[0 - 1] - Hello, my name is Andrew,
[1 - 2] and welcome to my kitchen.
[2 - 6] In this video, you're gonna see me make a lot of tomatoes.
[6 - 8] Recently on the channel, I've been doing this series
[8 - 11] where I cook a large amount of one type of produce.
[11 - 14] And it started as just a fun challenge,
[14 - 16] but now it's this experience that I really look forward to,
[16 - 21] because making the same ingredient in many different dishes,
[21 - 23] in close succession over and over
[23 - 25] can reveal these little details
[25 - 27] that I hadn't noticed before.
[27 - 30] So it's peak summer right now, so I'm doing tomatoes.
[30 - 32] And I'm sticking with fresh tomatoes,
[32 - 35] nothing canned or tomato paste.
[35 - 37] And it's gonna be a different type of tomato
[37 - 40] depending on what the particular recipe calls for.
[40 - 41] These are largely gonna be
[42 - 43] recipes that I've never made before,
[43 - 45] because I'm looking for new experiences.
[45 - 47] The first tomato we're gonna talk about
[47 - 49] is heirloom tomatoes.
[49 - 51] And when these are at peak of season,
[51 - 52] there's nothing better,
[52 - 54] they're really almost a perfect food
[54 - 56] when they're really great.
[56 - 57] And so, there's a couple of different things
[57 - 59] you can do with heirloom tomatoes.
[59 - 63] My first dish is just eat a tomato.
[63 - 66] Really, when they're perfect, they're perfect.
[66 - 69] And I just slice this up, put it on a plate,
[69 - 71] and it's pretty much a done dish.
[71 - 73] I think the next best thing to do
[73 - 75] is to have a tomato with a little bit of salt.
[75 - 80] And in particular, using big flaky, like Maldon salt,
[81 - 83] rather than just your normal table salt
[83 - 85] or even coarse kosher salt.
[85 - 87] And I've never thought about it in these terms,
[87 - 91] but it's really like salt is a second component of the dish
[91 - 94] rather than being a sub ingredient of it,
[94 - 96] because it's not that you're
[96 - 98] evenly seasoning these slices of tomato,
[98 - 101] it's that you have these big flakes of salt
[101 - 103] and not every bite has salt in it,
[103 - 106] but when it does, it's a really great contrast
[106 - 108] with that super sweet and flavorful tomato.
[108 - 110] And of course, heirloom tomatoes can look
[110 - 111] really gnarly looking.
[111 - 114] And by virtue of how they're grown
[114 - 117] and how they're red, if that's the right term,
[117 - 118] they can have all these imperfections,
[118 - 121] and I think that's what makes them so great.
[121 - 124] But keep in mind that you often have to cut around
[124 - 126] some things like, near the stem
[126 - 128] there can be some tougher areas.
[128 - 130] The next thing I made with heirloom tomatoes
[130 - 132] was a stone fruit and tomato salad.
[132 - 134] And I think that this is just
[134 - 137] one of the most mind-blowing combinations.
[137 - 140] So I had this really incredible yellow heirloom tomato,
[140 - 142] slices of peaches.
[142 - 144] I made them sort of equal size
[144 - 146] as well as some fresh mozzarella,
[146 - 147] again, at equal size.
[147 - 150] And then it was just dressed with some olive oil,
[150 - 153] some balsamic vinegar, as well as some basil.
[153 - 155] This is just about one of the best things
[155 - 157] I think you can eat at any time of the year,
[157 - 159] it's just such an incredible combination.
[159 - 162] And there's something about fruit and tomatoes,
[162 - 164] when they're really ripe,
[164 - 168] they have this fragrance that's almost like an aura to them
[168 - 170] that makes you really realize that,
[170 - 173] oh, this is a thing that's alive.
[173 - 174] It's just about one of the most delicious things
[174 - 175] you can eat, I think.
[175 - 179] And it's really great when you have this very sweet tomato,
[179 - 181] and then when you have something like a peach
[181 - 183] that's even sweeter than it,
[183 - 186] the tomato becomes more of this subtle taste.
