So whip up this darling little recipe:
https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce
And forget about the fact that when you're emphasizing to all that you really just eat loads of vegetables from your garden all the time and can't understand how the extra pounds still exist . . . that your dad points out your sauces have Lots.Of.Butter.
Just forget about that and enjoy!
(-:
Two pounds of garden fresh tomatoes ready to roll.
(I used the recipe from one of the comments, she cited that this recipe, the original, published back in 1973 used to call for two pounds of tomatoes and 8 tablespoons of butter, not the 5 tablespoons they list today...and I thought to myself..."Self, you're not only from the 70's but you also like to be authentic...so, better use the original recipe!" (-:
One stick of butter ready to roll!
It's crazy how one stick of butter seems so different all melted and blended in with some succulent tomatoes. You kinda forget all about the one stick of butter issue...hahaha!
But hey, I didn't even put that divine sauce on pasta...an evil CARB people!! I got my little grill grate thing out once again and grilled these up, with an added onion after coating them with some olive oil, sea salt and pepper. Poured that delighted full sauce (not all of it!!) over this whole batch of roasted veggies. Oh.My.Goodness!!
But now, 9:32p.m., I have a hankering for a few cinnamon graham crackers dipped in milk.
chow!
anne
The recipe from the first edition of The Classic Italian Cookbook (1973) calls for 2 lbs of tomatoes, 1/4 lb butter, one medium yellow onion, peeled and halved, salt and 1/4 teaspoon granulated sugar. I can't imagine why the amount of butter has been reduced from 8 tablespoons to 5 tablespoons. Stick with the original.
367 This is helpful
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