Bahaha why is it an excellent idea? This sauce is 5/10 at best. Too much onion, too little garlic, too finely chopped garlic. Yes, you can have too much basil and that's too much for this little sauce. Unnecessary tomato workout, keep it simple and cook long enough. A brit can't make a good sauce, a brit doesn't have tasty tomatoes.
@@Xof_D-Dawg_Foxthats just your opinion😂 your not objectively right since theres nothing fundamentally wrong with the sauce, the basics are for the most part correct, stop being a dumbass lmfao
For some more sweetness to offset the acidity from the tomatoes, I usually caramelize the onions first. Nice and slow. Also don't add the garlic too soon, as it literally only needs seconds to cook. Adding the garlic a few seconds before you add liquid to it usually works best, as soon as you add the liquid the garlic won't burn anymore.
Good but changes the taste of tomato sauce a lot. It depends what you’re going for. Sometimes you want that rich sweetness and other times you want that bright tomato freshness
@@jentegijbels3610 Thank goodness that’s not in restaurant culture where I’ve worked. That’s disgusting. It’s not hard to switch them out. Just keep a small container for clean and another for dirty spoons. Doesn’t take much to throw them all through the dishwasher afterwards.
I do almost the same, but at the end I blend the sauce and pass through a sieve to smooth it. It's so good, but it's the type of sauce you really need good tomatoes.
@@deojnwedofuWE I mean it's kinda both? Like I think many people when they read "how to make tomato sauce" they assume it will be a video on how to turn tomatoes into sauce (ie, passata), not how to flavour a tomato sauce
@@merren2306 It'd definitely not both. Passata is chopped and sieved tomatoes, if you're serving it as a sauce then you're having very disappointing meals. And if you were wanting someone to tell you how to make your own passata, well, you chop tomatoes and sieve them
We live in a society where it's become acceptable to french kiss, lick a pussy, suck a dick or lick a butthole, but if the chef puts the spoon back in the hot cooking pan it's yucky
you should add the vodka with the tomatoes, the alcohol is meant to dissolve flavors that arent water or fat soluble, so you could be missing out on flavor by adding it too early.
@@kapitanstark1922 Your first certification as a chef de cuisine is in sanitation and this is something an actual professional would not only never do but would spend time teaching future chefs to never do. My 20 years as a chef would have fired any employee who did this....on the spot.
@@drk321 I cook often and I never do this either because i also find it disgusting but that doesn't mean there's any harm done. Look at Indian Food Vendors lol
He didnt specifically mention it but it is smart to tie up the basil like he did so you can more easily fish it out before serving. Just in case anyone wanted to skip that step
@@HabituaILineStepperIts alla vodka, and the reason to add vodka is to help with the texture / creaminess of the sauce, I.e to stop it separating from the watery tomato base. Wine does a similar thing, but vodka is higher in alcohol % so you need less of it, which means less chance of tasting it and it overpowering other flavours.
Now i realized that if something presented to you as SIMPLE, doesnt mean to reach that point is as simple as that, might be reached by going through tons of complicated stuff behind the curtain. Never underestimate something so simple as it is!!
At 1% or less alcohol enhances the release of aromatic esters into the air. This allows the sauce to smell more fragrant, enhancing taste. But it should be saved for the end Source: Harold McGee “On Food and Cooking” And Kenji Lopez-Alt “Food Lab”
ignore klucero, it's to deglaze the pan to get any flavour from the caramelised bits cooked onto the pan. id prefer a red wine for it as it's a red sauce.
@@SrgntPickles I mean, yes it deglazes the pan as well but you can easily use stock or any other liquid for that. The question, as I understood it, was: why use vodka when it’s clear and neutral
Okay, i have a question. What does the vodka do here? I mean, its just ethanol and water, and you evaporate the ethanol, so you're just left with plain water?
Vodka contains flavour compounds that help to bind and enhance the flavour of the sauce. Either Adam Ragusea or Ethan Cheblowski have really good videos on the topic!
Nah definitely not, simple is great but for a chef or an enthusiast a lot of these extra things that get done do make a difference and has a reason which wont be noticeable to most
Was wondering the exact same. Must be for flavor? I know there are vodka sauces, but hadn’t heard of one in a “standard” tomato sauce. Maybe the boys will respond and let us know.
