18 November 2014

Pumpkin Scones

Last week, I was writing teaser text for recipes on a soon-to-be-launched health website I'm helping work on. I sat, head-phoned, churning out loglines for dishes. What's the punch of this dish? Why make it? The what, when, why of cooking: lean, diet-friendly cooking for that matter. It's a good thing I'm an avid reader of Bonappetit.com, regularly distracted by their Facebook feed. Take the Pumpkin Scones from the November issue, advertised as "There isn't a brunch guest who would turn one of these down." Of course, the picture of crispy, orange-hued scones is worth a thousand words in itself, the scent of cinnamon traveling through the screen. I clicked, I Pinned, I made. My tagline: These golden, crisp on the outside, pillowy on the inside seasonal scones are the quintessential autumn breakfast. And, you can make it ahead.

The dough is a breeze to work with. It clumps nicely in the bowl when you stir in the wet ingredients, due to the moisture content from pumpkin, egg and buttermilk. But the leavening chemistry and longish bake (be sure to let them go until their tops brown a bit; they will still be nice and fluffy inside) ensures they aren't overly-moist. I was pleased with how soft they were inside while developing nice crispy edges. Oh, and the fresh cranberries. You get to chop some of them up, too and add them to the mix, and the notes of tart chew are just about right with the pumpkin spices.

Needless to say, everyone needs pumpkin scones in their life Bon Appetit originally ran the recipe with a cinnamon butter to spread on top. We prefer my old standby of honey, butter and flakey salt stirred together though, so we went with that. New recipes, old standbys, life is about finding the balance between theses two things. Enjoy.

Pumpkin Scones 
Makes 8, though I halved it.

1/2 c sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp cinnamon
1/4 tsp sea salt
2 cups flour
6 oz/ 1.5 sticks good butter, cold
1/2 cup chopped fresh cranberries
1 egg
1/4 cup buttermilk, well shaken + more
1/2 cup pumpkin puree

In a large bowl whisk sugar, baking powder, soda, spices, salt and flour. Cut in butter to resemble coarse meal with some pea size lumps. Stir in cranberries. Stir together pumpkin, buttermilk and egg, and make a well in the flour mix. Add wet mix at once and begin to gently but quickly incorporate to moisten into a mass. Turn out onto a work surface and bring into a disk, folding the dough over itself once or twice. Cut into 8 wedges and freeze until firm, 30 minutes. *At this point dough can be frozen in ziplock to bake later. When ready to bake, heat oven to 400,  brush wedges with buttermilk and sprinkle with sugar. Bake 25-30 minutes, adding 5 minutes or so if frozen, until tops are golden brown, a toothpick comes out clean, and scones are firm. Cool on a rack 15 minutes at least.

11 November 2014

Overnight oat groats

Who am I to, just in the height of pumpkin love season, talk about oatmeal on here? Not rolled oats, not steel-cut oats, but the oat groat itself, the most pure form of the grain. Maybe you haven't even heard of them. I didn't, before my mother gave me half a package and sold them off as so "chewy and good!" I'll admit this didn't register as a cue to make them right away. I delayed, I Googled once. They take an hour to cook by themselves. I do not like to wait in the mornings. I found crock pot and slow cooker overnight recipes...don't have 'em. And then, I found a stovetop technique that served my lack of breakfast patience well, and also, it seemed, the oats, in Culinate. I was in business and finally ready to branch out. Oatmeal, in itself, evokes routine, doesn't it? We are quite the granola type and replenishing the granola frequently, one of my most meditative kitchen routines. But with resolve, I opted to push the groats to the forefront of my cabinet and purposely run out of rolled oats so that a granola shortage would ensue, and very late on one of the first cold fall Saturday nights, reached for the grandmother oat, the groat.

I took Culinate's technique one step further and toasted the groats lightly before their initial boil/soak. Then I went to sleep and so did the oats and in the morning, bowls of goodness were that much closer. I've made the groats like this twice now and love the basic recipe. You start by, as I prefer, lightly toasting the groats in the saucepan with a dot of butter...a quick toast, you don't want them to darken much, just let off a hint of fragrance. Then you'll add water and a flick of salt, cover and bring to an almost boil. At that point, turn off the heat, leave covered and go to bed :) This hot soak plumps the oats overnight so they only need a little time in the morning, when you'll stir in cinnamon and grated apple and simmer about 15 minutes, then steam off the heat for 10. A touch brown sugar, milk, raisins and pecans finish it off and a drip of maple syrup is the final touch. A warming, energizing breakfast ladies and gents to reboot your so-called routine. There is nothing quite like eating warm whole-oat oatmeal in your pajamas at the kitchen table as the sun shines and cuts through the cold air. Enjoy!

