imma be honest I didn't realize this was an ad until I got to the shoutout of the sponsor. but this is probably the least offended I've ever been by a surprise in-video sponsor, its not like they have a monopoly on cherry tomatoes or they're some shady company
Cherub as a sponsor is honestly amazing. I grow cherry tomatoes and Cherub taste almost as good no matter what time of year. One of a small list of companies I would recommend based on quality alone. It's nice to hear they treat their employees right. Thanks for being you Adam, you are a cool cat :)
The automatic captions are pretty good. I think now that he’s kinda just doing what he likes he probably won’t spend the money on doing subtitles cause most people outsource
It's funny - from the thumbnail I thought "hey, did Adam get a tomato sponsor?" Then when the video started I changed my mind. When the sponsor came up I remembered Adam can make full-blown ads that are still both enjoyable and informative. Still the GOAT
Sometimes these videos designed around a sponsor bother me from other channels, but Adam always knows precisely how to earn the privilege and the content ends up just as high quality every time!
I remember seeing a hack on yt a while ago for cutting a lot of cherry tomatoes at one go. Essentially, put them in between two lids, like the plastic volumetric container ones, and put your hand on top of the lid and slice the knife through the tomatoes in between so they all get sliced!
cherry tomatoes grow near my house like weeds because of birds raiding gardens. some of them are so savory its almost too much flavor. genuinely vine ripened soup cubes.
So glad to see the sponsorships going to brands I can find in my grocery store and buy regularly. I love all these meals and I'm glad more food companies are seeing the potential in this
Hey look! I'm 1 of 10 people who has a food mill! 😆 I am surprised that I use it as much as I do. This season it helped me make like, 30 quarts of tomato sauce and in the past we've used the mill to make apple sauce and getting plums ready for preserves.
I'm another one of those 10. I bought it after pushing a big batch tomato puree through a sieve with a stainless steel spoon - and only later during wash-up noticing that some little bits of the wire from the sieve were missing. I threw away the whole season's batch of tomato puree as I couldn't find the wire in the jars I tried to re-sieve. Hours of work wasted - not to mention a season's growing (and freezing excess to process when the season was done).
For cutting the cherry or grape tomatoes in half the faster, safer way I suggest the double deli container lid method. You hold onto more than one at a time, the lids are barely interacting with the knife, and it's done quickly. Repeat until they're prepared.
@@Ascendant7Justice This is for the viewers who read the comments, not the channel owner. I wish I had the persuasive power to change their approaches.
Yup, this. It also works with plates that have steeper sides. You can cut grapes like this, too! Biggest caveat being you need a shard knife, and to be careful that you don't cut the plastic lids or scrape the plate.
I fry a pack of small tomatoes halfed in olive oil, cut side down. Add garlic and chilli and blend it all up With some pasta water. A crazy delicious pasta sauce, even if not blended. But with a stick blender, it is wortg the effort.
This is amazing. Love this video style, Adam. I learn so much and am inspired to try new things in the kitchen. Your method of explaining at the level I'm at keeps me engaged the entire way through. Well done, sir. I've borrowed your "preemptive micro-FAQ woven into the teaching" method into my software training sessions over the last few years with great success.
Wow what timing! An hour ago I just made your 5+ year old recipe which was tomatoes in the oven with shallots and garlic served with spaghetti. I realized the bigger tomato wasn't as great as the smaller ones as you've shown here from the store bought variants.
One of my favorite lazy dinners is similar to one of yours. I basically just take a packet of small tomatoes, a red onion, and too many garlic cloves and cook them in a pan while I boil a box of pasta. Once the pasta is done and the tomatoes burst in the pan, I combine them and forget to add in the pack of spinach I bought until I'm halfway through eating it. Parmesan is good as a topping, although lemon goes well too.
Forgetting to add the spinach is key to the recipe, it just doesn't work any other way (I tell myself this to feel better about forgetting to add spinach).
@@StarkMaximum Would love to find the recipe online that tells me to go buy 16oz of fresh spinach only to have a step called, "forget the spinach in the fridge."