It doesn't all evaporate. Some of it does. Not even close to all of it though. This is just something that chefs and cooks state because they don't have a clue about what really happens. It takes about half an hour to cook off half of the alcohol. There are loads of examples of things that chefs/cooks say and do that "work" in the sense that it improves a dish, but don't "work" the way they say/think.
I don’t think *all* of the alcohol evaporates, and a lot of flavour compounds are actually alcohol-soluble, so they dissolve in alcohol but not fat or water, so adding a small amount of alcohol to a dish can help draw out those alcohol-soluble flavour compounds in the ingredients and bring out more flavour
How important is the vodka… I’m slightly concerned about setting fire to my kitchen 😂 also probably a very silly question but do you tie up the basil so you can pull it all out easily after absorbing the flavour or do you leave it in and remove the string? soz… newbie home cook hahaha
Vodka adds a complexity to the flavor by mellowing the acidity of the tomato and bringing out umami and sweetness that wouldn't be there without it. You can leave basil in the sauce if you would like but i would usually mince or chiffonade the basil if I were to leave it in and then either blend or sieve the mixture at the end. Otherwise, yes they tie the basil to be able to pick it out at the end.
I love to make pizza from scratch time to time, only thing I was struggling is a sauce, but this looks like perfect match what I like. Thank you very much, definetly try next weekend! 👍
@@kristofferpedersen5412 i don't use any canned or preserved ingridients unfortunately so still I need to find some good home made sauce receipes, but thanks for your receipe too, i think is really good for plenty people who eats canned food (and it's nothing bad about it, i just like to do some nice dish in the Saturdays with only fresh ingridients) 👌
@@halfromeo8019 Canned foods don't necessarily have preservatives in them, they don't need it. Canned veggies/fruits are nutritionally the same as fresh veggies or fruit, frozen is the same for that matter. You're just spending far more than you need to so you can be pretentious.
Disagree with the EVOO. Secret is in using a good quality sweet tomato or cherry tomato. A sour bland tomato makes a horrible sauce and nothing can save it. Tested this recipe for myself dozens of times
For pasta plumb tomato > cherry tomato. I grow san Marzano’s and Roma’s and always have tins for when I run out. The flesh is thicker, sweeter, juicier and far more flavoursome with less seeds.
Also vodka leaves an unnecessarily bittering after-taste that is totally superfluous in needing when you do the simple things well and in their entirety.
If I‘m making vodka-tomato-sauce , the vodka goes in at the very last moment, DON‘T let it evaporate. Also use bison grass vodka, since it as a slightly sweet and nutty taste, pairs quite well with tomatoes. Also generally speaking, a little bit of sugar can help to balance out the acidity of your sauce and it compliments tomato Flavour well.
No. Passata is puréed and sieved. It's a very different product. Try making a fresh pasta sauce from chopped tomatoes and it will not be smooth.@@paraigmcgee
@@laurenceotoole1700 A habit is a habit. If you are making a tutorial, supposedly as a teacher of a technique, presumably to people that want to learn culinary techniques, in front of a worldwide audience (the internet), why in the actual fuck would you pull a bonehead amateur move like that?
Did I just watch an English man explaining me how to do a tomato sauce? What’s next? An Italian tell me how to do the perfect cup of tea? The world went bananas. 😉😂
@@thomasober2096 Unless they are grown in your garden, like beef tomatoes for example, they have lots of flavor. Moreso than canned tomatoes. You are right about most store bought tomatoes though, especially the ones used in this video.
@@bigzigtv706 That's not how it works my friend 😁 less ingredients give your other main ingredients time to shine. You making a tomato sugo, a sugo di "pomodoro"? Keep it simple so it can taste like it. Less is more 👌🏼
Vodka adds depth of flavor though?! The idea is it doesn't leave any of it's own lingering flavor but changes the chemical breakdown of the tomato and allows for the sweetness and the umami flavors of the tomato to come through
@@bubonickorean6256 Give your sugo a little time, simmer it for at least 45 minutes. All your sweet and umami flavours will be there. No need for any vodka 💪🏼
Heres how to make tomato sauce. Olive oil, olive oil, lots of basil but don't add basil, not sure what gazpacho is but heres some tomato water, and a pinch of diced garlic to make everything harder than it has to be.