Toasted Overnight Oat Groats

Adapted from Culinate. Serves 2.

1/2 tsp butter
1/2 cup whole oat groats (I used Shiloh Farms)
1 1/2 c filtered water
Small pinch salt
1/4 tsp cinnamon
1/2 an apple, grated on a box grater
Handful raisins and toasted nuts (optional)
Pure maple syrup, brown sugar and milk of your choice

The night before, set a medium saucepan over medium heat and add the butter. Add the oats, stirring constantly, 2 minutes or so, until a hint of fragrance emits. Add the water, and salt, stir and cover, standing close by. When the pot is just reaching a boil, turn off the heat and leave it there.

In the morning, grate the apple. Remove the cover of the pan and set the heat to medium. Add the apple and the cinnamon to the oats, and cook over medium low for 15 minutes. Turn off the heat, cover again and let steam off the heat for 10 minutes.

Don't skip that. Make coffee.

At this point, I stir in the raisins and a spoonful brown sugar as well as a spoonful half-and-half. To serve, ladle into bowls, too with nuts and maple.

02 November 2014

Stick to it

Well, this was a relaxing weekend over here, waking up to the extra hour and all, and thank God, because I spent the latter part of the week complaining how hard it is to do everything and deal with stuff and go to jobs and manage your time and fit in a downward-facing dog and cook. My mom, in the car, which is where we've had more discussions in my life than any physical place, gently informed me I'm spoiled and some people get up at 5 am to get it all in. **Smiles** We were celebrating her birthday, so I resisted a challenge except to say, "What? I know no one who does that." "I do," she said. We were driving in the glorious section of Hudson County where you cross over Route 78 to go from Jersey City to Hoboken, the Holland Tunnel sign awkwardly huge and close to the edge of the land. I am thankful to be in this car right now, I thought. I am thankful for all things that help. 

Our tone then shifted into how it can take a few weeks to get acclimated into a personal flow outside the parameters of a new job, semester, season, sport, etc, and it can take a little adjusting to move beyond feeling like you're always racing to catch up to some invisible thing or be motivated to do the things that bring you joy outside of the parameters that provide you with pay so that you experience a payoff in the hours that you are not located within those parameters. Some people are better at this than others. Clearly since I find the need for italics and notes on this here, I experience ins and outs with this topic. Like anything, maybe it starts with giving yourself a break and knowing what makes you feel best and sticking to it. I bought flowers today. I made granola and another batch of tomato sauce with some San Marzanos I found. And I made more scones, which always makes everything right.

I've been revisiting these Buttermilk Scones for the past few weeks and tossing in different add-ins in place of rhubarb. Pictured above, following a lead from the beautiful Vanilla Bean, I tossed in about 1/3 cup 'dry-roasted,' diced apples and a few pieces minced candied ginger. And as pictured way above, we went with cinnamon, a shake of cacao nibs and a few pieces of shaved dark chocolate. Making the dough in a free moment during the week and pulling out on a weekend is something that takes any so-called weekend baking pressure and spins it around. No need to dirty bowls at 10 am. Instead preheat the oven, let the scones bake a few extra minutes, and shower. Or sit on the couch. Or write, read, cuddle, etc. You do what works for you and you stick to it. 

I found a few other little gifts in the kitchen this week. A head of broccoli, fresh from the farm stand, floret-ed and prepared a la Melissa Clark--Garlicky Sesame-Cured Broccoli as she calls it, was a revelation. It not only holds up in the fridge a day or two making it ideal for scooping onto a lunch plate or container, but unbeknownst to you, you are eating raw broccoli, something I know I never consent to under most circumstances. But in this ceviche-style application to the good old magic tree, broccoli is tossed with a dash vinegar and salt then spices and garlic are heated in olive oil on the stove just to fragrance, and a spike of toasted sesame oil Asians it up just a tad. It gets poured on the florets and left to sit out for an hour, or chill up to 48 hours, and it's then there for you. 

