We are creatures of habit. We wake up at our normal time, do the same things, shop at the usual stores, and eat repetitively. When we find a product, whether it be a shirt, a tool, or a food, we tend to stick with it. So it surprised me the other day when D announced that he was sick of our favorite marinara.
What? I thought the sauce was just perfect. Tomato-y, a little oily (but in a good way), perfect on its own or as a base. I'll admit, I was a little sad at the thought of finding another sauce. That is, until I remembered this recipe, which I had bookmarked a few months before. It was easy to make and the ingredients plain; the reviews promised the taste was anything but. I made it one Sunday afternoon along with some homemade ravioli. It was simple enough to complement the fresh noodles and cheeses, but vibrant enough to jazz up the box o' whatever I threw together later that week in a weekday rush. Turns out I didn't miss that old jar of sauce too much!
Marinara Sauce
Adapted from Marcela Hazan’s Essentials of Italian Cooking
28 ounces whole peeled tomatoes
5 tablespoons unsalted butter
1 medium yellow onion, peeled and halved
Salt to taste
Combine the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring sauce to a simmer, then lower the heat. The sauce should be at a slow, steady simmer for about 45 minutes, or until droplets of melted butter float. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.
Remove and discard the onion. Salt to taste.
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