Comments on: Butter, Tomato, Onion

By: Elusive D.

Elusive D. — Tue, 19 Aug 2008 02:18:19 +0000

I have been making this sauce for years, and I usually use 1/2 butter and 1/2 olive oil, just to make it a little healthier. But man, it is still delicious! In summer I garnish with some fresh basil, and in winter I use it as a base for a bolognese (if I can keep myself from just dunking bread in it and eating it plain.)

Love this website!

By: hannehanne

hannehanne — Sun, 25 Nov 2007 18:16:47 +0000

Victoria,
That’s so true! I remember the first time we made it, it was only because it was so simple and we were so hungry and tired. We didn’t expect anything much, and were completely blown away. You’re right about using fresh tomatoes, too. When they’re perfect and ripe and in season, there’s nothing like it. I miss tomato season already! You’re smart to preserve them.

And that’s a great idea about the frittata. I’d never even thought of that. Now I can’t wait to make this sauce again– though I might have to double it… it IS hard to stop eating.

By: Victoria

Victoria — Sat, 24 Nov 2007 13:39:39 +0000

This recipe is really a revelation, isn’t it? Better than the sum of its parts. It’s like a little miracle in the kitchen. I am able to get Pasta Setaro in NYC at Buonitalia in Chelsea Market, which is the best dried pasta I have ever had. This summer I had such luck using local fresh tomatoes, that I put up a few for winter. But not nearly enough. Next summer I am going to do tons. I usually serve this butter-tomato-onion sauce over a shape similar to mezzi rigatoni (called mezzi millerighe) instead of spagetti. But made with spaghetti and left over, it would probably make a pretty insane frittata, don’t you think? But that would mean you would have to make extra – and then not eat it while you’re cleaning up the kichen. Might be hard to do.

By: The thinner the crust, the better « Food to nourish the spirit and soothe the soul

Wed, 21 Nov 2007 08:16:08 +0000

[...] pizza has loads of it. And our salads. And our sandwiches. You can make you own tomato sauce like Hanne. Mine came from a jar.. JI always bake my pizza at my oven full whack at 250C to mimic the hearth [...]

By: Leif

Leif — Sun, 18 Nov 2007 09:32:04 +0000

Thanks Hanne and Carlo!!! I think I will try this tomorrow.

Also, Lars and Amy got us an ice cream maker as a gift, so I’m going to try making that lemon frozen yogurt you posted earlier! I’m pretty excited.