Wednesday, June 2, 2010

Tomato Sauce with Onion and Butter

A tomato pasta sauce without olive oil??

Before you scoff in disgust, try this recipe. Dreadfully simple, you don't even have to dice the onion and it tastes fabulous. If you're trying to eat less butter I would only replace a few tablespoons of butter for olive oil as the butter is what makes the dish.
The recipe calls for whole, peeled tomatoes but I cheated and bought the diced ones. Although whole tomatoes may be better, I figured that diced would work just as well and require less mashing and cutting while cooking. San Marzano tomatoes are a heirloom tomato variety that is similar to the well-known Roma tomato, but is thought to have a stronger and sweeter flavor. If you can find them at your local market I highly recommend that you give them a shot for this sauce.

Tomato Sauce with Onion and Butter

28 ounces whole peeled tomatoes from a can, or diced if you'd like (preferably San Marzano)
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved

-Put the tomatoes, onion, and butter in a large saucepan over medium heat. Bring to a simmer and reduce heat to maintain a gentle simmer for 30-40 minutes and stir occasionally (for diced tomatoes, longer for whole tomatoes) until the sauce thickens and softens. If you use whole tomatoes, press them into smaller pieces while the sauce simmers. 
-Remove from heat and discard the onion. Season to taste, if necessary, and keep warm until pasta is ready. Serve with parmesan or pecorino romano cheese.

Adapted from Essentials of Classic Italian Cooking, by Marcella Hazan

1 comment:

  1. As an early tester, I was amazed that something so delicious can come from so few ingredients. This is quick and easy to assemble, and makes enough to have lunch for several days. Consider adding a wee bit of oil to the pasta in the colander to prevent sticking and make reheating easier.