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Prep time
20 minutes
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Cook time
45 minutes
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Serves
6, up to 1 or 1.5 pounds of pasta
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
Ingredients
- Ingredients
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2 pounds
fresh, ripe tomatoes, prepare as described below
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5.5 tablespoons
butter, 5 and 1/2 Tbsp seperated
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1
medium onion, peeled and cut in half
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salt to taste
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1 bunch
ramps, trim roots and chop whites and greens and separate
- Tomatoes Ready for Saucing
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Fresh, ripe tomatoes
Directions
- Ingredients
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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.
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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.
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Stir from time to time.
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Taste and correct for salt. Remove the onion before tossing with pasta. Use the onion in soup or another recipe.
- Tomatoes Ready for Saucing
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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.
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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.
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