Thursday, May 31, 2012

Butter, tomato, and onion (it's so good!)

I heard a lot about a tomato sauce recipe that used quite a bit of butter, and I'd been meaning to look it up and try it. For some reason, I never got around to it. It's not like it would have been hard to find - the recipe has been posted online in several places.

The original recipe came from Marcella Hazan, but I found it in a cookbook by Guiliano Hazan - Marcella's son.

With the cookbook in my hands, I had no excuse. I had to make it.

This is an incredibly easy sauce, with just a little stirring now and then to make sure nothing sticks or burns. If you're near the kitchen anyway, it's no big deal to give it a stir a few times during the cooking.

This makes enough sauce for 1 pound of pasta. I used to for spaghetti.

My Mother's Butter, Tomato, and Onion Sauce
From Hazan Family Favorites by Giuliano Hazan
Used with permission; all rights reserved

2 pounds ripe tomatoes or 3 cups canned whole peeled tomatoes with their juice
1 medium sweet yellow onion
5 tablespoons butter
1  1/4 teaspoon salt
1/3 cup grated Parmesan cheese
1 lb spaghetti or pasta of choice

If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion;  peel it and cut in half lengthwise.

Put the tomatoes, onion, butter and salt in a 4 to 5 quart saucepan over medium heat.

When the tomatoes begin to bubble, lower the heat to a slow but steady simmer.

Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot.

The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

Note: When you toss pasta with sauce, add about 1/3 cup freshly grated Parmigiano-Reggiano.(I garnished with some, as well.)