Marcella Hazan'S Tomato Sauce With Butter And Ramps

1. 1

   Make an 'X' on the bottom of three large beefsteak tomatoes and toss them into boiling water for a minute. Blanch the tomatoes under ice water, remove the peel and crush the tomatoes using a food mill.

2. 2

   toss in the butter, Arbol chile and the ramp bulbs with the crushed tomatoes and bring the mix to a gentle boil. Lower the heat and cook down to the consistency of sauce. (mash the bulbs of the ramps into the sauce, the flavor is too good to waste!). Once the consistency is reached, squeeze out the arbol chile and discard. Taste and season for salt.

3. 3

   Finish with a sprinkle of grated parmesan cheese & pair with your choice of pasta or simply serve up with toasted Sourdough bread like I did with this batch.

* Per serving · 4 servings · Values may vary.

No additional tips available.