There's an old prep cook trick to cut many cherry tomatoes (or grapes) at once by pressing them between two inverted deli lids (or small plates) and slicing horizontally. It's worth a try, I find it faster and safer.
One of the problems with English is words that can be nouns or verbs. I thought “can” was a verb here. I was wondering what Pringles can do. Then, I was very puzzled that they could “lid”. 😂
I love Cherubs! Well, I love most small tomatoes but Cherubs is consistently good. They taste like a farmers market tomato without having to go to a farmers market!
I have yet to try your orange+tomato combo, but I have been very intrigued ever since you first mentioned it. I can't imagine liking it, but I have a fair amount of trust in your palate (have made a few of your previous recipes successfully), so it's on my docket! Nice vid - love using cherry tomatoes for sauce in the summer. Pasta in a slow-cooked red sauce feels too heavy to me for a summer meal most of the time, but this is a great way to keep it light and fresh.
Hey, Adam. Just a tip for cutting your tomatoes: Place them all on a plate, flip another plate upside down and place it on top of the tomatoes to hold them in place, run the knife in between the two plates and you can slice through all your tomatoes in one action.
you can also use tupperware or pyrex glass lids to hold numerous tomatoes in place and use the space between the turned-in lids to cut through them. helps to save on time and wards potential harm as you mentioned experiencing, plus the juices stay in between the lids- given that you aren’t squishing them into puree lmao.
I've been using these tricks for like a decade, now. I've found that NatureSweet's Constellations are even better. Probably because their Twilights are the actual stars of the show with an insane amount of umami flavor, but too much Twilight isn't quite enough acid and sweetness. The mix is perfect.
It's so interesting to watch the advertising waves. I wonder how much NatureSweet spent. I don't think I've ever seen a commercial for them before, and I've seen like 10 in the past couple days. A few were on tech or gaming channels. Not all cooking. They shoulda done this back when that feta pasta bake thing was going viral.
I highly encourage you guys to grow your own tomatoes. You can even grow kinds not sold in stores, and the best part is you can pick them the second they start changing from green to orange and they'll STILL taste better than store bought if left to ripen on the counter for a day or two.
Old kitchen trick for prepping a lot of cherry tomatoes: get two lids from takeout, deli quart containers (or really any round plastic lid with a recessed top surface). Fill the top of one lid with tomatoes, flip the other upside down on the tomatoes, and slide your knife between where the two lids almost meet.
@@dominickjasso5500 It takes max 1 minute to slice all those tomatoes and you don't have to clean the lids after. Most "life hacks" are pointless for a home cook
I was sceptical but intrigued by the 3rd recipe but I tried it today and it was SO GOOD definitely will become a part of my week night dinners rotation
A trick for cutting lots of cherry tomatoes at once is putting them between two plastic deli container lids (the ones used for quart/pint containers for takeout). The little rims on the lids hold the tomatoes in place, while creating a small gap between the two lids to slice horizontally through.
Well, Adam this is a terrific idea! You’re a genius. Makes my humdrum Walmart appealing because I just checked, they have the Nature Sweet cherubs and I’m going to grab some right now!
oh wow, wild to see my preferred brand of little tomatoes sponsor my preferred cooking youtuber! one of my husband's favorite ways for me to use them is possibly THE most basic way to make pasta. i shall share regardless: - boil some pasta, any kind is fine; i did spagetti the other night but i just really love penne for everything. drain and keep about a half cup of pasta water. - in the same pan, heat oil then add cherry tomatoes and half an onion, three cloves of garlic, and some salt. i still use jarred pasta sauce because it's too convenient not to; usually about half a jar. add in pasta water, between a quarter and half a cup. heat to boil then bring down to a simmer. - add pasta back. - add a .. uh ..... ehh .... okay so ive never actually measured how much heavy cream i add. i just make a circle of it on top of the pot. probably a ... quarer cup maybe ??? anyway. - stir it up so good. simmer. - when it's melded and aromatic, add spinach! stir it in. cut the heat but keep it on the hot eye you cooked it on. put a lid on it to let the spinach wilt some. - top with basil and parmesan cheese!
Try putting a couple tomatoes between 2 deli lid containers and slicing running your knife across the gap to slice multiple tomatoes at once. Lots of line cooks and youtube chefs use this method!
