This sauce over pasta is unbelievably delicious! It's a recipe from the late Marcella Hazan's (famous Italian chef) cookbook and promoted by the NY Times.
Only 4 ingredients and super simple.
28 0z. can San Marsano whole tomatoes
5 tablespoons unsalted butter
1 medium onion cut in half
In a 3 quart saucepan, add tomatoes, butter, onion and salt. bring to a simmer. Crush tomatoes with spoon and simmer on low heat for 45 minutes. Remove onion and serve over hot pasta and grated Parmesan cheese and black pepper. Enjoy.
We eat a lot of pasta, but have gotten away from traditional tomato sauces! I found the NYT's piece....some of the comments are funny because people just HAVE TO add to her recipe, ha!. I'll try this one following her recipe, very simple, just don't walk away from the sauce!
I have posted many recipes on this forum but I must say I have never had a response like yours. Thank you and I am honored that you liked it that much to make such a comment. Do you like to cook? If so, please share some of your recipes to us from Great Britain.
I absolutely love garlic, put it in everything. This is one recipe you will not even miss the garlic. I wondered that too. I also felt the same as Georgia about the onion. You are supposed to discard it but I just couldn't.