This is simmering away as I type-yes, a recipe I have shared before-3-ingredient tomato sauce. Tomatoes, butter and onion. It has been blogged about many many many times and rightfully so because it’s awesome. I just wanted to share it again. I still have an issue with discarding the onion in the end but I am keeping ahold of this guy for some use I’ve yet to discover. Happy Thursday (or Monday, Tuesday, Wednesday, Friday, Saturday or Sunday)!
Tomato Sauce with Butter and Onion
From Marcella Hazan’s recipe in the Essentials of Italian Cooking
Makes enough to coat about a pound of pasta
28 oz. canned whole peeled tomatoes
5 tbsp unsalted butter
1 medium onion, peeled and cut in half
salt to taste
Put the tomatoes, butter and onion in at least a 3 quart pot (I like my Dutch oven for this), set over medium heat. Bring the sauce to a simmer then lower to a slow simmer for about 45 minutes. Stir occasionally, crushing the tomatoes against the side of the pot with a spoon. Watch your face with those plops. Remove the sauce from the heat, discard the onion, add some salt to taste and keep it warm while you prepare your pasta or store it in the refrigerator and use it in the next few days.