Butter and Tomato Sauce

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            FOOD FUNNY
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Thanks to my buddy Don Speer for this one:

A very refined young man comes to a small food shop and sees
fruit. "Give me two kilograms of oranges and wrap every orange
up in a separate piece of paper, please," he says to the
saleswoman. She does it. "And three kilograms of cherries,
please, and wrap up every berry in a separate piece of paper,
too." She does. "And what is it there?" he asks pointing out at
something dark in the corner.

"Raisins," says the saleswoman, "but they're not for sale."

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            TODAY'S RECIPE
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Rather than providing a recipes for an actual dish today, I offer up
a classic Italian sauce to be used on the pasta of your choice. This
sauce would also be a fitting finish for just about any seafood or
chicken.

Butter and Tomato Sauce (Sugo al Burro e Pomodoro)

2 cans (15 oz, 425 g each) whole peeled tomatoes, chopped,
with their liquid
6 Tbs (90 ml) butter
1 onion, halved
Salt and freshly ground pepper to taste

Combine all the ingredients in a pot and bring to a boil over
moderate heat. Reduce the heat and simmer uncovered until
all the liquid has evaporated, 30 to 45 minutes. Discard the
onion before serving. Makes enough to dress 1 pound (450 g)
dried pasta.
Received on Wed Jul 19 07:25:50 2006