Oh how much I love this sauce!
That is right, it is a pasta sauce with only 4 ingredients, and the onion only stews in the sauce and then is discarded before eating. When I first came across this sauce I was a little skeptical. I mean how can you make a pasta sauce without garlic or herbs??? Or even olive oil for that matter? Since so many boggers were talking about it, I thought I better give it a try, and I am so glad that I did! The sauce is velvety and smooth and it is all because of the butter. The butter makes it so creamy and gives it the perfect texture. The flavors are so simple and wonderful together. It is a very refreshing dish. I love to pair this up with a very simple turkey meatball recipe (which I will share with you soon) and serve it over whole wheat thin spagehtti. It is one of my absolute favorite meals these days! And the best part about it, is that it is super quick to make and the kids love it too!
I am still working on my photography skills, so the photo isn’t the best, but the sauce definitely is! I talk about this sauce every chance I get. Try it, you will not be disapointed.Tomato Sauce with Onion and Butter Printer Friendly Version
Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti
28 ounces whole peeled tomatoes from a can (San Marzano, if you can find them)
5 tablespoons 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 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. For a less chunky sauce I used my hand blender to smooth out the sauce some after I remove the onion. Remove from heat, discard the onion, add salt to taste (you might find, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.
Serve with spaghetti, with or without grated parmesan cheese to pass.
Adapted From: SmittenKitchen