Saturday, October 12, 2013

Marcella's Tomato Sauce

Now that my work life and personal passions are so wonderfully, blissfully aligned, I find myself trying things in the kitchen that I wouldn't have otherwise had the gumption to.  I've made homemade bread, TWICE, in a week.  It was pure elation eating homemade grape jelly on my inaugural loaf of bread last week. 

This inspiration has lead to  more exploration with tomatoes,  which as you may know, is an unexpected turn.  When I read about Marcella Hazan's passing, I knew it was time to try my hand at her tomato sauce.  Run to your local market, scoop up the last tomatoes and do the same.   I included a few yellow heirlooms creating the lighter hue.

Marcella's Tomato Sauce
Ingredients  

  • 2 pounds fresh, ripe tomatoes, (skins peeled**) or 2 cups canned imported Italian tomatoes skin less, cut up, with their juice
  • 5 tablespoons butter
  • 1 medium onion, peeled and cut in half
  • Salt to taste 
Directions 
  • Put the tomatoes, butter and onion in a saucepan, and cook uncovered at a simmer for about 45 minutes until the butter slick floats on top. 
  • Stir from time to time, mashing up large chunks with the back of a wooden spoon.
  • Taste, add salt, discard the onion and enjoy. It's best soupy over pasta with freshly grated cheese. 
**Boil water and drop the whole tomatoes in for just a minute.  Remove, let cool slightly and peel. 

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