Marinara Sauce the Easy Way | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make a classic marinara tomato sauce from scratch, emphasizing the importance of quality canned whole Italian peeled tomatoes, sautéing onions before garlic, and simmering slowly without covering the pot.

From the video

Answers: How do you make a classic marinara tomato sauce from scratch?

• marinara sauce recipe
• canned Italian plum tomatoes
• sautéing onions and garlic
• chiffonade basil technique

Ingredients

• 2 or 3 cans Italian peeled tomatoes
• onion
• garlic puree
• olive oil
• garlic
• salt
• tomato paste
• oregano
• basil
• pepper

What it concludes

• You must use good quality tomatoes to make good tomato sauce.
• Onions must be sautéed before garlic because they take longer to sweeten and release bitterness.
• Garlic should be roasted slowly and not burned to preserve its delicate floral aroma.
• Tomato sauce should not be covered while simmering to allow excess water and acidity to escape.