How to cook FRESH tomato seafood pasta pt1 #shorts #food

If you want to make your own fresh tomato sauce, it’s actually really easy.
Here are 12 tips to help you make the best fresh tomato sauce ever!

Follow for part 2 as we turn this is the most delicious seafood pasta! (More tips on how to pan sear seafood as well)

Tip 1: choose a sweet variety of tomato (eg. San Marzano, Roma, cherry tomato)
Tip 2: Build a flavourful base for your tomato sauce by caramelising onions and garlic first
Tip 3: When caramelising onions, add diced onions into cold oil so that they come up to temperature together and cook thoroughly and caramelise evenly without burning the surface.
Tip 4: Salt your onions, this will draw out the water, allowing it to caramelise faster
Tip 5: Add garlic after onions start caramelising. Garlic cooks faster and burns a lot faster than onions and will become bitter if burnt, so you don’t want that.
Tip 6: Use low heat, stir constantly, and have patience! This does take time, but it will build deep rich sweet natural flavours for your sauce and is totally worth it.
Tip 7: Add in your sliced tomatoes, salt, and saute until they’ve softened to release their flavours
Tip 8: Add about 1/3 bottle of a dry white wine eg. Sauvignon blanc, pinot Grigio. Cover and cook over low heat for 10-15 minutes, stirring constantly.

Ingredients:
This sauce is enough for approx 3-4 servings.

1.5 lbs mini san Marzano/roma/cherry tomatos
1 onion diced
1 bulb garlic diced
4 tbsp olive oil
Salt
250 ml dry white wine