Description
This simple yet rich tomato sauce combines whole plum tomatoes, butter, and onion for a deeply flavorful dish that pairs perfectly with pasta.
Ingredients
Units
Scale
- 1 28 oz. 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.
- Once simmering, reduce the heat to maintain a gentle simmer. Cook for about 45 minutes, stirring occasionally, until droplets of fat float free of the tomatoes.
- Remove the onion and discard it.
- Taste and adjust salt as needed.
- Serve the sauce over cooked pasta, with a bit of Parmesan cheese if desired.
Notes
Do not alter the recipe the first time you make it to truly appreciate its simplicity. You can add garlic or herbs like oregano in future versions, but the original is hard to beat. Serve with spaghetti or pappardelle and a sprinkle of Parmesan cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5
- Sodium: 400
- Fat: 18
- Carbohydrates: 10
- Fiber: 2
- Protein: 3
- Cholesterol: 45