Did you remove the germ from the garlic (if so then how)? Curious into how the chopped garlic at 0:16 has holes in them. Love the professional yet approachable content!
@@fabiennemitchell2371unfortunately that's how it is due to the high demand. It's the same with parsley as well. The leaves are bigger and brighter but the intensity of the flavour is just not what it used to be. That's why the chef is using a whole bunch of leaves
Two comments: 1) Research has shown that the jelly around the seeds of the tomato has the highest concentration of glutamates, so throwing that away is a big flavor miss. 2) I’m an American, and my god, that was like…. $12 worth of basil 😂
You should Look into growing your own basil. Its honestly really easy. 1 Plant schould suffice to fix all your basil needs and you dont have to pay any money.
Basil is like 2 euro per plant (yes you buy basil plants and thats it atleast in germany) well he still used like a while plant but how tf can this be 12 dollars? like srsly
I will never understand getting rid of the BEST part of any tomato: the seeds. Tangy, sweet umami. Don’t deseee your tomatoes. Cut them into quarters or eights and sprinkle with kosher salt; let sit for 10 min, then use as you wish or just pop em in your mouth. They won’t be salty; they’ll be the best tomatoey tomatoes they can be.
If you’re going to use passata, you may as well used canned tomatoes. Unless the tomatoes are picked in season at their ripest, the canned ones are usually better.
Lads you gotta keep the juice that sits around those seeds! I normally don’t bother sieving the seeds probably because it’s a ballache but if we’re gonna do things like a chef and make the effort, keeping that juice and adding it at the end adds back a lot of umami and freshness :)
Don’t they have a similar tomato sauce where they do exactly that technique? I might be crazy but I swear I saw it on here. Edit: Found it. They posted the video on November 5th, 2023. “How to make tomato sauce CHEF SKILLS”
Seeds can make the sauce bitter. My head chef used to do this. He didn't throw away the gut or the actual meaty part of the tomato though. We'd pass that through a sieve to get rid of the seeds.
Time for my (brown) SAUCE Requests: Demi Glace, Peppersauce, Sauce Chausseur. One thing that would also be great to see you do is Fish Stock and some fish Sauces as well as Crustaceans 🦞 no one has properly covered Tomalley on this!! THANK YOU 🙏
Who uses a whole gardens worth of basil in one tiny batch of tomato sauce? You put 1/10 of that basil in 2x as much sauce. I love basil but that’s just a waste. I’d you want that much basil flavor, you can do it with a fraction as much
I have unlimited basil at my house, and this is the quantity I use as well. I choose the ratio of ingredients on purpose. You may think its a waste, but I'm thinking "this needs more basil, and I have the basil"
Please 🙏🏻 your sauces are so good, so change this one. Every Nonna (Italian grandmother) would start her tomato sauce with a 'soffritto' (celery, carrot & onion). No garlic in this classic recipe. No 'cooked' basil. No olive oil or cheese is to be added in the end.
Yep. Carrot and Celery should be in a proper tomato sauce. Along with Concass tomatoes, basil, garlic, tomato purée, and a bay leaf. Then adding veg stock, and reduce it by half.
Being true here. Working in a cooking environment it is sometimes about indulgence. The basil is probably mixed into another sauce after it's done the job. Anyway
And don't throw away the seeds and juice of the tomato! Blend until smooth, add some finely chopped tomatoes and shallot, olive oil, lemon juice, tarragon and chervil for a beautiful fresh (cold) tomato sauce.
Too much olive oil, too much garlic, wrong tomatoes, no carrots in the Brunoise and definitely too much sauce for that dish of pasta. If this Guy is a chef hundreds of thousands of Italian grannies have been wrong for decades. Let him cook Fish & Chips
You know, if you used good canned whole San Marzano tomatoes or cherry tomatoes, you’d probably have a better product than using those tomatoes. I mean, you’re using passata anyway…
@@MrJackphoenix96 San Marzano tomatoes that are DOP (Denominazione di Origine Protetta) certified is a legal certification that guarantees the tomato is of the San Marzano variety and produced, processed, and packaged entirely in a certain location in Italy. DOP certification is the same certification that's used in Parmigiano Reggiano. If you have an issue with the certification, then go argue with the European Union (EU) who certifies DOP. 🤣
I always start the tomatoes off in the oven with garlic and onion. But then again, I'm not a chef. I imagine this tastes more fresh, but maybe mine has a bit more umami.
