Welcome to All in the Detail... I am so glad you are here!
My
Mother’s Butter, Tomato and Onion Sauce
Plain and Simple,
the easiest Marinara Sauce from the world famous cook, Marcell Hazan
the easiest Marinara Sauce from the world famous cook, Marcell Hazan
It is ridiculously
simple, you put four ingredients into a pot and place it on the stove. The onion
is just peeled and cut in half, no chopping or slicing required unless you want to chop it up later to add in and eat - I don't but my husband loves the onion part. And if you are
using canned tomatoes, all you do is open the can, pour it in the pot and break
up the tomatoes with a wooden spoon.
As an
added bonus, it can be frozen and will taste just as good when it is thawed and
reheated months later. (If you do make a larger batch, be aware that the cooking
time will increase.)
Yields: enough
for 1 pound of dried pasta
Total time:
50 minutes
Marcella Hazan's famous tomato, onion, and butter sauce seems impossible.
Until you actually cook it.
Here's how:
Until you actually cook it.
Here's how:
Ingredients
2 pounds
ripe tomatoes or 3 C canned whole peeled tomatoes with juice
1 medium
sweet yellow onion
5 T
butter
1¼ tsp
salt
(yep,
that’s it!)
Directions
If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion, peel it and cut it in half, lengthwise.
Put the tomatoes, onion, butter and salt in a 4- to 5-quart sauce pan 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.
If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion, peel it and cut it in half, lengthwise.
Put the tomatoes, onion, butter and salt in a 4- to 5-quart sauce pan 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.
BONUS FEATURE:
