One-Pot Wonders

Roasted tomato sauce with garlic, onion andĀ butter

May  4, 2019
Photo by Sandy Bogdon
Author Notes

This is my riff on Marcella Hazan's tomato sauce with onion and butter —Sandy Bogdon

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

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