Those pale bland salad tomatoes aren't transporting anyone anywhere but to an Asda fruit and veg isle somewhere in Yorkshire. That's not even a sauce tomato, you want some kind of Roma for that.
Smashed it 😂 lolll. The only decent tomatoes I've had are San Marzano. Very meaty so gives you a nice robust sauce. I've tried tomatoes from Cirio/Napolina etc. They're so acidic and the sauce becomes so bitter even with carrots in the sofritto. San Marzano has no equal when it comes to pasta sauce.
Considering one of them is green makes me think these aren’t the ones which have the genetic mutation which restricts their ability to make sugars which makes them appear more red on the supermarket shelf
The point of flaky salt isn’t just texture and appearance. Salt isn’t just pure sodium chloride. The different trace minerals in sea or flaky salt (I assume he’s using Maldon or similar) do have an impact on the flavour, as it is formed via evaporation from salt water, whereas ordinary fine ‘table’ salt is usually mined or vacuum evaporated from underground rock salt formations. Also, and more important for the flavour, is the lack of additives found in table salt, which is iodized (has iodine added) as a public health measure, as most western diets are deficient in iodine-rich foods like seaweed, etc., which can lead to thyroid problems, as well as mental and developmental disabilities. Table salt also has anti-caking ingredients added to stop the tiny grains from clumping together, usually sodium aluminosilicate. There’s nothing wrong with only using table salt, and the difference can be subtle, but it does make a difference. Personally I cook with Maldon flaky salt and use it sprinkled on meals, but I always have table salt for times when I’m using a lot (like boiling pasta) or for salting crispy greasy things like fries or popcorn, which to me need an almost total salt covering that flaky salt just doesn’t give. And yes, I have ADHD and just wrote a mini salt essay for a stranger on the internet 😂
Man a whole basil plant for one portion? And what is the point in doing a tomato sauce, adding tonato sauce to finely chopped onion garlic and tomato. Do it the easy way
Surely, and correct me if I'm wrong here, but if the purpose of that sauce is to have it with pasta, then you've just made "pasta sauce"? I'd only call it "tomato sauce," if it was made as a condiment to have with fish and chip and so on...
And unless you grow your own shallots, basil, tomatoes etc that little bit of sauce will be quite costly. Raw ingredients are very expensive in my part of the US. I wish I had a bit of earth to grow herbs and such. Thanks for the recipe
Wasting so much of the good parts of the food by throwing them out is something the poor boy in me will never understand. Leave the seeds in. Shred that basil and leave it in, so that you get that basil flavor with less waste. If you really must have a textureless sauce, run the sauce through a blender at the end and then push it through a strainer. But really, you'll appreciate that texture and flavor when it's gone. We aren't making tomato baby food, which is what he makes.
What’s the point of doing that much work for the tomatoes when you can lightly score them, blanch them with a lid on and then the skin comes right off easily. Hit it with an emulsion blender and it’s the same. Waste of time and resource.
Why not finely chop the basil and just add it into the sauce? You can add the stalks earlier and the leaves later. Much less wasteful and much more nutritious
I hear a lot of negative comments but how many of you have a very very successful restaurant…????? Just cause you watched Food Network or CZcams videos does not mean you can turn around put on a chefs coat and run a kitchen. I would love to see some of you try, and yes I F-ing have! People really just need to except that just because they do it differently than others it doesn’t make it wrong. It’s the best thing about food you learn multiple ways and techniques and you apply them to how you learned or grew up but never ever criticize! Especially a chef who showing you a very small piece of a puzzle and from that you can make 20 other different dishes. Respect, cleanliness and imagination. Those should be your foundation. Think about what I said. Respect 👊🏻
Lmaooo oh, fuck all the way off with that mentality. You don't need to be Steven fucking Spielberg to know a shit movie when you see one. Yes, they own a successful restaurant but that in no way, shape, or form means they're not capable of fucking up. They have PLENTY of sauces/recipes that they nailed down. But this? Well, there's a reason they have so many critiques on the recipe...