[186 - 191] And then you have these creamy, fatty bites of mozzarella,
[191 - 193] the contrast of this vinegar.
[193 - 196] And then also basil, you know, when it's summertime,
[196 - 199] and it has almost like this sun burnt flavor to it,
[199 - 202] it's very peppery, it's very herbaceous,
[202 - 205] it's just the best, I don't know, the salad is the best.
[205 - 208] And the next thing I made with an heirloom tomato is
[208 - 210] something that I sort of made up.
[210 - 215] I've had versions of this exact dish in restaurants before,
[215 - 217] but I wasn't referencing a specific recipe,
[217 - 220] and I was just sort of riffing it on my own.
[220 - 222] Previously on the channel,
[222 - 224] there was a video of, "Tell us what you made",
[224 - 227] where we all tried to make different things with tofu.
[227 - 230] And the thing that I made was silken tofu,
[230 - 231] was something I'd never made before,
[231 - 233] but it was incredibly delicious.
[233 - 237] So I wanted to recreate this restaurant dish I'd had before
[237 - 241] that was silken tofu with marinated tomato.
[241 - 244] So I began by making the tofu.
[244 - 245] Just like I had done previously,
[245 - 250] it was this raw soy milk mixed with this nigari liquid
[250 - 253] that is the coagulant for the tofu.
[253 - 255] And then, I put that into a double steamer,
[255 - 258] which I made with a colander and my big pot on the stove.
[258 - 262] And that seams for 12 to 15 minutes
[262 - 263] or until the done-ness that you like.
[263 - 267] I was trying to keep it on the sort of medium firm's side.
[267 - 271] So next I had this green and red striped tomato,
[271 - 273] and I thought that this one was really interesting.
[273 - 278] The flavor of it is almost kind of like bacon reminiscent,
[278 - 282] and so I thought, okay, I have this very meaty tomato.
[282 - 284] I'd like to pair it with another ingredient
[284 - 286] that has a lot of umami.
[286 - 287] Tomatoes are naturally rich in umami.
[287 - 291] And so, I dressed it in some really high quality soy sauce.
[291 - 293] So I had this tomato sitting in the soy sauce,
[293 - 294] my silken tofu was done,
[294 - 295] and then it was just a matter of plating it.
[296 - 297] Some scoops of this tofu,
[297 - 299] bites of tomato,
[299 - 301] I thinly slice some green onion for some contrasts,
[301 - 304] and then I also crushed some Sesame seeds
[304 - 305] in a mortar and pestle.
[305 - 307] 'Cause this is what I had previously
[307 - 309] when I made the tofu dish on "Tell us what you made".
[309 - 310] it worked incredibly well.
[310 - 313] And I thought that nuttiness would go with the sort of
[313 - 317] more overall umami vibe of this dish
[317 - 318] rather than, you know,
[318 - 321] the sweet fruity nature of the last one.
[322 - 323] And it was super good.
[323 - 325] I think just by visuals,
[325 - 327] it's reminiscent of like burrata and tomatoes,
[327 - 331] but the tofu has such a soft flavor
[331 - 334] that I feel like it's an opportunity to like,
[334 - 336] make a complete dish,
[336 - 339] that allows you to still taste the subtleties
[339 - 342] in a really nice tomato like this one,
[342 - 345] where it has kind of like those secondary flavors
[345 - 347] that are sometimes unexpected.
[347 - 349] Yeah, it's super delicious.
[349 - 352] I mean, tomatoes when they're this good
[352 - 353] are kind of a cooking cheat code.
[353 - 357] So the next dish is a caramelized tomato tarte Tatin.
[357 - 360] And this is a recipe from Dr. Linda Shiue,
[360 - 362] which I referenced off her website, spicebox travels.
[362 - 364] I was immediately drawn to this dish
[364 - 366] because of the incredible visual
[366 - 371] of glazed tomatoes arranged like a pie.
