Every week, we check in with Twin Cities Live co-host Elizabeth Ries in her Minneapolis kitchen to find out what she’s cooking up for her family, growing in the garden, or lean more about keeping backyard chickens. On the show, she tries a recipe for the very first time to see if it lives up to decades of hype. Check out the recipe for Marcella Hazan’s Tomato Sauce with onion and butter.
Click here to print recipe.
Tomato Sauce
PREP TIME: 5 min | COOK TIME: 1 hr | SERVES: 4
Ingredients:
• 1 (28-oz.) can imported Italian plum tomatoes (such as San Marzano), undrained and chopped
• 1 medium-size (10-oz.) yellow onion, peeled and cut in half lengthwise
• 5 Tbsp. unsalted butter (2 1/2 oz.)
• 1 tsp. kosher salt, plus more to taste
Directions:
1. Place tomatoes in a medium saucepan.
2. Add onion and stir in butter and salt.
3. Cook over medium-low heat, uncovered, stirring occasionally.
4. Mash any large pieces of tomato using the back of a wooden spoon.
5. Continue cooking until fat floats free from the tomatoes and is incorporated into the sauce as it slightly thickens, about 1 hour to 1 hour and 10 minutes.
6. Season with additional salt to taste.
7. Remove and discard onion.
8. Serve with pasta.
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Dining and Cooking