Monday, November 14, 2011
Meatless Monday- Marcella Hazan's tomato sauce
I originally saved this recipe on the FOOD52 website. I then took my very sweet time trying it, which the only mistake made here was in my procrastination. After googling this recipe I found it was written about everywhere. So as I kept telling myself I would get around to making this sauce, it seems everyone else was more on the ball. This is sure to become a fast favorite. Quite a hearty meatless recipe.
When I was growing up, my mom would always ask us, (me, my brother and sister) what meal we wanted prepared for our birthday dinner. My brother and I were quick to choose spaghetti. My mother's sauce was so thick, you could eat it with a spoon. Since our birthdays' are just a month apart, it may have been part conspiracy on our part, since we knew we would technically be getting her delicious spaghetti sauce twice within a month's time. I remember the care and technique she put into perfecting her sauce. When I first made Marcella Hazan's tomato sauce, it took me right back to my childhood days. It was like that scene from the movie ' Ratatouille', when the critic tastes the Ratatouille and his mind goes right back to his childhood and the version his mother made for him. Needless to say, if you can achieve that moment in anyone, your recipe is a guaranteed winner!
Really, let's not procrastinate another moment....
Marcella Hazan's Tomato Sauce
1 28 0z. can of whole peeled tomatoes- preferably organic ( I have also used crushed)
1 medium onion- peeled, cut in half
5 T. unsalted butter
Add salt according to your preference
Combine all ingredients in a stock pot. Let simmer for at least 45 minutes to 1 hour. May simmer longer. I found that the longer it simmers the thicker the sauce becomes.