Latest news with #tomatosauce
Daily Mail
10-07-2025
- Entertainment
- Daily Mail
Man infuriates thousands of Australians with a simple three-second action online: 'That's criminal'
An Aussie TikToker has managed to enrage an entire nation over one simple tomato sauce sachet. Jake Sheader, a content creator who brands himself as an 'Australian living as an American in Australia', has gone viral after posting a hilariously infuriating video demonstrating (incorrectly) how to use an Aussie tomato sauce packet. The clip has racked up more than 2million views and a jaw-dropping 114,000 comments -mostly from irate Aussies. The one-minute video showed him bumbling to open the sachet, explaining in a faux-American accent how he'd discovered Australia's iconic 'Master of Foods' sauces. 'Aussies are so cute, look at what they have,' Jake began, holding up a humble sauce packet. 'You peel it off like this…' he said, while very clearly struggling to peel the top off and eventually resorting to his teeth. He then proudly described how to dip French fries directly into the mutilated, sliced-open sachet, declaring: 'It's the perfect amount of dipping sauce. The Aussies really have everything here!' But to millions of Australians watching, the only thing he didn't have was a clue. 'The second you said peel it off, I went into a blind rage!' wrote one viewer. While Jake's calm, doe-eyed delivery may have convinced some international viewers, Australians were collectively losing their minds. The correct way to use the sauce sachet, known to virtually every local who's ever been near a servo sausage sizzle, is to fold the packet in half and squeeze the sides together, causing the sauce to burst cleanly from the middle. Instead, Jake's deadpan tutorial sparked mass online outrage, and quite a few laughs. 'Aussies are all screaming at the screen!!' one follower commented. 'A lesson in 'How to trigger the Aussie population in less than 30 seconds.' Well played, sir!' said another. Even the brand MasterFoods themselves chimed in to the debate, noticing his satirical tone and mimicking it in return: 'Easy squeezy there, mate! - Master of Foods, an Aussie icon.' 'I'm Australian and you ain't allowed to come back until you master that tomato sauce,' one person joked. 'That's criminal what you just did.' Perhaps the biggest twist, Jake isn't actually American, he's Australian through and through. Speaking exclusively to FEMAIL, Jake revealed the entire video was a piece of satire, and that he's actually 100 per cent Aussie, born and bred in regional NSW. 'I grew up in regional NSW, so I am a country bumpkin through and through!' he said. The viral sauce video was born out of a conversation with a close friend. 'She suggested that there is no better way to outrage Australians than to take an everyday item and misuse it! It is funny to see how spot on she was!' While some savvy viewers clicked onto the joke (his TikTok bio does clearly state that he's 'Australian Living as an American in Australia'), others were fully convinced by the accent, and outraged by the so-called 'blunder'. Jake, who studied marketing at Macquarie University and works full-time in the industry, says his TikTok series is part social experiment, part creative outlet. 'I began as a way to mirror the absurdity I was seeing online [and] how many US social media personalities fail to see that there is an entire world outside of their country,' he explained. 'What I did not expect to see, however, was the Australian viewers banding together to defend cultural practices and colloquialisms that make our nation wholly unique. 'It is quite heartwarming to see actually!' Only time will tell.
Yahoo
28-06-2025
- General
- Yahoo
The Genius Tomato Sauce Upgrade Italians Have Always Known About
There's a better tomato sauce—and it's been hiding in plain sight. Passata, Italy's go-to smooth tomato purée, has slowly but steadily made its way into mainstream American grocery stores over the past several years, no longer the exclusive domain of Italian delis and specialty importers. This shift is largely due to increased distribution from major brands like Mutti and Cento. That said, it's still often lamentably relegated to the bottom shelf of the canned vegetable aisle, hidden beneath jars of premade pasta sauces—overlooked, underused, and misunderstood. But passata deserves top billing, and it's time to make the most of it. Sometimes labeled tomato purée or tomato sauce, passata is traditionally made with late summer, peak-season tomatoes, as a way to preserve them. It's a smooth, strained purée, free of skins and seeds, and typically sold in tall glass bottles. Made from ripe, high-quality tomatoes, it's left unseasoned aside from a touch of salt and, occasionally, a few basil leaves. Its natural sweetness and acidity are already beautifully balanced, so it doesn't need much doctoring. Homemade passata is a wonderful thing if you have time and ripe tomatoes, but with excellent store-bought options available now in the US, it's not essential to start from scratch. Unlike American-style store-bought tomato purées which are cooked until they have a thicker, more concentrated consistency and have a stewed-tomato flavor, passata is brighter, lighter, and far more reminiscent of fresh tomatoes. It also stands apart from jarred sauces. While jarred options often come loaded with garlic, herbs, sugar, and emulsifiers or stabilizers, passata is a blank canvas—ready to soak up whatever flavors you throw at it. But it's also vibrant enough to be prepared simply, with just a few pantry staples. And while I think passata outshines canned sauce in flavor, both are equally convenient for getting dinner on the table quickly. Only one, though, is nonna-approved. Before it became widely available, at Serious Eats, we'd often recommend puréeing canned whole tomatoes for smooth sauces. That still works—but passata skips the blender, the strainer, and most importantly, the cleanup. Passata is my weeknight workhorse. I keep two bottles on hand at all times. On nights when I don't want to think too hard, I heat olive oil with a heaping pile of sliced garlic, pour in the passata, season with chili flakes, and let it simmer just long enough for the flavors to come together—it takes less than 20 minutes. I toss it with whatever pasta I have, finish with a generous dollop of ricotta or a mound of grated Parmesan, drizzle on more olive oil, crack some black pepper over the top, and scatter torn basil if I have it on hand. It's also the base for classics like pasta with spicy 'nduja-tomato sauce and pasta alla zozzona (rigatoni with sausage, guanciale, and egg yolks). Basically, whenever a smooth sauce is desired, passata is a great go-to. As I noted above, passata is far from new—it's a staple in most Italian kitchens. But as it became more accessible in the US, it quickly became one of my indispensable pantry staples. Cento and Mutti are solid, widely available picks, but there are plenty of other great options out there—just check the label to make sure it lists nothing more than tomatoes, salt, and occasionally basil. It's the one tomato product that carries me from winter through spring and early summer, holding me over until August tomatoes finally arrive. So if you see a tall bottle of passata on your next grocery run, grab it. Then grab two more. Read the original article on Serious Eats
