Description
A brief tirade from someone quite invested in this recipe: Do not muck about with this the first time. The second time, throw in some garlic, a bit of oregano, whatever you want. I certainly did. Be aware, however, that you will always return to this starting point. And no matter what you do to it, it will never taste better than the way Marcella told you to make it. Eat this simply with some spaghetti or papardelle, maybe a BIT of Parmesan over the top.
Ingredients
Scale
- 1 28oz. can whole, peeled, plum tomatoes, chopped, with their juices
- 5 Tbsp. unsalted butter
- 1 medium yellow onion, peeled and cut in half
- Salt, to taste
Instructions
- Combine the tomatoes, their juices, the butter, and the onion halves in a cold, medium saucepan. Add a pinch or two of salt.
- Place over medium heat and bring to a simmer.
- Knock the heat down a bit and cook, uncovered, at a very slow but steady simmer, for about 45 minutes, or until droplets of fat float free from the tomato.
- Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
- Discard the onion before tossing the sauce with pasta. (By discard, I mean for the purposes of this sauce. SAVE IT. Put it on some bread with fresh mozzarella and just try not to pass out, I dare you.)
- Prep Time: 5 mins
- Cook Time: 50 mins