When I first tried Marcella Hazan's famous tomato sauce (using the & # 39; vegan butter & # 39;), I did the same thing as many people found: complete disbelief that something each simple can taste well.
For those of you who have not tried "Marcella sauce," as it is sometimes called affectionately, it is made with just four ingredients: tomato, butter, onion, and salt. You can use canned tomatoes in the winter, but part of what makes this better is the fact that it is made slowly, seasonal tomatoes really do not need much to make it good.
That's what I was thinking of when I made this soup. In fact, it's easier than Marcella Sauce, thanks to the addition of garlic and bread that gives the food a name. But the idea of allowing summer tomatoes to shine, without anger or speed, is the same.
Besides the magic of the tomato season and the fact that the soup contains only six ingredients (olive oil, onion, garlic, tomato, salt, and bread – I don't count the water!) That is a one-year-old or two-year-old. They pass the sauce slightly dry, and they suck and soften while sitting on the soup, turning the dish into a thick stew.
Here's what I love: I leave most of the liquid in the pot, I leave it for a stir. But if you like to add a bit of tomato or tomato, you will have lots of soup and drinks. It is up to you: the tasty, light, summer flavors of the soup will be the same no matter what. Here's the recipe.
Services: 4 use
- 1 take it olive oil
- 1 white onion, chopped, chopped
- 4 garlic cloves, minced
- 3-4 lbs ripe, beefsteak tomatoes, chopped (about 5 large tomatoes)
- 1 cup water
- 1 / 2-1 spoon of tea salt (to taste: I used 1 teaspoon of Crystal Kosher garage salt, and would use about half the amount of sea salt)
- 3 edible, everyday glasses (more if you like thick stew)
Heat the cooking oil in the room over medium heat. Add the onions. Cook for 5 minutes, or until the onion is soft and white. Add the garlic and cook, stirring constantly, another minute.
Add tomatoes, water, and salt. Add the mixture to the boil. Cover, reduce heat to low, and cook for 30 minutes.
Transfer half of the broth (or more, if you like to be completely cleaned) and mix until smooth, or use a blender to partially mix. I like it mostly to have juicy tomatoes. Transfer the mixture to the pot and return to the pot for one minute.
Add the bread to the soup. Serve everything warm, then serve. If the bread absorbs more liquid than you like, add a little water and stir. Bread will continue to absorb all the goodness as a residue (up to 5 days in an airtight container).
It has been a busy week so far, making it the perfect time to cook together and perfect for everything easy. I have never made soup with no bread; I imagine I would call multitasking.
I hope some of you enjoy this while the tomatoes are still around. I hope you enjoy the rest of the week.
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