Tiger eenie with a fresh tomato sauce
Wow
you will love it which Midway I’m doing
this is fresh homemade tahini if you
want to see me making fresh Turini with
a fresh dal jamieoliver.com how many
time you put tomato inside the fridge
why to monitor their growing in very hot
weather and you put them inside the
fridge you put them in a bowl and leave
them inside the house in the kitchen is
the best place tomato make sure they’re
nice and clean just cut them it any way
you like it
cherry tomato small or big anyway you
like it don’t have to worry about to the
way you do it after there right look at
the way you do it if you want to smell
it to matter this is what he smells the
marker yes look at that way I just to
chop them all up and I’m going to use
them all and yes so it’s done I got to
keep some of those and I’m going to
squash it my hands yes because I want to
get the oil out because also are we use
this to renounce the flavor of the
tomatoes oh god leave them this one here
now you need garlic here is about a per
kilo tomorrow 500 grams of a tomato
fresh a right make sure you only cook
with a nice and fresh ripe tomato garlic
1/2 because roughly is a large garlic
which are slicing – then I need another
one and it’s old ingredient
to do it is one then cut it slice it
look the way I’m slicing it roughly
garlic is good for you good for your
skin good for your storm and good for
everything mostly anything go to for the
vampire roughly chopped that is good
come on now you can go on top the up
chilli those the very strong chilli I
use only two if you don’t want a very
very strong chilli remove with the seeds
inside good it’s done it the water is
boiling all the ball goes in banded
olive oil yes the chilli goes in yes
remember the story sweat not burn told
you many times sweat when you’re joking
burn when you sit down to the Sun look
it start to get nice color straight to
the tomate inside yes
right Basso just bundle over battle
simple simple stare them a little bit
come here come here come over look look
at us the tomato is almost as we solve
it season it in a bit and up now you go
straight come near me – the pasta
boiling water this is without any salt
right look at that water garlic the
chili the basil 3-ingredient
maximum flavor let you reduce a little
bit as almost reduced it you can see
some of the big something small do you
remember the stalk of a tomato it’s oily
I press it just put them inside all my
my beautiful small pasta
remove the lid season at the water get a
pastor in come up a look come up a look
I don’t want to stand up a lens look
extend this the olya stir them a little
bit cover let it come up to boiling this
one a one two okay now little extra bit
of olive oil
ah it’s done ready now to put the past
inside
come on
yes anymore you done your job I can
remove it yes because this ready I want
to give this lovely tomato right on it
drizzle of olive oil
rate it of nice Parmesan cheese
few sweet leaves of a puzzle
this is tahini with a fresh tomato
garlic chilli and basil if you want to
see me do more of these fantastic dishes
you go down jamie oliver’s foodtube
channel
Wow
you will love it which Midway I’m doing
this is fresh homemade tahini if you
want to see me making fresh Turini with
a fresh dal jamieoliver.com how many
time you put tomato inside the fridge
why to monitor their growing in very hot
weather and you put them inside the
fridge you put them in a bowl and leave
them inside the house in the kitchen is
the best place tomato make sure they’re
nice and clean just cut them it any way
you like it
cherry tomato small or big anyway you
like it don’t have to worry about to the
way you do it after there right look at
the way you do it if you want to smell
it to matter this is what he smells the
marker yes look at that way I just to
chop them all up and I’m going to use
them all and yes so it’s done I got to
keep some of those and I’m going to
squash it my hands yes because I want to
get the oil out because also are we use
this to renounce the flavor of the
tomatoes oh god leave them this one here
now you need garlic here is about a per
kilo tomorrow 500 grams of a tomato
fresh a right make sure you only cook
with a nice and fresh ripe tomato garlic
1/2 because roughly is a large garlic
which are slicing – then I need another
one and it’s old ingredient
to do it is one then cut it slice it
look the way I’m slicing it roughly
garlic is good for you good for your
skin good for your storm and good for
everything mostly anything go to for the
vampire roughly chopped that is good
come on now you can go on top the up
chilli those the very strong chilli I
use only two if you don’t want a very
very strong chilli remove with the seeds
inside good it’s done it the water is
boiling all the ball goes in banded
olive oil yes the chilli goes in yes
remember the story sweat not burn told
you many times sweat when you’re joking
burn when you sit down to the Sun look
it start to get nice color straight to
the tomate inside yes
right Basso just bundle over battle
simple simple stare them a little bit
come here come here come over look look
at us the tomato is almost as we solve
it season it in a bit and up now you go
straight come near me – the pasta
boiling water this is without any salt
right look at that water garlic the
chili the basil 3-ingredient
maximum flavor let you reduce a little
bit as almost reduced it you can see
some of the big something small do you
remember the stalk of a tomato it’s oily
I press it just put them inside all my
my beautiful small pasta
remove the lid season at the water get a
pastor in come up a look come up a look
I don’t want to stand up a lens look
extend this the olya stir them a little
bit cover let it come up to boiling this
one a one two okay now little extra bit
of olive oil
ah it’s done ready now to put the past
inside
come on
yes anymore you done your job I can
remove it yes because this ready I want
to give this lovely tomato right on it
drizzle of olive oil
rate it of nice Parmesan cheese
few sweet leaves of a puzzle
this is tahini with a fresh tomato
garlic chilli and basil if you want to
see me do more of these fantastic dishes
you go down jamie oliver’s foodtube
channel
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