Starting Tomato Sauce for Cannelloni

Video Transcript

"Hi, my name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you a really nice, quick, easy way to make cannelloni. All right, so it's been two minutes, and oh what a difference a couple of minutes makes, because you'll see that now we have some nice color on our onions and our garlic. So watch out, that steam is hot, I guarantee you of that. So now, we're going to take those diced tomatoes we had from earlier, drop those in there, juice and all. Now what's going to happen is the acid in the juice is going to pick up any of the brown of the onions and garlic out of the pan. So, give it a good stir, get everything nicely mixed together. Once you feel fairly confident that it's all nicely mixed together, we're going to pick up our other tomato sauce, dump that right on top. Go back to our spatula, scraping all the bits out of the inside there. Same thing, mix it up well, all the way to the bottom. And make sure that the--because what will happen is the other sauce will sit on the bottom, and the new tomato sauce will sit on top and you won't get any transference of texture or flavor. And that is not what we're looking for. So now probably at this point, a bit more salt, a touch more pepper, and put the lid back on it, turn your heat down to about an eight, and just going to let this go for probably a good twelve to fifteen minutes. I'm going to call it twelve, and we'll come back and check on it then, but what you're looking for here is you're looking for those tomatoes to break down and actually start cooking and become mushy, and not be so rigid and tomato-like in shape. So, I'll see you in twelve."