Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Monday, April 19, 2010
I recently had the pleasure of meeting, cooking and dining with Marcella and Victor Hazan at their home in Florida.
At 87 years old, Marcella Hazan is a legend in the culinary world, having influenced millions of Americans on the art of Italian cooking.
Of all recipes, I think this is simple Tomato Sauce is what she’s most famous for.
Four, if you count the pasta as well.
1 whole onion, one 28-ounce can of whole, peeled tomatoes (from San Marzano if you can find them), 5 tablespoons of butter and pasta of your choice. I used salted butter, which let me omit the added salt to the sauce (and I also salt my boiling pasta water too)
Place the butter, onion and tomatoes (I’ve roughly chopped the tomatoes first) into a pot and simmer uncovered for 45 minutes.
Until it looks like this, where droplets of fat float freely from the tomato:
Remove the onion and discard if you must (but secretly, I enjoyed it with a little salt and pepper)
This is what tomato sauce is all about!
Serve over pasta.
Victor and Marcella sent me home with a gift of custom made Italian sausage by Paul Bertolli:
And so we grilled them outside…but a little boy was impatient and couldn’t wait for me to finish my photoshoot.
After I scolded him for grabbing the sausage with his hands before dinner was served, I turned around to get the other plates dished up.
And caught him….
in the act…
of super-fast slurping…hoping not to get caught…
look at that slurptastic action!
recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan
I used salted butter and also heavily salted the boiling pasta water, so I didn’t add any additional salt to the sauce. Taste and adjust with more salt if needed.
One 28-ounce can whole plum tomatoes (San Marzano, if you can find), tomatoes roughly chopped with their juices
5 tablespoons salted butter
1 medium yellow onion, peeled and halved
Heat a heavy, medium saucepan over medium heat. Add all of the ingredients and bring to a simmer. Turn the heat to low to keep a steady simmer. Cook for 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally. Discard the onion. Serve over cooked pasta.