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Nov 28, 2005
Recipe Serves 8-10
Email Recipe

INGREDIENTS:
1/3 pound (1 1/3 sticks) good-quality unsalted butter
1 large yellow onion, sliced
Sea salt
3 16-ounce cans good-quality whole peeled organic tomatoes, undrained
1/3 cup heavy cream
Good-quality extra-virgin olive oil, for finishing

Notes:
When using canned tomatoes, we recommend the San Marzano brand, available at Whole Foods and online. If you cannot find San Marzano, any good-quality canned whole peeled organic tomatoes should work.

Instructions:
1. In a large pan, melt butter over low heat. Add onion and a good pinch of salt. Reduce heat to very low, cover, and cook onions for about 30 minutes or until translucent and soft (not browned).

2. Add tomatoes with their juices. Increase heat to a simmer and cook for 25 minutes.

3. Working in batches, blend tomato-onion mixture in a food processor or blender, adding cream while blending. Taste and adjust seasoning. Serve hot, drizzled with a little olive oil.

Recipe coming soon