@@eversor4428well he's got an English accent so it might explain a few things English chefs are always doing weird stuff Look at Ramsey or Oliver's carbonara recipes, it's absolutely insane
As a European chef, I will have to say this is way too complicated. You just need good tomatoes, salt, pepper, and basil. That’s a good base that you build on to adjust it to the sauce needed to the dish
why not just put chopped tomatoes, onion, garlic in a nutri bullet and then fry it in olive oil? In Nigeria, they chop tomatoes in two pieces seeds and all, with onion, red peppers, salt, herbs, (plus a scotch bonnet but no need for tomato sauce) and blend until smooth and fried in palm oil until reduced. Makes a really easy & tasty tomato sauce if you omit the scotch bonnet pepper.
If you chop your garlic and onions with olive oil and salt to a puree and let it sit for ten mins you'll find it softens the harshness and the salt draws out more flavour.
@@Humanprototype-wh8qr That's absolutely fine to do as some people are at different confidence stages, puree just allows you to achieve a good fellas effect where your onions and garlic truly liquefy in a pan which once your sauce cools infuses such a depth of flavour.
Where do you source your good quality olive oil? I heard an olive farmer in Greece talk about how the companies buy just everything and mix it up and every product ends up being a mix of whatever.
Very similar to mine, except I drink the bottle of vodka and burn the tomato sauce at the end.
same, i think it could be the stoves fault though not sure yet
😂😂😂
I’d blame the weather or the cat 😊
Impressive skills my friend, I usually pass out from the vodka before I turn on the stove
Underrated comment
That tip about the tomato water is a really excellent idea
Bahaha why is it an excellent idea? This sauce is 5/10 at best.
Too much onion, too little garlic, too finely chopped garlic.
Yes, you can have too much basil and that's too much for this little sauce.
Unnecessary tomato workout, keep it simple and cook long enough.
A brit can't make a good sauce, a brit doesn't have tasty tomatoes.
@@Xof_D-Dawg_Foxthats just your opinion😂 your not objectively right since theres nothing fundamentally wrong with the sauce, the basics are for the most part correct, stop being a dumbass lmfao
@@User-Y6or0e48tnfc8 Not playing that no more, played for a month on friends suggestion. No aim assist on that game btw, looser
@@User-Y6or0e48tnfc8HAHAHA
@@Xof_D-Dawg_Foxmaybe cant make a good sauce but can make a good colony in your country 😊
For some more sweetness to offset the acidity from the tomatoes, I usually caramelize the onions first. Nice and slow. Also don't add the garlic too soon, as it literally only needs seconds to cook. Adding the garlic a few seconds before you add liquid to it usually works best, as soon as you add the liquid the garlic won't burn anymore.
Good but changes the taste of tomato sauce a lot. It depends what you’re going for. Sometimes you want that rich sweetness and other times you want that bright tomato freshness
the acidity of the tomatoes fades away the longer you cook them
Same here
Onyo
@@Nippelzieherthat fact helped me with my indigestion. Simmered for four hours and I get no acid reflux from tomato sauce
my man was about to double dip with that spoon after he tasted it😂
You have no idea how many people do that, even in 2 star Michelin restaurants
@@Likelymeesk everybody does this you cant change every spoon after one taste in the middle of service
@@jentegijbels3610yep, plus if the sauce is hot enough it’ll kill off all the germs anyway.
@@jentegijbels3610 Thank goodness that’s not in restaurant culture where I’ve worked. That’s disgusting. It’s not hard to switch them out. Just keep a small container for clean and another for dirty spoons. Doesn’t take much to throw them all through the dishwasher afterwards.
@@CactusBranniganno its not wtf😂😂
He had me till he purposely cut it off before double dipping the spoon 😂😂😂😂
Peel and half a carrot and toss it in to help bring down the acidity
I do almost the same, but at the end I blend the sauce and pass through a sieve to smooth it. It's so good, but it's the type of sauce you really need good tomatoes.
San Marzano's are my favourite for a tomato sauce
Mmm it's a very Italian style, simple recipes, simple ingredients, bomb ass quality yomatoes and lots of time and love 😂
Canned San Marzanos from Italy are the best for tomato sauce in the winter. Or cherry tomatoes if you really don't want to use anything canned
Just add a bit of sugar to it and it will taste like high quality tomato…
I do the same thing put i sieve it through my boxers sometimes, I’ll use an old sock adds a richness to the sauce
"How to make Tomato Sauce"
*Pulls bottle of Passata out of cupboard*
That's what I thought too. I even rewatched to make sure I didn't miss a step
i think he meant in terms of flavouring it? passata is literally just sieved tomatoes
Passata is an ingredient, not a sauce. I don't see the objection
@@deojnwedofuWE I mean it's kinda both? Like I think many people when they read "how to make tomato sauce" they assume it will be a video on how to turn tomatoes into sauce (ie, passata), not how to flavour a tomato sauce
@@merren2306 It'd definitely not both. Passata is chopped and sieved tomatoes, if you're serving it as a sauce then you're having very disappointing meals. And if you were wanting someone to tell you how to make your own passata, well, you chop tomatoes and sieve them
Make sure when you finish tasting it, you use the same spoon you put in your mouth to stir the sauce.