Want good tomato sauce? Get good tomatoes and use all of it except the peel. Bit of garlic olive oil and salt is all you need. Anything else will taint the flavor. Basil and parmesan at the end in moderation. Not the whole fucking plant!
Peel them to take the skin off because it doesn't break down and it's weird in the mouth when it's been cooked like that, seeds because they contain a ton of water you don't want and they can be bitty and bitter
Doesn’t work well with the tasteless Dutch tomatoes we get here or the unripe picked early for transport Spanish ones. What a waste of basil and you’re not consuming the nutrition. Instead in puglia we cut very fine and fry in the oil at the beginning before adding tomatoes so they disintegrate completely. Some tomato purée is essential for the best sauces, try to use Kykonos unpasteurised tomato paste from Greece as is available in the UK
"CLASSIC Tomato Sauce" Sweat down shallots, garlic, tomato 🍅 & then add TOMATO SAUCE!!! 🙈🤣🤣🤣 Do not take Italian cooking advice from an Englishman. You are welcome.
visit fallowrestaurant.com for the recipe
Absolutely loving you guys and your prolific high quality content! Not to mention your food - life changing mushroom parfait!
Did you remove the germ from the garlic (if so then how)? Curious into how the chopped garlic at 0:16 has holes in them.
Love the professional yet approachable content!
I think the germ has fallen out of some of the slices. Chefs never remove it in any video I've seen.@@hollandon9441
All that basil - is it because the shop varities are now quick grown and tasteless?
@@fabiennemitchell2371unfortunately that's how it is due to the high demand. It's the same with parsley as well. The leaves are bigger and brighter but the intensity of the flavour is just not what it used to be. That's why the chef is using a whole bunch of leaves
Two comments:
1) Research has shown that the jelly around the seeds of the tomato has the highest concentration of glutamates, so throwing that away is a big flavor miss.
2) I’m an American, and my god, that was like…. $12 worth of basil 😂
You should Look into growing your own basil. Its honestly really easy. 1 Plant schould suffice to fix all your basil needs and you dont have to pay any money.
good point. the thought I have is to pass through a sieve, albeit texture will be less chunky, might be more desirable though!
My god youre being ripped if that much basil costs 12 bucks. Jeez.
Basil is like 2 euro per plant (yes you buy basil plants and thats it atleast in germany) well he still used like a while plant but how tf can this be 12 dollars? like srsly
That's about £1.50 in England
I will never understand getting rid of the BEST part of any tomato: the seeds. Tangy, sweet umami. Don’t deseee your tomatoes. Cut them into quarters or eights and sprinkle with kosher salt; let sit for 10 min, then use as you wish or just pop em in your mouth. They won’t be salty; they’ll be the best tomatoey tomatoes they can be.
the Italians say it adds too much acid and water
@@reigen6969barely any difference realistically
Its to acidic if you leave them in you need to add sugar/ ketchup so Italians leave vitbout
@@bobjamaica9045wrong thats people like you think there food is good but probably tastes like shiz
@@101raziel905boy you can’t even talk; doubt you can cook. Relax that word perm, fam.
"I like to infuse a whole bunch of basil" - Throws an entire fucking garden in
That much basil where I live costs $1.2 million
Absolute scam. Shit grows like weed.
