We are all walking through these challenging days right now, but let's do it together, shall we? We want to offer for your home (and hearts) some of the goodness that has been inside the pages of Taproot Magazine while many of us are at home for an extended and indefinite period of time. We've gathered recipes, craft projects, and activities that we hope will keep you making, doing, and dreaming (and eating too!), all of which we'll be sharing here in this space each day. [Visit the Welcome post for more details]
The BEST Tomato Sauce in the World
Recipe and Illustration by Molly Reeder
This recipe is inspired by a tomato sauce created by Marcella Hazan, a genius chef of Italian cooking. It is truly the easiest and most delicious tomato sauce ever. Very few ingredients are involved, and it can be used on just about anything. I love this sauce on simple spaghetti, but feel free to use whatever pasta is sitting in your pantry or freezer. It would also be great over roasted vegetables or polenta or in eggplant parmesan. Makes enough for 1 pound of pasta.
One 28-ounce can whole San Marzano tomatoes (see note)
4 tablespoons unsalted butter
1 onion, peeled and cut in half
1 tablespoon dried basil, or 1 cup packed basil leaves
1 teaspoon salt
INGREDIENT NOTE: Make sure you buy whole tomatoes, not diced or pureed. It makes all the difference to the flavor and richness of this sauce.
Combine all the ingredients in a medium saucepan over medium heat and bring to a simmer. Stir the sauce occasionally while it cooks, using a wooden spoon to mash the tomato pieces (but leaving the onion halves intact). Cook, uncovered, until thickened and incorporated, 30 to 45 minutes.
Discard the onion (or reserve for another dish) and add more salt to taste. Serve over pasta or warmed leftover veggies. The sauce is also delicious topped with a generous sprinkling of Parmesan if you have some on hand. Enjoy!