The best tomato sauce
Posted December 9th, 2007 at 07:27 PM by Theophylact
Updated December 9th, 2007 at 07:33 PM by Theophylact
Updated December 9th, 2007 at 07:33 PM by Theophylact
Tonight's dinner is spaghetti with tomato sauce. The tomato sauce is from Marcella Hazan's Classic Italian Cook Book, and I first posted it here. I linked to the thread rather than the post, because further down I show pictures of a (my old) food mill. A little freshly grated Parmigiano Reggiano and there you are. And yes, you do want the whole bar of butter in it. The food mill removes all the seeds, so don't worry about my diverticulitis flaring up because of the sauce. You may, however, worry about my cholesterol levels; but the Lipitor™ has been keeping them in check nicely.
Quote:
Take two pounds of tomatoes (Italian pear tomatoes -- Roma or San Marzano -- are best, but any tomatoes will do). Wash them, cut them lengthwise, and put them in a covered saucepan. Simmer them for ten minutes.
Purée them through the medium mesh of a food mill (or use a strainer and a wooden spoon) back into the pot. Add ¼ pound of butter, a medium onion (peeled and halved through its "equator"), ¼ teaspoon of sugar and 1½ teaspoons of salt. Simmer it uncovered for 45 minutes. Remove the onion and discard it.
If you don't have fresh tomatoes, use two cups of canned peeled tomatoes (again, Italian-type are better). Skip the first step; just purée them and carry on from there.
If you don't have a food mill or a strainer, you could use canned tomato purée; in Italy, you could just buy a jar of passata. But you really do need some basic cooking equipment if you're going to cook, you know.
You can goose this recipe up by adding oregano or basil; you can add sliced sautéed mushrooms or other stuff; but it's wonderful just as it is.
Purée them through the medium mesh of a food mill (or use a strainer and a wooden spoon) back into the pot. Add ¼ pound of butter, a medium onion (peeled and halved through its "equator"), ¼ teaspoon of sugar and 1½ teaspoons of salt. Simmer it uncovered for 45 minutes. Remove the onion and discard it.
If you don't have fresh tomatoes, use two cups of canned peeled tomatoes (again, Italian-type are better). Skip the first step; just purée them and carry on from there.
If you don't have a food mill or a strainer, you could use canned tomato purée; in Italy, you could just buy a jar of passata. But you really do need some basic cooking equipment if you're going to cook, you know.
You can goose this recipe up by adding oregano or basil; you can add sliced sautéed mushrooms or other stuff; but it's wonderful just as it is.
Total Comments 1
Comments
 |  Thanks for posting this again Theo, I'm going to give it a try. I've really changed my diet quite a bit, and I've cut out all sugar, and grain (that includes any flour and pasta  ) I also cook ever thing I eat from scratch. I feel so much better, and even lost some weight. Another great thing is that all my old cooking skills are coming back to me  I can't wait to try this on or with something. |
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