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
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
In Italy we dont use garlic and vodka, put add a Little bit of Sugar to adjust the acidity. And use bald tomatoes (skinless) then just squeeze with your hands. You gotta Cook It for at least 20min, the tomato sauce gotta be orange-ish not dark Red like raw passata. Just Cook It till It "explodes" then low flame for 20min (or so, It depends on the quantity) It has to "restringere" with translates to tighten, all the water evaporates and the sauce becomes less, but more fuller/dense At the end gotta be a light red thick sauce. PS. Chef Stefano Barbato let the garlic Cook in the olive oil and then add the squezed tomatoes and add 1/3 of the water, so if the tomato sauce is 3L he adds 1L of water. When It starts to boil he adds a team spoon of salt and the tip of the teaspoon with baking soda (bicarbonate) Then let It Cook for 45minutes at low flame and adds the rest of the salt and also some basil. You can ofc change the recipes based on your tastes, like i also did sharing mine. You can use the sauce for many different recipes
@@Martick05545 never realized that this also works, but yes we also use carrots for "soffritto" with white onion and celery, its delicious. sicily has one of the best cousine in the world, you lucky!!!!!
@@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
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
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 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.
Love how this assumes a level of cooking competence while still actually tracing you something, really refreshing in an era of short-form, throwaway content
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.
@@zackgraymes3665 my comment is not about reducing the alcohol its about certain flavor compounds not being water or fat soluble while being soluble in alcohol.
I know what your comment was about. I am just saying that the compounds might be soluble in whatever alcohol is left after its reduction, which doesn't remove that much alcohol anyway. You won't be missing out on flavor and you may find it harder to take the alcoholic edge off since it is harder to boil the alcohol off of a larger volume of liquid.
@@zackgraymes3665 ah yes, the famous alchol soluable flavour compounds I find it best to directly apply the alcohol to the variable that is most unpredictable in cooking: the chef and maybe the guests a glass of wine for the chef, one for each guest, and my tomato sauce suddenly just tastes better
@@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 do not understand the purpose of adding vodka. Vodka is just a blend of ethanol and water. Once you boil off the ethanol, you are left with water. Why not just add water?
@@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
I'd probably use a basil infused olive oil to drizzle over it towards the end, but I also like to do weird things like using roast garlic & ketjap manis soy sauce for their combined kick of sweetness, umami & a richer colour for my tomato sauce.
I always make it in big batches. Blend my sofrito (onions, carrots, celery), cook in olive oil for 10-15 minutes. Then add some sliced garlic and my hand-crushed tomatoes. Then maybe 1/3 of my basil at the start and the rest at the end. Always have a little more as a garnish.
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
Fun fact! Alcohols boiling point is very close to water which means it takes around the same time to boil off like water. Just because you burn the vapors does not mean the alcohol is gone.
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!
And us Italians use San Marzano tomatoes, oregano, thyme, rosemary and basil. ALOT more garlic. Onion yes. Tomatoes pure. Parsley at the end and red pepper flakes.
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
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.
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
Everything was “fresh” this and “fresh” that until he took a fresh spoon, scooped the sauce to taste it…. Then proceeded to dip it back into the “fresh” sauce. Now it’s filthy and germ infested. Many blessings 🥰
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.
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.
@@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?
Interesting point regarding if Monaco had a national team theyd fall under the monanco fa, however when Swansea qualified for europe they were drawn under the english fa if im not mistaken
I was in after you said 'How to make a simple...'. Still present for the vodka. But after the 'Passata', I almost bailed. Still, it was well worth the patience. Thanks for the recipe!
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.
Nunca pensei q veria uma comparação entre Bob Esponja e Chico Moedas na vida, mas vc fez isso kkkk E a parte em 2D do segundo filme é legalzinha, me lembrou episódios antigos do bob esponja
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
@@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
for a cheap version : same start wih olive oil, 1onion and a pinch of salt, no garlic yet, then hand crush 1 can of tomatoes, add the garlic then put 1 tablespoon of tomato concentrate, second good pinch of salt, 1 tea spoon of dried oregano, and let it bubble on low heat for 10 minutes, THEN add chopped basil on top of the plate after dressing.
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
Its the combination and hes right. You cant really overpower the tomato. It will always come through and pair nicely with basically any amount of basil. In fact if its too little and the tomatoes are very aromatic it just wont be there. Which is pointless
No sugar! I love that. So many places make it taste like borderline ketchup and it's horrendous. I like ketchup for a burger and fries....that's about it
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
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
Why not just eat the basil?
@@TheBakuganmaster99some people don't like to
@@sneko2860 Soyboys
@@TheBakuganmaster99 boo hoo cry about it.
@@sneko2860 its ironic because youre the only one whos upset lol
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 😊
In Italy we dont use garlic and vodka, put add a Little bit of Sugar to adjust the acidity.
And use bald tomatoes (skinless) then just squeeze with your hands.
You gotta Cook It for at least 20min, the tomato sauce gotta be orange-ish not dark Red like raw passata.
