Ingredients: |
Ingredients: 2 lbs fresh, ripe tomatoes prepared as described below, or 2 cups canned imported Italian tomatoes, cut up, with their juice
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt to taste
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Directions: |
Directions:Put the tomatoes in a saucepan, add the butter, onion and salt and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. Before tossing with pasta, you may remove the onion or save for another use but many opt to leave it in. Serve with freshly grated parmigiana-reggiano cheese for the table.
Making Fresh Tomatoes Ready for Sauce – Fresh, ripe plum tomatoes (or other varieties, if they are equally ripe and truly fruity, not watery)
1. The blanching method: Plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them, and cut into coarse pieces.
2. The freezing method: Freeze tomatoes on a baking sheet until hard. Thaw again, either on the counter or under running water. Skin them and cut into coarse pieces.
3. The food mill method: Wash the tomatoes in cold water, cut them lengthwise in half, and put them in a covered saucepan. Turn on the heat to medium and cook for 10 minutes. Set a food mill fitted with the disk with the largest holes over a bowl. Transfer the tomatoes with their juice to the mill and puree. |
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