Author Notes: Marcella Hazan's recipe is a comfort food by every measure in my Indian Household. I even make it in bulk during the summer with imperfect Ugly tomatoes from my local Hillsboro Farm & country market and can it. (I sub with Olive oil instead of butter for the purpose of bottling the sauce for long term storage). I've made versions with yellow tomatoes, Green Zebra tomatoes, and just about any variety I can get in season. The genius part about this recipe is that it can take immense tweaking and still be as delicious.
This isn't tomato season, so I picked up some field grown Florida Beefsteak tomatoes from my local farm and took the opportunity of using Ramps (since they're currently in season, however brief). I've never really measured out the butter ever while making this recipe, however I always err on the side of an extra tablespoon or two. and given my weakness for a little heat, I tossed in a deseeded whole arbol chile in as an after thought. —Panfusine
Makes: 2 cups
Prep time: 20 min
Cook time: 1 hrs
large Beefsteak tomatoes (~ 2.5 lbs)
Ramp bulbs with the roots trimmed
tablespoons Salted butter
Salt & grated Parmesan cheese to taste
Arbol chile deseeded and left whole
- Make an 'X' on the bottom of three large beefsteak tomatoes and toss them into boiling water for a minute. Blanch the tomatoes under ice water, remove the peel and crush the tomatoes using a food mill.
- toss in the butter, Arbol chile and the ramp bulbs with the crushed tomatoes and bring the mix to a gentle boil. Lower the heat and cook down to the consistency of sauce. (mash the bulbs of the ramps into the sauce, the flavor is too good to waste!). Once the consistency is reached, squeeze out the arbol chile and discard. Taste and season for salt.
- Finish with a sprinkle of grated parmesan cheese & pair with your choice of pasta or simply serve up with toasted Sourdough bread like I did with this batch.