Marcella Hazan's Tomato Sauce with Onion & Butter
Marcella Hazan's Tomato Sauce with Onion & Butter
What is better than a summer tomato? Absolutely nothing. The tomato is a favorite of sisters #1 & #2. And while we try to wear down #3 and convince her of the greatness of a raw tomato, we continue to slowly indoctrinate her with recipes like this.
Hazan's tomato sauce is the kind of recipe that we wish we could've thought of first. Its super simple, it brings comfort food into our favorite season (summer, duh), and its the perfect change up for the typical Sunday sauce.
I would definitely suggest modifying this recipe to what you're craving. The first time I made the sauce, I left the chunks of onion, rather than removing them before serving. The next time, I added oregano and garlic. When I made this again last weekend, I cut down on the amount of butter and added some red pepper flakes.
Ultimately, the star of this recipe is the tomato. So whatever you're craving, let that beautiful fruit masked as a veggie be the star.
| Hillary
Marcella Hazan's Tomato Sauce with Onion & Butter
Yield - serves 6
2 pounds fresh tomatoes, blanched and pealed
5 tablespoons butter
1 medium onion, peeled and cut in half
kosher salt
In a saucepan, combine tomatoes, butter, and onion. Cook at a low simmer, uncovered on low heat for 45 minutes or until thickened (butter should float free from the tomato).
Stir occasionally, mashing large pieces of tomato. Salt to taste. Before serving, remove large pieces of onion (or leave them in if you prefer).
Serve over pasta, topped with lots and lots of parmigiano-reggiano cheese.
