To challenge myself, here's an adaptation of '' Marcella Hazan's Tomato Sauce with Onion and Butter''. Pretty much the same but I preferred to use scallion instead of onion. I feel it's milder and tastier. Plus I added some sweet (brown sugar) which I always add to any dish where tomato, fresh or canned, is involved. It's my trademark to brake the acidity of the tomato. Plus I added a bit of olive oil and basil. Didn't have any fresh one on hand, which of course would give it a fresher taste, so I used the dry stuff which is acceptable. The important trick here is the fast cooking. When after stirring you see that your sauce is not watery anymore and just lusciously covered in tasty oil and melted butter, then it's time to shut the stove off, let it rest. Taste it and enjoy it over your favorite pasta. Buon appetito! —Jackie De Sordi
4 hefty portions , italian style
canned imported Italian tomatoes cut up with their juice
In a saucepan, sautè the minced garlic clove and shallots with olive oil and butter just enough to soften.
Stir in the cut up tomatoes, salt and pepper, and the brown sugar.
Stir and let the heat go high enough for it to bubble...that will give you quick cooking time cause it'll dry up fast. Also quick cooking better keeps the nutritional properties of the ingredients. 15-20 minutes or even less should dry it up enough.
After having let it rest and set a bit, pour over your cooked pasta and voilà, enjoy!