Saturday, January 24, 2015

The Miracle Marinara

I've heard of the miracle tomato sauce for a few years now--the one by Marcela Hazan, the one that has butter.  So today, I made a pot, with Bud's help.  Only a big can of San Marzano tomatoes, a yellow onion, and almost a full stick of butter.  Forty-five minutes later and it was dinner.  Incredible!  Didn't need garlic, or oregano, basil, or parsley.  Not peppers, mushrooms, or meat.  And we ate the whole pot!   Bud even ate the leftover stewed onion.  So, if you need a simple, bright tomato sauce to grace pasta, this is the one.

Tomato Sauce with Butter and Onions
Via Smitten Kitchen, Adapted from Marcela Hazan’s Essentials of Italian Cooking

Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti

28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.
Serve with spaghetti, with or without grated parmesan cheese to pass.

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