[371 - 373] So you begin by taking plum tomatoes
[373 - 375] and salting the exposed faces,
[375 - 377] you then go to make a caramel,
[377 - 379] like with a traditional tarte Tatin.
[379 - 380] I melted some sugar
[380 - 383] and then de-glazed with some red wine vinegar.
[383 - 385] I think I should have let the sugar cool a little bit
[385 - 386] because the vinegar is sort of
[386 - 389] shocked the caramel into a crystal,
[389 - 391] but I was able to add some water
[391 - 393] and dissolve the sugar and rescue it.
[393 - 395] After allowing that to cool for a bit,
[395 - 397] I added some sliced garlic and some time.
[397 - 402] And then those tomato halves go face down into this pan,
[402 - 404] and then the pan goes into the oven
[404 - 408] at a fairly low temperature for a couple hours.
[408 - 411] And I think this stage is really to draw out
[411 - 413] as much moisture from these tomatoes as possible,
[413 - 416] because they would be disastrous
[416 - 419] to the crust at the end of this tart.
[419 - 420] So all the tomatoes are in the oven,
[420 - 422] I caramelize some onions
[422 - 425] in just some butter on the stove top.
[425 - 426] So after a couple of hours,
[426 - 428] you see that the skin is shriveling,
[428 - 430] you've got this really incredible
[430 - 433] liquid bubbling around all the tomatoes.
[433 - 434] That's when it's done.
[434 - 436] I remove the tomatoes from the pan
[436 - 438] to drain off that excess liquid,
[438 - 441] and then sort of reset the pan with some butter.
[441 - 445] So then you arrange the tomatoes neatly into this pan,
[445 - 448] skin side down, cut side up,
[448 - 449] because the bottom of the pan
[449 - 452] is going to be the top of the tart.
[452 - 456] Then the caramelized onions get spread over those tomatoes,
[456 - 459] and then I used some frozen puff pastry
[459 - 461] to cover the top.
[461 - 464] Puff pastry cooks pretty quickly in a very hot oven,
[464 - 466] I think it was about 20 minutes.
[466 - 468] Waited until it's nice and golden brown,
[468 - 469] and then it came out.
[469 - 470] Let it cool for a moment,
[470 - 472] and then it was time to invert the tart.
[472 - 477] Lift the pan and much to my relief, no stickage occurred.
[477 - 479] And wow, what a cool looking tart.
[479 - 480] I mean, it really looks like
[480 - 483] something from my patisserie fantasy,
[483 - 487] it's kind of like this special treat type of dish.
[487 - 489] And speaking of special treat,
[489 - 492] the flavor is pretty interesting on this tart.
[492 - 494] I think it really blurs the line between
[494 - 497] a dessert food and a savory food.
[497 - 498] You know, it really feels like something
[498 - 501] that you'd wanna eat at like a cocktail party,
[501 - 505] just like a little neat slice of this tart.
[505 - 508] Because it is quite sweet with this glaze over the tomato,
[508 - 509] and it is quite beautiful,
[509 - 512] but then you also have this flavor of the garlic,
[512 - 514] the herbs, this buttery pastry,
[514 - 516] kind of blurring the lines
[516 - 517] between all these different things.
[517 - 520] But man, it is pretty delicious.
[520 - 521] The final taste of these tomatoes
[521 - 525] reminds me a lot of, like on a pizza,
[525 - 528] where it's mostly a homogenous tomato sauce,
[528 - 532] but then you might have one like chunky bit of tomato,
[532 - 535] and it just has that reduced intensified
[535 - 537] sweet tomato flavor.
[537 - 539] And that's what this tart taste it's like,
[539 - 542] but it's the whole thing with that flavor.
[542 - 543] It's pretty great.
[543 - 545] The next dish I made was gazpacho.
[545 - 548] And I referenced the recipe from José Andrés
[548 - 550] off of his website, joseandres.com.
