A bright, safe spot well outside of the kitchen
Growing up, the Hallmark Holidays got no play in our household. My parents refused to acknowledge either Mother’s Day or Father’s Day, and my Dad was quick to remind us that “every day is Children’s Day” when we pondered the possibility of such a thing. My own household is apparently steadfast in their resolve to uphold this tradition. This is the long way of saying that no, I am not recovering from Mother’s Day festivities. The complete lack of fanfare might have even been upsetting had it not been for some strategic culinary failures that assured I will not be cooking on Mother’s Day next year.
We started the day with Vegan tofu waffles, which were awesome. As soon as I get a picture they’re going up on the blog. I kept the waffles’ key ingredient as a smug secret. Not a soul suspected anything other than maternal good will.
Then came lunch. The waffles had gone over so well that I proceeded with my next experiment, going to considerable effort to collect all the right, freshest, fanciest ingredients. This lunch, Cooking Light assured me, was a “Staff fave” that would satisfy the “heartiest appetites.”
Long story short, the Braised Tempeh Reubens were inedible. Everyone gave them a good faith go, but even one tentative bite was just too much. In justifying my effort, I revealed the truth about the waffles which tipped off my total loss of credibility, and an every-man-for-himself dash to the fridge to pinch hit for lunch. The raid left us with nothing for dinner. Nothing but a sheepish suggestion to go out. On Mother’s Day. With no reservations. Two words: Not Happening. And yet, the cupboards were bare.
Enter, Marcella Hazan’s brilliant tomato sauce made with three ingredients and no chopping. It is so effortless even a Mom striking on Mother’s Day can make it without considering it actual work. This is a must for your weekday repertoire and for those Mother Hubbard moments when you’re not on your fresh and fancy game.
I have no picture, but hey, it’s tomato sauce with lots of butter. And there is not a smidge of tofu or tempeh left in the house. What could possibly go wrong?
Three Ingredient Tomato Sauce
Ingredients:
- 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
- 5 tablespoons butter
- 1 onion (or a big shallot), peeled and cut in half
- Salt
Method:
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with pasta. (This is a stealth move. Moms—grab that onion for yourself and mash it right up. It’s delish!) This recipe makes enough sauce for a pound of pasta.
