[0 - 1] - Hi, I'm Lish Steiling,
[1 - 3] I'm a professional chef, and today
[3 - 4] I'm going to show you
[4 - 6] how to make the best tomato sauce
[6 - 7] [tomatoes squishing] at home.
[7 - 8] I'll be walking you through
[8 - 11] all the steps to make a delicious tomato sauce,
[11 - 13] so you don't always have to grab for the jar.
[13 - 18] This is tomato sauce 101. [drumming]
[18 - 19] Today I'm going to be showing you
[19 - 21] how to make Pomodoro sauce.
[21 - 23] Pomodoro is a classic Italian sauce
[23 - 26] that really showcases the tomato.
[26 - 27] Because guess what?
[27 - 32] Pomodoro literally means tomato. [twinkling]
[32 - 33] There's less chopping,
[33 - 34] there's less cutting,
[34 - 36] it comes together quickly
[36 - 41] and it still gives you a beautiful velvety sauce. [upbeat music]
[41 - 43] Let's start off with the aromatics.
[43 - 44] We're starting out,
[44 - 47] one red onion. [light tapping]
[47 - 50] Cut off our edges, half it and peel it
[50 - 51] and that's ready to go.
[51 - 53] The red onion has a little bit more sweetness
[53 - 55] than a yellow onion or a white onion,
[55 - 57] so it just really brings out
[57 - 59] the natural sugars in the sauce.
[59 - 63] We have one carrot that we are simply going to peel.
[63 - 65] The nice thing is, with this Pomodoro,
[65 - 67] is that you're not really chopping anything,
[67 - 69] if you're chopping it, you're going to be making a marinara.
[69 - 71] With Pomodoro, you're leaving it whole
[71 - 73] so that you can remove the larger chunks,
[73 - 76] once they've done their job.
[76 - 77] Now, our garlic.
[77 - 79] But, we're just going to put these cloves in
[79 - 81] smashed and peeled.
[81 - 84] So you're going to infuse the oil
[84 - 86] with all of the oils
[88 - 89] and then again,
[89 - 91] you can remove and discard the garlic cloves.
[92 - 93] Last but not least,
[93 - 95] the magic ingredient,
[95 - 98] Parmesan rind is adding a nutty, salty,
[98 - 101] earthy, rich flavor to it
[101 - 104] and the cheese itself, we'll use later for the pasta.
[104 - 109] So we are using a 28 ounce can of San Marzano tomatoes.
[109 - 110] I prefer using canned tomatoes
[110 - 112] because they're picked at their prime,
[112 - 115] so they're always going to be delicious.
[115 - 118] [liquid squishing] Let's hand crush some tomatoes.
[118 - 121] The Nonnas in Italy have been doing it this way for years,
[121 - 123] so I say, if it ain't broke, don't fix it.
[123 - 125] This is how you know if a salad is coated in dressing,
[125 - 127] this is how you know if the tomatoes
[127 - 129] are the texture you want.
[129 - 130] That's it for prep,
[130 - 134] let's start cooking. [upbeat music]
[134 - 137] So we have our stainless steel sauce pan heating up here,
[137 - 140] we're going to just put it over medium-ish heat.
[140 - 142] A little bit of olive oil.
[142 - 145] You're looking for the oil to dance in the pan,
[145 - 146] it should move freely,
[146 - 148] that means that it's warmed up.
[148 - 151] We are just going to throw in all of our garlic cloves.
[151 - 154] [sizzling] I'm adding some salt to it
[154 - 155] and lightly brown it,
[155 - 157] so that you're bringing out the natural sweetness.
[157 - 161] Oh, if you could smell what I smell right now.
[161 - 165] So I'm going to go ahead and add in our tomatoes.
[165 - 168] If you pour the tomatoes over the wooden spoon,
[168 - 170] it won't splatter as much.
[170 - 172] We're just going to nestle in our aromatics,
[172 - 173] red onion there,
[173 - 177] our carrot, which is going to add sweetness and earthiness,
[177 - 179] Parmigiano Reggiano rind,
[179 - 182] which is the secret love ingredient.
[182 - 185] Some basil, right? Some basilico,
[185 - 187] we're just going to tear it, throw it in,
[187 - 190] extra squeeze of olive oil.
