Gordon is putting the challenge out to Next Level Chef Judge & Mentor, Nyesha Arrington to turn the humble tomato into an incredible dish….And Nyesha has just the right pasta sauce recipe up her sleeve!
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INGREDIENTS
Kosher salt
2 pounds tomatoes, stems removed
Olive oil
2 large carrots, peeled and diced
1 medium white onion, diced
2 large cloves garlic, peeled and grated
2 tablespoons tomato paste
½ cup vegetable stock or water
1 ounce fresh basil, plus more for garnish
Freshly ground black pepper
1 pound linguine
Freshly grated parmesan
PROCEDURE
1. Place a large pot of water over high heat and bring to a boil. Season the water liberally with salt.
2. Use the tip of a sharp knife to create an “x” pattern and score the bottom of each of the tomatoes. Gently lower the tomatoes into the boiling water and cook until the skins begin to peel back from the flesh. Remove the tomatoes from the boiling water and place in a large bowl filled with ice water. Reserve the boiling water to cook your pasta in.
3. Let the tomatoes cool, then peel the skins and remove the seeds. Roughly chop the tomatoes and set aside.
4. In a large pot over medium heat, add 2 tablespoons of olive oil. Add the carrots and onion and season with salt. Cook until the vegetables begin to caramelize, about 5 minutes. Add the garlic and tomato paste and cook until the paste has turned a burnt orange color, about 2 minutes. Add the vegetable stock and bring to a boil. Once boiling, add the fresh basil and black pepper and stir to combine. Place the sauce in a blender and puree until smooth.
5. Place the pot back over medium heat and add 2 more tablespoons of olive oil. Add the pureed sauce to the oil and bring to a simmer.
6. In the reserved boiling water, cook your pasta until al dente. Transfer the pasta from the water directly to your sauce and toss to combine.
7. Season your pasta once more with salt and black pepper.
8. Serve your pasta with freshly grated parmesan, whole basil leaves and a drizzle of olive oil.
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Gordon Ramsay Challenges a Next Level Chef Judge to Make Pasta Sauce…Quick!
https://www.youtube.com/channel/UCIEv3lZ_tNXHzL3ox-_uUGQ
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This one’s telling me hey I’m ready I’m like okay tomato you can come out Now NAA it’s me one of your favorite judges I’ve got a challenge for you um I’ve left you with some of the most delicious super ripe Tomatoes or tomatoes Tomatoes now I can’t wait to see what you’re going to do with them good luck please do them Justice got it
Welcome to the next level chef kitchen where Gordon is putting the challenge to the next level Chef mentors we have a special Gordon delivery some incredible Tomatoes here straight from Gordon himself I know the absolute best way that I’m going to use these Tomatoes this gorgeous tomato sauce let’s go so
First up we’re going to start with a prep uh for me you know that’s the carrot what takes the longest right we want to get what takes the longest cooking first so cutting the the tops off of these carrots we might want to save these use them as garnish later
They make a great chimy cherry or a pesto so now how you chop them is going to be based on how long they take to cook so for me I’m going to go in with sort of medium dice they do not have to be perfect because ultimately this is
All going to get cooked down into a beautiful sauce um oh what was that what does the carrot do for the sauce well uh the carrot adds body so viscosity to your sauce um they add natural sweetness right tomatoes tend to be um acid right bright flavors and carrot adds that nice
Natural sweetness um to our sauce so again a medium dice I’m really just cutting them all down just to break them down um and so that they start to cook uh now that my carrots are um dice we’ll set those off to the side you could use a yellow onion a white onion
Generally you’ll see sort of a yellow onion or Spanish onion used um I’m making these sort of ver vertical incisions um when I am cutting an onion or dicing I’m using the base of the knife right so that’s where you have all the control is the back of a knife uh
Then I’m just going in and making some small incisions down the opposite direction uh leaving the butt of the onion on to sort of keep everything intact now I just go the opposite direction and they will fall into a beautiful dice if you notice I’m cutting
The carrots and the onion a similar size so that they cook the same right if you have small tiny carrots and big onions it’s going to take a lot longer for those onions to sort of sweat down and become um beautiful like the carrots right I’m going for about a 50% onion
And carrot uh mixture here what I’m going to do is use neutral oil I’ve actually preheated My Pan you never want to wait on your pan to get hot you should never be waiting around right so I’m just going to start to sweat down uh this beautiful carrot and onion
Mixture what I’m doing now is adding salt right I will add salt now and I will add salt in the middle and I’ll probably finish it with a little bit more but you don’t want to wait till the very end and start to season it it’s completely different flavor experience
Right so as these carrots and onions start to caramelize um I am going to clean some garlic and I do that just by sort of cutting the garlic in half for me uh especially you want to look at your garlic what type of garlic you’re you’re using because a lot of of times
You’ll have this um sort of sprout that runs down the center and that’s where you get that sort of heartburn Argent flavor from the garlic so you just want the pure garlic flavor take that out you could leave yours in if you want it’s not going to make or break the
Dish but you know the goal really is to give you tips and tricks on how to level up so as my onions and carrots start to sweat I’m going to start to process my Tomatoes I have a beautiful heirloom tomatoes here um for me when I’m looking
At what tomato to use and when I’m looking and seeing right I’m feeling which tomatoes are softer because they tend to be sweeter um generally you see uh Roma tomatoes or sort of these Italian variety of tomatoes um and that’s what I’m going to use these compari Tomatoes um make really nice
They’re naturally sweet um and they’ll lend um some incredible flavor right you wouldn’t want to use the smaller sort of cherry tomatoes right it would just be a waste those make uh great garnishes and um um on top of salads um this is one of the first things that I actually learned
How to do in culinary school is a what’s called a tomato concas so essentially peeling a tomato and deeding it and then dicing it down um is what’s going to yield a really great um tomato sauce um since the sauce is getting processed I’m really just going to um sort of make
