00:00Hello, my name is Theo Randall from Theo Randall at the Intercontinental. I'm going to show
00:03you 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. So when you get garlic
00:15it's always good to squeeze the garlic to see how fresh it is. Now if the garlic's very
00:19very firm that means it's very very fresh. Sometimes you can pick up garlic bulbs and
00:24they almost crack and they're soft inside. That means the garlic's old so it'll have
00:27a very unpleasant taste. This is lovely fresh garlic so it's nice and firm. So we just get
00:32a couple of cloves of garlic. Now Italian food they don't use that much garlic. It's always
00:36a bit of a myth that all this Mediterranean food has lots of garlic. It does have some
00:41but not masses so it's important to get just the right quantity otherwise it's just going
00:46to be too strong. So we're just going to peel the garlic clove and then we're going to slice
00:50it very very thinly. Okay I'm just going to cut down the middle and then make sure there's
00:55no sprout in the middle. There is a little bit of a sprout so we'll take that out. And
00:58then just slice the garlic. We'll do one clove probably enough. And then we'll just slice
01:04the garlic nice and thinly. You can do this on a slicer on a mandolin if you've got a small
01:11truffle mandolin or just best thing is a small knife like this. A small paring knife. So nice
01:17thin slices of garlic. Then we're going to add some good olive oil. So nice flavoursome olive oil.
01:22If you use a cheap olive oil it won't have that same flavour. Obviously you don't use
01:26the best oil you've got but a nice extra virgin olive oil is great. So a good two to three
01:32tablespoons of olive oil. Sounds like a lot but it's basically the oil is part of the
01:37sauce. It's not just the cooking medium. So we put the garlic in and then we're just
01:41going to soften the garlic. We don't want to get any colour. Don't put any colour on the
01:44garlic because if you add colour to the garlic what's going to happen is it's going to have this
01:47sort of nutty brown taste and everything will taste of this sort of slightly overcooked garlic
01:52which is not very nice. Just let that soften. It takes about less than a minute. Then get
01:57some basil leaves. Now I'm going to use some fresh at the end and some now. And the thing
02:01is to get that oil tasting really nice. So 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 shredded. It's just got,
02:10just taste better when it's just sort of ripped. And then just fry that basil and the garlic
02:16together. And then at this stage I'm just going to take the pan off so the garlic and the basil
02:21infuses. And then I'm going to get some tomatoes. So these are just vine tomatoes and we're just
02:26going to take out the core of the tomato and just going to cut them in half and we're going
02:31to pop
02:31them into this food blender. The skins have got masses of flavour. I'm just going to pop this in at
02:36a
02:36very high speed. It's just going to turn all this tomato into a pulp and so you're going to get
02:39all
02:40that flavour from the skin as well. So rather than blanching tomatoes and peeling them you can
02:44actually just go straight into the machine and make a tomato paste almost. But try and get as ripe
02:50tomatoes as possible. The riper the better. And then pop that in. Turn it on.
03:08And it seems very, very wet but that's fine because we're going to reduce it down. And then
03:12we're just going to turn the heat up a bit. Once it comes back up to heat we'll add the
03:16chopped tomato,
03:18just as simple as that. And then we'll just give a little stir so all those ingredients combine.
03:22And we're just going to leave that to reduce just for like one minute. And then we get a jar
03:27of
03:28tomato passata and then just pop that in. In it goes. So that's one whole jar. And then we're just
03:34going to give that a stir. I'm going to cook this slowly for about 20 minutes. That whole quantity,
03:40the fresh tomato and the tomato passata, reduces by half and it'll give you a really lovely sweet
03:45tasting tomato sauce. Now turn the heat down a bit and just let it simmer gently for 20 minutes.
03:53So the tomato sauce is reduced by half and it's got become much thicker. And the only problem
03:58making tomato sauce is it does splash everywhere and I've managed to keep myself clean which is unusual.
04:03It's important that the sauce has got a nice sort of thickness to it without being too thick.
04:08Now the more you cook it the sweeter it becomes and the more intense the flavour. But this sort of
04:13consistency is just perfect for cooking it with some fresh pasta. Just get the basil and just rip the
04:20basil in and then we're going to add a little dash of nice olive oil again. So a good dash
04:26of olive oil,
04:28black pepper, and then a little bit of salt. Just taste it, a little bit of salt. And then just
04:37give
04:38that a nice stir. And so all that lovely oil and the tomatoes, the garlic and the basil is all
04:45nicely
04:45mixed together. And that is ready to add to some delicious pasta. Okay, so I've just cooked some
04:53talitelli and tossed the tomato sauce with the talitelli. And then we're just going to check the seasoning.
05:02A bit of pepper, a little bit of pepper, a little bit of salt, and a nice stash of olive
05:08oil. And just give that a little toss. All the pastas combined with the sauce and just put
05:19a little bit of pepper, a very beautiful, little bit of salt, a little bit of salt and a little
05:23bit of salt.
05:28A little bit more of the sauce on top and just finish with a few fresh leaves of basil.
05:36A bit more black pepper and a drizzle of really good olive oil. And there you have a delicious talitelli
05:44with
05:45fresh tomato sauce.
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