This video reminded me of when a close friend of mine who went to UC Riverside for undergrad shared how she took an agriculture class and the professor highlighted the school’s greatest sin: the creation of the current tomato breed that we are so accustomed to in America for the exact reasons Adam highlighted early on in this video
Small tomatoes can be cut in bunches with the aid of 2 lids/small plates. A trick I was taught working for a seafood restaurant was to take 2 of the deli container life and set the tomatoes on one and put the other on top, then slicing horizontally in between both lids.
Joshua weissman has a really cool trick for cutting cherry tomatoes. Fit a handful of them between two deli container lids and run your knife threw them
Love seeing young kids like Elliot explore and grow in their lives. Couple of fun observations - do kids these days like to dress like painters? Also, you’re always generally going to feel simultaneously young and old.
You know the lids that come on fast-food soup containers? The frosted-plastic ones that are like, 4 inches across? Place one right side up, so the edge curls upward. Place a bunch of grape or cherry tomatoes in the lid so they fill available space. Place another lid on top, upside down, so the edge curls downward and helps hold the tomatoes. Place your hand on top of the top lid, and then slide your knife between the two lids. Cuts multiple tomatoes at once and keeps your hands safe. :)
I love grape/cherry tomatoes. In the supermarket they tend to be riper than large tomatoes (even roma/plum) and thus more flavorful. Also, they're perfect cut in half and added to a green or pasta salad without being cooked.
A trick for cutting a lot of small round-ish things in half: sandwich them between two lids, like the ones typical with Chinese takeout then run the blade horizontally between the lids. At the cost of dirtying two things that can be thrown in the dishwasher, you reduce prep time by a factor of 10
For one of my tomato sauces, I actually like to cook the cherry tomatoes down all the way! With some olive oil, red wine, stock (beef or veg, either one works), parmesan and herbs, that makes for a very cozy, hearty sauce for winter. The skins that come off the tomatoes kind of end up curling up into little "sticks", and my family has started appreciating that as a feature of the sauce! They make for a cute garnish, and add some ✨heterogeneity✨ if you know to expect them, cause they're not in every bite of it
You really should do the cherry tomatoes between two plates or takeout container lids or the like. It really works to make the cutting super fast, and unlike other chef-y knife techniques this isn’t at all complicated
Took some of the philosophies from this video and applied it to smth a bit different and has now become a staple dinner for me! Cook the bejesus out of some sliced cherry tomatoes in the pan with some oil until they char and burst, add some fresh chopped garlic, cook for a minute, deglaze with some mirin cooking wine, cook the alcohol off until it thickens into a sauce, add pasta, pasta water, butter, stir to emulsify, salt and msg to taste, it's AWESOME. Mayhaps add a fresh herb at the end and top with some balsamic and fresh olive oil on the plate Edit: It ends up pretty sweet by the end in a dark sugar kind of way, so if you dont like the lingering taste of caramel in your mouth after your tomato dish, maybe use less mirin or a different wine. I quite like it tho, so i bash on.
I make a one person shakshuka with 6 or 7 of these and a splash of cab and chili flake. Kinda fry them in olive oil and flakes whole with a lid until they pop, lid off, wine in, reduce, eggs on top, lid on. Yum
Adam, life hack used in professional kitchens is to lay all tomatoes out flat, put the lid on top. apply pressure and then run your knife horizontally threw the tomatoes. Cuts them all at once
My favorite use of tiny tomatoes is in a simple garden salad with romaine lettuce leaves and cucumber slices cut into quarters. Add a simple peppery vinaigrette and that's the taste of late summer.
Adam, I've referenced you and the Tieman et al., 2017 (A chemical genetic roadmap to improved tomato flavor) paper so many times! Cerasiform-cherry tomatoes are quite distinct from heirloom tomatoes. Having said this, I really enjoyed your recipes.