And finally, I took home my first butternut of the season from the market: I chunked it, tossed with a quartered shallot, glug of olive oil, sea salt, coarse pepper and a little bacon grease and roasted it up on two trays at 400 for a good 35-40 minutes. The tender results from such a simple, hands-off act are fall on a plate, filler for your fridge and proof that you can do things and they can be just darn good and easy. When I lived with my mom a few years ago she would always chide at me when I cooked, "make double" as in, if you're going to bother at least have a lot. I hated that, I was always afraid I'd make a mistake and cause waste. I think I am finally coming around to silencing that fear. If you are going to break down a butternut, you best roast the whole thing.

21 October 2014

Cold paaaste

"How bout some veal and cold paast?" A line I remember sexy Sylvia, Don Draper's (20th?) mistress yelling out to her actual husband in the last season of Mad Men, while standing in front of the refrigerator, presumably tortured over her Doctor husband-Ad Man affair-love triangle. Her husband had been away, and she was trying to get a meal in him upon his return.  "Paast" is an Italian shorthand for pasta and as Sylvia was Italian, and a good cook, I took it as a nod that lots of Italians are fine eating their pasta cold or cold-ish. A similar moment on The Sopranos comes to mind, too, when Tony takes out a plate of pasta from the fridge, Carmela offers to warm it up, and he says, already diggin in, "Nah, it's good like dis!"

Pasta room temperature is actualy my preference. I'm not sure where the propensity to rush piping hot pasta out of the kitchen and onto the plate to inhale, came from, (restaurants?) but, I never do it that way home. I've discovered this accidentally when I make pasta and intend to serve it hot but don't seem to have the other things in order yet to eat the meal, like bowls, silverware, an accompanied salad made or dressing for said salad. So the pasta sits for a bit and the flavors meld and that is just fine by me. Note: this is not true for red-sauced pasta where you want it to be a on the hot side of warm.

Another myth, that leftover pasta is a culinary no-no, also never makes sense to me. I  find it can come in handy for a quick lunch. If you make a bit more pasta than you serve at a dinner, keep a little pasta water with it the plain pasta, and the next day, give it a quick rejuvenation, and you have lunch for one or two. You just have to do the rejuvenation part right. 

For the revival, I tend to resort to the same tricks: a skillet, low heat, some liquid (I often throw in a dash vegetable or chicken broth if I have it frozen as ice cubes, and if not, just the pasta water or regular water + lemon juice), some kicks ( I like a dab of mustard and creme fraiche) and some very quick melding vegetables like baby spinach or something that's already cooked like roasted cherry tomatoes. You can only use one pan to do this, and you cannot forget the basil or parsley and strong cheese. A few chopped olives don't hurt either. For cheese, I really like feta.

I spent the weekend attending a few events representing the ShopRite Potluck Blog at the Food Network New York Food and Wine Festival. It was my first time at such an event and a lot of fun. We gave out recipe cards from the blog and I met some of the other girls on the team. The Festival was a whirlwind of food samples, wine samples, brands, celeb chefs, demos, panels. I had to remind myself to breathe a lot, and take it in one morsel at a time. It was exciting to see so many people passionate about what they do. I tasted some delicious brands of grilled sausage, cheese, handmade caramel sauce, and a few samples of small plates prepared by restaurants. The Red Lion Inn chef (from MA) had a vegan sample of smoked roasted tomatoes topped with ratatouille and micro greens that I could have made a meal of, and the Tessa chef a refreshing razor clam gazpacho that was also delicious. I also discovered a wine brand that has the packaging I always wished for. It exists! 

When we got home for the festival, despite being around food all afternoon, save a luscious walk in Central Park, we were, of course, hungry, so I riffed on a trendy dish making rounds on the web for a simple rustic dinner; pasta tossed with deeply roasted cauliflower florets, a heap of grated hard cheese and a hefty handful herbs, and toasted sliced crushed almonds served, as always, warm-ish, and the next day, I revived the leftover pasta tubes I'd saved as described above and below. The simple vegetarian flavors were all I could have wanted as a return to my own kitchen and a welcome to the cooling temperatures outside. Enjoy!

