Few tomato sauces have a purer, fresher taste than this one. By omitting additional ingredients, the irresistible sweetness of fresh tomatoes comes to the forefront.
Plunge tomatoes into boiling water for one minute. Remove with a slotted spoon or spider whisk and submerge them into cold or ice water for 15 seconds. Remove and let rest on the counter.
Due to the blanching, tomato skins should peel off easily. Discard skins and coarsely chop tomato into 3/4-inch pieces.
Sauce
Place chopped tomatoes into a large saucepan or Dutch oven.
1 medium onion, peeled and cut in half
5 tablespoons butter
1 teaspoon salt
Add onion halves, butter, and salt to pan with tomatoes. Heat at medium-high heat until boiling. Reduce heat to medium-low and simmer, uncovered, stirring occasionally and breaking up tomatoes with the back of a wooden spoon. Cook until fat floats on the surface and tomatoes have broken apart, about 45 minutes.
From MakeBetterFood.com. . (makebetterfood.com/recipes/simple-tomato-sauce/). Adapted from Hazan, Marcella. Essentials of Classic Italian Cooking. (New York, 1992.) p 152.
Plunge tomatoes into boiling water for one minute. Remove with a slotted spoon or spider whisk and submerge them into cold or ice water for 15 seconds. Remove and let rest on the counter.
Due to the blanching, tomato skins should peel off easily. Discard skins and coarsely chop tomato into 3/4-inch pieces.
Place chopped tomatoes into a large saucepan or Dutch oven.
Add onion halves, butter, and salt to pan with tomatoes. Heat at medium-high heat until boiling. Reduce heat to medium-low and simmer, uncovered, stirring occasionally and breaking up tomatoes with the back of a wooden spoon. Cook until fat floats on the surface and tomatoes have broken apart, about 45 minutes.
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