I made Marcella Hazan's tomato sauce ...
Yesterday, while reviewing some sauce recipes, I realized that I'd never made Hazan's well-known, simple tomato sauce. Since all the ingredients were handy (hard to imagine them not) I gave it a try.
Of the various tomatoes on hand, I chose Bianco DiNapoli whole peeled tomatoes. I wanted to use tomatoes packed in a thicker sauce, and the Biancos are packed in a pureé-like sauce which is much thicker than the Argo Sarnese-Nocerino San Marzanos that were also in the cupboard.
I slightly modified the recipe by adding a nice-sized pinch of of a mixture of Turkish Aleppo pepper and Calabrian pepper sauteéd in the butter before adding the tomatoes and onion.
While the recipe calls for a cooking time of about 45 minutes, increasing the time to cook the sauce down further was the choice I made. Apart from evaporation reducing the sauce, it left a bit of fond on the sides of the pot which I scrapped back down into the sauce while it cooked. The resultant sauce was somewhat darker colored and rustic-textured.
I had the sauce for lunch today with fusilli pasta. I saved the onions from last nights cooking, cut them unto strips approximating the length of the pasta, and added them back into the sauce when it was reheated with the fusilli. I also added a very small amount of roasted garlic.
This was very good ... Yummy!
