And don't throw away the seeds and juice of the tomato! Blend until smooth, add some finely chopped tomatoes and shallot, olive oil, lemon juice, tarragon and chervil for a beautiful fresh (cold) tomato sauce.
I will never understand getting rid of the BEST part of any tomato: the seeds. Tangy, sweet umami. Don’t deseee your tomatoes. Cut them into quarters or eights and sprinkle with kosher salt; let sit for 10 min, then use as you wish or just pop em in your mouth. They won’t be salty; they’ll be the best tomatoey tomatoes they can be.
Man a whole basil plant for one portion? And what is the point in doing a tomato sauce, adding tonato sauce to finely chopped onion garlic and tomato. Do it the easy way
Two comments: 1) Research has shown that the jelly around the seeds of the tomato has the highest concentration of glutamates, so throwing that away is a big flavor miss. 2) I’m an American, and my god, that was like…. $12 worth of basil 😂
What’s the point of doing that much work for the tomatoes when you can lightly score them, blanch them with a lid on and then the skin comes right off easily. Hit it with an emulsion blender and it’s the same. Waste of time and resource.
Who uses a whole gardens worth of basil in one tiny batch of tomato sauce? You put 1/10 of that basil in 2x as much sauce. I love basil but that’s just a waste. I’d you want that much basil flavor, you can do it with a fraction as much
visit fallowrestaurant.com for the recipe
And don't throw away the seeds and juice of the tomato! Blend until smooth, add some finely chopped tomatoes and shallot, olive oil, lemon juice, tarragon and chervil for a beautiful fresh (cold) tomato sauce.
Should be oil sauce with tomatoes. My Nona would not approve
I will never understand getting rid of the BEST part of any tomato: the seeds. Tangy, sweet umami. Don’t deseee your tomatoes. Cut them into quarters or eights and sprinkle with kosher salt; let sit for 10 min, then use as you wish or just pop em in your mouth. They won’t be salty; they’ll be the best tomatoey tomatoes they can be.
Man a whole basil plant for one portion? And what is the point in doing a tomato sauce, adding tonato sauce to finely chopped onion garlic and tomato. Do it the easy way
🤔 realistically ill only just chop tomatoes with Garlic,shallots,oil ,passatta and black pepper and basil
terrible recipe
Two comments:
1) Research has shown that the jelly around the seeds of the tomato has the highest concentration of glutamates, so throwing that away is a big flavor miss.
2) I’m an American, and my god, that was like…. $12 worth of basil 😂
Cold ice water
Tomatoes in the UK are terrible and tasteless. You're better off using good quality tinned Italian tomatoes.
Quite like the originals
How do you not make your guests sick with the amount of oil you put in your dishes. Jesus Christ.
The consistency of that sauce is unsettling. It looks wrong 😂
pepper has no business in tomato sauce chef. from an italian that’s not so mad about food (promise)
Beautiful ❤
Shallots?😮
Add a good amount of what??
Very rare you use these tomatoes for a sauce in 🇮🇹
Tomato sauce
Ingredients:
Onion
Tomato sauce
Bro making tomato sauce from scratch and then started adding passata to make tomato sauce lol
What’s the point of doing that much work for the tomatoes when you can lightly score them, blanch them with a lid on and then the skin comes right off easily. Hit it with an emulsion blender and it’s the same. Waste of time and resource.
Wow, whole bunch of basil seems wasteful😢
How to wasted basil😂.
Who uses a whole gardens worth of basil in one tiny batch of tomato sauce? You put 1/10 of that basil in 2x as much sauce. I love basil but that’s just a waste. I’d you want that much basil flavor, you can do it with a fraction as much
This channel is very bad.
Whack
Can you do anything with the tomato insides and skin? Just an amateur chef looking to youtube comments for inspiration 😅
Why are people spending good money on flaky salt that is gonna dissolve in the sauce. Flaky is for finishing, right? Texture, not simply flavour
How are you ditching half the juice from the tomatoes and then calling yourself "a chef?"
Anyone with half a brain understands how much flavour you're throwing away there.
This is more like "Sauces like a trainee chef."
Basil like that gong to be bitter