![]() And we wouldn't dare forget the soft, jammy onion swimming in the tomatoey mixture Marcella instructs us to remove it from the sauce and use it for something else, but we've found it's a pretty excellent cook's treat. ![]() And as a result, it goes well with just about everything: It's an ideal bed for spicy meatballs, a perfect partner for al dente strands of spaghetti with flecks of Parmesan strewn on top, and-perhaps our favorite use-a welcoming landing pad for heels of crusty bread. In its original form, this is the purist's tomato sauce. There's nothing to hide behind, no extra fanfare or filigree. All you need are super-ripe tomatoes (or your favorite canned San Marzano tomatoes, which have fewer seeds and a sweeter, rounder, less acidic taste than other canned tomatoes), a big knob of butter, a peppy white onion, and salt. This sauce is one of our 10 most popular of all time for good reason: It's the definition of quality ingredients (and restraint!) going a long way. Five Two Double-Sided Bamboo Cutting Board - Genius Recipes Test Kitchen Notes Le Creuset Enameled Cast Iron Signature Sauteuse You can scale up the butter and onion, if you like, or don't-it's genius either way. Editor's note: Marcella called for 2 cups of tomatoes when using canned, but feel free to use a whole 28-ounce can (closer to 3 cups), if you like. ![]() ![]() ![]() The most famous tomato sauce on the internet, from Marcella Hazan's Essentials of Classic Italian Cooking. ![]()
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