Tomato Sauce with Onion and Butter

This recipe looks like any other in its cookbook. Some Italian ingredients and it makes a sauce. I did not realize how good it was supposed to be until I read about it online. It is unusual because not only do you not have to chop the onion, you also use butter instead of olive oil. You get a super sweet sauce with lots of fresh tomato flavor (and yes, you use canned tomatoes!). This is not the quickest sauce, but generally you are making other dishes with spaghetti sauce, so this could simmer while you cook the pasta, and then you can toss it together. It is ready in under an hour, and it is my new favorite sauce. I added oregano and pepper because I like a little more kick in my sauce. You could also add some red pepper flakes. It does not need garlic, so I would not recommend it. For the tomatoes, I really think the San Marzano are best. I have tried it with regular tomatoes, but they just weren’t as good.

DSC01273

 

Stay tuned for a post this week where I use this sauce in a dish other than basic spaghetti!

IMG_9422

Directions for Tomato Sauce with Onion and Butter

Slightly adapted from Essentials of Classic Italian Cooking

  • 1 can (28 ounces) San Marzano tomatoes, or the best you can buy
  • 5 Tablespoons butter
  • 1 medium onion, peeled and cut in half
  • Salt
  • ½ teaspoon dried oregano
  • Fresh pepper, to taste

Place the canned tomatoes in a medium saucepan (dump the whole can in, including the juice). Add the butter, both halves of the onion, salt, oregano, and pepper.

IMG_9412

Cook at a slow simmer for about 45 minutes.

IMG_9413

While it simmers, stir occasionally, breaking up the tomatoes as you go. At the end, taste to see if you need to add more salt. Throw out the onion halves before tossing with pasta.

DSC01312

Directions for Tomato Sauce with Onion and Butter (without pictures)

Slightly adapted from Essentials of Classic Italian Cooking

  • 1 can (28 ounces) San Marzano tomatoes, or the best you can buy
  • 5 Tablespoons butter
  • 1 medium onion, peeled and cut in half
  • Salt
  • ½ teaspoon dried oregano
  • Fresh pepper, to taste

Place the canned tomatoes in a medium saucepan (dump the whole can in, including the juice). Add the butter, both halves of the onion, salt, oregano, and pepper. Cook at a slow simmer for about 45 minutes. While it simmers, stir occasionally, breaking up the tomatoes as you go. At the end, taste to see if you need to add more salt. Throw out the onion halves before tossing with pasta.

About these ads

10 thoughts on “Tomato Sauce with Onion and Butter

  1. I have heard so much about this sauce through the years and I’m curious too. Is it *that* good, would you say? I totally agree on the San Marzano tomatoes.

    • I think what makes it good is how sweet it is, without any added sugar. And, it’s so easy! Some spaghetti sauces require so much work, and they can taste good, too, but they are different. If you like a sweet sauce that tastes super tomato-y, then this is for you.

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s