Tip: grow your own its really simple
@@TurquazCannabiz It’s not if you live in place it won’t grow
@@avarmauk I just have some basil plants inside my house and it works fine. And I live in the Netherlands so our weather sucks lol
@@TurquazCannabiz Lol I’ll give it a go. Might save me a fortune
Hello love the vid u mentioned on another vid can use shellfish stock any chance of a tutorial or a bisque
Bro making tomato sauce from scratch and then started adding passata to make tomato sauce lol
Yeah, that makes total sense. What's the issue? They might even make the passata themselves, but otherwise you can buy great ones
I do it too when cooking charry tomatos sauce, because the passata has different acidity and sweetness and it "completes" the taste
That's...have you never made real pasta?
If you’re going to use passata, you may as well used canned tomatoes. Unless the tomatoes are picked in season at their ripest, the canned ones are usually better.
@@tortellinifettuccine lol like you ever used a passata. You probably used canned tomatoes like we all do
Lads you gotta keep the juice that sits around those seeds! I normally don’t bother sieving the seeds probably because it’s a ballache but if we’re gonna do things like a chef and make the effort, keeping that juice and adding it at the end adds back a lot of umami and freshness :)
Fair points.
Don’t they have a similar tomato sauce where they do exactly that technique? I might be crazy but I swear I saw it on here.
Edit: Found it. They posted the video on November 5th, 2023. “How to make tomato sauce CHEF SKILLS”
100% right. Umami bomb using the seed juice
I was just about to ask what do you do with the seeds, thanks!
You don't even need half that much basil if you just use it in the sauce instead of throwing it out (or using it for something else maybe?)
wow! I’m making this !
winter tomatoes make the blandest sauce from my expirience. canned or wait for summer
What is the thought behind removing the seeds/guts of the tomato?
Seeds can make the sauce bitter. My head chef used to do this. He didn't throw away the gut or the actual meaty part of the tomato though. We'd pass that through a sieve to get rid of the seeds.
They add a different flavor and texture.
Some nice oritz spanish anchovies finely diced in the oil at the beginning would make this even better.
Dude just threw away half the tomatoes.
This is fallow mate. It's deffo used
Nice assumption.
Life is too short to peel and deseed tomatoes.
@@Mickmooreabletastes better and provides a smoother texture tho
I’ve made it both ways. I think it taste better with the skins and a little bit of seeds or I just don’t notice a difference.
I just blend and strain whole tomatoes, ain't nobody got time for boilin' and peeling!
I like how you tried to say brunois with a French accent but still pronounced it in the most British way possible 😂
Brunoise.
Time for my (brown) SAUCE Requests: Demi Glace, Peppersauce, Sauce Chausseur. One thing that would also be great to see you do is Fish Stock and some fish Sauces as well as Crustaceans 🦞 no one has properly covered Tomalley on this!! THANK YOU 🙏
Beautiful
.. And dont forget a litte bit of Olive Oil 😂 nice. Love it.
Very basis, taste really good.
Who uses a whole gardens worth of basil in one tiny batch of tomato sauce? You put 1/10 of that basil in 2x as much sauce. I love basil but that’s just a waste. I’d you want that much basil flavor, you can do it with a fraction as much
It's like he thinks the knife adds flavor too or something
I have unlimited basil at my house, and this is the quantity I use as well.
I choose the ratio of ingredients on purpose.
You may think its a waste, but I'm thinking "this needs more basil, and I have the basil"
A highly skilled chef that knows exactly what he's doing
Beautiful ❤
I'd love to know the name of that pasta. That texture gives me life
Please 🙏🏻 your sauces are so good, so change this one.
Every Nonna (Italian grandmother) would start her tomato sauce with a 'soffritto' (celery, carrot & onion).
No garlic in this classic recipe.
No 'cooked' basil.
No olive oil or cheese is to be added in the end.
Yep. Carrot and Celery should be in a proper tomato sauce. Along with Concass tomatoes, basil, garlic, tomato purée, and a bay leaf. Then adding veg stock, and reduce it by half.
Jacques Pepin: “I never buy the expensive olive oil because it’s a waste of money.”
That's how I roll!! Looks great!!
What if I've never been to Tuscany?
