Month: March 2019

  • Marcella Hazan’s Tomato Sauce

     

    • 28-ounce can of San Marzano whole peeled tomatoes
    • 5 tablespoons butter
    • 1 onion, diced
    • Salt
    1. Combine tomatoes, their juices, butter and onions in a saucepan. Add a pinch or two of salt.
    2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
    3. This recipe makes enough sauce for a pound of pasta.

    via NY Times Cooking