These incisions in the Tomato drop it into boiling water and then ice water to seize and you’ll see the skin is so easy to peel off so you’re just going to make an incision and that’s really just to allow the skin to come off and um get
Some of that hot water Up and Under the Skin and around the Flesh of the Tomato so we’re going to blanch which means what correct hot boiling salted water right blanch I’m simply going to drop my tomatoes in takes less than 30 seconds I can smell the incredible Aroma coming
Off of the caramelization of these onions again going to add an incredible amount of depth of flavor and sort of round out the soup that tends to be really bright and acidic coming from the flavors of the tomatoes I can start to see the skin sort of naturally peeling off of the
Tomatoes you know you’re heading in the right direction here so I’m just going to pull my onions they’re starting to get some really beautiful color and flavor off to the side while my tomato blanch so you can see the skin is just going to come off really simply really beautifully right
So since it’s super hot to the touch I’m just going to shock it in ice water and that’s basically just to cool it down so you’ll see they start to rise a bit this one’s telling me hey I’m ready I’m like okay tomato you can come out now out of your
Jacuzzi this tomato starting to peel you can just give it a little test they’re not all going to be done at the same time I think that’s really the beauty about cooking the ingredients they talk to you if you listen heading in a great direction looking good sauce is already
Coming together as our Tomatoes cool we’re going to continue to build this sauce right we’ve already seasoned with salt we simply have carrot and onion right we’re going to hit it with a touch of garlic right just going to microplane this right into the pot so
I’m just going to go back and forth on the microplane this works for ginger this works for lemon zest really makes light work out of um mincing you want to get some good fat into your base of your sauce right so just going to hit it with
A little bit more fat with tomato paste We’ll add about 2 tablespoons or so so this uh we’re just going to sort of caramelize and you’ll start to see um the natural um beautiful redness of the Tomato um start to sort of stain and um your oil will actually start to become
This beautiful sort of burnt orange color it’s a good thing you’re looking for that okay so this is done over low heat I wish you could smell this it’s already absolutely impeccable so carrots onions garlic all happy happy happy and then we are going to peel our Tomatoes super simple I actually just
Like to use a nice clean towel really just comes off I’ll let the towel do the work tomatoes peelings just come off again you can literally throw these into the dehydrator overnight and um pulverize in a coffee grinder and sort of dusted over I mean that’s a way to
Impress your friends for sure talk about oh I dusted this with tomato powder like watch out so these Skins are great um if not you can throw them in your compost do whatever you want with them use Mas facial who knows but the Skins just come right off
And then what I will do is sort of cut them in half we know tomatoes are juicy once I cut into this where’s that juice going to go where are the seeds going to go right so I might want to think about grabbing a bowl right and then the
Byproduct of um tomato is um something we call tomato water so what I’m going to do is squeeze out the seeds I’m not like super you know worried about getting every single individual seed out for me me really what I want to do is start to
Break that down and scoop out the seeds that ultimately um are a little bit bitter right all right so taking the tomato seeds out all right so now that our tomatoes are processed we’re going to add them to the caramelized carrot onion and garlic tomato paste mixture so I’m just cutting
These down so that they start to Stew and become one with the base of our sauce um as my tomato sauce Cooks I’m actually going to start to drop our pasta I’m going to drop my pasta in boiling salted water just adding these tomatoes in and so these tomatoes are going to
Give off natural water and this is a great moment to be able to sort of turn your pan up right was on low before so now I’m turning up the heat and so what else is going to happen at this stage I know you guys know season right a little bit of
Salt give it a little toss while our pasta is cooking I’m also going to add just a touch of vegetable stock okay so now the sauce is starting to come together the liquid is the natural uh tomato water is coming out of the tomatoes and we’ve seasoned this right
For my pasta what I’m looking for is what we call Al Dente right so I do not want this pasta to be cooked all the way through because I want to allow that pasta to finish with a tomato sauce well on the way okay so give this a little
Taste beautiful with vegetable based sauces you don’t want to cook them too long they they need no time at all I’m not going to complicate this with a bunch of non-necessary in ingredients tomato loves basil I’m just going to allow this basil to sort of perfume this tomato sauce Touch of black
Pepper and hit this just with a little bit of really good olive oil oh this is incredible so once these Tomatoes sort of cook down we’re going to just process this and blend it easy day right pour this into your blender you don’t want to pour the all of the liquid in at
Once um heat expands right so really important to be careful when doing doing this so as that starts to process we’re going to check on our pasta beautiful Al Dente almost done our tomato sauce is been Blended uh really simple right it’s taking on those amazing caramelized notes coming from
The Onion the carrot the basil sort of studded throughout give that a quick taste and here’s where this dish comes together I add a little bit of olive oil to the pan easy day so we are adding the pasta to the sauce pasta goes into the sauce and
We’re going to toss and finish cooking the pasta in the sauce itself and again seasoning as we go right uh a little bit of salt and I want to allow these ingredients to come together Pepper amazing so what’s happening here is the starch is releasing from the pasta and it’s becoming one with the tomato Sauce so I mean for me pasta is one of the most Comfort classic dishes you can come by who doesn’t love a bowl of pasta little bit of parmes cheese over top Touch of fresh basil some good olive oil wow voila Gordon what do you think of
That thank you so much for watching now please let me know in the comments what you think of the dish and don’t forget to subscribe for more exciting videos thank you