I grew a massive sungold cherry tomato plant this summer and it’s still producing here in Oregon. I’ve probably received 5 gallons of tomatoes over the whole summer. Tastiest infestation ever
I used to work in a restaurant and we'd use a small serrated knife to cut boxes of cherry tomatoes every day. As long as they are fresh and firm you wouldn't even need a cutting board. You'd just take an empty bowl and the tomatoes in the strainer, grab one or two tomatoes between your thumb and pointer and just cut them through. Unbelievable how easy and quick that was.
you said to put them under the broiler, but what do the brits call it?
Broiluh.
@@bipolar-tiger Broiluh, put your dill away Broiluh
@@bipolar-tigerare you sure? I think the Brits call the broiler a grill, not sure tho, I heard it from a guy on the internet
Under the broiler (what Brits would call a grill)
@@VinegarLegate there's the response I was looking for
0:46 hearing adam begrudgingly say “very demure” was not expected at all but very much appreciated
why
imma be honest I didn't realize this was an ad until I got to the shoutout of the sponsor. but this is probably the least offended I've ever been by a surprise in-video sponsor, its not like they have a monopoly on cherry tomatoes or they're some shady company
Cherub as a sponsor is honestly amazing. I grow cherry tomatoes and Cherub taste almost as good no matter what time of year. One of a small list of companies I would recommend based on quality alone. It's nice to hear they treat their employees right. Thanks for being you Adam, you are a cool cat :)
any chance you might start writing up subtitles for your videos again? one of my favorite parts of your old uploads. thanks for posting!
I second this! I have a processing disorder, and captions help immensely. ❤
there are the automatic subtitles which are great
The automatic captions are pretty good. I think now that he’s kinda just doing what he likes he probably won’t spend the money on doing subtitles cause most people outsource
@@guieming3018they’re alright yeah, but they are *extremely* flawed cause it’s based on automatic processing
If he ever wanted someone to do this on a volunteer basis I’d totally be down. I have nothing but time.
I wasn’t ready to hear Adam say “demure” today.
It's funny - from the thumbnail I thought "hey, did Adam get a tomato sponsor?" Then when the video started I changed my mind. When the sponsor came up I remembered Adam can make full-blown ads that are still both enjoyable and informative. Still the GOAT
THESE are the sponsors I want. Not pseudo-sciencey "nutritional" gummies. Keep getting these, Adam!
@@TheIrishAlchemist205 I get what you are saying, but honestly, get that bag Adam. You make great content, and you deserve it!
All true! Though I did appricate in some older videos how he'd start with "this is an ad for X" for transparency
@@jeffreyryan3231facts, his face when he eats the tomato for the ad says it all 😂
Videos like this are some of my favorite. This is as close to every day, every person cooking as a recipe can get.
adams whole channel is pretty much like that
Sometimes these videos designed around a sponsor bother me from other channels, but Adam always knows precisely how to earn the privilege and the content ends up just as high quality every time!
so true. I love Natures Fresh so much, their tomatoes are so juicy and flavourful. I will only buy nature pure tomatoes because of this video :)
I remember seeing a hack on yt a while ago for cutting a lot of cherry tomatoes at one go. Essentially, put them in between two lids, like the plastic volumetric container ones, and put your hand on top of the lid and slice the knife through the tomatoes in between so they all get sliced!
I am enjoying the NatureSweet sponsorships going around lately. I didn’t realize they were fair trade!
2:12 anyone else physically cringe from the sound of the fork scraping?
Physical pain q_q
So much pain
Yes. Thank you for the warning
HE HAS BETRAYED US. ATTACKED US WITH THE SCAPES
adam getting sponsored by Big Tomato is a crazy pull
*Small tomato
They're fair trade, so I'd say it's a nice sponsor. If not fair trade, just grow your own
I mean he was sponsored by pork
dont forget he was once sponsored by the whole of south korea!
Cherry tomato are acualy invted by isralie scientist
Google it ,
cherry tomatoes grow near my house like weeds because of birds raiding gardens. some of them are so savory its almost too much flavor. genuinely vine ripened soup cubes.
Garden varieties are so much more flavorful, I can only imagine the hybridized kinds of tomatoes you have growing there.
That is a cool sponsorship to get. Cherry and grape tomatoes are some of my favorite snacks.
