{"id":2748,"date":"2000-01-24T17:48:46","date_gmt":"2000-01-24T17:48:46","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/sugo-al-burro-e-pomodoro-butter-tomato-sauce\/"},"modified":"2000-01-24T17:48:46","modified_gmt":"2000-01-24T17:48:46","slug":"sugo-al-burro-e-pomodoro-butter-tomato-sauce","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/sugo-al-burro-e-pomodoro-butter-tomato-sauce\/","title":{"rendered":"Sugo al Burro e Pomodoro (Butter &amp; Tomato Sauce)"},"content":{"rendered":"<div class=\"asset-body\">\n<p>2 lbs fresh ripe plum tomatoes, seeded, peeled &amp; coarsely chopped <br \/>\nor 3 c. canned whole peeled tomatoes with their juice, coarsely chopped<br \/>\n6 Tb. butter<br \/>\n1 medium sized onion, peeled and cut in half<br \/>\nsalt<br \/>\n4 Tb. freshly grated parmigiano-reggiano cheese<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>Simple and delicious. Put all ingredients except cheese in a saucepan over a low heat until the tomatoes have reduced and separated from the butter: 20-40 minutes depending on the size of the pan. Remove from heat and set aside, discarding onion halves. Serve over pasta with grated cheese. Good with bucatini, penne lisce, spaghetti. From The Classic Pasta Cookbook<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>2 lbs fresh ripe plum tomatoes, seeded, peeled &amp; coarsely chopped or 3 c. canned whole peeled tomatoes with their juice, coarsely chopped 6 Tb. butter 1 medium sized onion, peeled and cut in half salt 4 Tb. freshly grated parmigiano-reggiano cheese<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"class_list":["post-2748","post","type-post","status-publish","format-standard","hentry","category-pasta-sauce"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2748","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2748"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2748\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2748"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}