At Home with Magnolia by Allysa Torey

Author:Allysa Torey
Language: eng
Format: mobi, epub
Publisher: John Wiley & Sons, Ltd.
Published: 2011-10-31T21:00:00+00:00

tomato cream sauce

makes 4 cups (enough for about 1 pound of pasta)

2/3 cup olive oil

1 tablespoon unsalted butter

1 cup finely chopped Vidalia onion

2 tablespoons minced garlic

One 28-ounce can crushed tomatoes

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup heavy cream

2 tablespoons freshly grated Locatelli Romano cheese

Heat the oil and butter in a heavy large pot over medium-high heat. Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes. Add the tomatoes, salt, and pepper and simmer, uncovered, stirring occasionally, for 30 minutes. Stir in the cream and Romano cheese. Use immediately or store, covered, in the refrigerator for up to 3 days.

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