Tomato-butter-onion

Today I finally, after a long period of procrastination, gave in and tried Marcella Hazan's famed Tomato, butter and onion sauce. I have to admit I was doubtful about liking it, since I don't especially like really tomato-y things, let alone a tomato sauce that pretty much has nothing else in it. But I certainly didn't have a reason not to try it, considering it basically consists of 3 ingredients. Cheap ones, at that. In light of the fervent devotion I've seen shown to this recipe by various food writers, I decided to take the plunge. It was, in a word, delicious. Tasting it while it cooked, even before I had seasoned with salt, I was really excited to eat it.

Tomato Butter and Onion Sauce 
(pretty much adapted from Marcella Hazan's recipe, except I've never read the original)


1 tin of plum tomatoes
Half an onion
a good chunk of butter - probably around 50g


makes enough for 2 people


I simply put them all in a pan, added a touch of water and simmered for around 45 minutes, then seasoned with salt. I think it's perfect just like this.


I was a bit too hungry to wait the 45 minutes, so I also made up some courgette fritters. I also made them because my boyfriend was out for dinner, and he hates courgettes. It's kind of sad, sneaking around with courgettes like this. Maybe, just maybe, if they're made into little cakes and fried, he might give them a chance.

Courgette Fritters


2 Courgettes
2 eggs, beaten
4 tablespoons plain flour
Spritz of lemon juice
Handful of grated parmesan
Salt, Pepper


Grate the courgettes on a coarse grater, and mix them in a bowl with the other ingredients and season well. Heat up a shallow amount of oil in a frying pan, and spoon the mixture, one spoon at a time, into the pan. I like to flatten them slightly at this point, so they cook through easily. When the fritters are golden brown (usually around 3-4 minutes on each side), eat them!