the point with your amazing tips and knowledge of food.
You are my hero!!! I agree about cutting the bad parts off of the ripe tomatoes 🍅 those are usually the best tasting ones!! I can’t wait to make this for dinner tonight ❤️
I have done this with canned whole plum tomatoes, in a huge stainless steel pan. The key was to gently turn them every 10 minutes or so. My old roommate, whose mom was from Italy, showed me how to do it. Very good sauce.
Really nice simple but effective recipe. Very traditional and looked absolutely amazing with those beautiful tomatoes of yours. Thank you for the video
Hey Adam! So I tried making this, but the tomatoes for me did not get nearly as black as yours, even though it was in the oven for much longer. what does that mean?
I drooled when I first saw this video. 2 days later I made it. Did not disappoint! It was so good and I was so proud of myself for making something fancy! 😊 Edit: I ended up making this 3 times this week. Even the picky husband enjoyed it!
I dig this new format of exploring one particular ingredient in the first video of the week, and then later in the week having a recipe which prominently features the ingredient. Keep it up!
Hi Adam, I made this today. My daughter and I enjoyed it but what I really enjoyed was the simplicity in making this recipe. Added red wine to de-glaze.
Love this recipe. I like to add some jalapenos while the tomatoes are roasting, then balance the heat by adding yogurt to the final dish. Nice temperature contrast for a wonderfully bright summer recipe.
I used to hate tomatoes with a passion a few years ago but for some reason I learned to truly appreciate the greatness of tomatoes and now I absolutely love them.
