How To Make Tomato Sauce | Recipe - video Dailymotion

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Fresh tomato pasta sauce is made from just four ingredients - and is absolutely delicious. This simple recipe is from celebrity chef and Italian cooking expert Theo Randall.

Transcript

00:00Hello, my name is Theo Randall from Theo Randall at the Intercontinental.

00:03I'm going to show you how to make a tomato sauce using fresh tomatoes and tomato passato.

00:11So first of all, we're going to add some olive oil and some garlic.

00:14So when you get garlic, it's always good to squeeze the garlic to see how fresh it is.

00:18Now if the garlic's very, very firm, that means it's very, very fresh.

00:21Sometimes you can pick up garlic bulbs and they almost crack and they're soft inside.

00:26That means the garlic's old, so it'll have a very unpleasant taste.

00:28This is lovely fresh garlic, so it's nice and firm.

00:31So we just get a couple of cloves of garlic.

00:33Now Italian food, they don't use that much garlic.

00:35It's always, it's a bit of a myth that, you know, all this Mediterranean food has lots of garlic.

00:40It does have some, but not masses.

00:42So it's important to get just the right quantity, otherwise it's just going to be too strong.

00:47So we're just going to peel the garlic clove and then we're going to slice it very, very thinly.

00:52Okay, I'm just going to cut down the middle and then make sure there's no sprout in the middle.

00:56There is a little bit of a sprout, so we'll take that out.

00:58And then just slice the garlic.

01:01We'll do one clove, probably enough.

01:03And then we'll just slice the garlic nice and thinly.

01:07You can do this on a slicer, on a mandolin if you've got a small truffle mandolin.

01:12Or just best thing is a small knife like this, a small paring knife.

01:17So nice thin slices of garlic.

01:19Then we're going to add some good olive oil.

01:20So nice, flavoursome olive oil.

01:22If you use a cheap olive oil, it won't have that same flavour.

01:25Obviously you don't use the best oil you've got, but a nice extra virgin olive oil is great.

01:30So a good two to three tablespoons of olive oil.

01:34Sounds like a lot, but it's basically the oil is part of the sauce.

01:38It's not just the cooking medium.

01:39So we put the garlic in, and then we're just going to soften the garlic.

01:42We don't want to get any colour.

01:43Don't put any colour on the garlic, because if you add colour to the garlic,

01:46what's going to happen is you're going to have this sort of nutty brown taste,

01:49and everything will taste of this sort of slightly overcooked garlic, which is not very nice.

01:54Just let that soften.

01:55It takes about less than a minute.

01:57Then get some basil leaves.

01:58Now I'm going to use some fresh at the end and some now.

02:01And the thing is to get that oil tasting really nice.

02:03So I'm just going to rip up the bits of basil.

02:07I always think basil is so much nicer ripped up than chopped up or shredded.

02:10It's just got, it just tastes better when it's just sort of ripped.

02:13And then just fry that basil and the garlic together.

02:17And then at this stage, I'm just going to take the pan off,

02:20so the garlic and the basil infuses.

02:22And then I'm going to get some tomatoes.

02:24So these are just vine tomatoes.

02:25And we're just going to take out the core of the tomato,

02:28and we're just going to cut them in half.

02:30And we're going to pop them into this food blender.

02:33The skins have got masses of flavor.

02:35I'm just going to pop this in at a very high speed.

02:37It's just going to turn all this tomato into a pulp,

02:39and so you're going to get all that flavor from the skin as well.

02:41So rather than blanching tomatoes and peeling them,

02:43you can actually just go straight into the machine

02:46and make a tomato paste almost.

02:49But try and get as ripe tomatoes as possible.

02:51The riper, the better.

02:53And then pop that in.

02:54Turn it on.

03:00And it seems very, very wet,

03:09but that's fine because we're going to reduce it down.

03:12And then we're just going to turn the heat up a bit.

03:14Once it comes back up to heat,

03:16we'll add the chopped tomato,

03:18just as simple as that.

03:19And then we'll just give a little stir

03:20so all those ingredients combine.

03:22And we're just going to leave that to reduce

03:24just for like one minute.

03:26And then we get a jar of tomato passata

03:29and then just pop that in.

03:30In it goes.

03:32So that's one whole jar.

03:33And then we're just going to give that a stir.

03:36I'm going to cook this slowly for about 20 minutes.

03:39That whole quantity,

03:40the fresh tomato and the tomato passata,

03:42reduces by half

03:43and it'll give you a really lovely, sweet-tasting tomato sauce.

03:47Now turn the heat down a bit

03:48and just let it simmer gently for 20 minutes.

03:53So the tomato sauce is reduced by half

03:55and it's got, they've become much thicker.

03:58And the only problem with making tomato sauce

03:59is it does splash everywhere

04:00and I've managed to keep myself clean, which is unusual.

04:03It's important that the sauce has got a nice

04:05sort of thickness to it without being too thick.

04:08Now the more you cook it,

04:10the sweeter it becomes

04:11and the more intense the flavour.

04:12But this sort of consistency is just perfect

04:14for cooking it with some fresh pasta.

04:17So just get the basil

04:19and just rip the basil in

04:21and then we're going to add

04:22a little dash of nice olive oil again.

04:25So a good dash of olive oil.

04:28Black pepper.

04:31And then a little bit of salt.

04:34Just taste it.

04:35A little bit of salt.

04:37And then just give that a nice stir.

04:40And so all that lovely oil

04:42and the tomatoes,

04:43the garlic and the basil

04:44is all nicely mixed together.

04:46And that is ready

04:48to add to some delicious pasta.

04:52Okay, so I've just cooked some talitelli

04:53and tossed the tomato sauce

04:56with the talitelli.

04:58And then we're just going to

04:58check the seasoning.

05:00A little bit of pepper.

05:05A little bit of salt.

05:07And a nice stash of olive oil.

05:11And just give that a little toss.

05:13All the pastas combined with the sauce.

05:16And we'll just put

05:17a very beautiful, simple talitelli.

05:23A little bit more of that sauce on top.

05:30And just finish with a few fresh leaves of basil.

05:36A bit more black pepper.

05:39And a drizzle

05:40of really good olive oil.

05:43And there you have a delicious talitelli

05:44with fresh tomato sauce.

How To Make Tomato Sauce | Recipe

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