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00:00This one's telling me, hey, I'm ready.
00:02I'm like, okay, tomato, you can come out now.
00:04♪♪
00:07Naisha, it's me, one of your favorite judges.
00:11I've got a challenge for you.
00:12I've left you with some of the most delicious,
00:14super ripe tomatoes, or tomatoes, tomatoes.
00:18Now, I can't wait to see what you're gonna do with them.
00:20Good luck. Please do them justice.
00:22Got it.
00:23Welcome to the Next Level Chef kitchen,
00:25where Gordon is putting the challenge
00:27to the Next Level Chef mentors.
00:29We have a special Gordon delivery
00:31of some incredible tomatoes here,
00:34straight from Gordon himself.
00:35I know the absolute best way
00:37that I'm gonna use these tomatoes.
00:39This gorgeous tomato sauce.
00:41Let's go.
00:42So, first up, we're gonna start with the prep.
00:45For me, you know, that's the carrot.
00:46What takes the longest, right?
00:48We wanna get what takes the longest cooking first.
00:50So, cutting the tops off of these carrots.
00:53We might wanna save these, use them as garnish later.
00:56They make a great chimichurri or pesto.
00:58So, now, how you chop them is gonna be based
01:01on how long they take to cook.
01:03So, for me, I'm gonna go in with a sort of medium dice.
01:06They do not have to be perfect,
01:08because ultimately, this is all gonna get cooked down
01:10into a beautiful sauce.
01:12Oh, what was that?
01:13What does the carrot do for the sauce?
01:15Well, the carrot adds body, so viscosity, to your sauce.
01:21They add natural sweetness, right?
01:23Tomatoes tend to be acid, right?
01:27Flavors, and carrot adds that nice,
01:30natural sweetness to our sauce.
01:33So, again, a medium dice.
01:35I'm really just cutting them all down,
01:37just to break them down, and so that they start to cook.
01:43Now that my carrots are diced,
01:46we'll set those off to the side.
01:48You could use a yellow onion, a white onion.
01:52Generally, you'll see sort of a yellow onion
01:53or a Spanish onion used.
01:56I'm making these sort of vertical incisions.
01:59When I'm cutting an onion or dicing,
02:02I'm using the base of the knife, right?
02:04So that's where you have all the control,
02:06is the back of a knife.
02:08Then I'm just going in and making some small incisions
02:10down the opposite direction,
02:13leaving the butt of the onion on
02:14to sort of keep everything intact.
02:17Now I just go the opposite direction,
02:20and they will fall into a beautiful dice.
02:22If you notice, I'm cutting the carrots and the onion
02:24a similar size so that they cook the same, right?
02:28If you have small, tiny carrots and big onions,
02:31it's gonna take a lot longer for those onions
02:33to sort of sweat down and become beautiful
02:36like the carrots, right?
02:37I'm going for about a 50% onion and carrot mixture here.
02:41What I'm gonna do is use neutral oil.
02:43I've actually preheated my pan.
02:45You never want to wait on your pan to get hot.
02:48You should never be waiting around, right?
02:50So I'm just gonna start to sweat down
02:55this beautiful carrot and onion mixture.
02:57What I'm doing now is adding salt, right?
03:00I will add salt now, and I will add salt in the middle,
03:03and I'll probably finish it with a little bit more,
03:05but you don't want to wait till the very end
03:07and start to season it.
03:08It's a completely different flavor experience, right?
03:11So as these carrots and onions start to caramelize,
03:15I am going to clean some garlic,
03:18and I do that just by sort of cutting the garlic in half.
03:23For me, especially, you want to look at your garlic,
03:27what type of garlic you're using,
03:29because a lot of times you'll have this sort of sprout
03:34that runs down the center,
03:36and that's where you get that sort of heartburn-y,
03:39astringent flavor from the garlic.
03:40So you just want the pure garlic flavor.
03:43Take that out.
03:44You can leave yours in if you want.
03:47It's not gonna make or break the dish,
03:49but the goal really is to give you tips and tricks
03:53on how to level up.
03:54So as my onions and carrots start to sweat,
03:58I'm gonna start to process my tomatoes.