How can it take me back to Tuscany when I’ve never been there? 😂
Being true here. Working in a cooking environment it is sometimes about indulgence. The basil is probably mixed into another sauce after it's done the job. Anyway
Bravo not overcooked and then sugared tomatoes sauce❤🎉 high marks for Basil bunch use 🔥🔥🔥🔥🔥🔥
And don't throw away the seeds and juice of the tomato! Blend until smooth, add some finely chopped tomatoes and shallot, olive oil, lemon juice, tarragon and chervil for a beautiful fresh (cold) tomato sauce.
Finally a chef who actually uses the correct amount of olive oil. Usually never enough but it is effectively the base!
But the completely wrong tomatoes
Too much olive oil, too much garlic, wrong tomatoes, no carrots in the Brunoise and definitely too much sauce for that dish of pasta. If this Guy is a chef hundreds of thousands of Italian grannies have been wrong for decades. Let him cook Fish & Chips
@darioa.5381
That's why it's chefs skills. Not grandma skills. The same grandma who thinks you can catch a cold from being in the rain.
@@troubledtimes3941huh
@darioa.5381 you can tell you can't cook and have no idea what you're talking about lmao. Noob
You know, if you used good canned whole San Marzano tomatoes or cherry tomatoes, you’d probably have a better product than using those tomatoes. I mean, you’re using passata anyway…
@@MrJackphoenix96 San Marzano tomatoes that are DOP (Denominazione di Origine Protetta) certified is a legal certification that guarantees the tomato is of the San Marzano variety and produced, processed, and packaged entirely in a certain location in Italy. DOP certification is the same certification that's used in Parmigiano Reggiano. If you have an issue with the certification, then go argue with the European Union (EU) who certifies DOP. 🤣
Can you do anything with the tomato insides and skin? Just an amateur chef looking to youtube comments for inspiration 😅
The tomato insides are umami rich so definitely use, don't throw away
Wow, whole bunch of basil seems wasteful😢
Thank god where I live, that much basil is around $0.27. And 15 whole tomatoes is
Comment number 223: I don't think you used enough Basil
It's interesting to see the disparity between a chef's understanding of "a bit" of butter vs "lots and lots and lots" of olive oil.
i love counting the amount of time you said toma'o
I always start the tomatoes off in the oven with garlic and onion. But then again, I'm not a chef. I imagine this tastes more fresh, but maybe mine has a bit more umami.
Why would the oven produce umami?
@@jagzin6147 If the tomatoes brown in the oven it will create umami through the Maillard reaction
@@youdontknowwhoiam2449 I get it, I'm guessing they prefer a fresher, more tomato heavy flavour
Maybe yours sucks?
@@jeffg2217 great input, I imagine yours is very bitter
Why remove the seeds?
What is passata?
To ma o sauce 😂
Those pale bland salad tomatoes aren't transporting anyone anywhere but to an Asda fruit and veg isle somewhere in Yorkshire. That's not even a sauce tomato, you want some kind of Roma for that.
or cherry tomatoes would have made it a better sauce. Those tomatoes are just weird to use.
Well i agree that these tomatos are shit , but the roma tomatoes you get here in germany are just as bad.
100%. I live in Yorkshire and these are exactly the crappy tomatoes you find there.
Also that basil looks REALLY REALLY tired.
Smashed it 😂 lolll. The only decent tomatoes I've had are San Marzano. Very meaty so gives you a nice robust sauce.
I've tried tomatoes from Cirio/Napolina etc. They're so acidic and the sauce becomes so bitter even with carrots in the sofritto.
San Marzano has no equal when it comes to pasta sauce.
