Simple Tomato Sauce with Ramps

May  6, 2019
Author Notes

This is for the Recipe Off-Roading Series. I adapted my recipe from Marcella Hazan's Tomato Sauce With Onion & Butter. Ramps are currently in season in New England and I knew I had to incorporate them into the dish! It added a deeper vegetal alliumness that provided a nice complexity to the sauce. —Jennifer Bailey

  • Prep time 20 minutes
  • Cook time 45 minutes
  • Serves 6, up to 1 or 1.5 pounds of pasta
  • Ingredients
  • 2 pounds fresh, ripe tomatoes, prepared as described below
  • 5 tablespoons butter, plus a little extra to saute ramps
  • 1 medium onion, peeled and cut in half
  • 1 bunch ramps, trim off roots and chop, separating whites and greens
  • Salt to taste
  • Prepping Tomatoes to Sauce
  • fresh, ripe tomatoes
In This Recipe
  1. Ingredients
  2. 1. Heat up a small pat of butter in a saucepan until melted. Add ramp whites on medium heat for 5 to 10 minutes, or until translucent.
  3. Add the fresh, prepared tomatoes to the saucepan. Add the butter, onion, and salt. Cook uncovered at a slow, but steady simmer for at least 45 minutes. If time allows, let it cook for up to 2 hours. If I'm planning on cooking it this long, I'll make it the night before, as it reheats nicely and the lengthened cook time helps meld the flavors.
  4. 3. Stir periodically throughout the cooking process.
  5. 4. Taste and correct for salt. Before tossing with pasta, remove the onion and save it for a soup or other dish.
  1. Prepping Tomatoes to Sauce
  2. 1. The blanching method: Plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them and cut into coarse pieces.
  3. 2. The freezing method: Freeze tomatoes on a baking sheet until firm. Skin them and cut into course pieces. If you freeze them until just firm, they'll be thawed by the time you peel them.

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