Oh, ok. Butter is a bit magical in a tomato sauce.
Here is Pomodoro Sauce from Rachael Ray’s “Everyone is Italian on Sunday.” When I read the recipe, it seemed really interesting to me as it includes ingredients I never ever use in my marinara: butter and a cheese rind. Oh yes, and chicken broth?!
This sauce doesn’t need a ton of time to come together, so it was a cinch to make after a day of teaching. I did add red pepper flakes and black pepper, because I do like a bit of spice. I also used 1 can of whole tomatoes and 1 can of crushed.
The sauce is very luxurious and is perfect with ravioli. Be sure to stir frequently and cook super low so that it doesn’t stick to the pot and burn. For shame.
If you are curious as to what is the difference between marinara and a pomodoro it is as follows: Marinara is smooth; pomodoro is not.
Pomodoro Sauce
Course: Sauce, Pasta, MainCuisine: ItalianDifficulty: Easy4
servings30
minutes40
minutesIngredients
1 Tbsp. olive oil
2 Tbsp. butter
1 small onion, finely chopped
4 cloves garlic, finely chopped
Salt
1 cup chicken stock
2 (28-to-32-ounce) cans San Marzano tomatoes
A few basil leaves, torn
Rind from a small wedge of Parmigiano-Reggiano or Grana Padano cheese
Directions
- In a pot, heat the oil (1 turn of the pan) over medium heat. Melt in the butter, and the onion and garlic, season with salt, and cook, partially covered, until very soft.
- Add the stock. Hand crush the tomatoes as you add them to the pot, then add the juice from the cans. Stir in the basil and add the cheese rind. Reduce the heat, partially cover and simmer gently, stirring occasionally for 20-30 minutes. Adjust the salt. Remove the rind before serving.
Please note: The Jersey Girl used 1 can of San Marzano tomatoes and 1 can of crushed tomatoes. She added 1/4 tsp. crushed red pepper flakes and 1/8 tsp. ground black pepper to the sauce, as well.
