Everyone has favourite pasta sauces; this is one of ours from ‘The Essentials of Classic Italian Cooking’ by Marcella Hazan.
2 lbs fresh ripe tomatoes, skins removed and roughly chopped
5 tbsps butter
1 medium onion, peeled and cut in half
1 to 1½ lbs pasta
freshly grated parmigiano reggiano for the table
‘The Essentials of Classic Italian Cooking’ by Marcella Hazan
- Put fresh prepared tomatoes in a saucepan, add the butter, onion, and salt and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomatoes.
- Stir from time to time, mashing any large pieces of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with the pasta.