Cooking with Jay

is a new food and lifestyle web series. Here is where you'll see videos, learn exciting cooking techniques, and explore new adventures in and out of the kitchen.

Woke up to this in my inbox today! #foodnetworkstar #food #chef View high resolution

Woke up to this in my inbox today! #foodnetworkstar #food #chef

Just made a yummy Pumpkin Soup with Roasted Spicy Pumpkin Seeds!
Happy Autumn Everyone View high resolution

Just made a yummy Pumpkin Soup with Roasted Spicy Pumpkin Seeds!

Happy Autumn Everyone

On a cold rainy day, this is always called for 
Housemade Tagliatelle Bolognese View high resolution

On a cold rainy day, this is always called for
Housemade Tagliatelle Bolognese

The Pasta Issue #italian #italy #cook #pasta #love #joy #foodporn #food #foodphotos #foodphotography #cookbook View high resolution

The Pasta Issue #italian #italy #cook #pasta #love #joy #foodporn #food #foodphotos #foodphotography #cookbook

Funny, the question I get asked the most when it comes to cooking is…”How do you make your Tomato Sauce?”
I keep it simple. When tomatoes are in season and ripe, I like to roast them in a very hot oven. Here is what I do. Cut the tomatoes in half, toss them with olive oil, finely chopped garlic, and sea salt. Place them into a baking dish or onto a baking sheet (if I’m doing a large batch) and roast them in a 450 degree oven for 25 minutes. Once they’re done roasting, I let them cool, then I puree them in a blender with fresh basil leaves, thyme, and tarragon. 

When they’re out of season, I use a good quality canned “whole tomato” sauce. With these, heat the olive oil in a saute pan until it’s good and hot, then add one finely chopped Vidalia onion and garlic. Saute for 5 minutes. Add the canned tomatoes, which I mash with a potato masher, and a bay leaf. Season with sea salt & pepper. Let the tomatoes simmer on low heat for 30 minutes. 
Both sauces can be used for other dishes besides just pasta!
View high resolution

Funny, the question I get asked the most when it comes to cooking is…”How do you make your Tomato Sauce?”

I keep it simple. When tomatoes are in season and ripe, I like to roast them in a very hot oven. Here is what I do. Cut the tomatoes in half, toss them with olive oil, finely chopped garlic, and sea salt. Place them into a baking dish or onto a baking sheet (if I’m doing a large batch) and roast them in a 450 degree oven for 25 minutes. Once they’re done roasting, I let them cool, then I puree them in a blender with fresh basil leaves, thyme, and tarragon. 

When they’re out of season, I use a good quality canned “whole tomato” sauce. With these, heat the olive oil in a saute pan until it’s good and hot, then add one finely chopped Vidalia onion and garlic. Saute for 5 minutes. Add the canned tomatoes, which I mash with a potato masher, and a bay leaf. Season with sea salt & pepper. Let the tomatoes simmer on low heat for 30 minutes. 

Both sauces can be used for other dishes besides just pasta!

Early Morning Walk to Union Square Greenmarket

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