Rating: 3.43 stars
21 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 3

This tomato sauce recipe is from Marcella Hazan's "Essentials of Classic Italian Cooking" and is used to make her delicious Tortelloni Stuffed with Swiss Chard, Prosciutto, and Ricotta. It's a creamy tomato sauce that's simply delicious.

The Martha Stewart Show, October Fall 2008, The Martha Stewart Show, Episode 4016

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Servings:
6
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Ingredients

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Directions

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  • Place tomatoes in the bowl of a food processor and pulse twice to break up tomatoes; set aside.

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  • Cook butter and onion in a medium skillet over medium heat until browned. Add carrot and celery; cook for 2 minutes. Add tomatoes, and reduce heat until mixture just barely simmers. Cook, stirring occasionally, for 30 minutes. Season with salt.

  • Add heavy cream and return saucepan to medium-high heat. Cook, stirring, until sauce is heated through, about 1 minute. Use immediately.

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Reviews (1)

21 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 3
Rating: Unrated
10/31/2013
Simply awesome.