Four-Ingredient Tomato Sauce

Andy Anderson !

By
@ThePretentiousWichitaChef

One of our teachers at the CIA was a fan of Guiliano Hazen. He made this sauce for us one time and challenged us to tell him how it was made. Long story short, we were all way off base.

I've made a change or two, but I've stayed faithful to the original recipe.

It’s a simple sauce that produces some really good flavors. The butter offsets the acidity of the tomatoes for a perfect balance of flavors. If it hadn’t come from Guiliano Hazen, I probably would not have given it a second glance. After tasting it, I’m glad that I did.

So, you ready… let’s get into the kitchen.


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Rating:

Comments:

Serves:

2

Prep:

30 Min

Cook:

1 Hr 20 Min

Method:

Stove Top

Ingredients

2 lb
fresh ripe tomatoes
1 medium
yellow onion
4 Tbsp
sweet butter, unsalted
1 1/4 tsp
salt, kosher variety

Directions Step-By-Step

1
Gather your ingredients.
2
Blanch and skin the tomatoes.
3
Chef’s Note: Some people prefer to leave the skins on… your choice.
4
Chop the tomatoes, and retain any juices.
5
Cut the ends off the onion, remove the skin, and slice in half.
6
Add all the ingredients to a saucepan, and cook over medium heat.
7
When the sauce begins to bubble, reduce to a slow simmer.
8
Continue to cook and stir for an additional 40 to 50 minutes.
9
When the liquid has evaporated, and the butter separates from the tomatoes, the sauce is complete.
10
Place the sauce in a blender, fitted with an S-blade, give it a few pulses, and you're finished.
11
Chef’s Note: This is a very interesting sauce. Most people love it… I happen to really love it, and my favorite way to use it is over a nice baked potato with some Parmesan cheese on top. Enjoy.
12
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy