Take advantage of fresh plum tomatoes when they’re in season and make this simple sauce. I love it as is on pasta—so fresh and delicious and nutritious.
Method 1: In a high-sided pot, sweat the onion in a little of the butter until softened, seasoning with salt. Put the onion, remaining butter, and tomatoes in a blender and puree. Pour the sauce into the pot and simmer over low heat for 1 hour.
Method 2: Preheat the broiler. Put the tomatoes, cut-side down, on a rimmed baking sheet and broil till they’re charred. Meanwhile, in a high-sided pot, sweat the onion in a little of the butter until softened, seasoning with salt. Put the charred tomatoes in a blender, along with the sautéed onion and remaining butter, and puree; be sure to remove the circular insert in the blender lid and put a towel over the hole to keep the steam from blasting the blender open. (Alternatively, if you have an immersion blender, you can simply add the charred tomatoes to the pot with the onion, along with the remaining butter, and puree.) Simmer over low heat for 1 hour.
© 2019 All rights reserved. Published by Abrams Books.