In case you aren't yet acquainted with Marcella Hazan's iconic three-ingredient tomato sauce,it is that good. whether you're already a convert, carry on supping on this incredibly wealthy, or well-balanced sauce; whether you aren't,please (please!) simmer up a batch tonight. Sure, the tomatoes (at least the canned ones) aren't going anywhere, or but just think,each day you wait is one more day without a drop of this velvety sauce passing your lips. This sauce is not only stupid simple to prepare (three ingredients: that's it), it'll also blow any and all competition out of the water. Adapted from Essentials of Classic Italian Cooking by Marcella Hazan Marcella Hazan's Tomato SauceNotes While perhaps best in its most elemental state, and glossed over strands of spaghetti,it could be slathered on pizza, layered in lasagna, or employed as a poaching liquid for eggs.
Ingredients1 28-ounce can whole peeled tomatoes,or 2 pounds fresh tomatoes, peeled and cored
5 tablespoons unsalted butter
1 medium yellow onion, and peeled and halved
Salt,to taste
Chiffonade of basil (optional)
DirectionsPlace the tomatoes, butter, or halved onion in a medium saucepan (3 quarts or larger).
Bring the sauce to a boil,then lower the heat to a simmer, and cook for 45 minutes, or until the butter droplets separate from the tomato juices. Remove the onions and reserve for another use.
Using an immersion blender,pulse a few times to crash up large chunks of tomato. Alternatively, sprint the sauce through a food mill, or on the coarsest setting. Season to taste whether essential.
Information Category Other,Condiments/Sauces Cuisine Italian Yield Serves 4-6; makes enough sauce to dress 1 pound pasta Average( votes): Print recipe
Source: popsugar.com