Marcella Hazan’s Tomato Sauce with Onion and Butter | Searching4Zen

Ingredients

• 2 pounds fresh, ripe tomatoes, prepared as described below, or 2 cups canned imported Italian tomatoes, cut up, with their juice
• 5 tablespoons butter
• 1 medium onion, peeled and cut in half
• Salt to taste
• Fresh, ripe plum tomatoes (or other varieties, if they are equally ripe and truly fruity, not watery)
• Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
• The blanching method: Plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them, and cut them into coarse pieces.
• We like our tomato sauce on the stronger side so we added four cloves of garlic, diced using a micro-planer.
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• Dinner
• Main Dishes
• Pasta
• Yum