When tomato season is at its peak, nothing but homemade tomato sauce will do for Chef John.

As you know, I'm not above opening a can of tomatoes or jar of prepared sauce to use with pasta, or in some other video recipe-related application. In fact, I do it proudly, with zero shame, but when it's the middle of fresh tomato season, and the vines in our garden are heavy with this glorious fruit, all of a sudden I turn into a major food snob, and nothing but the homemade stuff will do.

Of course it's a little more effort, but just barely, and the results are spectacular. In a perfect world, I'd be using nothing but fat, meaty, sauce-friendly, plum-style tomatoes for this, since the lower water content, and low acidity really do produce the best product. Unfortunately, I didn't grow enough of those this season, and have been simply picking and saucing everything that's ripe.

If you're going to use the same approach, please note that you'll have to let your sauce simmer for a while to reduce and thicken it. You can go as far as you like, and get something as thick as your favorite jarred variety, but as I mention in the video, I like to keep my fresh garden tomato sauce fairly thin, so I reduce it at the same time I'm finishing my pasta in the pan. This will be fully demonstrated in the next video, featuring my take on Pasta all'Amatriciana. So, stay tuned for that, and in the meantime, I really hope you give this amazing sauce a try soon. Enjoy!

Get the recipe for Chef John's Fresh Garden Tomato Sauce.

Fresh Garden Tomato Sauce
Credit: Chef John

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