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View Full Version : Tomato sauce with onion and butter!



patriot45
02-01-2009, 11:54 AM
Got this out of Marcell Hazan's , essentials of Italian cooking book. This is the most simple and tastiest way to get a pasta dinner on the table in under an hour. The onion and butter really make this a light and sweet sauce! While you are tasting it, you find yourself tasting it every minute!!!


1 Large can whole Italian plum tomatos, with the juice
1 stick butter
1 onion quartered
salt
parmesian cheese

Pasta


Pulse the tomatos in a mill or processor untill just chunky

Put the tomatos, onion, butter and salt in a sauce pan and cook uncovered at a slow simmer for about 45 minutes. Stirring occasionally.
Meanwhile make your pasta, we used linguine.

When all is ready, discard the onion pieces and toss the pasta with the sauce.

So easy!
http://i73.photobucket.com/albums/i230/patriot45270/food/superbowlsunday2009005.jpg


After 45 minutes
http://i73.photobucket.com/albums/i230/patriot45270/food/superbowlsunday2009007.jpg

Toss
http://i73.photobucket.com/albums/i230/patriot45270/food/superbowlsunday2009008.jpg


Add cheese and mangia!

http://i73.photobucket.com/albums/i230/patriot45270/food/superbowlsunday2009009.jpg

Bubba Dawg
02-01-2009, 05:13 PM
Interesting. When do you put in the parmesian cheese, or is it a topping?

And no spice or salt, right? The flavors of the onion and tomatoes and butter would really stand out.

I'll try this. Thanks.

hampshirebrit
02-01-2009, 06:57 PM
Wot, no garlic? :eek::D

Sounds interesting, though.

How many ounces in a US stick of butter? We sell it by weight in grams these days, all different pack sizes. And what is considered a large can?

I guess Bubba is feeling better, if he's on a recipe thread.

Space Gravy
02-01-2009, 07:02 PM
What's the green stuff?

megimoo
02-01-2009, 07:31 PM
What's the green stuff?look at the table .There's a jar of dried Parsley Flakes .

megimoo
02-01-2009, 07:38 PM
Wot, no garlic? :eek::D

Sounds interesting, though.

How many ounces in a US stick of butter? We sell it by weight in grams these days, all different pack sizes. And what is considered a large can?

I guess Bubba is feeling better, if he's on a recipe thread.Four ounces per quarter pound stick !Four to the pound package but it's not clarified butter there is some water in it .Can? Butter here is sold in a square hard waxed paper carton .

patriot45
02-01-2009, 08:26 PM
Interesting. When do you put in the parmesian cheese, or is it a topping?

And no spice or salt, right? The flavors of the onion and tomatoes and butter would really stand out.

I'll try this. Thanks.

Yes, the parmesian cheese is a topping! You guys don't miss a trick! The green stuff was dried parsley. One thing you didn't notice and I failed to tell you was that I put some of the sauce in another pan and added a can of baby clams! So when they were cooked down I added them to the dish. BUT the sauce is really tasty by itself and I only added the clams to the final dish.

Hawkgirl
02-03-2009, 08:49 PM
Butter in a marinara sauce :eek:

Any italian would have you killed for suggesting such a thing....You use olive oil for a marinara sauce...it's an unspoken rule. Just as you should never grate cheese over a seafood dish.

Ok..I'm out...:cool:

patriot45
02-03-2009, 09:15 PM
Butter in a marinara sauce :eek:

Any italian would have you killed for suggesting such a thing....You use olive oil for a marinara sauce...it's an unspoken rule. Just as you should never grate cheese over a seafood dish.

Ok..I'm out...:cool:

Until ypou try this, you just don't have any idea how sweet and tasty this is!! I am not kidding about tasting it over and over again. No lie Good sauce!

Space Gravy
02-21-2009, 07:07 PM
I made it today and I really enjoyed it.

When the sauce was done while I was fishing out the onions I gave it a taste and didn't think I was going to like it. I thought it was way too tomatoey.

When I mixed in the pasta and cheese it was a whole different story. You kind of get that butter cheese taste thing stuck to the noodles which really tones down the tomatoes.

I added a little salt and pepper on my plate, that's all. No parsley or meat added to the sauce.

I'll definitely make it again.

patriot45
02-21-2009, 08:09 PM
I made it today and I really enjoyed it.

When the sauce was done while I was fishing out the onions I gave it a taste and didn't think I was going to like it. I thought it was way too tomatoey.

When I mixed in the pasta and cheese it was a whole different story. You kind of get that butter cheese taste thing stuck to the noodles which really tones down the tomatoes.

I added a little salt and pepper on my plate, that's all. No parsley or meat added to the sauce.

I'll definitely make it again.

Believe it or not we had this again tonite! I love it.

My advice, add more butter next time! :D

I almost forgot, I also made some Pig Skin Rollups - Cotechinata with the sauce tonite! You might not be brave enough to eat this.

http://i73.photobucket.com/albums/i230/patriot45270/shop005.jpg

megimoo
02-22-2009, 12:18 AM
Butter in a marinara sauce :eek:

Any italian would have you killed for suggesting such a thing....You use olive oil for a marinara sauce...it's an unspoken rule. Just as you should never grate cheese over a seafood dish.

Ok..I'm out...:cool:They use olive oil for everything even on bread .Giada's Clams Casino Recipe calls for 2 tablespoons of Parmesan cheese .They don't consider clams as seafood .