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. (800 g) can whole, peeled, plum tomatoes, chopped, with their juices
- 5 tbsp. (75 g) 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: Condiment
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5
- Sodium: 400
- Fat: 18
- Carbohydrates: 10
- Fiber: 2
- Protein: 3
- Cholesterol: 45