Gross right? Like why? The sauce is done, he doesn’t need to either taste it a second time or mix it more.
Oh, if you only knew how many times we taste it with the same spoon or our finger
😂😂😂
Some good quality olive oil with a side of tomato water (I know it's absolutely delicious).
What?
It’s mainly olive oil, he put allot when he started cooking and added another chug at the end
You conveniently cut the part when the licked spoon was submerged back into the sauce. Excellent editing skills.
Who cares
You always eat with the chef
The sauce was done for a CZcams tutorial and not to serve to a customer…
We live in a society where it's become acceptable to french kiss, lick a pussy, suck a dick or lick a butthole, but if the chef puts the spoon back in the hot cooking pan it's yucky
I caught that too
And then he licks the spoon, and puts it back into the sauce after lol
I once just blended a couple tomatoes and added some mixed herbs... wasnt perfect but did the job and got 1 of my 5
you should add the vodka with the tomatoes, the alcohol is meant to dissolve flavors that arent water or fat soluble, so you could be missing out on flavor by adding it too early.
Wow I would have never thought to add the fresh element as at the end like that. Brilliant.
Very deep red I like it, I like to add a small amount of hard cheese to give it a better texture and it helps grab the pasta
He was just about to double dip that spoon at the end.
Doesn't matter if its cooking, it might disgust you but the heat kills bacteria and all that stuff
@@kapitanstark1922 or you know, it's a kitchen with a hundred spoons in it so just get another one?
@@stephenrhughes you can still serve it to customers and youve probably been served from some restaurant that doublespooned
@@kapitanstark1922 Your first certification as a chef de cuisine is in sanitation and this is something an actual professional would not only never do but would spend time teaching future chefs to never do. My 20 years as a chef would have fired any employee who did this....on the spot.
@@drk321 I cook often and I never do this either because i also find it disgusting but that doesn't mean there's any harm done. Look at Indian Food Vendors lol
He didnt specifically mention it but it is smart to tie up the basil like he did so you can more easily fish it out before serving. Just in case anyone wanted to skip that step
This is exactly how i make mine in my head, great job👍
Man's spiking my tomato sauce 😂
Have you never heard of pasta alla vodka sauce? It’s a well known dish.
@@T0pMan15 nope
Flambé
@@HabituaILineStepper oh
@@HabituaILineStepperIts alla vodka, and the reason to add vodka is to help with the texture / creaminess of the sauce, I.e to stop it separating from the watery tomato base. Wine does a similar thing, but vodka is higher in alcohol % so you need less of it, which means less chance of tasting it and it overpowering other flavours.
I always wonder what to do with the tomato innards. I usually just eat them with a bit of salt and chili flake, but this is a great idea!
Just put them in the sauce like Italians do
Yess,the tomato jellies contain SO much flavor that break down when cooked
Now i realized that if something presented to you as SIMPLE, doesnt mean to reach that point is as simple as that, might be reached by going through tons of complicated stuff behind the curtain.
Never underestimate something so simple as it is!!
You just said the most basic thing. “It took a lot of practice to make it look this easy”
Class fellas keep it up 👌🏻
Right but what does the vodka do? It's a clear and neutral spirit. No distinctive flavor or color
At 1% or less alcohol enhances the release of aromatic esters into the air. This allows the sauce to smell more fragrant, enhancing taste. But it should be saved for the end
Source:
Harold McGee “On Food and Cooking”
And
Kenji Lopez-Alt “Food Lab”
Certain flavor compounds are only soluble in alcohol.
ignore klucero, it's to deglaze the pan to get any flavour from the caramelised bits cooked onto the pan. id prefer a red wine for it as it's a red sauce.
