Serves: 6
Total Calories: 191

1/4 cup unsalted butter
1/4 cup chopped fresh shallot
3 pounds fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can imported Italian peeled tomatoes with their juice
salt and freshly ground black pepper
1/2 cup heavy cream

1 In a large saucepan, melt the butter over medium-low heat. Add the shallots and cook until golden, about 3 minutes. Add the tomatoes and salt and pepper and cook, stirring, until the sauce comes to a simmer. If using canned tomatoes, chop them with a spoon. Cook, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Let cool slightly.

2 Pass the tomato mixture through a food mill. Return the sauce to the pot and heat it over medium heat. Add the cream and cook 1 minute or until slightly thickened. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 191
Calories from Fat: 133

More Recipes from the Cook'n in Italy Cookbook:
* Sauces
Abruzzo-Style Ragù
Bologna-Style Ragù
Butter and Sage Sauce
Béchamel Sauce
Duck Ragù
Fake Meat Sauce
Fontina Cheese Sauce
Fresh Tomato Sauce
Garlic Sauce
Green Sauce
Holy Oil
Marches-Style Ragù
Marinara Sauce
Molise-Style Pepper Sauce
Neapolitan Ragù
Olive Oil Mayonnaise
Olive Sauce
Orange Mayonnaise Sauce
Parsley and Egg Sauce
Pink Sauce
Pizzaiola Sauce
Porcini and Meat Ragù
Pork Ragù with Fresh Herbs
Rabbit or Chicken Ragù
Red Pepper and Tomato Sauce
Roasted Tomato Sauce
Sausage Ragù
Sicilian Garlic and Caper Sauce
Sun-Dried Tomato Sauce
Tomato Sauce with Onion
Tomato Sauce, Sicilian Style
Tomato Sauce, Tuscan Style
Truffled Meat Ragù
Tuscan Meat Sauce