Tag: tomato sauce

Posted on

Catherine Fulvio’s Easy Tomato Sauce

 
  •  
  •  
  •  

    1h1 hour ago

    This simple kitchen essential recipe makes about 350ml.

     

    Ingredients

    This simple kitchen essential recipe makes about 350ml.

    • 2 tblsp extra virgin olive oil
    • 2 garlic cloves
    • 1 tsp tomato puree
    • 400 g tin chopped tomatoes
    • salt and freshly ground black pepper
    • 1 tsp sugar
    • 4 basil leaves

    Method

    1. Heat the olive oil in a large pan.
    2. Add the garlic and cook for about 2 minutes on a low heat until soft.
    3. Add the tomato puree and cook for a further 1 minute.
    4. Add the tomatoes along with their juice and salt and pepper.
    5. Bring to the boil and reduce the heat and simmer for about 15 minutes or until the sauce has thickened.
    6. Adjust the salt, pepper and sugar as necessary.
    7. At the last minutes, shred the basil leaves and add to the sauce.
     

 

 

Catherine Fulvio’s Easy Tomato Sauce –

Posted on

Tomato Sauce with Onion and Butter

Screenshot_2020-05-07 Tomato Sauce with Onion and Butter(2)

0 Ratings
5
Photo and Styling by Julia Gartland
Active Time
5 MIN
Total Time
55 MIN
Yield
Serves : 6

By Marcella Hazan

This is the simplest of all sauces to make, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.

Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published by Knopf.

Ingredients

  • 2 pounds fresh, ripe tomatoes, blanched, peeled, and roughly chopped, OR 2 cups canned imported Italian plum tomatoes, cut up, with their juice
  • 5 tablespoons butter
  • 1 medium onion, peeled and cut in half
  • Salt
  • 1 to 1 1/2 pounds pasta
  • Freshly grated parmigiano-reggiano cheese for the table

How to Make It

Step

Put either the prepared fresh tomatoes or the canned 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 tomato. Stir from time to time, mashing any large piece 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 pasta. Serve with grated Parmesan.

Notes

May be frozen when done. Discard the onion before freezing.

Recommended pasta: This is an unsurpassed sauce for Potato Gnocchi, but it is also delicious with spaghetti, penne, or rigatoni.

http://www.foodandwine.com/recipes/tomato-sauce-onion-and-butter

Posted on

Catherine Fulvio’s Easy Tomato Sauce

 
  •  
  •  
  •  

    1h1 hour ago

    This simple kitchen essential recipe makes about 350ml.

     

    Ingredients

    This simple kitchen essential recipe makes about 350ml.

    • 2 tblsp extra virgin olive oil
    • 2 garlic cloves
    • 1 tsp tomato puree
    • 400 g tin chopped tomatoes
    • salt and freshly ground black pepper
    • 1 tsp sugar
    • 4 basil leaves

    Method

    1. Heat the olive oil in a large pan.
    2. Add the garlic and cook for about 2 minutes on a low heat until soft.
    3. Add the tomato puree and cook for a further 1 minute.
    4. Add the tomatoes along with their juice and salt and pepper.
    5. Bring to the boil and reduce the heat and simmer for about 15 minutes or until the sauce has thickened.
    6. Adjust the salt, pepper and sugar as necessary.
    7. At the last minutes, shred the basil leaves and add to the sauce.
     

 

 

Catherine Fulvio’s Easy Tomato Sauce –

Posted on

Tomato Sauce with Onion and Butter

Screenshot_2020-05-07 Tomato Sauce with Onion and Butter(2)

0 Ratings
5
Photo and Styling by Julia Gartland
Active Time
5 MIN
Total Time
55 MIN
Yield
Serves : 6

By Marcella Hazan

This is the simplest of all sauces to make, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.

Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published by Knopf.

