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Prep time
20 minutes
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Cook time
1 hour
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Serves
8
Author Notes
This is my riff on Marcella Hazan's tomato sauce with onion and butter —Sandy Bogdon
Ingredients
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2 -28 cans ounces
Whole plum tomatoes
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1
Large onion cut in quarters
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6 quarts
Whole cloves of garlic, peeled
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1
Whole anchovy fillet
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6 tablespoons
Unsalted butter, cut into 1/2" pieces
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1/2 cup
Water
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1-2 splashes
Half and half (I used low-fat)
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Salt and pepper to taste
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Crushed red pepper (optional)
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Pinch
Sugar to combat acidity
Directions
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Preheat oven to 400 degrees
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Place tomatoes in large glass roasting or baking dish.
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Cut tomatoes in half when in dish
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Place onions, garlic, anchovy, pinch of sugar and butter over tomatoes. Stir everything together.
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Place in oven.
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Stir every 10-15 minutes. After about an hour, you should see the edges of the pan browning slightly.
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Take pan out of oven and let cool slightly (about 15 min).
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Empty pan into a large glass or metal bowl.
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Deglaze pan with about 1/2 cp of water, scraping up any brown bits. Empty into bowl.
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Using an immersion blender, blender everything together until you have a relatively smooth mixture.
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Add a splash or two of the half and half. Blend again.
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Add salt and pepper to taste.
You can also add the crushed red pepper to taste if desired.
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