04:00I have beautiful heirloom tomatoes here.
04:03For me, when I'm looking at what tomato to use and when,
04:06I'm looking and seeing, right?
04:08I'm feeling which tomatoes are softer,
04:10because they tend to be sweeter.
04:12Generally, you see Roma tomatoes
04:14or sort of these Italian variety of tomatoes,
04:16and that's what I'm gonna use.
04:18These Campari tomatoes make really nice.
04:21They're naturally sweet,
04:22and they'll lend some incredible flavor, right?
04:25You wouldn't want to use the smaller sort of cherry tomatoes,
04:28right?
04:29It would just be a waste.
04:30Those make great garnishes on top of salads.
04:34This is one of the first things
04:36that I actually learned how to do in culinary school
04:38is what's called a tomato concasse.
04:40So essentially, peeling a tomato and deseeding it
04:43and then dicing it down
04:45is what's gonna yield a really great tomato sauce.
04:49Since the sauce is getting processed,
04:51I'm really just going to sort of make these incisions
04:54in the tomato, drop it into boiling water,
04:57and then ice water to seize,
05:00and you'll see the skin is so easy to peel off.
05:03So you're just gonna make an incision,
05:05and that's really just to allow the skin to come off
05:09and get some of that hot water up and under the skin
05:12and around the flesh of the tomato.
05:14So we're gonna blanch, which means what?
05:18Correct.
05:19Hot, boiling, salted water, right?
05:22Blanch.
05:23I'm simply going to drop my tomatoes in.
05:28Takes less than 30 seconds.
05:32I can smell the incredible aroma
05:34coming off of the caramelization of these onions.
05:37Again, gonna add an incredible amount of depth of flavor
05:40and sort of round out the soup
05:42that tends to be really bright and acidic
05:43coming from the flavors of the tomatoes.
05:46I can start to see the skin
05:48sort of naturally peeling off of the tomatoes.
05:50You know you're heading in the right direction here.
05:53I'm just gonna pull my onions.
05:55They're starting to get some really beautiful color
05:57and flavor off to the side while my tomatoes blanch.
06:01So you can see the skin is just gonna come off
06:05really simply, really beautifully, right?
06:07So since it's super hot to the touch,
06:09I'm just gonna shock it in ice water,
06:11and that's basically just to cool it down.
06:14So you'll see they start to rise a bit.
06:16This one's telling me, hey, I'm ready.
06:18I'm like, okay, tomato, you can come out now.
06:21Out of your jacuzzi, this tomato starting to peel.
06:25You can just give it a little test.
06:26They're not all gonna be done at the same time.
06:28I think that's really the beauty about cooking,
06:30the ingredients, they talk to you if you listen.
06:33Heading in a great direction, looking good.
06:35Sauce is already coming together.
06:38As our tomatoes cool,
06:41we're gonna continue to build this sauce, right?
06:44We've already seasoned with salt.
06:47We simply have carrot and onion, right?
06:49We're gonna hit it with a touch of garlic, right?
06:54Just gonna microplane this right into the pot.
06:56So I'm just gonna go back and forth on the microplane.
06:58This works for ginger.
07:00This works for lemon zest.
07:01Really makes light work out of mincing.
07:06You wanna get some good fat
07:07into your base of your sauce, right?
07:10So I'm just gonna hit it with a little bit more fat.
07:12With tomato paste, we'll add about two tablespoons or so.
07:16So this, we're just going to sort of caramelize,
07:19and you'll start to see the natural,
07:23beautiful redness of the tomato start to sort of stain,
07:27and your oil will actually start to become
07:30this beautiful sort of burnt orange color.
07:32It's a good thing.
07:33You're looking for that, okay?
07:35So this is done over low heat.
07:38I wish you could smell this.
07:39It's already absolutely impeccable.
07:41So carrots, onions, garlic, all happy, happy, happy.
07:46And then we are going to peel our tomatoes.
07:51Super simple.
07:53I actually just like to use a nice clean towel.
07:55Really just comes off.
07:56I'll let the towel do the work.
07:59Tomato peelings just come off again.
08:01You can literally throw these into the dehydrator overnight,
08:05and pulverize in a coffee grinder,
08:07and sort of dust it over.
