All questions

A question about a recipe: Marcella Hazan's Tomato Sauce with Onion and Butter

0fd42e61-84ca-4010-949c-d9633b9f0715--md_qkywxorbhdiml4ku5nw2mhd702_yp-5_n51owsxu

I have a question about step 1 on the recipe "Marcella Hazan's Tomato Sauce with Onion and Butter" from Genius Recipes. It says:

Due to force of habit, i ended up pureeing the skinned tomatoes, will that drastically affect the quality of the end product..Its simmering away right now, is there anything I shd do to bring it up to Marcellas standards..

asked by Panfusine about 4 years ago
2 answers 2428 views
39bc764f-7859-45d4-9e95-fc5774280613--headshot_2.0_crop
Kristen Miglore

Kristen is the Executive Editor of Food52

added about 4 years ago

Hi Panfusine -- that sounds perfectly fine. When you use the food mill, it comes out pretty much that way anyway -- quite loose and liquid. Just simmer it until it's as thick as you like your sauce to be. It will be great!

67544da8-1862-4539-8ec8-2d9dfc2601bb--dsc_0122.nef-1
added about 4 years ago

Thanks Kristen, the texture appeared as soon as the liquid had evaporated sufficiently. It looks soo good & my kitchen smells heavenly, Can't wait to have it for dinner!