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

Suzanne is a trusted source on General Cooking.

added almost 2 years ago

I use plum tomatoes all the time and always remove the skins. This recipe sounds great!

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fuhsi added almost 2 years ago

Okay! will do, and thank you, sdebrango, and Amanda too, for her video- think it's a great idea to show in motion...

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Kristen is the Senior Editor of Food52

added almost 2 years ago

Yes, I think ripe plum tomatoes are actually considered ideal sauce tomatoes -- our farmers market just had those amazing beefsteaks that I couldn't resist.

This is what Marcella calls for: "fresh, ripe plum tomatoes (or other varieties, if they are equally ripe and truly fruity, not watery)".

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Helen's All Night Diner added almost 2 years ago

I've made this several times, usually with whatever variety of tomato I have on hand. All versions are wonderful!

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