[550 - 553] This recipe stuck out to me immediately because,
[553 - 556] if you needed a way of using up a bunch of tomatoes,
[556 - 560] you'd be hard-pressed to find an easier recipe,
[560 - 562] because essentially, the whole thing comes together
[562 - 563] in a blender.
[563 - 566] So I began by preparing the raw vegetables.
[566 - 568] There's a cucumber that I peeled and seeded,
[568 - 571] there's a green bell pepper, removed the seeds off as well,
[571 - 575] and then about three pounds of plum tomatoes
[575 - 577] that I just diced for easier blending.
[577 - 581] And I wanted to blend all of the raw vegetables first
[581 - 584] because I was interested to find out what the taste was like
[584 - 588] when it was just those raw vegetable ingredients
[588 - 590] before the seasoning came into play.
[590 - 593] It tastes like a raw vegetable smoothie.
[593 - 595] It is very interesting to taste
[595 - 599] what is essentially all of the components of one salad,
[599 - 602] but simultaneously, in your mouth at once.
[602 - 604] So then there are the other flavoring ingredients,
[604 - 608] which are, olive oil, Sherry vinegar,
[608 - 609] salt, of course,
[609 - 614] and then also sherry, like the alcoholic beverage sherry.
[615 - 617] So I added those things, blended it together.
[617 - 618] One of the interesting changes was that
[619 - 622] the consistency was instantly far smoother.
[622 - 625] I don't know if this is a factor of the oil
[625 - 627] and most fine with all these other ingredients,
[627 - 630] but the bubbly foamy raw vegetable state
[630 - 632] was now suddenly gone.
[632 - 633] So this whole mixture
[633 - 635] then gets strained through a fine sieve,
[635 - 636] and once it's strained,
[636 - 638] you then just have to chill it before serving it.
[638 - 641] So, there are a few garnishes for serving the soup with,
[641 - 644] but one in particular that I wanted to do was,
[644 - 647] whole cherry tomatoes with the skin off.
[647 - 649] Which is kind of a tedious chore,
[649 - 651] but I think it makes a real difference.
[651 - 653] So once it's chilled, is just a matter of assembling it.
[654 - 657] You have this beautiful sort of salmon colored gazpacho
[657 - 659] whole-skinned, cherry tomatoes.
[659 - 662] There's some toasted chunks of bread,
[662 - 665] some diced cucumber, green and red bell pepper.
[665 - 667] It's incredible tasty.
[667 - 669] Definitely one of those things that,
[669 - 673] is just kind of like been high awareness for a long time
[673 - 675] I was never like really excited to make,
[675 - 677] but the flavor is pretty incredible
[677 - 680] once all the ingredients are in balance.
[680 - 683] It is really just like getting a taste
[683 - 686] of a whole dish in one mouthful,
[686 - 688] which I think is a really interesting lesson
[688 - 690] in seasoning in general,
[690 - 694] because as you adjust the salt, the vinegar, the oil,
[694 - 697] you can get a more immediate reaction of,
[697 - 699] oh, now this tastes a little brighter,
[699 - 702] or, oh, this flavor of one vegetable wasn't really there
[702 - 703] but now that it's salted enough,
[703 - 706] I can really get that sense again.
[706 - 707] And so, the interesting thing about
[707 - 711] the skinned cherry tomato is that you just have like this,
[711 - 714] I dunno like this, luxurious squeeze
[714 - 717] on this really ripe sweet cherry tomato.
[717 - 721] It's also very interesting tasting that one bite
[721 - 724] of ripe isolated tomato
[724 - 726] among this thing,
[726 - 730] which is a soup of seasoned and flavored tomato,
[730 - 733] you just like suddenly get that contrast of like,
[733 - 734] oh, this thing is reminiscent of tomato
[734 - 736] and here is whole tomato.
[736 - 739] And wow, tomatoes are so good.
[739 - 740] I mean, really, I can't believe
[741 - 743] how easy this thing is to make, feels like cheating.
[743 - 748] The next dish I made was Chinese stir-fried tomato and egg.
[748 - 750] And I referenced a recipe from the website,
[750 - 751] The Woks of Life.