08:09I mean, that's a way to impress your friends for sure.
08:12Talk about, oh, I dusted this with tomato powder.
08:15Like, watch out.
08:16So these skins are great.
08:19If not, you can throw them in your compost.
08:21Do whatever you want with them.
08:22Use them as facial.
08:24Who knows?
08:26But the skins just come right off.
08:29And then what I will do is sort of cut them in half.
08:33We know tomatoes are juicy.
08:34Once I cut into this, where's that juice gonna go?
08:36Where are the seeds gonna go, right?
08:38So I might wanna think about grabbing a bowl, right?
08:41And then the byproduct of tomato
08:45is something we call tomato water.
08:47So what I'm gonna do is squeeze out the seeds.
08:52I'm not like super, you know,
08:55worried about getting every single individual seed out.
08:59For me, really what I wanna do is start to break that down
09:02and scoop out the seeds
09:04that ultimately are a little bit bitter, right?
09:08All right, so taking the tomato seeds out.
09:18All right, so now that our tomatoes are processed,
09:21we're gonna add them to the caramelized carrot,
09:24onion, and garlic tomato paste mixture.
09:28So I'm just cutting these down so that they start to stew.
09:32And then I'm gonna add our tomato sauce.
09:35And we're gonna leave it to sort of sit
09:37and become one with the base of our sauce.
09:40As my tomato sauce cooks,
09:42I'm actually gonna start to drop our pasta.
09:45I'm gonna drop my pasta in boiling salted water.
09:55Adding these tomatoes in.
09:57And so these tomatoes are gonna give off natural water.
10:00up, right? It was on low before, so now I'm turning up the heat. And so what else is going
10:08to happen at this stage? I know you guys know. Season, right? A little bit of salt.
10:16Give it a little toss while our pasta is cooking.
10:24I'm also going to add just a touch of vegetable stock.
10:31Okay, so now the sauce is starting to come together. The liquid is the natural
10:38tomato water is coming out of the tomatoes. And we've seasoned this, right? And for my pasta,
10:45what I'm looking for is what we call al dente, right? So I do not want this pasta to be cooked
10:50all the way through because I want to allow that pasta to finish with a tomato sauce.
10:56Okay, so I'm going to give this a little toss while on the way. So give this a little taste.
11:08Beautiful. With vegetable-based sauces, you don't want to cook them too long. They need
11:14no time at all. I'm not going to complicate this with a bunch of non-necessary ingredients.
11:20I'm going to allow this basil to sort of perfume this tomato sauce. A touch of black pepper.
11:26And hit this just with a little bit of really good olive oil.
11:35Oh, this is incredible.
11:40So once these tomatoes sort of cook down, we're going to just process this and blend it. Easy
11:46pour this into your blender. You don't want to pour all of the liquid in at once.
11:54Heat expands, right? So really important to be careful when doing this.
12:02So as that starts to process, we're going to check on our pasta.
12:05Beautiful. Al dente. Almost done.
12:19Our tomato sauce has been blended. Really simple, right? Taking on those amazing caramelized notes
12:28coming from the onion, the carrot, the basil sort of studded throughout. Give that a quick taste.
12:34And here's where this dish comes together. I add a little bit of olive oil to the pan.
12:44Easy day. So we are adding the pasta to the sauce.
12:55Pasta goes into the sauce and we're going to toss and finish cooking the pasta in the sauce itself.
13:03And again, seasoning as we go, right? A little bit of salt.
13:12I want to allow these ingredients to come together.
13:20Pepper.
13:24Amazing. So what's happening here is the starch is releasing from the pasta
13:30and it's becoming one with the tomato sauce.
13:36So I mean, for me, pasta is one of the most comfort classic dishes you can come by.
13:49Who doesn't love a bowl of pasta?
13:51A little bit of Parmesan cheese over top.
14:05Touch of fresh basil. Some good olive oil. Wow.
14:13Voila! Gordon, what do you think of that?
14:16Thank you so much for watching. Now, please let me know in the comments what you think of the dish
14:19and don't forget to subscribe for more exciting videos. Thank you.