Recipe: Marcella Hazan’s Tomato Sauce with Onion and Butter
Summary: From Essentials of Classic Italian Cooking.
Ingredients
- 2 pounds fresh, ripe tomatoes (blanched, peeled, and chopped) or–much easier–2 cups canned imported Italian plum tomatoes (I used a 28 ounce can of San Marzano), cut up, with their juice
- 5 tablespoons butter
- 1 medium onion, peeled and cut in half
- Salt
- 1 pound of good pasta (spaghetti, penne, rigatoni)
- Freshly grated parmigiano-reggiano cheese for the table
Instructions
- Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with pasta.
Preparation time: 5 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 4
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