Cut your onion in half accross the rings. Then score
the cut side with an "X" about one inch
into the onion. Save the other half for another recipe
(or make a double batch of this sauce).
Place the tomatoes in a medium sauce pan, and mash
with a potato masher or briefly process with a stick
blender. Turn the heat up to medium, and add the
butter, onion half, garlic, and salt. Bring to a
low boil, and then reduce the heat to a simmer.
Continue to simmer, uncovered, for about 45 minutes.
Stir occasionally. Taste and adjust the salt as
needed.
Discard the onion before tossing the sauce with
pasta. This recipe makes enough sauce for a pound
of pasta.
Option: You can use fresh tomatoes. You
will need 2 pounds fresh, ripe tomatoes. They need
to be blanched and peeled, then process them through
a food mill or with a immersion blender. This was
truely Marcella Hazan's method.
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