Considering one of them is green makes me think these aren’t the ones which have the genetic mutation which restricts their ability to make sugars which makes them appear more red on the supermarket shelf
Why are people spending good money on flaky salt that is gonna dissolve in the sauce. Flaky is for finishing, right? Texture, not simply flavour
The point of flaky salt isn’t just texture and appearance. Salt isn’t just pure sodium chloride. The different trace minerals in sea or flaky salt (I assume he’s using Maldon or similar) do have an impact on the flavour, as it is formed via evaporation from salt water, whereas ordinary fine ‘table’ salt is usually mined or vacuum evaporated from underground rock salt formations. Also, and more important for the flavour, is the lack of additives found in table salt, which is iodized (has iodine added) as a public health measure, as most western diets are deficient in iodine-rich foods like seaweed, etc., which can lead to thyroid problems, as well as mental and developmental disabilities. Table salt also has anti-caking ingredients added to stop the tiny grains from clumping together, usually sodium aluminosilicate. There’s nothing wrong with only using table salt, and the difference can be subtle, but it does make a difference. Personally I cook with Maldon flaky salt and use it sprinkled on meals, but I always have table salt for times when I’m using a lot (like boiling pasta) or for salting crispy greasy things like fries or popcorn, which to me need an almost total salt covering that flaky salt just doesn’t give. And yes, I have ADHD and just wrote a mini salt essay for a stranger on the internet 😂
Or simply because it’s easier to see how much salt you’ve added to something
Or add Red Boat Fish sauce and one Star anise.
How to wasted basil😂.
after taking basil what should we do to that basil
I may be wrong, but if you want, you may give it a rinse and turn it into basil Pesto
Plant it
Fuck it
Just add sugar 🤦♂️😂
Smoke it
Man a whole basil plant for one portion? And what is the point in doing a tomato sauce, adding tonato sauce to finely chopped onion garlic and tomato. Do it the easy way
What olive oil do you recomend
Extra virgin
Look for dark bottles or in a can
..so not warm ice water?
fun fact, tomatoes are from the Americas, not Italy,
Surely, and correct me if I'm wrong here, but if the purpose of that sauce is to have it with pasta, then you've just made "pasta sauce"? I'd only call it "tomato sauce," if it was made as a condiment to have with fish and chip and so on...
And unless you grow your own shallots, basil, tomatoes etc that little bit of sauce will be quite costly. Raw ingredients are very expensive in my part of the US. I wish I had a bit of earth to grow herbs and such. Thanks for the recipe
Wasting so much of the good parts of the food by throwing them out is something the poor boy in me will never understand. Leave the seeds in. Shred that basil and leave it in, so that you get that basil flavor with less waste. If you really must have a textureless sauce, run the sauce through a blender at the end and then push it through a strainer. But really, you'll appreciate that texture and flavor when it's gone. We aren't making tomato baby food, which is what he makes.
I love all your videos, and also love how pasta recipe always causes mayham in the comments section
Make sure to cut your garlic extra thin so it dissolves in the pan
Just keep the seeds and go with the mini beamer
What’s the point of doing that much work for the tomatoes when you can lightly score them, blanch them with a lid on and then the skin comes right off easily. Hit it with an emulsion blender and it’s the same. Waste of time and resource.
Why not finely chop the basil and just add it into the sauce? You can add the stalks earlier and the leaves later. Much less wasteful and much more nutritious
This seems to be the most hostile and controversial fallow comments section I’ve seen
Could of just made nap… sufrito, tomato, basil
what type of noodle is that?
Its called pasta
@@driedcheese Lame. Try again
@@rob3151 Noodles are from the east, pasta is from Italy.
"What type of pasta is that?" is what you should've asked.
It looks like ziti or rigatoni.
@@driedcheese
Step one: go look up the definition of noodle
Step two: shut up
Step three: repeat step two
@@rob3151 Is pasta ever made of rice flour, you putz. Just admit you're wrong and have been brought up badly.
Very rare you use these tomatoes for a sauce in 🇮🇹
Cold ice water
Why'd you use finishing salt to just mix it in.... Defeats the whole purpose...
