Potential modification to Marcella Hazan's tomato sauce recipe?
Does anyone have any thoughts about substituting an equal amount of olive oil for the butter used in the Food52 "genius" version of the recipe? I got the "evil eye" from my beloved wife when I recently made the sauce, along with some negative comments about using butter to cook with. I am grateful that she is concerned about my health, but the sauce is so easy to make and wonderful to eat that I don't want to give it up! Hence my question about substituting olive oil for butter.
I looked over the comments to the recipe in the "genius" section, and someone mentioned that olive oil is used in the more southerly parts of Italy instead of butter in making this tomato-based recipes; so, would that work here instead? Does anyone have experience in how it would change the taste?
Thanks in advance for your help.