Tomato Sauce with Butter and Onion - Marcella Hazan
An easy and out of this world delicious tomato sauce from one of the legends in Italian cooking.
Pasta, Potatoes, Rice & Grains
ripe tomatoes or 3 cups canned
whole, peeled tomatoes with their juice (true confession; I just use 2 cans of organic, diced tomatoes.
medium sweet yellow onion
& 1/4 tsp salt
If using fresh tomatoes, peel them. Coarsely chop the canned or peeled tomatoes.
Trim both ends of the onion, peel it and cut it in half lengthwise.
Put the tomatoes, onion, butter and salt into a 4-5 qt saucepan over medium heat.
When the tomatoes begin to bubble, lower the heat to a slow but steady simmer.
Cook, stirring every 10-15 minutes until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes.
The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.
Remove the onion and serve the sauce over freshly cooked pasta.
While Marcela's original recipe indicates the onions are discarded I say nope...I pull them from the sauce and serve them on the side. They are soft and mellow and sweet...they're eaten here!