[751 - 752] So the first time I had this dish
[752 - 755] was actually in the "Worth It" noodles episode,
[755 - 758] and it was that the first location Lao Xi'er Noodle House,
[758 - 761] and it was one of three components
[761 - 762] that dressed this noodle dish.
[762 - 765] And I remember being so surprised by how
[765 - 769] simple and delicious this set of components was.
[769 - 771] Tomato video comes along,
[771 - 772] and I knew I had to make tomato and egg.
[772 - 774] It comes together really quite quickly.
[774 - 777] I started by slicing some tomato,
[777 - 780] I sliced some green onion,
[780 - 784] I prepared the eggs, it was four eggs, salt, white pepper,
[784 - 786] Shaoxing cooking wine, Sesame oil,
[786 - 788] all beaten together.
[788 - 789] And I don't have a wok,
[789 - 792] but I do have a carbon steel skillet,
[792 - 794] which can get similarly hot,
[794 - 796] and in my experience, is great for stir fry.
[796 - 799] I pre-seasoned it with some oil, got it quite hot.
[799 - 801] The instructions from Woks of Life
[801 - 803] is to get it to the smoking point.
[803 - 804] Poured in the eggs,
[804 - 807] the scramble came very quickly, nice large curds.
[807 - 809] I then remove the eggs from the pan,
[809 - 811] added back a little bit of oil,
[811 - 813] and then stir-fried the tomato and green onion.
[813 - 814] And it was just a couple minutes
[814 - 818] just for them to soften a bit, lose some of their moisture,
[818 - 820] and then the eggs reincorporated
[820 - 823] into the tomato and green onion.
[823 - 826] Just a couple more minutes of being cooked together,
[826 - 827] and that's the conclusion of the dish.
[827 - 829] This dish is incredible.
[829 - 832] So I just had it with a bowl of steamed rice.
[832 - 833] Man, you know,
[833 - 836] when I went to look up the ingredient list for this dish,
[836 - 839] I realized that I had everything in my pantry already.
[839 - 840] And so in a sense,
[840 - 843] this dish was just sitting around my house
[843 - 846] not getting made for all of this time.
[846 - 849] It's also really interesting to have one more dish
[849 - 853] in the repertoire of tomatoes with eggs.
[853 - 855] I often make omelets that have tomatoes in them
[855 - 857] or scrambles that have tomato,
[857 - 860] or like shakshuka, which is a spiced tomato sauce
[860 - 862] with eggs poached in it.
[862 - 866] And man, this one is just so tremendous, so delicious,
[866 - 868] I feel like an idiot for not making it sooner.
[868 - 871] So the next dish I tried was Thakkali Curry.
[871 - 874] And this is a dish that I had never heard of before,
[874 - 876] but I actually saw recommended
[876 - 878] in the comment section of the last video,
[878 - 879] it was the zucchini video.
[879 - 881] So thank you user Abhi,
[881 - 883] you listed a bunch of great recipes,
[883 - 885] this one stuck out to me and I wanted to try it.
[885 - 887] So when researching this dish,
[887 - 891] I generally came across two different versions
[891 - 892] with one key distinction.
[892 - 894] There is a set of recipes where
[894 - 897] the aromatics were fried at the start of the curry,
[897 - 899] there was another set where the aromatics
[899 - 903] were fried separately then added at the end of the dish.
[903 - 907] And so, that second version was more interesting to me,
[907 - 908] it's a technique I've never done before.
[908 - 912] So, I referenced a recipe from YouTube user, Shaan Geo,
[912 - 913] and he uses that technique.
[914 - 915] So you begin by incorporating
[915 - 917] the primary ingredients in a pot.
[917 - 919] There was about four ripe tomatoes,
[919 - 923] one sliced red onion, a couple of green chilies,
[923 - 926] and then chopped ginger and garlic, curry leaves.
[926 - 929] And then some spices there was:
[929 - 932] turmeric, coriander, chili, and some water.