Just Cook It till It "explodes" then low flame for 20min (or so, It depends on the quantity)
It has to "restringere" with translates to tighten, all the water evaporates and the sauce becomes less, but more fuller/dense
At the end gotta be a light red thick sauce.
PS.
Chef Stefano Barbato let the garlic Cook in the olive oil and then add the squezed tomatoes and add 1/3 of the water, so if the tomato sauce is 3L he adds 1L of water.
When It starts to boil he adds a team spoon of salt and the tip of the teaspoon with baking soda (bicarbonate)
Then let It Cook for 45minutes at low flame and adds the rest of the salt and also some basil.
You can ofc change the recipes based on your tastes, like i also did sharing mine.
You can use the sauce for many different recipes
Now that sounds delicious
My mom's from Sicily and instead of sugar she uses carrot to sweeten!
@@Martick05545 never realized that this also works, but yes we also use carrots for "soffritto" with white onion and celery, its delicious.
sicily has one of the best cousine in the world, you lucky!!!!!
@@Martick05545my wife's grandparents are from Sicily and taught me the same thing to help reduce acidity and add a pinch sweetness
chissenefrega di cosa si usa in Italia. Onestamente
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.
@@CactusBranniganno its not wtf😂😂
@@CactusBranniganI’m going to spit in your hot food while you cook and see if you’re okay with that 😂
"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
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
I once just blended a couple tomatoes and added some mixed herbs... wasnt perfect but did the job and got 1 of my 5
No worse than this video, which is embarrassing to all involved. Oh, a pinch of salt and some garlic puree would have really livened up your sauce.
@@AntonGully You're unimpressed by this video but think "salt your sauce" is a helpful tip?
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 TH-cam 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
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
Love how this assumes a level of cooking competence while still actually tracing you something, really refreshing in an era of short-form, throwaway content
Peel and half a carrot and toss it in to help bring down the acidity
I learn a lot from this channel - thank you
This is exactly how i make mine in my head, great job👍
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
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.
the alcohol is never completely burnt off a solution once its in it
@@zackgraymes3665 my comment is not about reducing the alcohol its about certain flavor compounds not being water or fat soluble while being soluble in alcohol.
I know what your comment was about. I am just saying that the compounds might be soluble in whatever alcohol is left after its reduction, which doesn't remove that much alcohol anyway. You won't be missing out on flavor and you may find it harder to take the alcoholic edge off since it is harder to boil the alcohol off of a larger volume of liquid.
@@zackgraymes3665 ah yes, the famous alchol soluable flavour compounds
I find it best to directly apply the alcohol to the variable that is most unpredictable in cooking: the chef and maybe the guests
a glass of wine for the chef, one for each guest, and my tomato sauce suddenly just tastes better
Brilliant. Never seen without a can.
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.
looks beautiful. I also love using butter instead to finish mine.
I do not understand the purpose of adding vodka. Vodka is just a blend of ethanol and water. Once you boil off the ethanol, you are left with water. Why not just add water?
Its to look like a real chef as it makes the fire. I dont know either to be fair.
Special effects 😂
The vodka enhances the flavors of the tomato sauce
@@omarmorales2081why lie. Shut up.
@@omarmorales2081 you obviously cant read. After burning off the ethanol youre left with water. What kinda flavor is that
So refreshing to feel my respect for a chef in TH-cam not instantly evaporate and disappear after seeing them use the red tomato tube paste 😂
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
I'd probably use a basil infused olive oil to drizzle over it towards the end, but I also like to do weird things like using roast garlic & ketjap manis soy sauce for their combined kick of sweetness, umami & a richer colour for my tomato sauce.
Is tomato required or that’s optional?
totally optional
A can of tomato sauce is required in this dish.
You can actually go with a good old tomato sauce from a can. Almost as good, 10 times as easy
I always make it in big batches. Blend my sofrito (onions, carrots, celery), cook in olive oil for 10-15 minutes. Then add some sliced garlic and my hand-crushed tomatoes. Then maybe 1/3 of my basil at the start and the rest at the end. Always have a little more as a garnish.
Wow I would have never thought to add the fresh element as at the end like that. Brilliant.
He had me till he purposely cut it off before double dipping the spoon 😂😂😂😂
Gonna try that tomato water trick this weekend. I think it'll go really well with the date night I'm planning
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
vodka in tomato sauce - my type of chef
And then he licks the spoon, and puts it back into the sauce after lol
Fun fact! Alcohols boiling point is very close to water which means it takes around the same time to boil off like water. Just because you burn the vapors does not mean the alcohol is gone.
Good, I want the alcohol
@@Sniperboy5551 u and me botg
I usually try to balance the sauce acidity with honey since I add lemon juice and a bit of zest to my sauce. works wonders
I’m crying laughing at this episode 🤣🤣🤣
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
Bahas the fighting nerds bang! Tim mma dari Brazil yg lagi naik daun.
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
Waist not whant not
And us Italians use San Marzano tomatoes, oregano, thyme, rosemary and basil. ALOT more garlic. Onion yes. Tomatoes pure. Parsley at the end and red pepper flakes.
Other people in the comment section says they're italian and don't use garlic, which one is true?
