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And since I've been nagged about not posting this yet:

My new tomato sauce recipe - taken from Smitten Kitchen, another of the food blogs I now follow. (text taken from the blog, for those who don't want to follow the link)

Tomato Sauce with Butter and Onions

Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti

28 ounces (800 grams) whole peeled tomatoes from a can
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.


I personally tend to blend the sauce down once it's cooked, but that's because Kaz doesn't like tomato lumps in anything.
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red_butterfly: A red butterfly on a sepia background. (Default)
red_butterfly

February 2011

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