Sunday, August 7, 2011

Tomato Sauce

You can, without a doubt, use pureed or crushed tomatoes as I did in this recipe. Reduce the cook time to 35 minutes and don’t worry about crushing the tomatoes against the side of the pot.

28 oz canned whole peeled tomatoes
5 tbsp unsalted butter
1 medium yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste.  I actually chopped up some of the onions and left them in the sauce.

Serve with spaghetti, with or without grated Parmesan cheese.

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