[932 - 935] Then all those components just came to
[935 - 938] a simmer together in the pot just a couple of minutes.
[938 - 941] Meanwhile, I made a coconut paste,
[941 - 943] which is something I had never done before.
[943 - 945] And the first time I attempted it,
[945 - 946] I actually made a mistake.
[946 - 948] I purchased dehydrated coconut,
[948 - 949] when I tried to make it,
[949 - 952] I ended up with this very coarse gritty,
[952 - 953] not the right texture.
[953 - 955] And after a bit of research I realized that
[955 - 958] you had to actually soak dehydrated coconut
[958 - 961] in some coconut milk before grinding it into a paste
[961 - 962] to have that smooth consistency.
[962 - 966] The vegetables soften, then I add this coconut paste,
[966 - 969] the color immediately lightens, it becomes a lot creamier,
[969 - 970] that continues to simmer.
[970 - 972] Then meanwhile, in a separate pan,
[972 - 976] I heat some coconut oil and then add the aromatics,
[976 - 977] beginning with some mustard seed,
[977 - 980] then some dried chili and curry leaf,
[980 - 981] then some sliced shallot.
[981 - 984] And then, Shaan's instructions are very specific,
[984 - 985] the curry is no longer at a simmer
[986 - 989] and this oil with the aromatics gets poured directly on top.
[989 - 993] It's still hot so when that oil contacts the liquid, it's bubbling.
[993 - 995] And then it's just meant to sit on its own
[995 - 999] as those flavors steep into the rest of the dish.
[999 - 1002] And that's the dish, together in like less than 20 minutes.
[1002 - 1005] And the flavor is tremendous,
[1005 - 1009] I mean, very, really incredibly good.
[1009 - 1012] The tomato is there as almost like a,
[1012 - 1015] you know, refreshing bite amongst all these other
[1015 - 1017] spicy and big flavors.
[1017 - 1020] Frying the aromatic separately is really a cool technique
[1020 - 1023] because you're allowed to get them
[1023 - 1026] at exactly the right cook time and temperature
[1026 - 1030] where they're most sort of fragrant and alive,
[1030 - 1032] and that's when they're added to the dish.
[1032 - 1034] And then that peak flavor
[1034 - 1036] is allowed to steep through the rest of the curry,
[1036 - 1038] unlike when, you know,
[1038 - 1040] things that you added at the very beginning of a dish
[1040 - 1044] have a tendency to become muted the longer something cooks.
[1044 - 1045] It's very cool.
[1045 - 1048] The last dish is Pasta al Pomodoro 2.0,
[1049 - 1049] and that is the name of the dish.
[1049 - 1052] And this recipe comes from EXAU olive oil,
[1052 - 1055] like this EXAU Olive Oil.
[1055 - 1058] EXAU was in the oil episode of "Worth It",
[1058 - 1060] that's where I met Skyler and Giuseppe.
[1060 - 1064] And in that video, we made the first version of this dish
[1064 - 1066] and they recently updated it with a 2.0.
[1066 - 1070] So this pasta is essentially a cherry tomato pasta,
[1070 - 1073] that's it, cherry tomatoes and pasta.
[1073 - 1075] And I think it's also important when you have
[1075 - 1077] an ingredient like this,
[1077 - 1081] where it is the one thing in the recipe
[1081 - 1083] to taste it on its own,
[1083 - 1086] to get a reference point for what you're working with.
[1086 - 1090] Because a recipe can say, use sweet cherry tomatoes,
[1090 - 1093] but you only know how sweet they are unless you eat one,
[1093 - 1094] so, step one is eat one.
[1094 - 1097] I then halved or quartered the cherry tomatoes
[1097 - 1099] depending on their size to make sure
[1099 - 1102] that the final sizes were all roughly the same,
[1102 - 1105] I then put a generous amount of olive oil into a pan
[1105 - 1107] with some crushed garlic,
[1107 - 1109] let that cook for just a moment.
[1109 - 1112] As it's just threatening to turn golden,
[1112 - 1115] I then added the chopped cherry tomatoes.
