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AngAk

Tomato Sauce with Onions and Butter


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abwhite6@hotmail.com
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Joined: Dec 19, 2005

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Posted to Thread #17 at 7:35 pm on Feb 2, 2010

Tomato Sauce with Butter and Onions
Adapted from Marcela Hazanís Essentials of Italian Cooking, from Smitten Kitchen Blog

Another thing that blew my mind about this sauce: I, for one, am a grated parmesan junkie. I not only sprinkle it over my bowl of pasta, I like to have additional nearby, to apply a fresh coat to the layers of pasta that follow. So you can imagine my shock to find that I liked this dish even more without the parmesan. The flavor of the sauce is so delicate, fresh and sweet that it needed nothing at all.(smittenkitchen)

Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti

28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you didnít need to add more) and keep warm while you prepare your pasta.

Serve with spaghetti, with or without grated parmesan cheese to pass.

the link is to my notes and the blog site. Ang


Link: http://eat.at/swap/forum1/144479_tis_super_easy_tomato_sauce_just_butter_tomatoesonion


Life isn't about waiting for the storm to pass, it's about learning to dance in the rain


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