Sauce Essentials: Hazan’s Butter Tomato Sauce
Andy Anderson !
“Go,” he commanded in his impatient voice. “Shoo, and return out de suite.”
I am not exactly sure how those ingredients turned into the most luscious, comforting sauce in the world, but the only thing I can think of is that it must be magic.
So, you ready… Let’s get into the kitchen.
How to Make Sauce Essentials: Hazan’s Butter Tomato Sauce
- This recipe comes from the queen of la bella cucina, Marcella Hazan. I had two opportunities to meet her: Once was when she was a visiting lecturer at Le Cordon Bleu in Paris, while I was attending, and the other time was a few years later at a book signing in London. She was a woman who was full of spirit, and the love of all things culinario. Sadly, she passed away in 2013; but her essence lives on in her books and recipes.
- Chef’s Note: Every 10 – 15 minutes, give the sauce a stir, and add a bit of salt, to taste. I usually wind up adding a bit more than a teaspoon of salt. But I do not add it all at once… just a bit at a time, as the sauce cooks. Salting a recipe at the end makes the dish taste salty; adding the salt as it slowly cooks, makes it taste seasoned.
- Chef’s Note: About that Onion… Marcella says to discard the onion; however, I have a better idea. Eat it. I call these “chef’s treats.” It has been marinating in that sauce for almost an hour, it is velvety soft yumminess. Put it to the side, and when no one is looking grab a fork, and dig in. Or puree it, and create an onion dip, or put them on a sandwich. Up to you, but do not throw that wonderful, tasty bit away. When Marcella said to discard the onion, I think she said that with a wink. It is a chef’s treat.