East Lovers 💖
If u do this with meat, don't forget a bit of cumin
Shallots?😮
I hear a lot of negative comments but how many of you have a very very successful restaurant…????? Just cause you watched Food Network or CZcams videos does not mean you can turn around put on a chefs coat and run a kitchen. I would love to see some of you try, and yes I F-ing have! People really just need to except that just because they do it differently than others it doesn’t make it wrong. It’s the best thing about food you learn multiple ways and techniques and you apply them to how you learned or grew up but never ever criticize! Especially a chef who showing you a very small piece of a puzzle and from that you can make 20 other different dishes. Respect, cleanliness and imagination. Those should be your foundation. Think about what I said. Respect 👊🏻
Lmaooo oh, fuck all the way off with that mentality. You don't need to be Steven fucking Spielberg to know a shit movie when you see one. Yes, they own a successful restaurant but that in no way, shape, or form means they're not capable of fucking up. They have PLENTY of sauces/recipes that they nailed down. But this? Well, there's a reason they have so many critiques on the recipe...
Tomahtos
All that extra work on the damn tomatoes alone. I’ll just use my mom’s. 100% sure it’s just as good if not better.
What’s a tamarto ?
aand that's exactly how not to make classic tomato sauce.
These guys and italian food do not get along 😂
Add a good amount of what??
Quite like the originals
Far too much shallot. Dash of pepper flake as well. Add grated carrot
Should be oil sauce with tomatoes. My Nona would not approve
blanching and adding the tomatoes to ice did AB SO LUTELYYYY NOTHING!... just peel em straight...
Don't do this with fresh tomatoes unless you have in season tomatoes
Tomatoes in the UK are terrible and tasteless. You're better off using good quality tinned Italian tomatoes.
italians would throw up seeing that red gloop - far too much sauce on the pasta
Question what is point of blanching in this case?
to peel tomato skin come off
@@samstreet2969 why no skin for the suace though?
@@oLessohleaving the skins create a horrible texture in the sauce
@@Zkittl3z in my experience it's totally fine if you cut them into small pieces and cook them long enough (15min or so)
@@Zkittl3z I tend to blend them and it tastes fine but I’ll try this way
Tomato sauce
Ingredients:
Onion
Tomato sauce
There’s so much options out there as far as olive oil goes. Could you please tell us what you or other kitchens use? Thank you!
🤔 realistically ill only just chop tomatoes with Garlic,shallots,oil ,passatta and black pepper and basil
Want good tomato sauce?
Get good tomatoes and use all of it except the peel.
Bit of garlic olive oil and salt is all you need. Anything else will taint the flavor.
Basil and parmesan at the end in moderation.
Not the whole fucking plant!
No sugar?!?!
Omg that looks so good
Why do you deseed and peel tomatoes?
Peel them to take the skin off because it doesn't break down and it's weird in the mouth when it's been cooked like that, seeds because they contain a ton of water you don't want and they can be bitty and bitter
@@joshmore7175 cheers mate
This is not a classic nor a traditional tomato sauce…. And the quality of tomatoes you use seems to be off. Have a great day though!
Doesn’t work well with the tasteless Dutch tomatoes we get here or the unripe picked early for transport Spanish ones. What a waste of basil and you’re not consuming the nutrition. Instead in puglia we cut very fine and fry in the oil at the beginning before adding tomatoes so they disintegrate completely. Some tomato purée is essential for the best sauces, try to use Kykonos unpasteurised tomato paste from Greece as is available in the UK
I feel we in the comments feel that sauce could use a touch of pasta water... no?
Mamma mia no 😢. The pasta is having a swim in the sauce. Why passata & fresh tomatoes. Then garlic & onion 😢😢😢😢😢😢 rubbish
How do you not make your guests sick with the amount of oil you put in your dishes. Jesus Christ.
Ive learned a ton from this channel. I wont be taking advice on Italian sauces from a British restaurant though. No offense.
Why do you add passata and tomato sauce? That’s what you’re supposed to be making fresh.
"CLASSIC Tomato Sauce"
Sweat down shallots, garlic, tomato 🍅 & then add TOMATO SAUCE!!!
🙈🤣🤣🤣 Do not take Italian cooking advice from an Englishman.
You are welcome.
Hail naw on the half lb of basil.
its good trust
@@aminegamezzz I cook for a living and grow basil. Hail naw homie
Nah u fucked it, dont mix garlic nd onions pal, ones a ragu (garlic) and ones a sugo(onions)