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In the world of food blogging, this recipe is all over the interwebs...and, of course, there's a reason why.
It's amazing!
I've been wanting to blog this recipe for some time now & decided I would wait until the end of summer to make it, using my ripe garden tomatoes. Unfortunately, our new veggie garden is in such a spot, that it is not getting sufficient enough sun to ripen our tomatoes {except for hundreds of cherry tomatoes, thankfully}.
It's a huge bummer. But, a lesson learned.
This recipe is from the goddess of Italian home cooking, Marcella Hazan. It's quite possibly the most delicious tomato sauce you'll ever taste...Bozo #2, who will normally not touch pasta with tomato sauce on it, was eating it straight with a spoon.
Plus, with one pot & three ingredients there's no reason not to give it a try.
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To begin, you'll need a 28 ounce can of good quality tomatoes {whole, peeled}. I like to use imported San Marzano tomatoes. If you do happen to have some fresh ripe tomatoes, you will need 2 pounds of them. Just give them a quick boil in water first & peel them.
Chop up the tomatoes & transfer them to a medium stockpot, along with their juices.
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Next, peel a medium onion & slice it in half. Add it to the pot, along with 5 tablespoons of butter {the secret ingredient to this sauce's fabulousness} & a sprinkle, or two of kosher salt.
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Bring the sauce to a gentle boil, reduce the heat to maintain a very low simmer & cook for 45 minutes, uncovered.
Remove the onion halves from the sauce & discard.
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Serve immediately with any pasta of your choice. Or, just grab a spoon.
Tomato Sauce with Onion & Butter
Adapted from Essentials of Classic Italian Cooking, by Marcella HazanMakes enough sauce for 1 pound of pasta
If you are using fresh, ripe tomatoes, prepare them by shocking them in a pot of boiling water for about 30 seconds. Remove them from the water & once cool enough to handle, peel the skin off & dice.
1-28 ounce can of imported Italian whole, peeled tomatoes {such as San Marzano}, or 2 pounds of fresh, ripe tomatoes
5 tablespoons of butter
1 medium onion
a few sprinkles of kosher salt {or to taste}
Chop the tomatoes & add them to a medium stockpot, with their juices. Peel the onion & slice it in half. Add it to the pot, along with the butter & salt. Bring the sauce to a simmer, reduce the heat to maintain a very low simmer & cook for 45 minutes, uncovered.
Remove the onion halves from the sauce & discard. Serve immediately with any pasta of your choice.
This sauce also keeps well. So, make it a few days ahead, or freeze some for future use.
Click here for the printable recipe.
10 comments:
Wow, it's so simple! I'm never quite pleased with my red sauce. I will have to give this a try.
I have heard SUCH good things about this sauce! The photos are gorgeous and are making me crave pasta!
This looks fabulous and SO easy! I'm not a huge pasta fan, but the Booze Hound is-- this may change my mind! Love your blog, I'm a new follower!
I remember seeing this recipe last year, but never did get around to making it. I will this year with our garden tomatoes!
Wow... I might have to try this one! It looks SO EASY! And the ingredients sound like they'd be delicious together. Now I'm craving pasta with tomato sauce... if only I were home in the kitchen and not sitting here waiting for lunch!
I just stumbled on your blog - and now I must make this dish! Must. Eat. Now.
My mom used to call me "spaghetti face" when I was a girl. I LOVE RED SAUCE on pasta..always have. Leslie gave me a jar of her canned tomatoes today...I will make this asap with that gem of a jar. Thank you! oh and that photo of you when you were a babe is to DIE for...go ahead..try for that girl!!!!
I made this sauce the other night and it was delicious! I got many many compliments :)
i just whipped this up for my family. it was heavenly. finally-an easy and beyond delicious sauce:) THANKS
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