Mother's Secret Tomato Sause #Recipe

Entertainment Hub

Watch Mother's Secret Tomato Sause #Recipe - Entertainment Hub on Dailymotion

Transcript

00:00Here's all the sauces you can make from the most common mother sauce, tomat.

00:03Start with some really good quality Greek olive oil.

00:06My rule when making a tomato sauce is always use about double the amount of olive oil you think you need.

00:12It's going to add richness to the sauce.

00:13So we're going to add in some onion.

00:15We don't want to get any color at this stage.

00:17And then we're just going to sweat that down until it's got no color but it's nice and soft.

00:21So when they've just started to sweat down, I'm just going to add a touch of salt and a small amount of chopped garlic.

00:26So once it's sweat down to this level, tin of good tomatoes, a hit of black pepper, more olive oil for richness.

00:32I'm going to send it down to a gentle simmer.

00:34The sauce has been cooking for 10 minutes. I always like to add a little bit of sugar.

00:37So our sauce has had a total of 20 minutes.

00:39What you want is really nice intensity, sweetness, and then you want to balance good pinch of salt, good pinch of pepper.

00:45And then turn the heat off.

00:47And an optional add-on I always do, pie a little bunch of basil like this and just rest it in there as the sauce cools down.

00:53This is our base sauce tomato. Now I'm going to show you how to turn it into five different derivatives.

00:57This is a ribbiata sauce. Take off the tops of the chilies.

01:00I'm going to leave the seeds in. So more olive oil. Chilli goes in. Extra garlic.

01:04And on a very low heat, saute this together. Hay and pepper, about one teaspoon.

01:08Tiny bit of tomato puree. Cook off the tomato puree.

01:11Now add in three spoonfuls of your base sauce.

01:14Simulate it together until it's nice and intense and the chilies are nice and soft.

01:17And there we have it. A ribbiata. I'm going to serve this one on a flatbread with mussels.

01:21Octopus parsley and a little bit of green chili.

01:24Next up, vodka sauce. Popularized by the New York restaurant Carbone.

01:28A little bit of brunoise shallot. Tiny pinch of salt.

01:31Once it's cooked down, add some garlic, chili flakes.

01:33Add in your tomato puree and cook it out.

01:35So add in five tablespoons of vodka. Juicy alcohol.

01:38Add in some cream and the base sauce tomate.

01:40Bring this together. Stir to combine. Then bring to the boil.

01:43Optional, give it a little hand blend to make it nice and smooth.

01:46I'm serving this with a classic Carbone special, which is rigatoni a la vodka sauce.

01:51Fresh basil and some grated parmesan.

01:53Sauce provincial.

01:54Okay, so start with some more olive oil.

01:56Some more white onion. Tiny bit of garlic. One garlic coil.

01:59And sweat that down.

02:00Add in a touch of salt.

02:01Deglaze with a little splash of good quality French white wine.

02:04Reduce the wine until it's really syrupy.

02:06A few ladles full of your base sauce.

02:08Heat tablespoon of capers with a little bit of brine.

02:11Half a sprig of chopped fresh rosemary.

02:13Three sprigs of thyme. Chopped chervil. Chopped parsley.

02:16I'm serving my provincial sauce with some chicken, some courgettes,

02:19olive oil and some fresh oregano.

02:20Next sauce, classic romesco.

02:22Little bit of oil and then into a fiercely hot oven.

02:25We toast some almonds and some hazelnuts. Nice and toasted.

02:28And then I'll cover it up. Let it continue cooking.

02:30Once it's cool, remove the skin and then remove the seeds inside as well.

02:35Once everything's cooled down, add your peppers, almonds and hazelnuts.

02:38Add some smoked paprika, one tablespoon.

02:41Add in our base sauce tomat.

02:42Good glug of sherry vinegar.

02:44And finally, some olive oil.

02:46Place the sauce and put a 3-3.

02:48Finish the sauce with lots of fresh lemon juice.

02:50Pass it off with a really smooth finish.

02:52We've served our romesco sauce with a beautiful piece of stone bass

02:54and some grilled cabbage.

Category

Transcript

Be the first to comment

Recommended