AN ARRAY OF RECIPES AND TIPS

"IN THE STYLE OF" GRAHAM


1.28.2010

3 INGREDIENTS: TOMATO SAUCE


I keep trying to stray from the safety of my comfort foods to find some crazy new healthy light recipe but let's face it...it's freezing cold and comfort food is all that tastes good to me right now. So here you go, it's a red sauce and I had to share it...too good not to.
3 ingredients...seriously, could it get any easier?! It's basic in ingredients; however, anything but basic in taste. This is my new go-to sauce. Most likely you will already have everything in your kitchen this recipe calls for. The recipe suggests using Italian plum tomatoes, such as San Marzano; however, I used a jar of domestic whole, peeled tomatoes and it was fabulous.

Tomato Sauce with Onion and Butter
Adapted from Essentials of Classic Italian Cooking, by Marcella Hazan
Yields 4 servings with 1 pound of pasta

28-ounce can of whole, peeled, canned tomatoes, with juices
5 Tablespoons unsalted butter
1 medium yellow onion, peeled and cut in half
Salt, to taste (optional)
Parmesan, freshly grated (optional)

Combine the tomatoes, butter, and onion halves in a medium saucepan. Add a pinch of salt. Place over medium heat and bring to a simmer. On medium-low heat cook to a steady simmer, reduce to low and simmer for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon or use an immersion blender. Taste and salt as needed. Some tomatoes have added salt so make sure you read the label.
Make the pasta while the sauce is simmering. I used linguine...did you know that means "little tongues" in Italian? Makes me like it even more...or maybe not.

When the sauce is ready...discard the onion (seems like a shame) and toss the sauce with pasta.

Now pass the Parmesan!


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