Simple Tomato Sauce With Ramps

1. 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.

2. 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.

3. 3

   Stir from time to time.

4. 4

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

5. 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.

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.