Marcella Hazan’s Tomato Sauce with Butter and Onion

Serves 6.

Note: From “Genius Recipes,” by Kristen Miglore.

• 2 lb. fresh, ripe tomatoes (preparation instructions below) or 2 c. canned imported Italian tomatoes, cut up, with their juice

• 5 tbsp. butter

• 1 medium onion, peeled and cut in half

• Salt

• 1 to 1 1/2 lb. pasta, cooked

• Freshly grated Parmigiano-Reggiano cheese, for serving


Genius techniques for tomato prep: There are three ways to make fresh tomatoes ready for sauce, all of which use ripe plum tomatoes (or other varieties, if they are equally ripe and truly fruity, not watery).

For 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.

The freezing method: Freeze the tomatoes on a baking sheet until hard. Thaw again, either on a rimmed plate on the counter or under running water. Skin them and cut them into coarse pieces.

And lastly, the food mill method: Wash the tomatoes in cold water, cut them lengthwise in half, and put them in a covered saucepan. Turn on the heat to medium and cook for 10 minutes. Set a food mill fitted with the disk with the largest holes over a bowl. Transfer the tomatoes with any of their juices to the mill and purée.

To make the sauce: Put either the prepared fresh tomatoes or the canned in a saucepan. Add the butter, onion and salt, and cook, uncovered, at a very slow but steady simmer for about 45 minutes, or until thickened to your liking and the fat floats free from the tomato. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.

Taste and correct for salt. Discard the onion before tossing with pasta. Serve with the cheese.

Nutrition information per serving:

Calories 454 Fat 12 g Sodium 395 mg

Carbohydrates 73g Saturated fat 6 g Calcium 36 mg

Protein 14 g Cholesterol 25 mg Dietary fiber 6 g

Diabetic exchanges per serving: 1 vegetable, 4 ½ bread/starch, 2 ½ fat.



Potato Dominoes from Francis Mallmann

Serves 2 to 4.

Note: The directions reflect making your own clarified butter. Or you can purchase it already made; then it is called ghee, and can be found among Indian foods at the supermarket.

• 1/2 c. unsalted butter

• 4 Idaho or russet potatoes

• Coarse salt


To make clarified butter: Slowly melt the butter in a small heavy saucepan over medium-low heat; do not stir. Remove from the heat and carefully spoon off and discard any foam from the top. Pour the clear liquid butter through a fine-mesh strainer, leaving behind the solids in the pan. Once cool, chill in the refrigerator. The clarified butter can be refrigerated for weeks.

To make the potato dominoes: Preheat the oven to 400 degrees with a rack in the center of the oven. Line a rimmed baking sheet with a silicone mat or use a nonstick baking sheet.

Cut off the 2 ends of 1 potato and reserve them. Trim the 4 sides of the potato to form an even brick. Slice the potato about 1/8 inch thick on a mandoline, keeping the slices in order if you can (just like a line of dominoes). Hold the stack of potato slices in the palm of 1 hand and use the other to shape them back into a brick, as you would a deck of cards.

Lay the stack on its side on the baking sheet, and put the reserved potato ends, cut side down, at either end to keep the stack aligned. Then, with the palm of your hand, angle the slices slightly to resemble a line of dominoes that has tilted over. Adjust the end pieces to keep the stack in shape, and align the slices if necessary. Dot the top and sides with 1 tablespoon of the clarified butter. Sprinkle with salt to taste. Repeat with the remaining potatoes, keeping the stacks at least 2 inches apart.

Bake for 40 minutes, or until the potatoes are browned on the edges and tender in the middle when tested with a skewer. Serve immediately.

Nutrition information per each of 4 servings:

Calories 230 Fat 13 g Sodium 7 mg

Carbohydrates 28 g Saturated fat 8 g Calcium 7 mg

Protein 3 g Cholesterol 33 mg Dietary fiber 2 g

Diabetic exchanges per serving: 2 bread/starch, 2 ½ fat.