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
6, up to 1 or 1.5 pounds of pasta
fresh, ripe tomatoes, prepare as described below
butter, 5 and 1/2 Tbsp seperated
medium onion, peeled and cut in half
salt to taste
ramps, trim roots and chop whites and greens and separate
Heat 1/2 Tbsp of butter over medium heat in a saucepan. Saute white part of ramps for translucent or for 5 to 10 minutes.
Add prepared ripe tomatoes. Add the butter, onion, ramp greens, and salt, and cook uncovered at a very slow, but steady simmer for at least 45 minutes. If time allows, simmer for up to 2 hours. I'll frequently make the sauce the day before I plan on serving it.
Stir from time to time.
Taste and correct for salt. Remove the onion before tossing with pasta. Use the onion in soup or another recipe.
Tomatoes Ready for Saucing
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 them into coarse pieces.
The freezing method: Freeze tomatoes on a baking sheet until firm. Skin them and cut them into coarse pieces. If you freeze until just firm they will be thawed by the time you peel and cut.