@@SrgntPickles I mean, yes it deglazes the pan as well but you can easily use stock or any other liquid for that. The question, as I understood it, was: why use vodka when it’s clear and neutral
@@themurph930I’m going to go out on a limb and say any flavor compound that’s soluble in alcohol is probably already soluble in fat
looks beautiful. I also love using butter instead to finish mine.
Will try this!
Absolutely brilliant. I would love to try that. I had no idea they made their own fresh sauce 👍
They?!
Is tomato required or that’s optional?
totally optional
A can of tomato sauce is required in this dish.
I love how every chef’s a splash of olive oil always seems to be identical
Beautiful Will!
Bro, it's gotta be too acidic
not if you cook out the sauce properly
A "simple" tomato sauce
You were expecting Heinz?
@@TrueEnglishMan01The vodka could've been left out, not necessary in a "simple" sauce.
It is simple, just stick to ketchup in water if you think this is anything else
Spoon goin bk in the sauce ye chef 😮
I like to use lots of olive oil in the beginning, then finish off with a little knob of butter
Okay, i have a question. What does the vodka do here? I mean, its just ethanol and water, and you evaporate the ethanol, so you're just left with plain water?
No
Vodka contains compounds that react with tomatoes to create new flavours.
Then answer the question...@@IanMurray-ce4gc
Vodka contains flavour compounds that help to bind and enhance the flavour of the sauce. Either Adam Ragusea or Ethan Cheblowski have really good videos on the topic!
The test
NO DOUBLE DIPPIN!
Boy lemme tell you something
I'll tell you that for free!
We must retaliate against this wrecklessness
Demons manifest in the form of microbes , unseen to the mortal eye but very much there
I’m convinced that a high level of cooking is simply determined by how many dishes you can make dirty….
Nah definitely not, simple is great but for a chef or an enthusiast a lot of these extra things that get done do make a difference and has a reason which wont be noticeable to most
Brilliant. Never seen without a can.
This is beautiful 🙏🏾
Sir why this olive oil have taste of tomato
Whats the science behind adding vodka, if all of the spirit evaporates?
Was wondering the exact same. Must be for flavor? I know there are vodka sauces, but hadn’t heard of one in a “standard” tomato sauce. Maybe the boys will respond and let us know.
It doesn't all evaporate. Some of it does. Not even close to all of it though. This is just something that chefs and cooks state because they don't have a clue about what really happens. It takes about half an hour to cook off half of the alcohol. There are loads of examples of things that chefs/cooks say and do that "work" in the sense that it improves a dish, but don't "work" the way they say/think.
Here is one of the reasons why restaurant dishes taste better, I guess)
The alcohol part evaporates which removes the bitterness, the part stays for flavour
I don’t think *all* of the alcohol evaporates, and a lot of flavour compounds are actually alcohol-soluble, so they dissolve in alcohol but not fat or water, so adding a small amount of alcohol to a dish can help draw out those alcohol-soluble flavour compounds in the ingredients and bring out more flavour
I usually make my tomato sauce with a Cabernet or merlot wine. I suppose it’s time to try vodka!
Very similar to what I do but I have not used vodka before in regular tomato sauce.
Then to finish, a nice coating of my saliva off the back of this spoon!!
And whilst you weren't looking, I added another pint of olive oil for good measure
Oh I've seen this stuff before, it comes in a bottle from the shop, it's called Ketchup.
He was about to put that spoon back in the pan after tasting it 😫
That's a lot of onion to tomato ratio
thought it was a lot of olive oil myself
And the basil is a lot as well
will overpower the taste.
even jaimi oliver couldnt fuck that up so hard
How important is the vodka… I’m slightly concerned about setting fire to my kitchen 😂 also probably a very silly question but do you tie up the basil so you can pull it all out easily after absorbing the flavour or do you leave it in and remove the string? soz… newbie home cook hahaha
Vodka adds a complexity to the flavor by mellowing the acidity of the tomato and bringing out umami and sweetness that wouldn't be there without it. You can leave basil in the sauce if you would like but i would usually mince or chiffonade the basil if I were to leave it in and then either blend or sieve the mixture at the end. Otherwise, yes they tie the basil to be able to pick it out at the end.
