Adapted from Marcella Hazan's Tomato Sauce recipe. I reduced the quantity by about a quarter since I was only cooking for two. I kept the base of her original sauce, but quartered the onion instead of leaving it in two big chunks. That way it breaks up easier and incorporates into the sauce better. I also added garlic because the smell of garlic and onions cooking in butter is one of my favorite things in the world! I kicked up the spice a bit with some red pepper flakes and added a bunch of kale for an extra nutrient boost. The sauce came out beautifully with fresh tomato flavor, richness from the butter, a hint of spice and texture from the kale. I served it with grated parmesan as recommended, along with some sliced sausage over fettuccine. —Brittany
medium ripe tomatoes
medium white onion, peeled and quartered
red pepper flakes
cleaned, chopped kale, stems removed
salt and pepper to taste
In This Recipe
Boil enough water to submerge tomatoes. Add whole tomatoes to boiling water for 1 minute. Drain and set aside to cool.
In a sauce pot, add butter, garlic, onion and red pepper flakes on medium heat.
When cooled enough to handle, roughly chop tomatoes and add to sauce pot. Simmer uncovered on low for about 30 minutes until the sauce reaches desired thickness. Stir occasionally, mashing large tomato chunks with the back of a spoon.
With about 5 minutes left of cooking time, add kale to the sauce pot along with salt and pepper to taste.