Introducing…

Cue an old Edith Piaf record…Prepare for a national holiday (aka strike for any conceivable reason aka the French grève)…If you’re 54 years of age, get your papers ready in order to retire at age 55…Drum roll please…

Je vous presente, “Take-Out Tuesday”!

Every Tuesday, I will dedicate this blog to recipes so easy, you might as well have picked up the phone and called for take-out.  The goal is to take as few ingredients as possible and create something transcendental.  Simple, fresh, easy cooking with full-bodied, textured, delicious results.

This first installment comes by way of my favorite food blog “Smitten Kitchen”.  She adapted her recipe from Marcela Hazan’s book Essentials of Italian Cooking.  No adaptation necessary from me.  Three words for you.  Tomato. Butter. Sauce.  Add a fourth word.  Heavenly.  And a fifth.  Simple.

If velour was edible, this sauce is what it would taste like.  Take your favorite Juicy™ tracksuit, lick it, and that is what it would taste like.  Crushed red velvety goodness.  If this sensory metaphor blows your mind, imagine tomato sauce like you have never tasted it before.  It’s excellent, smooth,  and creamy but not heavy like a cream based sauce.  To top it off, there are only three ingredients–Canned tomatoes, a couple tablespoons of butter, and a halved onion.  Put in a pan on the stove, simmer for a half hour, and serve over any pasta of your liking.  Serve with 632 loaves of bread and you have yourself a simple, easy dish thats is full of life, texture, and warmth, perfect for a winter pick-me-up-it’s-still-raining-in-Brest feeling.  Honestly, this sauce evokes the best tomatoes, butter, and onion have to offer.

Here is the original recipe from Smitten Kitchen:

Tomato Sauce with Butter and Onions–Serves 4 as a Main Course

28 ounces (800 grams) whole peeled tomatoes from a can

5 tablespoons butter

1 medium sized yellow onion peeled and halved

Salt to taste

Put the tomatoes, onions, and butter in a saucepan over medium heat.  Bring the sauce to a simmer then lower the heat to keep the sauce at a steady simmer for about 30-45 minutes.  Stir the sauce occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.  Remove from heat, discard the onion, and serve over any pasta you deem fit for such a delicious sauce!

All you need is...Tomatoes, BUTTER, Onions.

At the beginning...LOOK at the butter!

The Delicious End

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2 responses to “Introducing…

  1. is that parsley-garlic quinoa pasta???

    • Why yes it is! I ground up the quinoa into a crazy flour, added some parsley/garlic, eggs, boom–parsley-garlic quinoa pasta. No really, it’s just store bought from hippy mart here in Brest. Bon appétit!

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