- If you're anything like
me, and super swamped
during the week and are just
looking for an easy to make
delicious meal to put on the table,
then look no further
than this pomodoro sauce.
It's homemade, I'm gonna
toss it up with some pasta,
it's delicious, and I
know you're gonna love it.
What's up my Commis,
chef Billy parisi here,
where I teach you techniques and recipes
so that you can make absolutely
anything from scratch.
I'm gonna show you how
to make a pomodoro sauce.
It's incredibly classic,
delicious. I'm gonna show you
how to do it with fresh
tomatoes and canned tomatoes,
just in case you're short on time
or you're watching this video
and we're out of season
for fresh tomatoes.
Pomodoro literally translates
from Italian to English as
"Tomato", so we're
gonna start right there.
I'm gonna be using some vine-ripe tomatoes
or you can absolutely use
some roma, some heirlooms
or whatever you have
that's organic and fresh.
If you got them from farmer's
market or your backyard,
even better. What we need to
do is peel these tomatoes,
just like we did in the
steak pizzaiola recipe.
So, what I'm gonna do is
take them right off the vine.
Then, using a knife, go
ahead and cut the core out.
Be careful here, don't go too deep.
Preserve as much of
the tomato as possible.
We're gonna flip it over
and then slash an X right into the bottom.
This is just gonna help
it so that it peels.
Now, go ahead and throw it into a basket
or right into some boiling water.
I'm gonna take that basket
over to that hot water.
We're gonna cook it for only
thirty to forty-five seconds.
You'll see the peeling start
to pull away from the tomato.
You know this is perfect when
it gets to this consistency.
Let's go ahead and take
them right out of the water.
We are going directly to a
huge tub of chilled ice water.
That's right, it's also
known as an ice bath.
Go ahead and shock them in there.
This is so they're nice and cool,
because we're gonna be
handling them with our hands.
After about two to three minutes,
let's go ahead and take
some of those tomatoes out.
You may need a knife to peel them,
or if the peel comes right off the tomato,
even better, my friends. Go
ahead set them to the side
and then just repeat the process
until all the tomatoes have been peeled.
Unlike that steak pizzaiola recipe,
what I am going to is not seed them.
I'm going to need as
much juice as possible
to make this pomodoro sauce. So, go ahead
and add them right into a blender or,
if you have a food mill, that's fine too.
We're going to blend them on high speed
until they are very
smooth completely pureed.
Set them to the side in
another container because now,
let's talk about some canned tomatoes.
Just like I always say,
homemade food from scratch
tastes way better than anything else.
And, we are in peak
season in tomato season.
You're looking at July and August
and the first few weeks of September.
That's when tomatoes are fantastic but,
if we're out of season
or you just got a bunch of
canned tomatoes lying around the house,
here's what else you can do. For me,
I would suggest use tomatoes
from the San Marzono region
of Italy. They are delicious,
got a little bit more sweetness to them.
I think you'll love them.
So, go ahead and add those to a blender,
just like the fresh tomatoes,
we are just gonna puree
until completely smooth.
And, because I don't want to waste these,
I'm gonna add it right to
the pureed fresh tomatoes,
and yay, more sauce for us, right?
Now, let's set the sauce to the side
because we're now gonna
finally grate up an onion
and some garlic. The onion is optional.
I personally feel it adds a ton of flavor.
So, go ahead and slice the
ends off a yellow onion.
Then, you're going to slice it in half.
Go ahead and peel off that outer shell.
And then, using a microplane
or a very fine grater,
we're simply gonna grate that
half of the yellow onion.
It's going to, sort of,
turn into a almost
liquid type consistency.
It's gonna be very, very,
finely, finely minced.
This is exactly what we're looking for
because we want it to liquify
and incorporate into the pomodoro sauce.
No chunks, needs to be smooth here.
Go ahead and set that
to the side in a bowl.
Now, for the garlic cloves,
do the exact same thing.
Finely grate them on a
microplane right into a bowl.
Once everything has been finely minced up,
we are going to cook and,
let me just say really quick,
if you don't have a microplane,
I highly recommend you invest in one,
especially if you're serious about cooking
or if you've got a food processor,
you can actually throw
these right in there,
process them until they're pureed,
just like they look when they're
coming off this microplane.
Now, back over to my cooktop,
I've got an extremely large pot.
We're gonna put it over
the heat on low heat.
Let's go ahead and add in some olive oil.
Next, add in the onions
followed up with the garlic.
We're gonna cook it like I said
on low heat for about ten
minutes or until translucent
and just starting to
turn that light brown.
This is perfect timing
because we're gonna go ahead
and pour in our pureed tomatoes.
The sauce takes about
thirty minutes to cook,
but remember, the longer you cook a sauce,
the more intense and delicious
in flavor it will become.
Just like I always say,
"Give me an extra
fifteen to thirty minutes
and I will absolutely blow your mind
on how amazing you can make food."
And, it only takes a total of one hour.
So now, let's go take a look at the sauce.
You can see that it is
perfect consistency.
It's nice and thick, not runny at all.
We're gonna finish it with
a little bit of sea salt,
some fresh cracked black
pepper, and then last,
but not least, we're gonna add in
some fresh whole basil leaves.
Like I always say, "Finish
with fresh, start with dry."
These are fresh, gonna
add a huge punch of flavor
to finish off this pomodoro sauce.
Our pomodoro sauce is finished,
it's absolutely amazing.
Now, it's up to you what
you want to do with it.
You can put it in lasagna,
eggplant Parmesan, or even pasta,
which is exactly what I'm gonna do.
You know I made a bunch of
homemade pasta not too long ago.
I've got a ton of linguini
noodles left over.
If you want to make homemade pasta,
check out this video because
it is fantastic and I show you,
from A to Z, on how easy it
is to make homemade pasta.
So, I'm going right from the freezer
into a large pot of boiling, salted water.
We're gonna mix that around,
it's only gonna cook
for about two minutes.
Once it is finished, let's
go ahead and take it out
and add it right to a bowl or
saucepan, totally up to you.
Now, take a big, ole, fat scoop of that
delicious pomodoro sauce and pour it
right over top of those noodles.
We're gonna hit it with some
fresh grated Parmesan cheese.
Be sure to give it a
good toss to completely
coat those noodles in the sauce.
And now, to plate up,
I like to wrap it around a carving fork
and place it right on a
big, beautiful, white plate.
Let all those wonderful red
tomato colors shine through.
We're gonna finish it up with
a bit more Parmesan cheese.
And then finally, some
whole, fresh basil leaves.
This pomodoro sauce is so incredible
and so easy to make and wonderful
tossed in this fresh pasta.
Definitely check out
my beef braciole video.
It's awesome, you will love it,
and I'll see you on that video.
