Marcella Hazen’s Tomato Sauce with Onion & Butter
When I dipped my wooden spoon into my pot of gently simmering tomatoes, lifted it to my mouth, and tasted the freshest, lightest, most delectable flavors.
Rest assured that you, too, can cook like an Italian grandmother. This sauce is gold.
Note: You can watch the video on Food52 on blanching tomatoes, it's very helpful.
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- 2 lb
- fresh, ripe tomatoes, prepared as described below, or 2 cups canned imported italian tomatoes, cut up, with their juice
- 5 Tbsp
- 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)
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.
Freeze tomatoes on a baking sheet until hard. Thaw again, either on the counter or under running water. Skin them and cut them into coarse pieces.
Wash the tomatoes in cold water, cut them lengthwise in half, and put them in a covered saucepan.