The most convenient and best food, both for snacking and cooking imo
So glad to see the sponsorships going to brands I can find in my grocery store and buy regularly. I love all these meals and I'm glad more food companies are seeing the potential in this
1:31 but what do they call that in the UK, Adam??
"Brits would call it a grill" - Adam, after he stopped recording
You forgot to mention a broiler is a grill for the Brit’s watching
Retired Ragusea don't care for the brit's lol
@@stargateproductionsthis
They'll figure it out I guess
tf are they doing over there, a grill is a completely different thing
*brotish noises intensify*
Hey look! I'm 1 of 10 people who has a food mill! 😆 I am surprised that I use it as much as I do.
This season it helped me make like, 30 quarts of tomato sauce and in the past we've used the mill to make apple sauce and getting plums ready for preserves.
I'm another one of those 10. I bought it after pushing a big batch tomato puree through a sieve with a stainless steel spoon - and only later during wash-up noticing that some little bits of the wire from the sieve were missing. I threw away the whole season's batch of tomato puree as I couldn't find the wire in the jars I tried to re-sieve. Hours of work wasted - not to mention a season's growing (and freezing excess to process when the season was done).
No way he scored a sponsorship from big tomato lmao
actually, it was a sponsor from little tomato
@@fish4225 incredible, I'm gonna just accept that ratio
Cherry tomato are acualy invted by isralie scientist
Google it ,
For cutting the cherry or grape tomatoes in half the faster, safer way I suggest the double deli container lid method. You hold onto more than one at a time, the lids are barely interacting with the knife, and it's done quickly. Repeat until they're prepared.
Adam does everything to avoid using a knife safely or efficiently so I doubt he'll use this trick.
Or just use a small serrated knife.
@@Ascendant7Justice This is for the viewers who read the comments, not the channel owner. I wish I had the persuasive power to change their approaches.
@@Ascendant7Justice He understands that most people suck at knife skills lol gotta teach to the masses
Yup, this. It also works with plates that have steeper sides. You can cut grapes like this, too! Biggest caveat being you need a shard knife, and to be careful that you don't cut the plastic lids or scrape the plate.
I fry a pack of small tomatoes halfed in olive oil, cut side down. Add garlic and chilli and blend it all up With some pasta water. A crazy delicious pasta sauce, even if not blended. But with a stick blender, it is wortg the effort.
This is amazing. Love this video style, Adam. I learn so much and am inspired to try new things in the kitchen. Your method of explaining at the level I'm at keeps me engaged the entire way through. Well done, sir. I've borrowed your "preemptive micro-FAQ woven into the teaching" method into my software training sessions over the last few years with great success.
Wow what timing! An hour ago I just made your 5+ year old recipe which was tomatoes in the oven with shallots and garlic served with spaghetti. I realized the bigger tomato wasn't as great as the smaller ones as you've shown here from the store bought variants.
One of my favorite lazy dinners is similar to one of yours. I basically just take a packet of small tomatoes, a red onion, and too many garlic cloves and cook them in a pan while I boil a box of pasta. Once the pasta is done and the tomatoes burst in the pan, I combine them and forget to add in the pack of spinach I bought until I'm halfway through eating it. Parmesan is good as a topping, although lemon goes well too.
Forgetting to add the spinach is key to the recipe, it just doesn't work any other way (I tell myself this to feel better about forgetting to add spinach).
@@StarkMaximum Would love to find the recipe online that tells me to go buy 16oz of fresh spinach only to have a step called, "forget the spinach in the fridge."
There's an old prep cook trick to cut many cherry tomatoes (or grapes) at once by pressing them between two inverted deli lids (or small plates) and slicing horizontally. It's worth a try, I find it faster and safer.
came here to suggest this, you beat me to it Haha. wayyyy better than cutting them one at a time
Pringles can lid, use it to hold the tomatoes against the cutting board and cut horizontally. 6 - 8 tomatoes at once
One of the problems with English is words that can be nouns or verbs. I thought “can” was a verb here. I was wondering what Pringles can do. Then, I was very puzzled that they could “lid”. 😂
Deliciousness, all thanks to the square-cube law!
0:46 very demure very mindful very cutsey
@2:39 why does it look like he hates the taste when he's reacting to it?
Probably just very tart and intense, but when it comes to tomatoes, those are good things!
I love Cherubs! Well, I love most small tomatoes but Cherubs is consistently good. They taste like a farmers market tomato without having to go to a farmers market!
Great video, and perfect for any size meal. Nice that you included oil free options, too. Thanks, Adam❤
Confit cherry tomatoes are DELICIOUS. 50/50 Veg/Olive oil mix, throw in some garlic and aromatics. It's something special.
[Empathy: Medium] SUCCESS.
It really is something special, to them especially. They can smell the vegetables in the oven as they write this.
I have yet to try your orange+tomato combo, but I have been very intrigued ever since you first mentioned it. I can't imagine liking it, but I have a fair amount of trust in your palate (have made a few of your previous recipes successfully), so it's on my docket!
Nice vid - love using cherry tomatoes for sauce in the summer. Pasta in a slow-cooked red sauce feels too heavy to me for a summer meal most of the time, but this is a great way to keep it light and fresh.
Not a drop of white wine was harmed in the making of this video
You were the one who taught me this a while back and my sauce game had never been better. Appreciate your insight as always!
Hey, Adam. Just a tip for cutting your tomatoes: Place them all on a plate, flip another plate upside down and place it on top of the tomatoes to hold them in place, run the knife in between the two plates and you can slice through all your tomatoes in one action.
Hey Adam, you should use the deli lid trick for those little tomatoes. Way faster man!
you can also use tupperware or pyrex glass lids to hold numerous tomatoes in place and use the space between the turned-in lids to cut through them. helps to save on time and wards potential harm as you mentioned experiencing, plus the juices stay in between the lids- given that you aren’t squishing them into puree lmao.
I've been using these tricks for like a decade, now. I've found that NatureSweet's Constellations are even better. Probably because their Twilights are the actual stars of the show with an insane amount of umami flavor, but too much Twilight isn't quite enough acid and sweetness. The mix is perfect.
My fave video you've done for awhile!
Thank you for this cooking tip. I shall utilize this information to prepare many delicious meals that feed me and my possy well.
It's so interesting to watch the advertising waves.
I wonder how much NatureSweet spent. I don't think I've ever seen a commercial for them before, and I've seen like 10 in the past couple days.
A few were on tech or gaming channels. Not all cooking.
They shoulda done this back when that feta pasta bake thing was going viral.
God I love cherry tomatoes
The only store bought tomatoes that actually taste like tomatoes and not water
I highly encourage you guys to grow your own tomatoes. You can even grow kinds not sold in stores, and the best part is you can pick them the second they start changing from green to orange and they'll STILL taste better than store bought if left to ripen on the counter for a day or two.
@@mars7304 home grown will always be superior, but cherry tomatoes are a good alternative out of season.
Invented in Israel 💙🇮🇱💙
Cherry tomato are acualy invted by isralie scientist
Google it ,
Us has difrnet regualri9ion then eu and israli also
Thx for filming this and sharing it with us.
Old kitchen trick for prepping a lot of cherry tomatoes: get two lids from takeout, deli quart containers (or really any round plastic lid with a recessed top surface). Fill the top of one lid with tomatoes, flip the other upside down on the tomatoes, and slide your knife between where the two lids almost meet.
Yep. This is a game-changer.
i was like really he didnt kno this?
He probably knows this but I also know he doesn’t do pro kitchen hacks or practice proper knife skills
@@AnimatorsatWorkthat may be a pro-hack but it’s not like proper knife skills where it’s a pain to learn it.
@@dominickjasso5500 It takes max 1 minute to slice all those tomatoes and you don't have to clean the lids after. Most "life hacks" are pointless for a home cook
this is my favorite recipe video that youve done in a while!
Never knew I needed to hear Adam say demure until now
Dude!! Great video! I missed your cooking videos!
Very dainty very demure 😂
I love this style of content! I hope that you keep it going 😊
Great video, as always. Good shit Ragusea.
I was sceptical but intrigued by the 3rd recipe but I tried it today and it was SO GOOD definitely will become a part of my week night dinners rotation
A trick for cutting lots of cherry tomatoes at once is putting them between two plastic deli container lids (the ones used for quart/pint containers for takeout). The little rims on the lids hold the tomatoes in place, while creating a small gap between the two lids to slice horizontally through.
