Marco Pierre White - Pomodoro Sauce

Not classic tomato sauce. Saw reaction by Vincenzo's plate so mang thins wrong to be "classic". Who adds stock pods and bay leaf to classic tomato sauce

Do you peel tomatoes,Chef White?

Nothing beats the sound of freshly cracked stockpot

Quick Q: At what point does he add the basil? I see the thyme and bay being added, but not the basil? Would it also be at the point you add the other herbs?

This SUCKS

A michelin star that have not idea of what the ITALIAN tomato sauce is. I have an advice where you can put the stockpots actually, but i keep it for me... Ma vaffanculo... da parte di un italiano.

Jesus Christ how many mistakes there are in this recipe. My fingers are not enough to count them

This sauce takes 40-60 mins to cook, he forgot sugar too, only a teaspoon nut so needed. More thyme and add garlic when onion almost done. Marco what is he playing at, he wouldn't do this at Harvey's 😢

He's hot Stock Pot PTSD

I will always give full props to Marco for stating that the obvious reality is. Stocks no matter how mattered, occasionally need to be massaged now and then with powdered bouillon. Fact.

Throw in some sand and cement, if you like. It’s entirely up to you. It’s your choice

It’s your choice

Whilst I can’t see Knorr Stock Cubes being a key ingredient in any of MPW’s restaurants, this whole ‘easy, fast home cooking for busy people with busy lives’ thing with big name chefs is a good thing to see.

One day I'd love to have a meal prepared by this legend... Until then I'll just slog on trying to imitate his skills 😂

For some reason Jamaicans call tomatoes pomodoros

Casually turns the garlic and onion into liquid

Lamest "recipe" ever.

Why buy it when you can make it? He says adding 3 stockpots…

Clicked on it thinking, “hmmmm…a white Pomodoro sauce. This should be interesting!” I am an idiot

If you are buying 4 cans of tomato’s and stock pots you are not really making the sauce from scratch let’s be honest,probably cheaper to just buy store bought and it probably tastes nearly exactly the same.

Most overrated chef of all time.

The second a chef adds stock to a tomato sauce all of Italy cringe.

A British guy telling people to put fucking garlic into tomato sauce makes my nonna cry in heaven.

Make a sofrito with olive oil onions, celery and carrots, add passata and fresh basil and you are done.

"So you can see the onion is quite fine but it is also quite coarse." Marco Pierre White, the Schrödinger of chefs.

ok google is it sticky question mark?

Pure il dado....non ho parole

What kind of kettle is that?

why doesn’t he have a wash he looks manky

cheese

Ohh Knorr and some dude

Chef Marco is the best ever

"A recipe is a guideline, never caste in stone". Those are words to live by.

Marco has that vibe of being The Godfather of cooking.

After finishing the sauce i took it outside and poured it over my ford fiesta. MY CHOICE.

"Why buy it when you can make it" he says after using Knorr stockpots Oooooh the irony.

I dunno why but I just love his undertoned "Ok" and "mkay"

And you choose that fu Knorr shit.

"Why buy it when you can make it" said Marco, adding another Knorr Chicken Stockpot

the fact that he has to double check which stock pot he's using for this is hilarious to me.

mr stockpot .. dont think you need one of those for every meal lol

He could have used chicken stock pot but he used vegetable. It was hois choice, very easy, very simple

Nice! ..great tips.
But hey man…we’re over here (wrong camera lol)

You bought tinned tomatoes so you technically did buy it and not make it

Recipes more of a guideline never cast in stone .

Overrated, what you do with the peels from the tomatoes ? you live them there ... that`s why i would peel them off , it gives 0 flavour why leave them there ...

Much like "parley" in Pirates of Caribbean, MPW states recipes are "more of a guideline, really." 😅

I have made several batches of sauce following this guide, adding a few of my personal choices, and it is delicious. I've made the Bolognese as well, it's great. Never had much interest in cooking, but these clips made it look simple enough to try it. Seasoning is always the breaking point, how much of this or that do you put in... fuck it, get started with stock pots. When you feel more confident, move on to pinches and spoon fulls and whatnot.

It's not like any of these clips are "water, meat, 5 stock pots, perfect". He still teaches about method and timing. Just substitutes stock pots as seasoning. Great way to encourage people to get started cooking fresh.

The line "why buy it if you can make it" is certainly quite ironic lol