Gnocchi con sugo di pomodoro
Recipe courtesy of Marcella Hazan:
2 cups canned tomatoes*
1 onion, cut in half
5 T. unsalted butter
kosher salt, to taste
Combine tomato, butter and onion in a medium saucepan. Add a pinch of salt.
Cook over an ultra-low heat setting, uncovered for 45 minutes to one hour, or until droplets of fat separate freely from the tomato. Check seasoning and stir from time to time.
Discard the onion. As a final step, you can pass the sauce through a food mill.
Note: I used a box of Pomi chopped tomatoes. Obviously fresh is better but it’s difficult to get really good quality tomatoes in the middle of March. When you make this sauce, the only thing you’ll find yourself wishing is that you made double the quantity. It’s amazing.