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Easy pasta sauce
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I need a quick and easy receipe for a tomato based sauce for pasta
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This is my current favourite - I have been through much faffing around with peeing,deeseeding, many hours cooking etc in the past...but this one is true quick and simple Italian food - recipe from Marcella Hazan...the book is great.
Tomato Sauce with Onion and Butter
�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.�
For 6 servings
2 pounds fresh, ripe tomatoes, prepared as described [above],
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
Recommended pasta � This is an unsurpassed sauce for Potato Gnocchi�
but it is also delicious with factory-made pasta in such shapes as spaghetti,
penne, or rigatoni. Serve with grated Parmesan.
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.
Note � May be frozen when done. Discard the onion before freezing.
Tomato Sauce with Onion and Butter
�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.�
For 6 servings
2 pounds fresh, ripe tomatoes, prepared as described [above],
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
Recommended pasta � This is an unsurpassed sauce for Potato Gnocchi�
but it is also delicious with factory-made pasta in such shapes as spaghetti,
penne, or rigatoni. Serve with grated Parmesan.
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.
Note � May be frozen when done. Discard the onion before freezing.
I'm afraid I cheat with this one. I use the Loyd Grossman sauces. Before you say don't like processed stuff, they don't seem to have any additives, just pure ingredients. The 'Tomato and basil' and 'Tomato and chilli' are my favs (definitely no additives). The tomato and chargrilled veg is nice too, although this one does say contains lactose! (The only additive I can see)
But certainly quick and easy!
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