You may also like
Categories:Viewed: 30 - Published at: 6 years ago
Ingredients
- Ingredients
- 2 pounds fresh, ripe tomatoes, prepare as described below
- 5.5 tablespoons butter, 5 and 1/2 Tbsp seperated
- 1 medium onion, peeled and cut in half
- salt to taste
- 1 bunch ramps, trim roots and chop whites and greens and separate
- Tomatoes Ready for Saucing
- Fresh, ripe tomatoes
Method
- Heat 1/2 Tbsp of butter over medium heat in a saucepan. Saute white part of ramps for translucent or for 5 to 10 minutes.
- Add prepared ripe tomatoes. Add the butter, onion, ramp greens, and salt, and cook uncovered at a very slow, but steady simmer for at least 45 minutes. If time allows, simmer for up to 2 hours. I'll frequently make the sauce the day before I plan on serving it.
- Stir from time to time.
- Taste and correct for salt. Remove the onion before tossing with pasta. Use the onion in soup or another recipe.
- 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 tomatoes on a baking sheet until firm. Skin them and cut them into coarse pieces. If you freeze until just firm they will be thawed by the time you peel and cut.
