Friday, February 17, 2012
Valentine's Dinner a la Wes
I truly do have one amazing husband. He always tries to do right and really, what more could you want? He got the idea that he wanted to cook for me on Valentine's Day. He works from home on Wednesdays, so we decided that would be a better day.
He knows my love of surprises so he did his best to keep his meal a surprise. That's pretty easy to do when you don't even know what you're making until the day before. I knew he wouldn't let me down so I tried not to nag.
He ended up selecting one of the seemingly easiest recipes. As I said recently, sometimes the easiest, least complicated recipes are the best. This one fit the bill. It's most intriguing but once he told me it came from an 87-year old Italian lady that is thought to be a culinary legend, I knew it would be great.
The simplicity of the sauce allowed the tomatoes to shine. You could really taste the tomatoes and weren't bogged down with competing flavors. Three ingredients, that's all. Simplicity at its best.
Wes was so proud of himself, as was I that he had selected his own recipe, researched it, and executed it perfectly. He enjoys being in the kitchen, he just doesn't get to do much of it. He said he'd be happy to make this again and again. And I'd be happy to eat it, again and again!
Marcella Hazan's Tomato Sauce
from Steamy Kitchen
1 (28oz) can San Marzano whole, peeled tomatoes
1 yellow onion
5 T. salted butter
Place the butter, onion, tomatoes (roughly chopped or mashed with a potato masher) into a pot and simmer 45 minutes. Simmer until the droplets of fat float freely from the tomato.
Remove the onion (I enjoyed this on the side since it was packed with yummy tomato flavor). At this point you can either lightly puree the sauce or leave it chunky.
Serve over pasta and top with freshly grated Parmesan cheese.