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Marcella Hazan’s tomato, onion and butter sauce recipe

The original recipe, called Tomato Sauce III, can be found in Hazan’s formative “The Classic Italian Cookbook,” from 1987. (The book was originally published in 1973). It’s all of four ingredients, and, especially if you make it with canned tomatoes, involves virtually no prep and takes well under an hour to make, but tastes like it took all day. Famously, it involves an entire stick of butter and an uncooked onion. The butter adds richness, of course, while the onion* lends its depth and, as it loses its integrity, turns soft and silky, enhancing the tomatoes’ sweetness.



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