Adapted from Marcella Hazan's Tomato Sauce recipe. I reduced the quantity by about a quarter since I was only cooking for two. I kept the base of her original sauce, but quartered the onion instead of leaving it in two big chunks. That way it breaks up easier and incorporates into the sauce better. I also added garlic because the smell of garlic and onions cooking in butter is one of my favorite things in the world! I kicked up the spice a bit with some red pepper flakes and added a bunch of kale for an extra nutrient boost. The sauce came out beautifully with fresh tomato flavor, richness from the butter, a hint of spice and texture from the kale. I served it with grated parmesan as recommended, along with some sliced sausage over fettuccine.
Ingredients5 medium ripe tomatoes
1 medium white onion, peeled and quartered
4 tablespoons Butter
1 teaspoon minced garlic
1 pinch red pepper flakes
1 cup cleaned, chopped kale, stems removed
salt and pepper to taste