Ingredients

  • 2 pounds fresh, ripe tomatoes, blanched, peeled, and roughly chopped, OR 2 cups canned imported Italian plum tomatoes, cut up, with their juice
  • 5 tablespoons butter
  • 1 medium onion, peeled and cut in half
  • Salt
  • 1 to 1 1/2 pounds pasta
  • Freshly grated parmigiano-reggiano cheese for the table

How to Make It

Step

Put either the prepared fresh tomatoes or the canned 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 tomato. Stir from time to time, mashing any large piece 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 pasta. Serve with grated Parmesan.

Notes

May be frozen when done. Discard the onion before freezing.

Recommended pasta: This is an unsurpassed sauce for Potato Gnocchi, but it is also delicious with spaghetti, penne, or rigatoni.

http://www.foodandwine.com/recipes/tomato-sauce-onion-and-butter

Posted on

Catherine Fulvio’s Easy Tomato Sauce

 
  •  
  •  
  •  

    1h1 hour ago

    This simple kitchen essential recipe makes about 350ml.

     

    Ingredients

    This simple kitchen essential recipe makes about 350ml.

    • 2 tblsp extra virgin olive oil
    • 2 garlic cloves
    • 1 tsp tomato puree
    • 400 g tin chopped tomatoes
    • salt and freshly ground black pepper
    • 1 tsp sugar
    • 4 basil leaves

    Method

    1. Heat the olive oil in a large pan.
    2. Add the garlic and cook for about 2 minutes on a low heat until soft.
    3. Add the tomato puree and cook for a further 1 minute.
    4. Add the tomatoes along with their juice and salt and pepper.
    5. Bring to the boil and reduce the heat and simmer for about 15 minutes or until the sauce has thickened.
    6. Adjust the salt, pepper and sugar as necessary.
    7. At the last minutes, shred the basil leaves and add to the sauce.
     

 

 

Catherine Fulvio’s Easy Tomato Sauce –

Posted on

Catherine Fulvio’s Easy Tomato Sauce

 

  • 1h1 hour ago

    This simple kitchen essential recipe makes about 350ml.

    Ingredients

    This simple kitchen essential recipe makes about 350ml.

    • 2 tblsp extra virgin olive oil
    • 2 garlic cloves
    • 1 tsp tomato puree
    • 400 g tin chopped tomatoes
    • salt and freshly ground black pepper
    • 1 tsp sugar
    • 4 basil leaves

    Method

    1. Heat the olive oil in a large pan.
    2. Add the garlic and cook for about 2 minutes on a low heat until soft.
    3. Add the tomato puree and cook for a further 1 minute.
    4. Add the tomatoes along with their juice and salt and pepper.
    5. Bring to the boil and reduce the heat and simmer for about 15 minutes or until the sauce has thickened.
    6. Adjust the salt, pepper and sugar as necessary.
    7. At the last minutes, shred the basil leaves and add to the sauce.

 

Catherine Fulvio’s Easy Tomato Sauce –

Posted on

Tomato Sauce with Onion and Butter

Screenshot_2020-05-07 Tomato Sauce with Onion and Butter(2)

0 Ratings
5
Photo and Styling by Julia Gartland
Active Time
5 MIN
Total Time
55 MIN
Yield
Serves : 6

By Marcella Hazan

This is the simplest of all sauces to make, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.

Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published by Knopf.

Ingredients

  • 2 pounds fresh, ripe tomatoes, blanched, peeled, and roughly chopped, OR 2 cups canned imported Italian plum tomatoes, cut up, with their juice
  • 5 tablespoons butter
  • 1 medium onion, peeled and cut in half
  • Salt
  • 1 to 1 1/2 pounds pasta
  • Freshly grated parmigiano-reggiano cheese for the table

How to Make It

Step

Put either the prepared fresh tomatoes or the canned 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 tomato. Stir from time to time, mashing any large piece 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 pasta. Serve with grated Parmesan.

Notes

May be frozen when done. Discard the onion before freezing.

Recommended pasta: This is an unsurpassed sauce for Potato Gnocchi, but it is also delicious with spaghetti, penne, or rigatoni.

http://www.foodandwine.com/recipes/tomato-sauce-onion-and-butter