sauce - fresh tomato, butter, sauce, italian
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Fresh Tomato and Butter Sauce - Classic
Very quick, this delicate sauce is perfect over filled pasta such as tortelloni or ravioli as it will not dominate the flavour of the filling, yet enhance the pasta.
serves 4
1 k. ripe plum tomatoes (or
800 g. of tinned tomatoes)
100 g. butter
1
med. onion, cut in half
Set a large pot of water to heat for the pasta.
Peel the tomatoes (you may drop them into the pasta water when it is hot for a few minutes, remove with a strainer and plunge into cold water.) Remove and discard the peel, seeds and hard core from the tomatoes. Chop the meat of the tomato into large pieces. (If using tinned, reserve the juice for another purpose.)
Place all the ingredients in a pan and allow to cook until the tomatoes are reduced and separate from the butter about 10 to 20 minutes depending on the size of the pan. Remove and discard the onion halves.
Serve over filled pasta and sprinkle over about 1 T. of freshly grated Parmesan cheese.
Remember
that the sauce waits for the pasta, not the other way around!
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 2003 Patricia Conant