Update: This sauce rocks! And I think it’s even better the next day. Yummm. I know what I’ll be having for dinner.
I’m paying heed to my lovely friend Ana’s blog and making this tomato sauce tonight for pizza. It looks simple & heart-warming- just what a tomato sauce should be.
Discarding the onion seems silly. Maybe we’ll use it to top our pizzas? I’ll let you know how it goes, kiddos. But according to Ana, this sauce has been a hit with everyone who’s made it (maybe the 5 Tbl. of butter has something to do with it?). Bon appetit. xo, m
Tomato Sauce with Butter & Onions (plus salt! 4 ingredients!)
Recipe from Smitten Kitchen via Grown-up Shoes
28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta or pizza.