Saturday, September 25, 2010
Alright, I've been making tomato sauce for years and years and years. And for a long time, I figured the more ingredients the better, right? So, sauce with balsamic, and/or carrots, and/or brown sugar, tons of spices, fresh and/or dried, mushrooms occasionally, real tomatoes, canned tomatoes, different kinds of onions, etc. etc. etc. The more the better right? ................ Wrong, apparently. Not that tomato sauce with a lot of ingredients isn't good, it's just that, sometimes, less is MORE.
I came across an article regarding Marcella Hazan, and her recipe for Tomato Sauce. Ahem, only three ingredients. Yes, THREE!
What can I tell you. The sauce is amazing! Bright, and vibrant, and tangy and absolutely delicious. Something about the butter gives the tomato sauce a "mouth feel" that is indulgent. The onion adds just a hint of depth and the tomatoes just are uncluttered by anything else. It tastes like a fresh tomato, I don't know how to describe it. I love this sauce. (I admit I did add some fresh basil, but old habits die hard).
Next up for me is this sauce and my homemade meatballs.
Please give it a try. I bet you are as astounded as I was.
Ingredients and Method:
1 28 oz canned whole or diced tomatoes (I use San Marzano)
1 onion, quartered
1 stick of butter
salt, to taste
Yup, that's it!
Place tomatoes in a large saucepan. Cut up tomatoes if using whole ones. Add the butter. Peel and quarter the onion and place in sauce.
Ladle sauce onto pasta of your choice and sprinkle with fresh Parmesan or even better, Parmesan Reggiano cheese.