Burro e Pomodoro
(Simple Tomato Butter sauce)
Serves: 5 - 6
Preparation Time : 10 minutes
Total Cooking time: 20-30 minutes or longer (optional)
This is a classic Italian sauce, one of the staple sauces of the cuisine, being the classic accompaniment to ravioli. It is also one of my personal favorites as it does not overwhelm the flavors of other foods with excessively heavy herbs or spices nor is it excessively acidic despite being a tomato based sauce. The key to this is if you have the time, just let it simmer before using it, perhaps preparing it ahead of time since it does store well in the freezer. It also is the perfect sauce to use for Chicken parmesan which will be a recipe upcoming very shortly so it would be a good idea to print this recipe up for future use.
| Amount |
Measure |
Ingredients |
| 32 |
oz |
canned crushed tomatoes |
| 6 |
Tbsp |
Butter (for best results use real butter, don.t substitute margarine) |
| 1/4 |
cup |
whole milk or heavy cream |
| 2 |
tsp |
chopped garlic (about two cloves fresh garlic) |
| 1/2 |
tsp |
dries basil |
| 2-3 |
Tbsp |
Dry white wine such as chardonnay |
| |
|
salt and pepper to taste |
To prepare :
Melt the butter in a sauce pan over medium heat just until it barely begins to foam. Add in the garlic and stir 1-2 minutes to sauté the garlic. Next add in the basil and stir to combine. Next, stir in the crushed tomatoes, stirring well to combine the butter with the tomatoes.. Reduce heat to low and add in the milk or cream, the white wine, and salt and pepper to taste, Cover and let simmer at least 20 minutes, longer if you have the time. Serve over fresh ravioli, tortellini, or a plain pasta such as penne, rotini or as the base sauce in Chicken Parmesan.
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Jude Teal's Bio
Cooking
With Isaac
Isaac Owsley, a lifelong resident of Tuolumne County, has been cooking and preparing food since the age of thirteen. His recipes include French, Italian, Chinese, Mexican, and Home-style southern cooking.
Trained locally at the Columbia College Culinary Arts program, he has successfully catered several weddings and business luncheons. Although Isaac prefers classic recipes, because he is diabetic he knows the importance of sugar free and low fat cooking. He also believes that a love for cooking and caring about what you are doing is just as important as talent when it comes to preparing food.
You may have already met Isaac if you called in for tech support at Mother Lode Internet, as he has been one of the highlights of our tech support team here at MLI for the last two years. At the same time he is also working on finishing his first recipe book, "Recipes From the Collective", a recipe book that tries to take the intimidation out of gourmet recipes with humor and simplified terms.
Check back often and see what Isaac is cooking and enjoy the fun of his healthy, great tasting food recipes!
For Food Questions or Recipe Requests:
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