Revived Leftover Pasta

Olive oil
Generous handful leftover pasta in a little of its water
Generous handful baby spinach
Sea or Kosher salt + pepper to taste
Pinch red pepper flakes
Scoop roasted cherry tomatoes (optional)
A few torn olives (optional)
Approx 1/2 tsp good mustard
Approx 1 tsp creme fraiche 
1 small garlic clove, grated fine, minced or pressed
4-5 basil leaves, torn or chiffonade 
Fresh lemon juice and/or vegetable broth 
Topping: chunk of salty cheese like feta, crumbled

Heat a wide skillet over medium high heat, then add the oil. When it shimmers add the spinach; it should cook down within seconds. Season with a pinch salt and pepper and pepper flakes, and toss. Turn the heat to the lowest setting and add the pasta and a little of its water. If you have broth, add a Tbsp of that instead or in addition to the water, it will all be absorbed. Toss. If using, add the roasted tomatoes and olives, toss. Add the mustard and creme fraiche and stir, letting it coat the pasta and meld into the liquid. Add half the feta and a little lemon juice, stir so the feta warms. Add the grated garlic, stir, letting off the fragrance, then remove from the heat. Add half a tsp or so olive oil and half the basil and remaining feta. Transfer to plate. Top with remaining basil, another half tsp olive oil and a sprinkle coarse sea salt like Maldon. Enjoy immediately or let rest at room temperature for a bit.

13 October 2014

some say thank you

Here's something: if you ever get the opportunity to sous chef at a vendor product demo at Whole Foods, you will learn almost everything you need to know about humanity. Ok, that's a grand statement. But you will learn a lot. A few snippets: people come in, walk around just to eat the samples a few times a day. Some stand at the table and eat sample after sample as you hurry to cut more with your sharp knife while asking nothing about the product. Some ask pointed questions about the product, and then just walk away. There was the woman who wanted not the sample I was making, but just a "swipe of the almond butter" I was using to make the samples (!!) and the one who threw a sample right into the trash beside the table after grabbing it off the table. Most commonly, people mistake you for an employee and ask where the quinoa is located. But some say thank you. I had no idea how much of a difference it makes to vendors emotionally when customers say, "may I try?" rather than just take one. I have nothing on full-time food-workers and chefs, and as astonishing as the behavior may be, demos work. Product was practically swiped from the shelves the two days we were there. 

After a few days of slicing vegetable rolls (that are brilliantly made with vegetable purees as opposed to seaweed), I attended to the needs to smell cinnamon and feel fall through flour as much as possible at home, and use some of the apple cider I bought from the farm. I had so many things on the list, I decided to start with something simple, something no one would turn down at 4 o'clock in the afternoon on a warm but grey Monday with a cup of strong coffee: baked apple cider donut holes. You don't need a donut pan to make these; a mini muffin pan is great, and you can even swap in a little whole wheat flour (I used a little Graham). You need some good apple cider, and some flour, brown sugar and butter. No mixer for these. This recipe, from over at Serious Eats, keeps it simple. They mix up in ten minutes, they bake in ten minutes, and then they take a roll into some cinnamon sugar and rest. The result is a light tender, spiced mini donut muffin/hole. If traditional cider donuts or fried donuts don't feel at all possible (or desirable) in your kitchen, give the mini muffin version a try. I will promptly be making more. 

Baked Apple Cider Donut Holes 

Barely tweaked from serious eats 
Notes: I only have one mini muff pan with 12 wells, so for easy math I opted to quarter the recipe. Sadly this only gave me 8..but I have more apple cider. If you have a 24 cup pan or two 12s you could obviously halve this and do fine. Or if you have a huge oven and a 36-pan make the whole thing. The  recipe below is the original (36 donut holes. My only change aside from quartering it was to swap in some graham flour, just about a third of it. 2 Tbs graham and 6 Tbs AP to make the 1/2 cup needed. 

  • 2 cups all purpose flour ( 1 2/3 c AP and 1/3 c whole wheat are fine)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon, divided
  • 1/2 teaspoon ginger
  • 3/4 teaspoon nutmeg
  • 1/3 cup dark brown sugar
  • 1 cup apple cider
  • 1 egg
  • 1 teaspoon vanilla extract
  • 7 tablespoons butter, melted and cooled, divided
  • 1/2 cup granulated sugar

