Thursday, October 10, 2013

The Best (& Easiest) Tomato Sauce Recipe Ever

The Simple Beginnings of a Magnificent Tomato Sauce.

I could eat Italian food pretty much every day of my life if I had to, so for awhile now I have been on the search for a great recipe for red sauce.  I randomly came across this one, and it was so easy I had to try it.  Trust me, I DID NOT expect it to be as good as it was.  I was beyond thrilled, and this will be my go-to from now on.  I will include the link to the original recipe since I made a few alterations to it.

It's inexpensive, simple, and much better for you than those jars of sauce!  It has such a fresh taste to it.

This recipe, "Tomato Sauce with Onion and Butter," is from Marcella Hazan's Essentials of Classic Italian Cooking.

1 large can (approx 28 oz.) of whole tomatoes (try and find an imported kind)
5 Tablespoons of real butter
1 medium onion (peeled and cut in half)
Salt to taste
1 tablespoon of chopped garlic (optional- original recipe did not include, but I love garlic)

Start by cutting up your tomatoes (saving the juice) and throwing them in your saucepan... pour the juice in there as well.  Add butter, onion, salt, and garlic.

Cook uncovered at a slow, but steady, simmer for an hour or until the sauce has thickened to your liking and the fat floats free from the tomato.  (I let mine go for about an hour and a half to really let the tomatoes cook down- but be sure to keep an eye on it.)

Stir from time to time using a wooden spoon to mash up chunks of tomatoes.  Taste and salt to your liking.

Discard the onion before tossing with pasta.

And of course, you must serve with grated cheese (parmigiano-reggiano is the best)!

The finished product before I threw out the tomatoes (I left the sauce a bit chunky this time).
Not the best photo ever, but trust me... absolutely delicious and tasted so fresh!

Find the original recipe HERE.

No comments:

Post a Comment