“Pure sweet tomato taste, at its most appealing.”Īward-winning chef Cathy Whims from Portland, Oregon, loves this recipe. “What does it have?” Hazan wrote, anticipating home cooks’ surprise. (Perhaps to provide delicious alternatives for her fresh tomato-deprived readers.) One of the most famous, "Tomato Sauce III" requires no seasoning, no olive oil, and no chopping. In The Classic Italian cookbook from 1973, Hazan shared not one, but five tomato sauce recipes. One of the original defenders of the sun-ripened tomato, Hazan elevated the fruit in all its forms, but decried how she found it in American supermarkets, “picked half ripe, gassed, shuttled great distances, and artificially quickened back to life.” The mother of Italian cooking in America, cookbook author Marcella Hazan, still makes headlines for her varied yet equally delicious tomato sauce recipes that she published in the 1970s.
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