[190 - 191] The fat adds the richness
[191 - 194] and that texture that we're looking for.
[194 - 194] [light tapping] We're going to
[194 - 196] let this come to a simmer
[196 - 198] for about 25 to 30 minutes,
[198 - 200] until all of the infusion has happened,
[200 - 202] and the carrots are tender.
[202 - 206] While we let this simmer, you can get your pasta water on.
[207 - 208] It's a good timer for a bath,
[208 - 211] that way you don't get all wrinkly.
[211 - 214] So this has been simmering for about half hour or so.
[214 - 216] [light tapping] Smells delicious.
[216 - 219] We're going to give it a taste. [light slurping]
[219 - 221] [light clinking] Oh, you get the basil,
[221 - 222] you get the sweetness.
[222 - 223] Needs more salt.
[223 - 225] The only way to know
[225 - 228] if something is properly seasoned is to taste it.
[228 - 230] You'll end up with a sink full of spoons but,
[230 - 233] the food will be perfect. [light clinking] Lovely.
[233 - 237] All right, so it's time to remove and discard
[237 - 239] all of our whole aromatics.
[239 - 241] The onions are nice and tender,
[241 - 244] same thing with the carrot. Mm.
[244 - 247] I try to get out the majority of basil,
[247 - 251] if some of it gets pureed in there, I'm not mad at it.
[251 - 253] Let's talk about this parm rind, huh?
[253 - 256] All of this cheese is nice and soft and gooey
[256 - 257] and you can scrape it in there
[257 - 260] and get some of those milk solids in.
[260 - 262] Whatever is left
[262 - 266] you eat, because parm rind is completely edible. [slurping] Mm.
[266 - 270] It's like a giant cheese curd with tomato sauce. It's amazing.
[270 - 272] So if it was a marinara sauce,
[272 - 274] we would've chopped all of those aromatics much finer
[274 - 276] and we would just leave it in here.
[276 - 279] But this is a Pomodoro, so it's all about the tomato.
[279 - 281] Those aromatics have done their job
[281 - 284] and this sauce is actually ready to use right now.
[284 - 286] If you want a smoother sauce,
[286 - 289] you could pulse it a couple times with an immersion blender,
[289 - 292] which is exactly what we're going to do. [upbeat music]
[292 - 294] The texture is a personal preference,
[294 - 296] you have full control over it.
[296 - 300] All right, I'm actually happy with it right there.
[300 - 301] And you have this
[301 - 305] very emulsified, like almost creamy looking tomato sauce.
[305 - 306] That's what we're going for.
[308 - 310] Oh, it's just perfect.
[310 - 312] It has sweetness, it has saltiness
[312 - 315] and the nuttiness from the cheese.
[315 - 317] It has our baseness from the basil.
[317 - 319] I mean, you don't get control like this
[319 - 321] out of a jarred sauce.
[321 - 324] Let's plate it up. [upbeat music]
[324 - 328] Today I'm going to be making some spaghetti Pomodoro. [slurping]
[328 - 330] It's almost perfectly Al Dante
[330 - 332] and it's going to finish cooking in the sauce
[332 - 334] and absorb all of that flavor.
[335 - 337] The pasta water helps thicken the sauce,
[337 - 340] it helps the sauce cling to the pasta.
[340 - 344] Oh yeah, look at that, huh? Parmigiano Reggiano.
[344 - 348] It's not spaghetti Pomodoro without Parmigiano Reggiano.
[348 - 351] [soft music] [pasta squishing]
[351 - 355] Do you see how beautiful this is? Perfection.
[355 - 357] And I just give the little twist in there.
[357 - 358] One more, because
[358 - 360] [light scraping] this girl's hungry.
[360 - 363] Turn the bowl. [light scraping]
[364 - 368] A little bit more olive oil. Aw.
[368 - 377] Don't you just want to dive into this? [upbeat music] It's magic.
[377 - 380] So yes, we use this Pomodoro with pasta today,
[380 - 382] but use it in any application
[382 - 386] that you would use a store bought jarred sauce. I mean,
[386 - 388] freeze it, bathe in it,
[388 - 389] do what you got to do,
[389 - 390] I totally understand.
[390 - 391] All I can say is,
[391 - 396] it's totally worth it. [upbeat music]
[397 - 398] You can thank me later.