my name is meghan and i am addicted to this tomato sauce.
(image from here.)
i have made this tomato sauce in some shape or form at least three times a week for the past month. it's like i can't stop. i'll be at work, thinking about what to make for dinner, and suddenly, my taste buds get all tingly and my mouth starts watering and i can't get the sauce out of my head. then i rush home, put it all together, let it cook for 45 minutes, and then eat it straight out of the pot. not really, but i could, if i possessed any less self-control.
please make this. please. just do it. now. and forever.
tomato sauce with butter and onion
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 (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.
Serve with spaghetti, with or without grated parmesan cheese to pass.
No comments:
Post a Comment