My Mothers Butter Tomato And Onion Sauce Recipes
MY MOTHER'S TOMATO SAUCE
Provided by Michael Chiarello : Food Network
Time 1h
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Open the can of tomatoes and pour the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. In the can, avoiding cutting yourself with the rim, use your hand to squeeze the tomatoes to a pulp. Re-strain out the new juices, and reserve the juice and pulp separately. Fill the empty can half full with water and set aside.
- Heat the olive oil in a heavy saucepan over medium-high heat. Add the onion and cook with a pinch of salt, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook until golden. Add the tomato juices and bring to a boil. Simmer rapidly until the juice thickens, then add the crushed tomato pulp, oregano, the half can of water, bay leaf, and salt and pepper, to taste. Adjust the heat to maintain a simmer and cook, stirring occasionally to prevent scorching, until the mixture thickens and reduces to about 3 1/2 cups, about 30 to 45 minutes. Discard the bay leaf.
MY MOTHER'S BUTTER, TOMATO, AND ONION SAUCE
The easiest tomato sauce recipe for pasta only has 3 ingredients.
Provided by Guiliano Hazan
Categories Sauce Onion Tomato Vegetarian Butter 3-Ingredient Recipes Pasta Dinner
Yield Makes enough for 1 pound dried pasta
Number Of Ingredients 4
Steps:
- If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
- Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.
TOMATO SAUCE WITH ONION AND BUTTER
Provided by Mark Bittman
Categories brunch, dinner, sauces and gravies, main course
Time 1h
Yield 6 servings (enough for 1 1/2 pounds pasta)
Number Of Ingredients 4
Steps:
- Put either the prepared fresh tomatoes or the canned ones in a medium saucepan, add the butter, onion and salt and cook uncovered at a very slow but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
- Stir from time to time, mashing up large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing with pasta.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 422 milligrams, Sugar 5 grams, TransFat 0 grams
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