Finishing 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 let's see how our sauce is doing. Be careful, you're going to have some steam to deal with here. And it looks like we need to scrape down our lid. What happens is a lot of our flavor will get stuck up here in the lid, it just evaporates. There we go. Set this aside and then you can see it's sort of been dried a little bit in the bottom. That's completely fine. That's what I wanted. I wanted a nice, brown, some people would say that, you know, "oh my god, you burned it!" No, I didn't, that was completely by design. Nice char, nice rustic tomato sauce to go on top. Then you want to make sure you scrape a lot of that up because that's part of the flavor here. That's another reason why you let it cook for so long is to get that char in there. The other way you could do this is just to roast the tomatoes by themselves, like fire-roast them, burn the outsides, that's going to char the outsides. Now but, now there's always that association that the black stuff doesn't taste good, that's the charred part--you know, it's burnt, I don't want to eat that. Truth of the matter is, that's usually about the best part. So we're looking pretty good here, a little more salt, just a hint of pepper, and I'm also going to put in just a touch of Special Select which is an herb seasoning that I use. So let's stir this all together, and you'll see how it's thick. That's what you want. You don't want thin, runny; you know like almost like spaghetti sauce or something. You want it to be thick like this so it stands up on it's own on top of the Cannelloni. Now, right now, my oven is preheating to 400 degrees, which is what we're going to need to cook this at. This is hot, Cannelloni is ready to go, so let's go ahead and move on to saucing up the Cannelloni. "