How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World
Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!
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How to make an unreal roasted tomato soup
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Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.
600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil
Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.
Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.
Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.
Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!
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Baked Rotini with Ground Beef and Tomato Sauce ???????????????????? Easy Baked Pasta Casserole with Meat Sauce ????????
My baked rotini with ground beef and tomato sauce recipe has plenty of cheese and vegetables, making it super delicious and filling. Rotini spirals have small grooves that hold bits of meat and chunks of veggies much better than other types of pasta, so this casserole holds its shape really well when sliced. The two secrets are a can of tomato paste to enhance the tomato flavor, as well as a cheese and sour cream topping that adds a nice tang and brings out the other flavors. If you love Southern-style baked spaghetti and ziti but you want something a bit different, watch this video to learn how to make my baked rotini recipe!
This is a recipe that I invented, and even though it was my first time making it, it was delicious! Although all the flavors were well-balanced, the tomato flavor was probably the most pronounced. I think the tomato came through so strongly because of the spices (especially basil and garlic) and especially the tomato paste.
There was plenty of ground beef and chopped vegetables, the red bell pepper and carrots really coming through nicely to add a bit of subtle sweetness. The cheese was definitely present in the casserole itself, but I mostly tasted it in the sour cream and cheese topping.
In regards to the topping: you can definitely leave out the sour cream and just add a thick layer of cheese and some extra spices. However, I highly recommend adding some sour cream or mayo to the topping since the extra tanginess was a nice addition.
Even though this baked rotini recipe turned out great, I can think of two possible changes. First of all, a bit of Italian sausage would be nice: the fennel seeds would help bring out the tomato flavor even more. Also, even though I liked the mozzarella in this, I think sharp cheddar would be good as well. I think the tang in the cheddar would accentuate the other flavors.
Like I said, this cheesy baked rotini with ground beef and tomato sauce recipe was easy to make and delicious to eat. If you're looking for a good pasta bake recipe that's similar to Southern-style baked spaghetti or ziti, this one is for you.????????????????????????????
HeatherD's Baked Rotini Recipe:
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FreshFast Beef Sausage and Tomato Pasta Bake
This pasta bake recipe is incredibly family friendly, and is the perfect quick dish to whip during the week! For more recipe ideas go to fresh.co.nz or follow us on Insta and FB.
TOMATO BEEF GNOCCHI BAKE
This is the ultimate comfort meal that you need this weekend! It has 47g of protein and takes less than 15 minutes to make.
Ingredients:
- 1 small red onion
- 100g beef mince
- 1 tsp garlic pepper
- 250g gnocchi
- 200ml tomato passata
- 1 tbsp paprika
- 1 tbsp Italian style herb blend
- Handful of kale (or the greens of your choice)
- 30g shredded mozzarella + grated parmesan
- Top with ground pepper
Method:
1. In an oven proof frying pan fry off your beef mice, onions and garlic pepper. Once the mince is brown add in your passata followed by you gnocchi.
2. Then add in the spices and kale and leave to cook for a few minutes. Then top with the cheese and place in the grill/oven for 5-10 minutes until the cheese is cooked.
3. Top with ground pepper and oregano to finish!
Enjoy ❤️
Beef and Tomato Macaroni Soup: easy and healthy! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
1 tablespoon canola oil
3 large carrots peeled and finely chopped
1 medium onion finely chopped
1 rib celery finely chopped
2 teaspoons Italian seasoning
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 pinch red pepper flakes
1 lb lean ground beef
5 cups low sodium beef broth
798 ml canned diced tomatoes (28 oz) 1 large can
1 1/2 cups whole wheat macaroni pasta, uncooked
1 cup tomato sauce
Instructions
Heat a large pot over medium high heat and add canola oil. When oil is hot, add carrots, onion, and celery, cook and stir until vegetables have softened slightly, about 3-4 minutes.
Add Italian seasoning, garlic, salt, paprika, pepper and pepper flakes and cook 1 minute.
Add ground beef, stirring to crumble, and cook until lightly browned, about 2-3 minutes.
Add broth and tomatoes and bring to a boil. Cover and cook for 5-10 minutes until carrots have softened.
Stir in pasta and tomato sauce. Cover and cook, stirring often (be careful because the macaroni can stick to the bottom!) until pasta is al dente, about 7-8 minutes. Serve.