Simple Tomato Sauce With Ramps

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   1. Heat up a small pat of butter in a saucepan until melted. Add ramp whites on medium heat for 5 to 10 minutes, or until translucent.

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   Add the fresh, prepared tomatoes to the saucepan. Add the butter, onion, and salt. Cook uncovered at a slow, but steady simmer for at least 45 minutes. If time allows, let it cook for up to 2 hours. If I'm planning on cooking it this long, I'll make it the night before, as it reheats nicely and the lengthened cook time helps meld the flavors.

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   3. Stir periodically throughout the cooking process.

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   4. Taste and correct for salt. Before tossing with pasta, remove the onion and save it for a soup or other dish.

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   1. 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 into coarse pieces.

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   2. The freezing method: Freeze tomatoes on a baking sheet until firm. Skin them and cut into course pieces. If you freeze them until just firm, they'll be thawed by the time you peel them.

* Per serving · 4 servings · Values may vary.

No additional tips available.