"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Marcella Hazan's Tomato Sauce With Onion & Butter Recipe

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This recipe for Marcella Hazan's Tomato Sauce With Onion & Butter, by , is from Crazyhouse Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carrieanne Ledet via MH

Category:
Category:

Ingredients:  
Ingredients:  
For the Sauce
2 pounds fresh, ripe tomatoes, prepared as described below, or 2 cups canned imported Italian tomatoes, cut up, with their juice. Don't cheap out here.
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt to taste

I add basil

Directions:
Directions:
For the Sauce
Put either the prepared fresh tomatoes or the canned 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 (as Hazan recommended) and save for another use, but many opt to leave it in. Serve with freshly grated parmigiano-reggiano cheese for the table.

Number Of Servings:
Number Of Servings:
6, enough to sauce 1 to 1 1/2 pounds pasta
Preparation Time:
Preparation Time:
1 hour

 

 

 

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