Friday, July 31, 2015

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Tomato Sauce with Basil




Adapted from Marcella Hazan




Ingredients

  • 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes) or two cups fresh tomatoes pealed and cut up
  • 5 tablespoons butter
  • 1 onion, peeled and cut in half
  • Salt

Preparation

  1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
  2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
  3. Discard the onion before tossing the sauce with pasta. 
How to peel tomatoes 
Just make an X on the bottom of your tomatoes and throw them into a pot of boiling water for no more than a minute. Fish them out with a slotted spoon, plunge them into a bowl of cold water (or an ice bath), lift them directly back out, and peel back the skin with a knife or your fingers. It will slip off like a charm.

 

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