I love to make pizza from scratch time to time, only thing I was struggling is a sauce, but this looks like perfect match what I like. Thank you very much, definetly try next weekend! 👍
You dont want to cook a pizza sauce, handcrushed good quality san marzano canned tomatoes, salt, perfection in my eyes
@@kristofferpedersen5412 i don't use any canned or preserved ingridients unfortunately so still I need to find some good home made sauce receipes, but thanks for your receipe too, i think is really good for plenty people who eats canned food (and it's nothing bad about it, i just like to do some nice dish in the Saturdays with only fresh ingridients) 👌
@@halfromeo8019So you can make it only in summer....when it's season....
@@halfromeo8019 Canned foods don't necessarily have preservatives in them, they don't need it. Canned veggies/fruits are nutritionally the same as fresh veggies or fruit, frozen is the same for that matter. You're just spending far more than you need to so you can be pretentious.
Disagree with the EVOO. Secret is in using a good quality sweet tomato or cherry tomato. A sour bland tomato makes a horrible sauce and nothing can save it. Tested this recipe for myself dozens of times
For pasta plumb tomato > cherry tomato. I grow san Marzano’s and Roma’s and always have tins for when I run out. The flesh is thicker, sweeter, juicier and far more flavoursome with less seeds.
Yeah they are indeed better but hella expensive, it’s more convenient to run with the cherries most of the time
Also vodka leaves an unnecessarily bittering after-taste that is totally superfluous in needing when you do the simple things well and in their entirety.
If I‘m making vodka-tomato-sauce , the vodka goes in at the very last moment, DON‘T let it evaporate. Also use bison grass vodka, since it as a slightly sweet and nutty taste, pairs quite well with tomatoes.
Also generally speaking, a little bit of sugar can help to balance out the acidity of your sauce and it compliments tomato Flavour well.
Definitely didn’t need vodka
Bright red and sweet. Unlike those dark bitter canned ones that are so common.
Man said SIMPLE!
How do you make the Passata? Seems much thinner than tomato purée I buy at the store
you can buy passata at most shops, usually comes in a glass jar
Tomato purée is concentrated. Passata is just smooth chopped tomatoes basically
No. Passata is puréed and sieved. It's a very different product. Try making a fresh pasta sauce from chopped tomatoes and it will not be smooth.@@paraigmcgee
@@Senorpoontang You’re being pedantic for the sake of it. I said SMOOTH chopped tomatoes which is essentially what it is
@@paraigmcgee sure, then tinned tomatoes, chopped tomatoes, passata and tomato purée are all the same thing. You must be a great cook!
Keep a jar with lots of small tasting spoons by the range so you don't use your tasting spoon twice.
since he's probably making the sauce for himself and the video purposes WGAF?
@@laurenceotoole1700 A habit is a habit. If you are making a tutorial, supposedly as a teacher of a technique, presumably to people that want to learn culinary techniques, in front of a worldwide audience (the internet), why in the actual fuck would you pull a bonehead amateur move like that?
so to prepare your tomato sauce you add store bought passatta or do you make the passatta yourself too?
My tomato sauce is legit pasata with a cooking onion chopped into quarters and white ground pepper 😂
Would you like some tomato with your olive oil?
No
Did I just watch an English man explaining me how to do a tomato sauce? What’s next? An Italian tell me how to do the perfect cup of tea?
The world went bananas. 😉😂
Also this is not a good way to make tomato sauce. Fresh tomatoes have way less taste than canned ones for starters.
More like olive oil and onion with a hint of tomato.
@@thomasober2096 Unless they are grown in your garden, like beef tomatoes for example, they have lots of flavor. Moreso than canned tomatoes. You are right about most store bought tomatoes though, especially the ones used in this video.
the good hit of pepper is definitely english not italian lol
@@thomasober2096yeah if you buy them from store 🤦♂️
What tomato’s do you use?
I use the branches of tomatos too to infuse flavor. just smell at em - pure tomato fragrance!
My guy that spoon better not have gone back in that pan!
Tard
Double dip 😂 and straight to the table
In a sugo like this, no black pepper, no thyme, less olive oil, no vodka and non of the other unnecessary stuff. Voilà, authentic sugo di pomodoro 💛
Bro just eat a straight tomato then wtf
@@bigzigtv706 That's not how it works my friend 😁 less ingredients give your other main ingredients time to shine. You making a tomato sugo, a sugo di "pomodoro"? Keep it simple so it can taste like it. Less is more 👌🏼
Vodka adds depth of flavor though?! The idea is it doesn't leave any of it's own lingering flavor but changes the chemical breakdown of the tomato and allows for the sweetness and the umami flavors of the tomato to come through
@@bubonickorean6256 Give your sugo a little time, simmer it for at least 45 minutes. All your sweet and umami flavours will be there. No need for any vodka 💪🏼
Toss a pat of butter in at the end. Dairy fat smooths it out mellows out acidity.
