Tuesday, October 30, 2007
Tomato Sauce Recap
This was a great and easy sauce to make. You really have to take a lot of taste and get the salt in there to make it to your liking. Next time I will try adding a bay leaf and some garlic to it.Friday, October 26, 2007
October: Marcella Hazan's Tomato Sauce with Onion and Butter
Extracted from Essentials of Classic Italian Cooking2 cups canned Italian plum tomatoes, cut up with their juice
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt
Put canned tomatoes in saucepan, add butter, onion and salt and cook uncovered at a slow and steady simmer for 45 minutes or until fat floats from tomato. Stir from time to time, mashing any large piece of tomato in pan with a wooden spoon. Taste and correct for salt. Discard onion and serve sauce with pasta. This recipe makes six servings.