Fleshy tomatoes reduce into a glossy sauce with butter and a halved onion.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 900 g ripe San Marzano Fire tomatoes, chopped
- 40 g unsalted butter
- 1 onion, peeled and halved
- 320 g dry pasta
- 1/2 tsp salt, plus salt for pasta water
- 30 g grated Parmesan
Method
- Simmer tomatoes, butter, onion and measured salt in a wide pan for 25–30 minutes, stirring and crushing tomatoes.
- Meanwhile cook pasta in salted water according to its package. Reserve 150 ml cooking water.
- Remove onion, toss pasta into sauce and loosen with reserved water as needed. Finish with Parmesan.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: San Marzano Fire (Striped Tomato)
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Atomic Sunset Tomato and Peach Toasts
- Rebel Starfighter Tomato Panzanella
- Ananas Noir Tomato and Nectarine Burrata
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