Well, Adam this is a terrific idea! You’re a genius. Makes my humdrum Walmart appealing because I just checked, they have the Nature Sweet cherubs and I’m going to grab some right now!
oh wow, wild to see my preferred brand of little tomatoes sponsor my preferred cooking youtuber!
one of my husband's favorite ways for me to use them is possibly THE most basic way to make pasta. i shall share regardless:
- boil some pasta, any kind is fine; i did spagetti the other night but i just really love penne for everything. drain and keep about a half cup of pasta water.
- in the same pan, heat oil then add cherry tomatoes and half an onion, three cloves of garlic, and some salt. i still use jarred pasta sauce because it's too convenient not to; usually about half a jar. add in pasta water, between a quarter and half a cup. heat to boil then bring down to a simmer.
- add pasta back.
- add a .. uh ..... ehh .... okay so ive never actually measured how much heavy cream i add. i just make a circle of it on top of the pot. probably a ... quarer cup maybe ??? anyway.
- stir it up so good. simmer.
- when it's melded and aromatic, add spinach! stir it in. cut the heat but keep it on the hot eye you cooked it on. put a lid on it to let the spinach wilt some.
- top with basil and parmesan cheese!
Try putting a couple tomatoes between 2 deli lid containers and slicing running your knife across the gap to slice multiple tomatoes at once. Lots of line cooks and youtube chefs use this method!
I liked the sponsorship in this video! It was related to the video, but without it feeling like the video was made because of the sponsorship.
When in doubt, pinky out!
Now THIS is the kind of ad-video I'm here for!
This video reminded me of when a close friend of mine who went to UC Riverside for undergrad shared how she took an agriculture class and the professor highlighted the school’s greatest sin: the creation of the current tomato breed that we are so accustomed to in America for the exact reasons Adam highlighted early on in this video
Wow, that looks marvelous.
So glad to see a new cooking video
This type of video makes me nostalgic!
2:14 I could have done without the metal fork scratching a metal pan 😂
hey its stainless steel i get it
I like it
@@KidPrarchord95 you like pain 😂
Getting a tomato sponsor is actually awesome
Small tomatoes can be cut in bunches with the aid of 2 lids/small plates. A trick I was taught working for a seafood restaurant was to take 2 of the deli container life and set the tomatoes on one and put the other on top, then slicing horizontally in between both lids.
That stir fried chicken looked really good, will try it at some point near future. Looked quite low carb, so maybe for a weight cut.
Joshua weissman has a really cool trick for cutting cherry tomatoes. Fit a handful of them between two deli container lids and run your knife threw them
0:24 make a sandwich out of two plastic lids with tomatoes in the middle, then cut them through. You dont need to cut them individually
It doesn’t look as nice to me
You legend. You’ve improved my life!
I think we've seen it before, but I can't be sure. Your little Oil jug is lovely! Looks almost retro-futuristic.
Love seeing young kids like Elliot explore and grow in their lives. Couple of fun observations - do kids these days like to dress like painters? Also, you’re always generally going to feel simultaneously young and old.
I feel like I should thank you for giving those jarred artichoke hearts a time in the spotlight, even if it's only at the end of your video.
You know the lids that come on fast-food soup containers? The frosted-plastic ones that are like, 4 inches across? Place one right side up, so the edge curls upward. Place a bunch of grape or cherry tomatoes in the lid so they fill available space. Place another lid on top, upside down, so the edge curls downward and helps hold the tomatoes. Place your hand on top of the top lid, and then slide your knife between the two lids. Cuts multiple tomatoes at once and keeps your hands safe. :)
Those tomatoes are great. i've been eating those for the past year or so and been happy
I love grape/cherry tomatoes. In the supermarket they tend to be riper than large tomatoes (even roma/plum) and thus more flavorful. Also, they're perfect cut in half and added to a green or pasta salad without being cooked.
Wow. Such a great idea. I tried something like this with lentils and it was delicious.
