1 Tablespoon butter
1 Tablespoon olive oil
1 medium onion – chopped
2 pounds (900 g) roma tomatoes
1 cup heavy cream
1/4 cup vodka
1/4 teaspoon crushed dried red pepper
Chop and seed tomatoes. Melt butter and combine with olive oil in a large sauce pan over medium heat. Sauté onion until translucent. Add tomatoes and cook to reduce most of the liquid – 20 to 30 minutes. Add cream, vodka, and red pepper; boil until thickened, about 20 to 25 minutes.
This can be served with penne, etc., and topped with fresh grated parmesan or romano cheese.