Adapted from Marcella Hazan.
Puree a 28 oz can of tomatoes in your blender. Pour into a saucepan, adding a teaspoon of salt,a quarter teaspoon of sugar, a stick of butter, and a peeled onion, halved. Bring to a simmer and simmer for 30-40 minutes, stirring occasionally.. If it reduces too quickly, add a little water periodically.
Remove the onion. (I end up scraping the sauce off of the onion before tossing it.) Use whenever you are tempted by bottled sauces.
Simple and elegantly delicious.
May I please keep the onion?
ReplyDeleteP: You can do whatever you like. You and I already know you will!
ReplyDeleteThose are such good tomatoes too.
ReplyDeleteBottled sauce always has a peculiar taste -- something synthetic or chemical. Anyway, I will give this a try, and never heard of those tomatoes. I take it they're a step above Hunt's.
ReplyDeleteItalian San Marzano tomatoes are those that Marcella insists upon. I do not. I once found them and was about to pay three times what I usually do, until I realized they were grown in the US. So much for Italian tomatoes, and heck, tomatoes are native to the new world anyway.
ReplyDeleteCurious - why butter instead of Olive oil? Maybe I'll use my own home grown tomatoes. Just put them in the ground. 6 plants in a new location
ReplyDeleteOnce you try it you'll know why...
ReplyDelete