Monday, October 24, 2011

Marcella Hazan's Simple Tomato Sauce

Ruth from Once Upon a Feast is celebrating Presto Nights #237. This week's host is
Theresa of The Food Hunter's Guide to Cuisine . The roundup will be up on October 28th so make a point of checking out the entries on Theresa's blog.

It wasn't that long ago that I was speaking with Val from More Than Burnt Toast sharing with her that I was on tomato surplus. She told me that I had to try Marcella Hazan's sauce recipe; that I'd never had anything like it .and that I would be pleased with the result. Val also mentioned that it was easy peasey (my favourite) and inspired me to check out Hazan's cookbook and give it a try.

If you're not familiar with Marcella Hazan, get to know her a little better HERE

* 2 cups canned plum tomatoes (whole, peeled, chopped, with their juices about one 28-oz. can) I used fresh tomatoes.
* 5 tablespoons unsalted butter
* 1 medium yellow onion, peeled and cut in half
* salt, to taste

#1 Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan.

#2 Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato.

#3 Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.

#4 Discard the onion.

This is one of those forever recipes that will always get a WOW reaction at the table and nobody will know how simple it really is to make (unless, of course you tell them)



That Girl said...

I have heard so many good things about this recipe but have yet to try it.

pam said...

Love a simple, classic tomato sauce!

Torviewtoronto said...

this looks delicious yummy meal

Chats the Comfy Cook said...

I enjoy her recipes and this one is so easy, how can I not try it out?

Valerie Harrison (bellini) said...

This is a fantastic sauce isn't it? So glad you tried it as many across the blogopshere have. It's viral like artisanal bread in 5 minutes. Nowadays I add a little garlic and some fresh basil, and I don't discard the onion but have it as a side. Yum.

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