I really need to try adding the vodka, i just cant imagine it being good but i keep seeing it, especially on pizza
Tablespoon of brown sugar. Add that for an extra bit of 👌
TABLEspoon?!
I’m going to go show this to Italy and you’re gonna be sorry
Heres how to make tomato sauce. Olive oil, olive oil, lots of basil but don't add basil, not sure what gazpacho is but heres some tomato water, and a pinch of diced garlic to make everything harder than it has to be.
It's a lovely sauce, grow up
Ahhhh Charvet kitchens! Made just next to my home!
My man double dip the sauce for extra flavour.
Somewhere an italian nonna is crying
I don't even know where to start... He did so many weird things in what should be such an easy recipe
@@eversor4428well he's got an English accent so it might explain a few things
English chefs are always doing weird stuff
Look at Ramsey or Oliver's carbonara recipes, it's absolutely insane
I love the taste of tomato in my oil soup
You got I rite at the end more red to a good 🍅 tomato sauce
Nice one chef Tom Hanks 😊
As a European chef, I will have to say this is way too complicated. You just need good tomatoes, salt, pepper, and basil. That’s a good base that you build on to adjust it to the sauce needed to the dish
As an American chef this isn’t complicated enough.
He's European as well, as a European is he right or are you.
why not just put chopped tomatoes, onion, garlic in a nutri bullet and then fry it in olive oil?
In Nigeria, they chop tomatoes in two pieces seeds and all, with onion, red peppers, salt, herbs, (plus a scotch bonnet but no need for tomato sauce) and blend until smooth and fried in palm oil until reduced. Makes a really easy & tasty tomato sauce if you omit the scotch bonnet pepper.
in a restaurant preparation like this you don't want any skins or seeds, regardless of how finely ground.
Yeah, but this is fine dining, not some third world country.
@@raceloxI laughed
Too much air gets incorporated when it's blended too much. Changes flavor
You boys are quality, one day I’m gonna hit you up 😎
Perfect❤
Too much onion. Any italian would scream
If you chop your garlic and onions with olive oil and salt to a puree and let it sit for ten mins you'll find it softens the harshness and the salt draws out more flavour.
Yeah I always do this it’s great, adds so much flavour into the sauce 🤤🤤
is it not enough to just cook it down? like rly shart knife, cut the onions, and slownly caramellize?
makes no difference if you're cooking the ingredients in said olive oil at any stage.
@@OnlyFlans42 Actually it makes a world of difference.
@@Humanprototype-wh8qr That's absolutely fine to do as some people are at different confidence stages, puree just allows you to achieve a good fellas effect where your onions and garlic truly liquefy in a pan which once your sauce cools infuses such a depth of flavour.
What do you have this sauce with
🤤 damn it now I'm hungry!
If that's Italian you don't mix garlic and onion in a sauce
He didn’t say it was Italian, not all tomato sauces have to be from Italy
If you don’t add cheese it’s fine, you just cannot have all three
@@danielhendry8376 well they should 😂
Call me quirky, but dumping purée (passata) into fresh tomato sauce seems STUPID
Purée and passata are two different things. Seems you don't know what you are talking about
@@IanMurray-ce4gcyou tel him Ian, puree is not passata lad 😂
Where do you source your good quality olive oil? I heard an olive farmer in Greece talk about how the companies buy just everything and mix it up and every product ends up being a mix of whatever.
Idk what bazzle is but you definitely can’t have enough of it in your tomorrow sauce
Too much basil for a small amount of sauce
"Can you really have too much basil in a tomato sauce?" That's the most italian thing i've ever heard by an american, and im italian
This Is a perfect tomato sauce
the tomato water trick is genius
I want that now😢
My acid reflux couldnt handle this video 😭😭
Im down for that😂
Not bad. This is a promising young talent
Just a reminder that tomatoes goes with 90% of food because it have natural MSG a food enhancer that’s why it tastes so good with anything✅
With the exception of the he vodka, thats the exact way ive been making my tomato sauce, although i add herbes de provence as well
what do you think thyme and basil are?
Yummy 🤓
not bad for an English chef, I trust tastes very nice
“Simple” lol 😂