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.


2 pounds fresh, ripe tomatoes, prepare as described below
5.5 tablespoons butter, 5 and 1/2 Tbsp seperated
1 medium onion, peeled and cut in half
salt to taste
1 bunch ramps, trim roots and chop whites and greens and separate
Fresh, ripe tomatoes


Step 1
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.

Step 2
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.

Step 3
Stir from time to time.

Step 4
Taste and correct for salt. Remove the onion before tossing with pasta. Use the onion in soup or another recipe.

Step 5
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.

Step 6
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.