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A word of warning. If you’re an experienced cook, you may find yourself thinking that this recipe is far too simple to be good. You may be tempted to add a little basil, oregano, or garlic. You may be tempted to tinker. Resist these urges. Follow the recipe as is. Something tells me that, like me, you’ll find this sauce – delicate, fresh and sweet – perfection. No tinkering necessary.
Tomato Sauce with Butter and Onions
Adapted from Marcela Hazan’s Essentials of Italian Cooking
Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti.
- 28 ounces (800 grams) whole, peeled, canned plum tomatoes
- 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 over medium heat. Bring the sauce (without a lid) 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, and keep warm while you prepare your pasta.
Serve over your favourite pasta in a warmed pasta bowl, with or without grated parmesan cheese. I’m partical to bucatini pasta.
Thanks to Adam from The Amateur Gourmet for being one of the first to share this wonderful recipe with us foodies.
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Tagged as: Food Photography