    Set rack in center of oven, preheat to 400°F. Butter mini muffin pans, set aside. In a medium bowl, whisk together flours, baking powder, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg. Add brown sugar and work into mixture by hand to break up clumps. Set aside. In a second bowl, whisk together cider, egg, vanilla, and 3 tablespoons of the melted butter. Add wet to dry ingredients and quickly but gently fold together until all streaks of flour are just incorporated and you have a light, fluffy batter. Divide evenly between cups of muffin pans (about 2/3 full). Bake  8-10 minutes, rotating trays once.While muffins bake, whisk  remaining cinnamon and granulated sugar together in a tin or shallow bowl. As soon as muffins are done, immediately turn out onto a rack and roll them a few at a time in the remaining melted butter, then remove to cinnamon sugar and shake until well-coated. Let muffins continue to cool on rack. You may reheat to serve, with the oven at 400°F— it will only take 1 minute. 
    Will keep at room temp in a container covered a day or two, but just the least bit ajar is best.
  •  ***Also: Looking for something fruitier for fall? Last week I revisited a friendly little quick-bread from the archives on here: Cornmeal and Concord grape cake. Whether you'd call it a cake or cornbread, is up to you. I go for fruited cornbread as I sliced it into squares.  This is just about the only time for Concord grapes, my favorite grapes, so if you can get your hands on some, by all means try this. THEY MAKE SEEDLESS CONCORD GRAPES! Found at Whole Foods. Just don't ask a demo person for a lone swipe of their almond butter : )

30 September 2014

Alice Medrich's Cinna-Grahams

Today I'm going to encourage you to make Graham Crackers. Cinna-Grahams, as a matter of fact. This is my second batch of these in two weeks. I just had to make them again and this time I added cinnamon to the dough and sprinkled the tops with cinnamon-sugar rather than plain sugar. These grahams are special, authentic and healthy and brought to you by none other than Alice Medrich. They come together quickly, and have no white flour. Yes, that's right. Alice Medrich, author of my favorite brownies is also known to kick around in the whole grain flours realm. She's coming out with a new book soon, but this recipe is actually from her old book and was recently posted on Food52

To make Grahams, you'll need some graham flour, which is a nuttier, slightly coarser form of whole wheat flour, and some oat flour ( just grind rolled oats until powdery in a coffee grinder) and the rest, I'm sure you have already: milk, honey, vanilla, sugar and optionally cinnamon. The dough is mixed in a food processor but I don't see why doing it by hand wouldn't work if you don't have one. I found the process quite streamlined, very similar in technique to the Ivy Manning Rye Crisps I posted a year ago on here, and the results ideal: homey, crispy, rustic and available to be kept in the pantry several days for afternoon or mid-morning snacking or to dole out to anyone you see, which is always, you know, nice. 

You can keep the dough patties wrapped a day or two. Ideally, with cookies or crackers that are new, I like to make a  batch or two to understand the dough, before sharing with you. Having made these twice, I tweaked a few things in the process. Since I have a small oven and subsequently small sheet pans, I found it best to work with a half batch of dough at a time. This helped in the rolling out and let them have a bit more room on the sheet pan. You need to be sure the big cracker you roll out is uniform in thinness, and having less to roll helps with this. Lastly, I baked for the full 25 minutes and found them to be just right on the crispness front. And, I don't think I have to tell you this, but grahams are perfect as they are as a snack, particularly if you add the cinnamon, but they also don't mind a thin schmear of peanut butter and a dollop of honey atop if you're feeling fancy. And one bit of Housekeeping: I'm on ShopRite's Blog this week with delish raisin bran muffins. They actually appeared on here a year ago, and when life gives you raisins...you make these muffins. They are super-good. 

Cinnamon Graham Crackers 

Makes about 1 1/2 dozen grahams

notes: I used the grams measurements! These are grahams after all : ) Below is a half recipe from Alice's original. I recommend this amount if you have a small processor or want to take your time with getting to know the dough. If you're cooking for a lot, the whole recipe can be found via Food52 via Cirspy Crunchy Melt in Your Mouth.

3/4 cup + 2 Tbsp (113 grams) Graham flour 
1/4 c + 1.5 tsp (26 grams) oat flour
2 Tbsp (25 grams) sugar + 1-2 tsp for sprinkling
1/4 tsp sea salt
1/4 tsp baking powder
1/8 tsp baking soda
1 tsp cinnamon + 1/2 tsp for sprinkling (optional)
3 Tbsp (42 grams) cubed cold butter, unsalted (if you only have salted on hand, use half the amount of salt above)
1.5 Tbs (32 grams) honey
1.5 Tbs whole milk
1/4 tsp vanilla extract

Place both flours, sugar, salt, cinnamon if using, baking powder and soda into a food processor and blitz a few times to combine (or whisk well). Drop the butter cubes atop and pulse until you have a cornmeal texture. 