A trick for cutting a lot of small round-ish things in half: sandwich them between two lids, like the ones typical with Chinese takeout then run the blade horizontally between the lids. At the cost of dirtying two things that can be thrown in the dishwasher, you reduce prep time by a factor of 10
For one of my tomato sauces, I actually like to cook the cherry tomatoes down all the way! With some olive oil, red wine, stock (beef or veg, either one works), parmesan and herbs, that makes for a very cozy, hearty sauce for winter.
The skins that come off the tomatoes kind of end up curling up into little "sticks", and my family has started appreciating that as a feature of the sauce! They make for a cute garnish, and add some ✨heterogeneity✨ if you know to expect them, cause they're not in every bite of it
You really should do the cherry tomatoes between two plates or takeout container lids or the like. It really works to make the cutting super fast, and unlike other chef-y knife techniques this isn’t at all complicated
Took some of the philosophies from this video and applied it to smth a bit different and has now become a staple dinner for me!
Cook the bejesus out of some sliced cherry tomatoes in the pan with some oil until they char and burst, add some fresh chopped garlic, cook for a minute, deglaze with some mirin cooking wine, cook the alcohol off until it thickens into a sauce, add pasta, pasta water, butter, stir to emulsify, salt and msg to taste, it's AWESOME.
Mayhaps add a fresh herb at the end and top with some balsamic and fresh olive oil on the plate
Edit: It ends up pretty sweet by the end in a dark sugar kind of way, so if you dont like the lingering taste of caramel in your mouth after your tomato dish, maybe use less mirin or a different wine. I quite like it tho, so i bash on.
Favorite thing to make with cherry tomatoes is to confit them. Amazingly delicious sauce.
Yesssss!! Can we get more sponsors for healthy Whole Foods!?
Couldn’t agree more! I’ve been using tiny plum tomatoes for sauces for years!!! 👏
the first dish goes really well with feta cheese added to your plate, makes it taste really fresh :)
Adam I know you’re old but the lid trick really works for cutting a lot of grape tomatoes all at once!
I make a one person shakshuka with 6 or 7 of these and a splash of cab and chili flake. Kinda fry them in olive oil and flakes whole with a lid until they pop, lid off, wine in, reduce, eggs on top, lid on. Yum
Adam, life hack used in professional kitchens is to lay all tomatoes out flat, put the lid on top. apply pressure and then run your knife horizontally threw the tomatoes. Cuts them all at once
I've bought naturesweet cherubs a handful of times just because that's what my local supermarket carries and can confirm they are good for sauce
My favorite use of tiny tomatoes is in a simple garden salad with romaine lettuce leaves and cucumber slices cut into quarters. Add a simple peppery vinaigrette and that's the taste of late summer.
Adam’s sponsored by the tomato’s I buy the most 😂
I don't even cut them. Whoppa into the salad, another 5 minutes saved.
Adam, I've referenced you and the Tieman et al., 2017 (A chemical genetic roadmap to improved tomato flavor) paper so many times! Cerasiform-cherry tomatoes are quite distinct from heirloom tomatoes. Having said this, I really enjoyed your recipes.
Definitely going to try that Artichoke Hearts dipping trick later!
I grew a massive sungold cherry tomato plant this summer and it’s still producing here in Oregon. I’ve probably received 5 gallons of tomatoes over the whole summer. Tastiest infestation ever
I used to work in a restaurant and we'd use a small serrated knife to cut boxes of cherry tomatoes every day. As long as they are fresh and firm you wouldn't even need a cutting board. You'd just take an empty bowl and the tomatoes in the strainer, grab one or two tomatoes between your thumb and pointer and just cut them through. Unbelievable how easy and quick that was.
I love me some cherubs, but I always refrigerate them, because I like to snack on, them, and I love that pop of cold & acid
"I have cut my pinky doing this" One of the reasons I love Adam is that he's not afraid to be a human being.
Thank you... I never read the label, I'm keeping mine out of the fridge now.
From all the foodtubers I watch, adam is the only one I watch that gets occasionally sponsored by actual food.
I put sliced Cherubs on sandwiches when home growns are out of season. They're the only thing from the grocery that resembles the taste of a tomato.