@lylemcdermott2566 anyone who says they are Italian but doesn't use garlic is a liar. Equal to saying the earth is flat.
@@ricolives1166 then I suggest to go tell that mofo in here to stop lying and spread misinformation.
@lylemcdermott2566 well he's British. It's known the British have awful food.
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
I love the tomato seeds !!!
They add a slight crunch when eating the sauce over pasta 💖💖💖💖🔥💜💜💜😇
Absolutely brilliant. I would love to try that. I had no idea they made their own fresh sauce 👍
They?!
Who? Restaurants? You didn’t know restaurants made their own sauce? The hell did you think you were paying for? Someone else cooking for you? 😂
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.
Then to finish, a nice coating of my saliva off the back of this spoon!!
I usually just peel my tomatoes, no vodka, chicken stock for deglazing plus green pepper, but all above mentioned ❤
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
😂😂😂
My man was about to put the spoon back in... Lol.
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.
Everything was “fresh” this and “fresh” that until he took a fresh spoon, scooped the sauce to taste it…. Then proceeded to dip it back into the “fresh” sauce.
Now it’s filthy and germ infested. Many blessings 🥰
even jaimi oliver couldnt fuck that up so hard
"Bit of Vodka in there, this week evaporate super quickly. "
*lights out on fire*
Me:"yeah I bet."
Bro, it's gotta be too acidic
not if you cook out the sauce properly
The fresh juice at the end is pretty smart never seent hat before
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
I chop the tomatoes in half then scoop each half with a spoon, much quicker then each quarter
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
Definitely didn’t need vodka
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.
Class fellas keep it up 👌🏻
Did you make the passata as well? Did I miss something? Could we please get a recipe? Thanks so much!!
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 🤦♂️
A lil fish sauce or anchovy helps too
Sir why this olive oil have taste of tomato
My man double dip the sauce for extra flavour.
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?
Yess,the tomato jellies contain SO much flavor that break down when cooked
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.
Interesting point regarding if Monaco had a national team theyd fall under the monanco fa, however when Swansea qualified for europe they were drawn under the english fa if im not mistaken
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
I prefer Marcella hazans recipe but this one looks like it will be nice too 👍
And whilst you weren't looking, I added another pint of olive oil for good measure
I was in after you said 'How to make a simple...'. Still present for the vodka. But after the 'Passata', I almost bailed. Still, it was well worth the patience. Thanks for the recipe!
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
Nunca pensei q veria uma comparação entre Bob Esponja e Chico Moedas na vida, mas vc fez isso kkkk
E a parte em 2D do segundo filme é legalzinha, me lembrou episódios antigos do bob esponja
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 love how every chef’s a splash of olive oil always seems to be identical
He said a good amount. And it was damn good jesus those onions were drowning lol
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
Indeed. 👵😅
That looks amazing!
Would you like some tomato with your olive oil?
No
is it just me or he did put the spoon back in the sauce after using it???
Do chefs always reuse their dirty spoon for multiple tastings? That's disgusting.
@@brianodriscoll2725 yeah, after contaminating every single thing over there... 😅 😕🤌🤦♀️
@@annafrongia germaphobe lol cooking
Kills bacteria due to the heat
for a cheap version : same start wih olive oil, 1onion and a pinch of salt, no garlic yet, then hand crush 1 can of tomatoes, add the garlic then put 1 tablespoon of tomato concentrate, second good pinch of salt, 1 tea spoon of dried oregano, and let it bubble on low heat for 10 minutes, THEN add chopped basil on top of the plate after dressing.
How is that cheap? You're just subbing the tomatoes for canned tomatoes. Does fresh produce cost a lot in your area?
@@coroner2141 yeah its the same in every city/crowded area dried herbs and canned tomatoes are much cheaper than fresh ones.. where tf do you live
I love the taste of tomato in my oil soup
Completely normal tomato sauce until the vodka came in😂😂😂😂
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!
Me German..Watching a British Chef How to make the Perfect Italian Tomato Sauce with a Russian Vodka..Strange !!!..Right ?
“Can you have too much basil in a tomato sauce” is so dumb the better the tomatoes the less basil
Its the combination and hes right. You cant really overpower the tomato. It will always come through and pair nicely with basically any amount of basil. In fact if its too little and the tomatoes are very aromatic it just wont be there. Which is pointless
I don't think this maid has ever worked this hard before 😂not getting paid enough for this lol
Too much onion. Any italian would scream
Need a cookbook from you guys
I like to use a bit of sugar to control the acidity of the sauce
Finally a realy chefy way of making it
Add sugar and a carrot to remove acidity
I tried this recipe last night. I woke up on a bench in the park
I’m as red blooded American as they come but you need to teach my fellow countrymen that sugar does not belong in any tomato sauce
When we weren't looking, he added some more olive oil.
My recipe is similar i usually drink the vodka and open a jar of tomato sauce
No sugar! I love that. So many places make it taste like borderline ketchup and it's horrendous. I like ketchup for a burger and fries....that's about it
a tomato sauce is basically a liquid tomato salad (and alcohol takes more time to evaporate completly :P )
Chef : simple
Me : screws everything up 😂