In a small bowl or cup, blend the milk, honey and vanilla, until the honey disolves. Pour into the processor and blitz a few times until the dough is moistened and comes together as a uniform mass. It does not have to form a ball, but moistened clumps are good. Dump out dough onto a sheet of plastic wrap.

Pat the dough into a square patty about 6-7 inches. Divide this in half with a knife or bench scraper, and wrap both in plastic.

Place patties in fridge 20-30 minutes to rest (at this point dough can be stored up to 48 hours in fridge well wrapped. Let sit out 10 mins before using). Heat the oven to 350 while dough rests.

If baking both dough patties at once, set racks in top and lower third of oven and get two sheet pans and two sheets parchment. If baking one sheet, set oven rack in center. 

Unwrap a dough patty and place it on a sheet of parchment. You'll transfer this to the pan momentarily. Roll out to 1/8 inch thickness rectangle, making sure the center is not thicker than the edges. Prick dough with a fork all over and sprinkle with cinna-sugar. Score dough evenly into roughly 2x2 cuts. Repeat with the other patty if using. 

Bake 20-25 minutes, turning tray 180 degrees halfway through and switching both pans from top to bottom. Grahams are done when the edges are darker brown and the crackers are a nice golden brown throughout. Important: let cool on rack completely. Let cool for a bit as a sheet, then break the crackers at their score marks and continue to cool. Store airtight for a week or so. 

*if not completely crisp after the cool, Alice says you can return them to the oven at 325 for 10 mins. I didn't have this problem because I baked for the full 25. 

22 September 2014

A sauce from the past

I asked my mother the other day if she had made tomato sauce in the past, and the answer was along the lines of what I expected: I have, or I used to, citing two ways off the top of her head, involving long simmers and chopping of things. "This involves no chopping. Just slicing an onion in half and coarsly cutting maybe 10 roma tomatoes," I replied. She nodded, indicating consideration, surprise, even. The conversation made me think of how today's younger folk learn to cook versus our predecessors. We Pin, look at pictures and read comments. Therefore, things seem very accessible, ever-changing, even. But I want more things in my back pocket. For the majority of people, homemade tomato sauce connotes images of an Italian grandmother who cooked by intuitive handfuls and had lots of time to taste, simmer and adjust. But Marcella Hazan's classic recipe won't ruin your manicure and can be completed in under an hour, while you sit on the couch nearby on the Internet, listening to the simmer. And who knows, maybe this was the one in grandma's back pocket. 

What I really want to encourage you to do with this though, is use fresh tomatoes. At the end of their season now, low-water tomatoes like romas, are primed for this. I used a pound of fresh romas, which were being sold by the dozen in little plastic bins at the farm market. I quickly blanched them then peeled their skins off before giving them a rough chop and pouring them into a pot with half an onion and a little over two tablespoons butter. Since I had to taste it just after cooking to check for salt, I stole a spoonful as a condiment to fried eggs at lunch. Which makes ever having put ketchup on eggs seem preposterous. Tomato sauce, in fine dollops, is a fine complement to lacy white and slightly molten yolks. If you make this sauce some day when you haven't pasta around, try a spoonful of tomato sauce and a few shavings of parmesan on your eggs instead, and be impressed. That said, the sauce was delicious the next night reserved for its intention: stirred into penne with sweet sausage and showered with lots of fresh basil and parmesan. I think I'm going to fetch another basket of romas at the market now to make this again and stash in the freezer, before the month is over. I hope you do, too. 

Marcella's Tomato Sauce with Fresh Romas, Onion and Butter
Adapted from Food52 via Essentials of Italian Cooking

1 lb roma tomatoes*
1/2 a large yellow onion
2.5 Tbsp / 35 grams good butter
1/4 tsp salt + more to taste
Few grinds black pepper

Blanch tomatoes: 
Plunge tomatoes in boiling water for a minute (boil a bit of water in the same pot you intend to make the sauce). Drain, and, as soon as they are cool enough to handle, skin and cut into coarse pieces. 

Set the tomatoes into the dry pot with the onion half and the butter and salt and cook uncovered at a very slow, steady simmer for about 45-55 minutes, until thickened to your liking and the fat floats free from the tomato. Stir every 10 minutes or from time to time, mashing larger pieces of tomato with the back of a wood spoon. Remove from the heat, taste and add a little more salt and pepper, store a few days in the fridge in a jar or freeze for longer.