Stormy Sandy's Sunday Sauce

So, just like Irene, we are in for a doozy of a storm. Fortunately this time I already have my flashlights, thanks to buying up the last two from my local hardware store over a year ago. I just picked up some granola bars, filled pitchers with water, and have my iPad juiced up in the event that I lose power.

It cracks me up to see people stocking up on booze like white wine and beer when, unless you have a cooler when you lose power, there will be no way to chill it! I also love how people stock up on toilet paper but forget about some other essentials. Ummm...if you don't have power or water, how are you going to flush? These are the things that concern me. When it comes to choosing between showering or flushing, I am going to pour that spare bucket of water into my toilet tank. Trust. (TMI?) And now I am fattening up for the impending doom by making and eating a vat of buttery tomato sauce drenched pasta because honestly, granola bars are going to get old fast.

Stay safe out there!



Buttery Tomato Sauce
(The Ski House Cookbook)

1 (28-ounce) can whole peeled tomatoes, with juice, chopped
2 garlic cloves, minced
5 tablespoons unsalted butter
1 medium onion, peeled and quartered
Salt
Freshly grated Parmesan cheese
Cooked pasta of choice


1. Add the tomatoes, garlic, butter, onion and a large pinch of salt to a medium saucepan. Bring to a simmer and continue to cook uncovered at a low, steady simmer for about 45 minutes, stirring occasionally until the tomatoes have reduced.

2. Discard the onion and taste for seasoning. Toss the tomato sauce with 1 pound of cooked pasta such as spaghetti or penne and serve topped with freshly grated Parmesan cheese. Makes about 3 cups sauce.