[1115 - 1120] These then simmer together for maybe about 15 minutes,
[1120 - 1123] really just trying to reduce a bit of the moisture,
[1123 - 1125] get them into more of a jammy state.
[1125 - 1127] After about 15 minutes of cooking,
[1127 - 1130] it's just basil and a little bit of salt.
[1130 - 1132] And really not a lot salt is needed
[1132 - 1136] when the cherry tomatoes are this sweet and perfect.
[1136 - 1137] After a few minutes longer,
[1137 - 1142] this is where the recipe differs from the 1.0 Pomodoro,
[1142 - 1145] 'cause now we're using an immersion blender
[1145 - 1149] to create a very smooth and homogenous sauce.
[1149 - 1151] I made the mistake of trying to do this
[1151 - 1154] in a pretty shallow pan, made a little bit of a mess,
[1154 - 1157] so I swapped over to a stainless steel bowl
[1157 - 1158] to control that splatter.
[1158 - 1162] And then you're supposed to get it to the consistency of,
[1162 - 1165] what they say should be like a tomato soup.
[1165 - 1169] Man, the texture once it's really smoothly blended,
[1169 - 1170] is really quite special,
[1170 - 1173] it is this like dreamy velvety...
[1173 - 1176] You'd swear that there was some sort of cream
[1176 - 1179] or like cheese or dairy in the sauce
[1179 - 1180] with how its texture is.
[1180 - 1182] So meanwhile, spaghetti is being cooked
[1182 - 1184] in heavily salted water.
[1184 - 1187] When there's only a few minutes left in its cook time,
[1187 - 1189] that goes directly into the sauce,
[1190 - 1191] which I had returned to the skillet.
[1191 - 1196] Then it's allowed to finish cooking in that sauce, continuously stirring,
[1196 - 1200] and then adding some of that starchy pasta cooking water
[1200 - 1205] to create a creamy and luxurious looking sauce.
[1205 - 1206] And that's pretty much it,
[1206 - 1209] that is the totality of this dish.
[1209 - 1212] I did my best plating job possible
[1212 - 1215] with such a dreamy looking sauce,
[1215 - 1218] I really wanted a dreamy looking bowl of spaghetti.
[1218 - 1221] And then finally, a garnish, a really great olive oil.
[1221 - 1223] It's so unfair how good this tastes
[1223 - 1226] with so few components going into it.
[1226 - 1228] The tomatoes are incredibly sweet,
[1228 - 1231] there's just the perfume of basil and garlic,
[1231 - 1233] it's not overpowering at all.
[1233 - 1237] And the olive oil on top adds to that luxurious texture,
[1237 - 1238] but the flavor is also interesting
[1238 - 1242] because it has that peppery olive oil taste,
[1242 - 1247] and this earthiness, which serves as an even better backdrop
[1247 - 1250] for that really sweet tomato.
[1250 - 1252] Man, it's unfair how good this dish is.
[1252 - 1254] One of the final steps to this recipe
[1254 - 1255] is adding cheese to the sauce.
[1255 - 1260] I opted for holding off until after I'd started eating,
[1260 - 1263] because I wanted to taste this sauce in it's pure form,
[1263 - 1266] a grating of salty Parmesan.
[1266 - 1267] You know, it serves as a contrast
[1267 - 1269] that sweetness really well.
[1269 - 1274] This is a bowl of pasta that was gone in two minutes,
[1274 - 1277] no exaggeration, just head down slurping.
[1277 - 1279] There's a certain emotion that takes place
[1279 - 1282] when you eat something really good
[1282 - 1284] and you're mad at how good it is.
[1284 - 1287] That was this pasta Pomodoro 2.0.
[1287 - 1288] So that was my tomato journey,
[1288 - 1291] it was very fun, very informative.
[1291 - 1294] Thank you for commenting and sharing recipes with me.
[1294 - 1295] Until next time,
[1295 - 1296] thank you for watching.
[1296 - 1299] (smooth jazz music)